the world can thank Italy for many ofthe finer things in life. They brought us designer fashion (think Gucci and Versace}, fast cars (Ferrari and Lamborghini) and iconic art (Botticelli, da Vinci, Michelangelo and too many more to mention), But if those are beyond your budget, Italy also gave us something everyone can afford and enjoy - fabulous food.
Before post—WWII Italian migrants began landing on our shores, Australians existed on a fairly mundane meat-and-three-veg diet. Thankfully the Italians love nothing more than to share good food so it wasn‘t long before we were twirling up spaghetti and sipping away on cappuccinos. According to Roy Morgan Research, Italian is now one of our most popular cuisines, so when SFI’s editor asked me to choose the top 10 ingredients that Italy has brought to the kitchens of Australia it was hard to know where to begin (or end). So here‘s my short list - just don’t add them up.
1. Pasta: Ou.r Italian love affair began with spaghetti and macaroni but now supermarket shelves carry pasta in all shapes and sizes, including fresh and pre-filled varieties. The best quality is made from durum wheat but gluten-free types are also available. Always cook pasta in plenty of water (about 1 litre for every 100 grams} and never rinse it after cooking or the sauce won’t cling.
2. Cheese: The French might have camembert and brie but they aren’t nearly as versatile as Italian cheeses.
Choose sharp and bitey parmesan or pecorino for sprinkling over pasta, and the super-stretchy mozzarella for pizza toppings. The fresh and fluffy curds of ricotta can be used for everything from cannelloni fillings to cheesecakes, while the tangy creaminess of mascarpone is terrific tossed through pasta or for desserts such as tiramisu.
3. Olive oil: While many countries produce olive oils, it is the Italians who know how to use it best. Rich in
antioxidants and good for heart health, full-flavoured extra virgin olive oil is ideal for drizzling over salads or bread. I‘m going to cheat and sneak in olives here, too. Great on pizza, in tomato—based pasta sauces and amazing in olive pastes.
4.Cured meats: Our early attempts at preserving meat [beef jerky anyone?] were no match for Italian salami {cured sausage), pancetta (unsmoked rolled bacon) or prosciutto (unsmoked air—cured ham}. These cured meats add tons of flavour so can be used sparingly. Try salami on pizza; pancetta as an alternative to bacon; and paper—thin slices of prosciutto as a tasty wrapping from breadsticks to chicken.
5 Espresso: Italians didn‘t disoover coffee but they did invent the espresso machine that many of us now own. They also created the caffeine concoctions, from cappuccino, latte and macchiato, that form a huge part of our daily language. For this alone we have much to thank them!
6. Arborio rice: Shorter and thicker tha its Asian counterparts, this Italian rice is essential for making creamy risotto. The plump grain absorbs more liquid than other rioe varieties, which allows the outside to become soft without turning gluggy and still reta.in ‘hite’ in the centre. It is also used for making arancini - crumbed
and fried risotto balls.
7.Balsamic vinegar: Originally from Modena in northern Italy, balsamic vinegar has a deep red-brown hue and a rich, slightly syrupy flavour if aged correctly. Drizzle over salads, bread or grilled vegies; use for marinating meats; or add a slurp to boost the flavour of casseroles and sauces.
8 .Garlic: An Italian kitchen without garlic is absolutely pointless! This pungent bulb is one of the reasons why people on a Mediterranean diet have lower rates of cancer and heart disease. Keep the bulb
fresh in an open container in a cool, dark place and crush the cloves as needed.
9 Basil: This aromatic herb with a slight aniseed flavour is crucial to many Italian classics, such as pesto and caprese salad. To store basil, wrap it in paper towel to absorb exoess moisture and keep in a sealed plastic bag in the fridge. Basil bruises easily so tear the leaves, instead of chopping, just before using.
10. Sun-dried tomatoes: Italians adore tomatoes, so they’ve mastered the art of preserving them.
One of the tastiest methods is drying them in the sun to maximise flavour. These delights are great for pizza, salads or pasta dishes. Most are packed in oil flavoured with herbs, which can also be used for dressing salads or pasta. These are our top 10-ish ingredients, but you can discover even more delicious flavours in this month’s entertaining feature and desserts.
0 komentar:
Posting Komentar