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| Unique Visitors: 0 |
| Total Unique Visitors: 2 |
| Visitors Out: 165 |
| Total Visitors Out: 409 |
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| Parmiggiano Reggiano cheese. An italian gourmet. |
| 2007-05-28 22:03:00 |
Parmigiano Reggiano ( parmesan in English) is an unique granular cheese, in fact, it is the Italian food product most counterfeited in the world, a loss of time since It’s impossible to imitate. You can recognize the real Parmigiano by the traditional marking with the inscription in full “Parmigiano Reggiano" that is impressed along the side of the whole cheese. It is produced in the provinces of Reggio Emilia, Parma, Modena and Bologna. In the parmigiano there is a huge concentration of nutritional elements such as proteins, vitamins, calcium and phosphorus.It’s very very good on maccheroni or tortellini....
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| Fried olives, Ascoli-style |
| 2007-05-28 19:56:00 |
Serves 4Level: medium difficultyTime: preparation: 20 minutes cooking: about 60 minutesThe wine: Rosso Conero (a red wine from Marches - Italy)Ingredients20 green olives, stoned 100 g (3 1/2 oz) pork loin, boned 100 g (3 1/2 oz) stewing steak 45 g (1 1/2 oz) "prosciutto" (ham)30 g (1 oz) dry breadcrumbs 20 g (3/4 oz) white flour 100 ml (4 fl oz - 1/2 C) dry white wine 2 tablespoons grated "Parmesan" cheese 1 egg Olive oil SaltCut the meat (pork, steak and prosciutto) into little pieces; sauté them in a saucepan with 6-8 tablespoons olive oil. Season with salt; pour in the white wine and let it evaporate over a medium heat. Keep on cooking until meat is soft. Add a little warm water, if necessary. Let the meat cool; purée in a food processor until smooth. Stuff the olives with this mixtur...
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| Truffle: The Pearl Of The Cuisine. |
| 2007-05-28 19:55:00 |
The truffle is a special underground mashroom with a circular formation. A number of varities exist but the best and most valuable is certainly the white truffle from Alba (Italy). In the United States, edible truffles are collected in the forests of Oregon and Washington. In Europe, most truffles are collected in Italy and France.Truffles are difficult to find and very expensive as a result, but consider that a small amount will give you a lot of flavor and aroma. The flavor of black truffles is far less pungent and more refined than the white truffles.White or black thin slices may be inserted to decorate certains recipes: from pasta or salads, to a parmigiana with alternate layers of truffle. But there are many other dishes in which the truffle sets free its unforgettable aroma: scrambl...
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| The typical bergamotto's aroma. |
| 2007-05-28 19:51:00 |
The bergamotto is a yellow-colored citrus with a round shape. It grow only on the Calabrian coast in the province of Reggio Calabria. The main characteristic of the bergamotto is its typical aroma. It is mostly used in the perfume industry. It is also used for toothpastes and soaps or in the medicine industry. The bergamotto can lower the cholesterol....
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| Cassata siciliana |
| 2007-05-28 11:35:00 |
Cassata siciliana is a traditional sweet from a Sicilian province (Palermo). The term Cassata derives from the Arab word qas’at, which means “basin”. It’s difficult to prepare and there are different variants. It’ a high-calorie sweet. Here some ingredients: pound cake moisted with kirschwase or an orange liqueur and layered with ricotta, chocolate and candied peel.photo by taras bulba...
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| Italian Sausage Pasta Recipe |
| 2007-05-28 11:22:00 |
This recipe is quite simple and easy to prepare. I prefer to use a mild Italian sausage and cook it slowly in a nice tomato sauce. Give yourself an hour and serve this with some nice Italian bread and a bottle Masi Soave (dry white).5 mild Italian sausages5 cloves garlic, finely chopped2 tbsp extra-virgin olive oil2 tbsp chopped fresh flat-leaf (Italian) parsley1 tsp of dry rosemary1 1/2 cups canned diced tomatoes1/3 cup dry white winesea salt and freshly ground pepper1lb (500g) of rigatoniCombine the oil, garlic and half of the parsley in a deep pan. Turn the heat to medium-low and sauté gently until the garlic is soft but not coloured.Add the diced tomatoes to the pan with the rosemary and some ground pepper. Add just a little salt to taste. Turn up the...
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| Norma spaghetti |
| 2007-05-27 22:22:00 |
Note: italian pasta with ricotta and aubergines, a delicious first course!Serves 4Recipe: easyTime: preparation: 30 minutesplus 1 h to lose the bitter flavour of auberginescooking: 40 minutesSuggested wine: Ghemme a red wine from Piedmont - ItalyIngredients400 g (14 oz) spaghetti700 g (1 2/3 lb) ripe tomatoes1 clove of garlic (optional)Fresh basil3 medium size aubergines (eggplants)100g (4 oz - 1/2 cup) dried ricotta cheeseOlive oil for dressing and for fryingSaltDried chillyTraditional recipePeel the aubergines and cut them into thin slices lengthways. Put them in a large bowl, season and cover for 1 hour in order to lose their bitter flavour that would compromise your dish. In a saucepan put the peeled, roughly-chopped tomatoes, the peeled clove of ga...
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| Spicy Spaghetti Carbonara |
| 2007-05-26 23:35:00 |
By Cristie WillIngredients:1-teaspoon Crushed peppercorns¼ pound Smoked bacon2-cloves Garlic3-tablespoons Olive oil½-cup White wine1-tablespoon Salt1-pound Spaghetti2-large Eggs4-ounces Parmesan cheese¾-cup Frozen peas½-teaspoon Red pepper flakesFill a large pot of water and place on oven to boil. Crack eggs into a large bowl and beat; add frozen peas. Grate or shred parmesan cheese and add ½ cup of cheese to egg mixture. Add crushed peppercorns and whisk to combine well and set aside.Sliced and chop bacon into small pieces, peel and chop garlic and set garlic and bacon aside. Heat olive oil in a small frying pan over medium-high heat. Place bacon in small frying pan, stirring occasionally, just until it starts to brown. Add garlic and cook, stirri...
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| Albacore in sweet and sour souce. |
| 2007-05-25 23:27:00 |
Rinse 6 slices of albacore or tuna fish and pat dry. Dredge them in flour and fry in abundant oil.Drain well, sprinkle with salt and keep in a warm place. Discard all but about 1/2 cup of the oil; in the reserved oil, sauté 2 sliced onions with some meat leaves.When they are wilted, season with salt, a splash of vinegar and a sprinkling of sugar. Add the fish slices and allow the flavours to mingle for a few minutes. Arrange the slices on a serving dish and pour thesauce over them. Serve cold.Preparation time: 40 minutesMedium difficulty...
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| How To Choose An Italian Wine |
| 2007-05-25 22:56:00 |
By: Gray RollinsWine connoisseurs regularly boast about their fine Italian wine collections and rightly so. Even if you’re not a connoisseur, by the end of this article you’ll be able to put your best Italian wine forward. Italy is best known for its Moscato, Barolo, Chianti, and Soave; but there are numerous varieties just waiting to be enjoyed. Italy produces more wine than any other country and it produces the largest selection of wines. When you choose an Italian wine, even if you have no wine buying skills, the odds of finding a poor one are very slim so relax! Wine from the Piedmont region provides red wines that are light bodied and refreshing. This is where the famous Barolo and Barbaresco wines come from.The Barbera grape appears in full body re...
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| Aubergine rolls |
| 2007-05-25 16:11:00 |
Slice 4 aurbergines lenghtwise; put them into a container with salt and water and let them for about an hour. Rinse with water. Dry them and sauté in oil. Mix together 4 tbs bread-crums, some minced basil and garlic, 2 tbs grated parmiggiano cheese, pepper and a litte oil.Spread the mixture over the aubergines slices, rolle them up and fasten with toothpicks.Just before serving, spread oil over and heat them in the oven for about 8-10 minutes at 180 °C.Preparation time: 45 minutesEasy to prepare...
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