All about Italian Cuisine by APCA chef online

Italian cuisine consists of traditional meals and ingredients that people consume in Italy. While pasta, sauces, and cheeses are staples across the country, every region has its own unique ingredients and dishes that have contributed to the influence of Italian cuisine

This topic consist of 15 classic Italian recipes making a complete menu

Caprese Salad – The traditional Italian caprese salad (pronounced “cah-preh-zseh”) is typically made with just tomatoes, basil, mozzarella and olive oil but I love the addition of a balsamic reduction.

Lasagna – Lasagne are a type of wide, flat pasta, possibly one of the oldest types of pasta. Lasagne, or the singular lasagna, is an Italian dish made of stacked layers of thin flat pasta alternating with fillings such as ragù and other vegetables, cheese, and seasonings and spices such as garlic, oregano and basil.

Fungi Risotto – This risotto is simply made with sauteed mushrooms, shallots, a touch of white wine, and arborio rice with some fresh parmesan cheese. But, the real magic comes from using mushroom stock, although vegetable stock can be substituted.

Penne Amatriciana – Pasta with Amatriciana sauce is a traditional, zesty Italian pasta sauce, based on guanciale, (salt-cured pork jowl), pecorino cheese and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of Lazio region), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine.

Pizza Calzone – A calzone is an Italian oven-baked folded pizza, often described as a turnover, made with leavened dough. It originated in Naples in the 18th century.

Ossobuco or osso buco – is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with either risotto alla milanese or polenta, depending on the regional variation.

Fettuccine Alfredo or fettuccine al burro – is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta.

Risotto al Pesto – Italian rice with basil sauce, prawns and green beans

Chicken parmigiana, or chicken parmesan – is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese. A quantity of ham or bacon is sometimes added. The dish originated from 20th-century Italian diaspora.

Beef and bresaala meatball in Pomadoro – These Italian beef braciole are deliciously fork tender and packed with a heavenly medley of flavors that will make your taste buds sing!

Linguini with seafood – Transfer the pasta and sauce to a large warmed bowl, sprinkle with crushed red pepper and serve.

Gnocchi with Truffle – Gnocchi macaroni and cheese is bathed in an easy white cheddar and truffle infused sauce to add an elegant touch to everyone’s favorite comfort food.

Beef saltimbocca with mushroom – Beef Saltimbocca with Mushrooms

Broccoli and Anchovy Orecchiette – Delicious Broccoli and Anchovy Orecchiette is a midweek saviour.

Squid salad – A light refreshing seafood salad made with squid, fresh lemon, celery, red onion, roasted peppers, garlic and parsley.

Who this course is for:

• This program is suitable for beginners, home cooks, students, enthusiasts and professionals