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Italian Sausage and Salami |
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Sunday, 24 February 2008 |
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Italian sausage and salami is amazing. Every bite of fresh Italian salami is a flavour sensation, it takes a cheese sandwich to a new dimension; if made with Italian cheese it really blows the roof off! Added to a tomato sauce and left to cook for a couple of hours either Italian salami or Italian sausage can add a real twist to a meal and transform a tomato sauce into something much more varied and deep. Italy is famous for its varieties of sausages and salamis many of which are famously produced in the Lombardy region of Italy. Around Pavia, south of the River Po, are a number of villages where sausages are still smoked in the traditional way.This is the area where salame di Varzi is made. Only the finest pork is used to make this Italian sausage, and only wine, pepper, salt, and saltpeter are added. The sausage is matured for three to four months. This comparatively long maturation brings out the flavour. A whole salame. di Varzi as sold is a medium sized, coarse-grained sausage weighing about 2 pounds (1 kilogram). Sausages called salsiccia luganega are usually of fresh meat, and cooked or heated in water before serving. The meat is a finely _ ground mixture of fat and lean pork, flavoured with pepper and spices. Luganega is an example of this type. The meat is filled into long casings, divided into sections and sold by length rather than weight. Luganega is often served with polenta in northern Italy. It can be fried, broiled or braised as well as boiled. A delicious Italian sausage to cut up into bite size pieces to make meat balls Salame di Milano is a very fine textured Italian salami made from pork, pork fat, beef, and spices is matured for about 3 months and weighs up to about 3 pounds (1.5 kilograms). It has an essential place in any antipasto misto starter of mixed Italian sausage, and is popular well beyond its place of origin. It is probably one of Italy's best-known food products along with Parma ham. The imitations available elsewhere do not necessarily do justice to the original. Salame di Milano is a king of Italian sausage. Cacciatorino is a small well hung variety of Italian salami consisting of two thirds lean pork, tender veal, and various types of fat. It was originally devised as a convenient type of Italian sausage for those working out in the forests to take with them as supplies. That may be the source of the name, cacciatorino which translates as small hunter. Salametto is a small, well-hung sausage, similar to cacciatorino. It is ideal as a lunch time Italian salami or to be taken on picnics as it is easily carried. This is a beautifully delicate Italian sausage which is perfect to be eaten on its own Italian sausage and salami do taste that much different to those of other countries and do lend themselves to being added to Italian meals, such as pizzas and pastas. If cooking an Italian meal and trying to make it as authentic as possible be sure to add Italian salami or Italian sausage. |
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Last Updated ( Tuesday, 01 April 2008 )
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Thursday, 07 February 2008 |
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I know how serving healthy Italian food can bring your family together around the table. Turn dough onto a floured board and knead; adding more flour if necessary to keep the dough from sticking to your fingers. If a recipe is used principally during one of the holidays, I will indicate so on the recipe page for that particular dish. GUYANESE cooks or anyone that knows how to cook HELP? USA Living In: Atlanta, Georgia, USA Shiitake and cremini mushrooms pair up with fresh thyme in this rich, vegetarian risotto. Extra Virgin Olive OilOlive oil information, cooking tips and products. Feedback Would you like to update product info or give feedback on images? Last 5 recipes submitted at YummyfoodBerry CoulisPlain cheesecake becomes a gourmet delight when placed in a pool of this delicious sauce. Jamie must have just so thick, but not too thick, and browned on top, but still creamy in the center. Add the chopped onion and saute briefly over medium heat until just translucent. This recipe is a variation of the original ham pie made by my father each year at Easter and Christmas. It may be served as a main course or as an appetizer. The Il Fornaio Pasta Deck features delectable pasta recipes from every region of Italy. Your AccountDelivery and Returnssee our delivery rates and policiesthinking of returning an item? We have always said that great food starts with great ingredients, and so we support the need for debate. It is still good, but not nearly as good as the original. Mostaccioli (Mustaches) SUBMITTED BY: J. Cut off the rind lengthways in thick strips, following the curve of the fruit. Put spaghetti in serving bowl and pour the clams over, reserving a few clams for the top. There is an equal measure of snaps made of prepared dishes and of his nibs chatting it up or mugging with the local populace. If you are unsure about this type of vinegar then this article will help to clear up some questions you may have. Stir in the wine, scraping up any browned bits from the bottom of the pan. Add salt to taste, stir, and cook only until the meat has lost its raw, red color. Recipe: Fried Calamari Fried Calamari has become ubiquitous, I see people ordering it everywhere from pizza places, to the local sports bar alongside a plate of Buffalo Wings. |
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Last Updated ( Thursday, 10 April 2008 )
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Friday, 08 February 2008 |
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This is a recipe for the basis of any good Italian dish - a tomato sauce. Follow this recipe and you cannot go wrong, it'll be the best sauce you've ever tasted and is easy to adapt to your own personal taste. Ingredients Feeds 4-5 people. 3 tins of chopped tomaotes 2 cloves of garlic olive oil salt and pepper tomato puree Heat a glug of olive oil in a frying pan Chop the crush or chop the garlic quite fine and add to a heated frying pan. Be careful to make sure you stir the garlic in the pan so that it doesn't burn. Pour the chopped tinned tomatoes into a saucepan. Add the garlic. Stir together for a minute. Add salt and pepper and a good squeeze of tomato puree. Simmer for about 20 minutes. Thelonger you can leave a tomato sauce the better it will taste. I always find it's better to cook the sauce the day before eating as the flavours blend together better. |
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Last Updated ( Tuesday, 01 April 2008 )
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