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Lacinato Kale
Lacinato kale (, ) or, in Italian and often in English, (, ; literally "black cabbage") is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany. It is also known as Tuscan kale, Italian kale, dinosaur kale, kale, flat back kale, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries, and is one of the traditional ingredients of minestrone and ribollita. Description Lacinato kale grows tall and has dark blue-green leaves with an "embossed texture"; its taste is described as "slightly sweeter and more delicate" than curly kale and "slightly bitter ndearthy". The lacinato variety is sometimes called ''dinosaur kale'' because its bumpy leaves may resemble what dinosaur skin looked like, and perhaps because the unique appearance of the leaves is evocative of primordial flora. Because of its taste, it has been called "the darling of the culinary world". Preparation and dishes Lacinato kale, like most other ka ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minestrone
Minestrone (; ) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, leaf vegetables, stock, parmesan cheese and tomatoes. There is no set recipe for minestrone, since it can usually be made out of whatever vegetables are at one's disposal. It can be vegetarian, contain meat, or contain an animal bone-based stock (such as chicken stock). Food author Angelo Pellegrini claimed that the base of minestrone is bean broth, and that borlotti beans (also called Roman beans) "are the beans to use for genuine minestrone". History Some of the earliest origins of minestrone soup pre-date the expansion of the Latin tribes of Rome into what became the Roman Kingdom (later Roman Republic and Empire), when the local diet was "vegetarian by necessity" and consisted mostly of vegetables, such as onions, lentils, cabbage, garlic, broad beans, mushrooms, carrots, asp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monticello
Monticello ( ) was the primary plantation of Founding Father Thomas Jefferson, the third president of the United States, who began designing Monticello after inheriting land from his father at age 26. Located just outside Charlottesville, Virginia, in the Piedmont region, the plantation was originally , with Jefferson using the labor of enslaved Africans for extensive cultivation of tobacco and mixed crops, later shifting from tobacco cultivation to wheat in response to changing markets. Due to its architectural and historic significance, the property has been designated a National Historic Landmark. In 1987, Monticello and the nearby University of Virginia, also designed by Jefferson, were together designated a UNESCO World Heritage Site. The current nickel, a United States coin, features a depiction of Monticello on its reverse side. Jefferson designed the main house using neoclassical design principles described by Italian Renaissance architect Andrea Palladio and rew ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thomas Jefferson
Thomas Jefferson (April 13, 1743 – July 4, 1826) was an American statesman, diplomat, lawyer, architect, philosopher, and Founding Father who served as the third president of the United States from 1801 to 1809. He was previously the nation's second vice president under John Adams and the first United States secretary of state under George Washington. The principal author of the Declaration of Independence, Jefferson was a proponent of democracy, republicanism, and individual rights, motivating American colonists to break from the Kingdom of Great Britain and form a new nation. He produced formative documents and decisions at state, national, and international levels. During the American Revolution, Jefferson represented Virginia in the Continental Congress that adopted the Declaration of Independence. As a Virginia legislator, he drafted a state law for religious freedom. He served as the second Governor of Virginia from 1779 to 1781, during the Revolutionary War. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cultivar
A cultivar is a type of cultivated plant that people have selected for desired traits and when propagated retain those traits. Methods used to propagate cultivars include: division, root and stem cuttings, offsets, grafting, tissue culture, or carefully controlled seed production. Most cultivars arise from purposeful human manipulation, but some originate from wild plants that have distinctive characteristics. Cultivar names are chosen according to rules of the International Code of Nomenclature for Cultivated Plants (ICNCP), and not all cultivated plants qualify as cultivars. Horticulturists generally believe the word ''cultivar''''Cultivar'' () has two meanings, as explained in '' Formal definition'': it is a classification category and a taxonomic unit within the category. When referring to a taxon, the word does not apply to an individual plant but to all plants that share the unique characteristics that define the cultivar. was coined as a term meaning "cultivated vari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy
An anchovy is a small, common forage fish of the family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 17 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Genera Characteristics Anchovies are small, green fish with blue reflections due to a silver-colored longitudinal stripe that runs from the base of the caudal (tail) fin. They range from in adult length, and their body shapes are variable with more slender fish in northern populations. The snout is blunt with tiny, sharp teeth in both jaws. The snout contains a unique rostral organ, believed to be electro-sensory in nature, although its exact function is unknown. The mouth is larger than that of herrings and silversides, two fish which anchovies closely resemble in o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Campania
(man), it, Campana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-72 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €108 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €18,600 (2018) , blank2_name_sec1 = HDI (2018) , blank2_info_sec1 = 0.845 · 19th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 = ITF , website ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing diffe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blanching (cooking)
Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process. Blanching foods helps reduce quality loss over time. People often use blanching as a treatment prior to freezing, drying, or canning—heating vegetables or fruits to inactivate enzymes, modify texture, remove the peel, and wilt tissue. The inactivation of enzymes preserves color, flavor, and nutritional value. The process has three stages: preheating, blanching, and cooling. The most common blanching methods for vegetables/fruits are hot water and steam, while cooling is either done using cold water or cool air. Other benefits of blanching include removing pesticide residues and decreasing microbial load. Drawbacks to the blanching process can include leaching of water-soluble and heat sensitive nutrient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curly Kale
Kale (), or leaf cabbage, belongs to a group of cabbage (''Brassica oleracea'') cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage). Kales are considered to be closer to wild cabbage than most of the many domesticated forms of ''Brassica oleracea''. Etymology ''Kale'' originates from Northern Middle English ''cale'' (compare Scots ''kail'' and German ''Kohl'') for various cabbages. The ultimate origin is Latin ''caulis'' 'cabbage'. History Kale originated in the eastern Mediterranean and Anatolia, where it was cultivated for food beginning by 2000 BCE at the latest. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the 4th century BC. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales. The earliest record of cabbages in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ribollita
Ribollita is a Tuscan bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion. Its name means "reboiled". It is often baked in a clay pot. Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (or reboiling) the leftover minestrone or vegetable soup from the previous day with stale bread. Some sources date it back to the Middle Ages when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their dinners. History It is a typical "poor" dish of peasant origin, whose name derives from the fact that the peasants cooked a large quantity of it (especially on Fridays, being a lean dish) and then "boiled" it in a pan in the following days (hence "rib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tuscany
it, Toscano (man) it, Toscana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Citizenship , demographics1_footnotes = , demographics1_title1 = Italian , demographics1_info1 = 90% , demographics1_title2 = , demographics1_info2 = , demographics1_title3 = , demographics1_info3 = , timezone1 = CET , utc_offset1 = +1 , timezone1_DST = CEST , utc_offset1_DST = +2 , postal_code_type = , postal_code = , area_code_type = ISO 3166 code , area_code = IT-52 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €118 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 = €31,500 (2018) , blank2_name_sec1 = HDI (2019) , blank2_info_sec1 = 0.907 • 6th of 21 , blank_name_sec2 = NUTS Region , blank_info_sec2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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