The Main Ingredients for the Preparation of Gnocchi - Assignment Example

Italian Food Name Institution Date Gnocchi The main ingredients for the preparation of Gnocchi includes potatoes, semolina, wheat flour, bread crumbs, eggs and cheese (Guarrera & Savo, 2016). In Italy, it is considered as an alternative for pasta. The preparation involves boiling the potatoes for at least 45 minutes before peeling it and passing the vegetable mill. Wells can then be made at the center of the potatoes and flour sprinkled over it. Egg and salt can then be placed in the center of the well and stirred. Dough can then be kneaded until gentle balls that are dry to touch are formed. The dough can then be cut into three quarter inch diameter dowels and cheese can be added. The pieces can then be dropped into boiling water and cooked until it floats. Once it has floated, it can be removed and the water drained. Tossing with a half cup of canola oil can be done and stored in a refrigerator for up to 48 hours when it is ready to serve. In Italy, this food originated in Northern region. In the northern region the specialty is mainly Gnocchi and other forms of food including pasta. Pesto The ingredients for the preparation of pesto include basil, garlic, olive oil, grated hard cheese and pine nuts. It is traditionally prepared in a marble mortar together with a wooden pestle. The garlic and pine nuts are placed in the mortar before being reduced into a cream. Basil leaves which are washed and dried are then ground to form a creamy consistency and coarse salt added. A mix of parmigiano and pecorino is then added. An extra virgin olive oil can then be added which is for incorporating the cheese. Two types of cheese may be used during the preparation process. This includes the cheese that has been made from sheep’s milk or parmesan cheese. Once the preparation is complete, it can be stored in a refrigerator where it can be frozen and consumed later. This type of food originates from Genoa which is the capital city of Liguria in Northern Italy (Counihan & Van Esterik, 2012). Gnocchi and pasta are among the food that is commonly consumed in this region. Pesto is also common in other parts of Italy where it is commonly consumed. Polenta al burro Ingredients for the preparation of polenta al burro include polenta, butter and salt. Polenta is mainly comprised of finely ground maize meal. The first step in the preparation involves boiling water and adding teaspoonfuls of polenta until the water is boiled. When the water is fully boiled, polenta can be constantly sprinkled and stirred to make sure that there are no lumps. In case of any lumps, the spoon can be used to press it on the side of the pot. After the addition of all the polenta, the heat can be reduced gently to allow it to simmer for about 45 minutes. This should continue until a crust is formed at the bottom of the pot. This will lead to the polenta lifting away which is an indication that it is ready. Butter can then be stirred and melted through the use of moderate heat. The cooked polenta can then be sliced and the butter sprinkled. In some instances, cheese can also be sprinkled on it. The meal can then be served while it is hot. This type of food originated from Veneto in the Northern part of Italy (Guarrera & Savo, 2016). Other meals that are common at the region include cheese, stockfish, sea food and meat dishes. Pasta Fresca The ingredients for the preparation of pasta fresco includes extra virgin oil, farfalle pasta, roma tomato, red onion, kosher salt, cracked pepper, fresh spinach, fresh garlic, kosher salt, balsamic vinegar and sweet white wine (Counihan & Van Esterik, 2012). The first step during the preparation is to heat the sauce pan. The olive oil can then be poured on the hot pan. The other ingredients which include pre-cooked farfille, roma tomatoes, diced red onions, kosher salt and cracked pepper can then be added. Stirring occasionally should be carried out until it is steaming hot. The fresh spinach can then be added together with vinegar and the sweet white wine. After it is ready, it can be tossed to combine serve with parmesan cheese. The origin of fresco pasta can be traced back to Northern and Southern Italy. However, there are variations in the north and south with regards to the preparations and the ingredients that are used. The regions are also known for producing dry pasta which differs from pasta fresco which is fresh. Other types of food that are common in the region include gnocchi and polenta. Ragu alla Bolognese The main ingredients for the preparation of this food includes ground meat which may be comprised of veal or pork, onions, celery, carrot, olive oil, pepper, tomato paste and wine. The firsts step involves heating the oil over medium heat. The carrots, onion and celery can then be added and cooked for a period of about 8 minutes. It can be stirred occasionally during the 8 minute period before it can be removed from the pan. The veal and pork can then be added to the pan and cooked with medium heat until it is brown. Stirring is required in order to crumble. Wine can then be added together with salt and pepper and cooked for 5 minutes. The onion mixture together with tomato paste can then be added and cooked for one hour with occasionally being stirred. This type of food originated from Bologna, Italy (Guarrera & Savo, 2016). Other type of food that is common in this region includes pasta and Italian meat based sauce. In Bologna, ragu alla Bolognese is simply referred to as tagliatella. Cacciucco The main ingredients for the preparation of the food includes olive oil, minced parsley, fresh sage leaves, red chile flakes, cloves garlic, calamari, baby octopus, tomato paste, dry white wine, chopped tomato with juice, fish, red snapper filet and slices of bread (Counihan & Van Esterik, 2012). A variety of fish can be used when preparing this food. The first step involves heating the sauce pan over medium heat then adding parsley, sage, chile flakes and clove garlic. It can then be minced and cooked for about one minute. Calamari and octopus can then be added and cooked for 4 minutes with occasional stirring. Tomato paste can then be added and cooked until the paste has darkened slightly. Wine can be added and cooked for about 20 minutes until the liquid has evaporated. The tomato, juice, pepper and salt can be added and cooked until it is tender. The monkfish can be added and cooked for about 5 minutes until it is ready to serve. This type of food originated in the coastal town of Tuscany, Liguria and Viareggio in the north. The region is mainly associated with the sea food. Cremolata The main ingredients for the preparation of this food includes, coarsely chopped Italian or regular parsley, olive oil, granted lemon peel, peeled clove garlic, pepper and salt (Guarrera & Savo, 2016). The zest from other citrus fruits such as lime and orange can also be used in the place of lemon peel. Variations can also be made when preparing this type of food. The first step involves using a food processor to whirl parsley, olive oil, lemon peel, garlic and pepper until it is finely chopped. In other instances, a knife can be used to mince parsley and garlic before putting it in a bowl. It can then be mixed with oil, lemon peel and pepper. Salt can then be added to taste after it has been prepared. This food originated from parts of Milan in Italy. Other types of food common in the region include pasta. Osso bucco ala Milanese The ingredients include veal shank pieces, freshly ground pepper, salt, flour, olive oil, diced yellow oil, minced garlic, beef or chicken soup, lemon zest, chopped flat-leaf parsley and chopped anchovy fillets. The first step involves preheating the oven to 350 degrees. The veal shanks can then be seasoned with salt and pepper. Dredging of the shanks in flour can then be carried out with any excess being shaken off. The oil can be heated in high heat until it simmers. The veal shanks can then e seared in oil until it achieves a good colour on all sides. This process may take 10 to 12 minutes and onions, carrots and minced garlic can then be added. It can then be stirred until the onions turn golden brown and the tomato paste can be added. Wine can then be added to dissolves the tomato paste. The veal shanks can then be returned to the casserole with all the juices that it may have release. Broth can then be added to cover half of the shanks. The shanks can then be transferred to the serving platter and kept warm. The sauce can be strained and returned to the casserole before being boiled over high heat. The heat can be reduced when the sauce has lightly thickened. Seasoning with salt and pepper can then be carried out to taste. This food originated in Milan where other types of food including gremolata is common (Counihan & Van Esterik, 2012). Lombo di Maiale Ripieno The ingredients include boned pork loin without much fat, lean veal, butter, mortadella, finely sliced lardo di colomnata, grated parmigiano, egg yolk, nutmeg, salt pepper and string (Guarrera & Savo, 2016). The first step involves sauting the veal in butter. It is then blended with prosciutto, mortadella and lad. The pates can then be transferred to a bowl and mixed with cheese and egg before being seasoned with salt. The excess fat can then be trimmed and lengthwise cut made without cutting all the way though the meat. A couple of spoonfuls can then be spread before wrapping the meat with slices of lard and tying it with a string. It can then be placed in a pot and cooked with low flame for about three hours with the pot remaining covered. It can however be stirred occasionally until the meat is cooked. The cooked meat can then be transferred to a platter and kept warm. It can then be turned in to form a perpendicular shape before it is served. This meal originated from Northern Italy where past and meat is commonly consumed. Scallopine al limone The ingredients includes boneless chicken thighs, salt, pepper, all purpose flour, bread crumbs, egg, extra virgin oil, butter, dry white wine, vegetable stock, freshly squeezed lemon juice and fresh parsley (Counihan & Van Esterik, 2012). The first step involves heating the oven to 200 degrees. The chicken thighs can be sliced open and laid flat between two sheets of plastic wrap. The chicken can then be pounded to a quarter inch thickness. Skillets can then be put over medium high heat. Flour can then be sprinkled over the chicken. The pieces of chicken can then be dredged and dipped in eggs then to the bread crumbs. The chicken pieces can then be added to the pan and cooked by regulating the heat. It can then be turned over after two minutes when it turns brown. The chicken can be transferred to a platter and put in the oven. Under the skillet oil can be added and cooked under medium heat for 3 to 4 minutes. Wine can then be added and stirred together with lemon juice until the mixture is thick. It can then be added to the cooked chicken and served with lemon wedges. This food originated from northern Italy where meat is also commonly consumed. References Counihan, C., & Van Esterik, P. (2012). Food and culture: A reader. London: Routledge. Guarrera, P. M., & Savo, V. (2016). Wild food plants used in traditional vegetable mixtures in Italy. Journal of Ethnopharmacology. Read More