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Braciole
Braciola (; plural braciole ) may refer to several distinct dishes in Italian cuisine. Cut of meat Braciola may refer to an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They are different from the finer cut ''fettine'' ("small/thin slices"), which never have bone and are generally thinner. Involtini In Sicilian cuisine, Italian-American cuisine and Italian Australian cuisine, ''braciola'' (plural ''braciole'') are thin slices of meat (typically pork, chicken, beef, or swordfish) that are rolled as a roulade (this category of rolled food is known as ''involtini'' in Italian) with cheese and bread crumbs and fried. In Sicilian, this dish is also called ''bruciuluni''. Braciole can be cooked along with meatballs and Italian sausage in a Neapolitan ragù or tomato sauce, which some call ''sarsa'' or ''succu'' (Sicilian), or 'Sunday gravy' in some areas of the northeastern United ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braciola Di Maiale E Melanzane Ai Ferri
Braciola (; plural braciole ) may refer to several distinct dishes in Italian cuisine. Cut of meat Braciola may refer to an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They are different from the finer cut ''fettine'' ("small/thin slices"), which never have bone and are generally thinner. Involtini In Sicilian cuisine, Italian-American cuisine and Italian Australian cuisine, ''braciola'' (plural ''braciole'') are thin slices of meat (typically pork, chicken, beef, or swordfish) that are rolled as a roulade (this category of rolled food is known as ''involtini'' in Italian) with cheese and bread crumbs and fried. In Sicilian, this dish is also called ''bruciuluni''. Braciole can be cooked along with meatballs and Italian sausage in a Neapolitan ragù or tomato sauce, which some call ''sarsa'' or ''succu'' (Sicilian), or 'Sunday gravy' in some areas of the northeastern United Stat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Italian Dishes
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines. Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad. Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes. Dishes and foods The cuisine of Italy has many unique dishes and foods. Zuppe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braciola Con Coste
Braciola (; plural braciole ) may refer to several distinct dishes in Italian cuisine. Cut of meat Braciola may refer to an Italian dish, consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They are different from the finer cut ''fettine'' ("small/thin slices"), which never have bone and are generally thinner. Involtini In Sicilian cuisine, Italian-American cuisine and Italian Australian cuisine, ''braciola'' (plural ''braciole'') are thin slices of meat (typically pork, chicken, beef, or swordfish) that are rolled as a roulade (this category of rolled food is known as ''involtini'' in Italian) with cheese and bread crumbs and fried. In Sicilian, this dish is also called ''bruciuluni''. Braciole can be cooked along with meatballs and Italian sausage in a Neapolitan ragù or tomato sauce, which some call ''sarsa'' or ''succu'' (Sicilian), or 'Sunday gravy' in some areas of the northeastern United Stat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call tomato ketchup. In some of these countries, both terms are used for the condiment. History The first European person to write about, what may have been, tomato sauce w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Dishes
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology The w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Campania
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France. Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, such as '' timballo'' and the '' sartù di riso'', pasta or rice dishes with very elaborate preparation, and dishes from popular traditions prepared with inexpensive but nutritionally healthy ingredients, like '' pasta e fagioli'' (pasta with beans) and other pasta dishes with vegetables. Historical background Naples has a history that goes back many centuries: the city itself predates many ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scaloppine
Scaloppine (plural and diminutive of '' scaloppa''—a small scallop, i.e., a thinly sliced cut of meat; in English usage ''scaloppini''; sometimes ''scallopini'') is a type of Italian dish that comes in many forms. It consists of thinly sliced meat, most often beef, veal, or chicken, that is dredged in wheat flour and sautéed in one of a variety of reduction sauces. The sauce accompanying ''scaloppine'' can come in many varieties according to regional gastronomic traditions. Popular variations include tomato-wine reduction; ''scaloppine al limone'' or piccata, which denotes a caper-and-lemon sauce; ''scaloppine ai funghi'', a mushroom-wine reduction; and pizzaiola, a pizza-style tomato sauce. Etymology The term 'escalope' derives from the French ''escalope''. The untranslated term was used until the beginning of the twentieth century in the publications of various Italian gastronomes such as Giovanni Vialardi and Ada Boni. See also * Carne pizzaiola * Chicken marsala * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saltimbocca
Saltimbocca, also spelled saltinbocca (, , ; ), is an Italian dish (also popular in southern Switzerland). It consists of veal that has been wrapped ("lined") with prosciutto and sage, and then marinated in wine, oil, or salt water, depending on the region or one's own taste. The original version of this dish is ''saltimbocca alla Romana'' ("saltimbocca Roman-style"), which consists of veal, prosciutto and sage, rolled up and cooked in dry white wine and butter. Marsala is sometimes used. Also, sometimes the veal and prosciutto are not rolled up but left flat. An American variation replaces the veal with chicken or pork. File:Saltimbocca alla Romana.jpg, Saltimbocca alla Romana cooking File:Saltimbocca cooked (3).jpg, Saltimbocca (cooked) See also * Braciola * Scaloppine * List of veal dishes * List of Italian dishes This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roulade
A roulade () is a dish of filled rolled meat or pastry. Roulade can be savory or sweet. Swiss roll is an example of a sweet roulade. Traditionally found in various European cuisines, the term ''roulade'' originates from the French word ''rouler'', meaning "to roll". Meat A meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a braising, braised dish, is often browned then covered with wine or stock and cooked. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string. The roulade is sliced into rounds and served. Of this common form, there are several notable dishes: *Paupiette, French cuisine, French veal roulade filled with vegetables, fruits or sweetmeats *Rinderroulade, German cuisine, German and Hungarian beef roulade filled with onions, bacon and pickles. Also Cabbage roll, Kohlrouladen, cabbage filled with minced meat. *Španělské ptáčky (Spanish b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Farsu Magru
Farsu magru, also spelled as farsumagru, and also referred to as farsumauru, falsomagro and falsumagru, is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century. Farsu magru is available in many areas of Sicily, but some serve it only for special occasions. This roast is prepared mainly in rural regions in the interior of the island. Farsu magru means " false lean", which has been attributed to the amounts of meat used in the dish, and also to the lean, low-fat nature of the meats typically used. Etymology Farsu magru means "false lean", meaning "lean" in the sense that a relatively small amount of meat ingredients are used to prepare the dish, which is otherwise substantial in size. The "false lean" moniker has also been claimed to describe the way in which the lean, low-fat cuts of meat that are typically used in the dish contrast with the stuffing, which has a higher fat content. History Farsu magru dates to the 13th century in Sicily, during the time ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braciolone
Braciolone is an Italian roulade meat dish consisting of braised beef, veal or pork that is filled with cheese, salami, hard-boiled eggs and breadcrumbs and then rolled. It is typically served topped with a tomato-based sauce. Various additional ingredients can be used, such as garlic, parsley, walnuts and pork lard, among others. The hard-boiled eggs are sometimes placed in the center of the roll, which provides a "bull's-eye" appearance when the dish is sliced. It has been described as a large-sized braciola-style dish. Braciolone is also a dish in Sicilian cuisine and the cuisine of the U.S. state of Louisiana. See also * Farsu magru * List of beef dishes * List of Italian dishes * List of pork dishes * List of rolled foods * List of veal dishes This is a list of veal dishes, which use or may use veal as a primary ingredient. Veal is the meat of young calves, in contrast to the beef from older cattle. Though veal can be produced from a calf of either sex and any breed, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Most commonly purple, the spongy, absorbent fruit is used in several cuisines. Typically used as a vegetable in cooking, it is a berry by botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the New World while the eggplant is of the Old World. Like the tomato, its skin and seeds can be eaten, but, like the potato, it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally domesticated from the wild nightshade species ''thorn'' or ''bitter apple'', '' S. incanum'',Tsao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
