Traditional Italian Food The Sweet Smells of Sunny Days

Italian cuisine is long and took many centuries of its evolution, though the earliest roots go all the way until the fourth century BC. In addition, Greeks, Romans, Arabs and Turks have a great influence on Italian cuisine. Thus we see that traditional Italian cuisine is rich in history and every region of Italy has added his plate. Italian food and traditional Italian recipes have become Staples worldwide for its simple but tasty dishes that combine robust sauces, meats and a variety of delicious cheeses to produce delicious and filling. Of Tuscany and Lombardy, to the islands of Sardinia and Sicily, the Italian cuisine is an expression of the rich history of Italian cuisine country.For not confined to Italy a few dishes that were able to gain worldwide traction ie, spaghetti and pizza. People tend to think of traditional Italian cuisine is more or less equal and that there is not much variety in the way of Italian cuisine. Recipes Multiplicity The truth is quite the opposite, however, as the entire Italian cuisine is extremely diverse, rich and varied.The that pasta is an excellent example of the breadth of Italian cuisine. If you ask ten different people in the same region on how to make some pasta sauce to ten different recipes. Pastas such as spaghetti, risotto, gnocchi are very popular because they are lightweight and easy to prepare and offer recipes for virtually limitless creative cook.Pasta seems to be the most important food in Italy. A basic dough can be highlighted with an unlimited number of expressions such as sausage, chicken, red and green peppers, mussels, clams and a wide range of other meats and Italian food vegetables.But not stop there. You'll find antipasti (starters): salami and cheese with fresh vegetables and special bread. The smells of nature and the sunny days of spring and summer. Superb salads, breads and delicious desserts beautiful, do the rest of gloriously fresh menu. From baked salmon fillet wrapped in bacon served with braised lentils, green beans and mustard sauce, lamb stew mango served with mashed potatoes and sage in a rich tomato sauce;. Pork tenderloin in a mushroom, leek, and three mustard cream sauce of white wine, stuffed meatloaf Parma ham, spinach and mozzarella baked in a meat broth and red wine sauce artichokes. The list goes on. Of course, there's always a variety of pizzas, pastas and specialties of each region.Finally remember that Italy is the largest wine producer in the world so naturally from traditional Italian cuisine, accompanied with one or two bottles of wine vintage red or white. The scope of the Italian landscape, including mountains of the Alps and the southern beaches of the Mediterranean a selection of rich, vibrant wines can be found to accompany any dish of traditional Italian cuisine.

Traditional Scottish Fish And Chips In Batter With Mushy Peas - An Authentic Recipe

Visitors to Scotland, have often heard of the traditional fish and chips fried in batter, and I wonder where you can buy this. Fish and Chips shops (or "birds") are in all cities and many towns across the country. Some are simply "Take Away" food, while others include a restaurant. Many argue that its secret ingredient, which makes food better than the store next door. Fish and Chips are also popular in England. The difference is that in Scotland, the "fish dinner", as everyone knows, is made with Haddock, while in England is traditionally made with cod. The chips are made with potato flour good 'as the wonder of gold. Often served with "peas soft ', based on marrow fat peas. Not exactly the best food to eat, while on a calorie-controlled diet or weight watching. However, many people who have enjoyed this, and in Scotland you can buy in their countries. This formula means that you can do at home. Traditional fish and chips served with mushy mass Peas Peas Ingredients 10 oz / 300 grams of marrow fat peas, malt vinegar (enough to moisten the peas) Salt The Self-Batter up water, soda flour (some people prefer to add the beer or beer), malt vinegar pinch of salt 4 fresh haddock fillets (frozen can be used) floury potatoes 4 or 5 (depending on your appetite) Method

• Soak peas overnight.
• The next morning, the coverage and then the oil for about 1 hour or until tender.
• Drain most of the water, keeping a little "to hold moisture.
• Add the vinegar and salt to taste.
• Peel and cut potatoes into chips.
• Blanch for about 5 minutes.
• Drain and place on paper towels to remove moisture.
• Sift flour and salt in a bowl.
• Doing well in the center, add the sparkling (sparks) water or beer.
• Whisk until mixture is smooth and creamy and shows bubbles on the top.
• Add 2 tablespoons of vinegar, which helps the dough crisp.
• Heat little oil "in a fryer.
• Test temperature to fall into a small amount of dough (you should quickly turn golden and crusty).
• Preheat the oven to high.
• DIP Haddock dry on kitchen paper then and coat completely with the dough.
• Located in a deep fryer and cook for 5 to 10 minutes depending on size of fish.
• Make sure nothing gets too dark.
• Remove from fat and drain on paper towels.
• Keep warm in oven until cooked up the rest.
• Cook fries with normal oil.