Italian Dishes - What To Eat In Italy?
Italian Pizza - Make a good pizza dough is simple. It is a bread dough lightly elastic enriched virgin olive oil and baked at high temperature.
Ingredients and preparation - 200 gr. warm water, 300 gr. flour (better if bread flour), ½ teaspoon salt, 20 gr. fresh yeast (baker) 15 gr. extra virgin olive oil, semolina (optional).
Make a volcano with the flour, salt, oil and water gradually dissolved yeast and go kneading until an elastic dough.
Very elastic so that it is necessary to proceed to the refined mass. To refine the mass crushes and twists, turning and shaping elongated on the table. Connect the ends and knead with fists to merge together. Repeat the process of kneading and stretching for 5-10 minutes.
Ferment in warm place 40 minutes
Ingredients - 200 g rigatoni, 1 small onion, 50 gr of bacon, 2 eggs, 30g grated parmesan, white wine, milk - Salt and freshly ground pepper
Preparation - Fry the onion cut very thin then add the bacon and brown them a bit with the onion. We put a glass of dry white wine and let evaporate.
In a bowl to hand will beat the eggs with a little milk along with the Parmesan, salt and pepper.
Cook the pasta al dente, drain it well and add the fried onions and bacon we prepared earlier.
We will put the frying pan and incorporate the egg mixture, stir until it is cooked but still tender.
Serve immediately accompanied by a little ground black pepper to taste.
Authentic Italian pasta: Spaghetti Carbonara - The "spaghetti alla carbonara" are a creation of the Italian culinary relatively recent, but have quickly conquered kitchens throughout Italy, and many more countries worldwide. About its origin there are several legends.
The recipe for "Carbonara" has been adapted to current tastes of modern people, and black pepper is given more sparingly.
With all these stories everyone can choose the one you like, they are all true enough in the background, and perhaps the origin of this verdarero tasty pasta is in all of them together.
This dish is one of my favorites because it is tasty, nutritious and quick to prepare. However, it is a delicacy that requires perfect execution, and adequate time optimal ingredients. Also essential is to calculate the correct proportion of all elements of salsa, since contrary, be lumpy or too liquid, spoiling the final result.
The traditional recipe recommends that for every conmensal, put the sauce in a yolk and egg white half.
Originally this dish also had no cream, so is considered an optional ingredient. Personally prepared in the two different ways, sometimes with cream or without, and to tell the truth, I would not know which of the two I like best.
Garlic, golden in the oil before adding the bacon, is another modern contribution, so also is optional. If it bothers your particular aroma, add advise: the taste of the pasta is enhanced nicely.
Ingredients for 4 people - 400 g of spaghetti, 150 g smoked bacon (or bacon), 4 or 5 tablespoons olive oil, 60 g of curing pecorino or Parmesan (or half and half), a few tablespoons of heavy cream (optional)
4 egg yolks and 2 egg whites very fresh, salt and freshly ground black pepper, a clove of garlic (optional)
In a skillet heat olive oil and fry the bacon (or bacon) cut into small cubes, along with whole garlic clove, skinned (optional). When the bacon is clear out the garlic, turn off heat and set aside.
In a large bowl, lightly beat the egg yolks and egg whites, add the grated cheese, a few tablespoons of heavy cream until it forms a sauce not too thick, season to taste, stir well and set aside.
Boil the spaghetti al dente, drain, pour into the bowl where the egg sauce and mix quickly so the heat of the pasta condense eggs just, without forming lumps. Finally add fried bacon, stir well and serve immediately.
Served over spaghetti with grated cheese and ground black pepper to hand, so each diner complete the dish to your taste.
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