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Penne Alla Vodka
Penne alla vodka is a pasta dish made with vodka and penne pasta, usually made with heavy cream, crushed tomatoes, onions, and sometimes sausage, pancetta or peas. The recipe became very popular in Italy and in the United States around the 1980s, when it was offered to discotheque customers. The recipe thus became an icon of the fashionable cuisine of the time, which preferred the use of cream in first courses. Penne alla vodka remains popular in Italian-American cuisine. Origins The exact origins of penne alla vodka are unclear. The first use of vodka in a pasta dish is attested to in 1974, when the Italian actor Ugo Tognazzi published the cookbook ''L'Abbuffone'' (means "the bouffe-men", named after Tognazzi's movie ''La Grande Bouffe''), which included his recipe of ''pasta all'infuriata'' ('furious pasta'), described as a sort of '' pasta all'arrabbiata'', made with ½ kg of penne, ½ kg of fresh peeled tomatoes, a shot of vodka, chili pepper, oil, garlic, and bay leaves. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a Gluten-free diet, gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an Food extrusion, extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Za ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barilla
''Barilla'' refers to several species of salt-tolerant (halophyte) plants that, until the 19th century, were the primary source of soda ash and hence of sodium carbonate. The word "barilla" was also used directly to refer to the soda ash obtained from plant sources. The word is an anglicization of the Spanish word ''barrilla'' for saltwort plants (a particular category of halophytes). A very early reference indicating the value placed upon soda ash in Catalonia has been given by Glick, who notes that "In 1189 the monastery of Poblet granted to the glassblower Guillem the right to gather glasswort in return for tithe and two hundred pounds of sheet glass paid annually (The site of these glassworks, at Narola, was excavated in 1935.)." By the 18th century, Spain's barilla industry was exporting large quantities of soda ash of exceptional purity; the product was refined from the ashes of barilla plants that were specifically cultivated for this purpose. Presumably the word "barilla" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolognese Sauce
Bolognese sauce (, ; known in Italian as ''ragù alla bolognese'', , ''ragù bolognese'', or simply ''ragù'') is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress ''tagliatelle al ragù'' and to prepare ''lasagne alla bolognese''. Italian ''ragù alla bolognese'' is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic ''soffritto'' of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. White wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. Outside Italy, the phrase "Bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the Italian ''ragù alla bolognese'', being ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Emilia-Romagna
egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (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-45 , blank_name_sec1 = GDP (nominal) , blank_info_se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp
Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". More narrow definitions may be restricted to Caridea, to smaller species of either group or to only the marine species. Under a broader definition, ''shrimp'' may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers ( antennae), and slender legs. Any small crustacean which resembles a shrimp tends to be called one. They swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. Crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.Rudloe & Rudloe (2009 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caviar
Caviar (also known as caviare; from fa, خاویار, khâvyâr, egg-bearing) is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread. Traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea (Beluga, Ossetra and Sevruga caviars). The term caviar can also describe the roe of other species of sturgeon or other fish such as paddlefish, salmon, steelhead, trout, lumpfish, whitefish, or carp. The roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value. Terminology According to the United Nations' Food and Agriculture Organization, roe from any fish not belonging to the Acipenseriformes order (including Acipenseridae, or sturgeon ''sensu stricto'', and Polyodontidae or paddlefish) are not caviar, but "substitutes of caviar." This position is also adopted by the Convention on International ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoked Salmon
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked. Due to its moderately high price, smoked salmon is considered a delicacy. Although the term lox is sometimes applied to smoked salmon, they are different products. Presentation Smoked salmon is a popular ingredient in canapés, often combined with cream cheese and lemon juice. In New York City and Philadelphia and other cities of North America, smoked salmon is known as "nova" after the sources in Nova Scotia, and is likely to be sliced very thinly and served on bagels with cream cheese or with sliced red onion, lemon and capers. In Pacific Northwest cuisine of the United States and Canada, smoked salmon may also be fillets or nuggets, including hickory or alder-smoked varieties and candied salmon (smoked and honey, or sugar-glazed, also known as "Indian candy"). In Europe, smoked salmon may be found thinly sliced or in thicker fillets, or sold as chopped "scraps" for use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moscow
Moscow ( , US chiefly ; rus, links=no, Москва, r=Moskva, p=mɐskˈva, a=Москва.ogg) is the capital and largest city of Russia. The city stands on the Moskva River in Central Russia, with a population estimated at 13.0 million residents within the city limits, over 17 million residents in the urban area, and over 21.5 million residents in the metropolitan area. The city covers an area of , while the urban area covers , and the metropolitan area covers over . Moscow is among the world's largest cities; being the most populous city entirely in Europe, the largest urban and metropolitan area in Europe, and the largest city by land area on the European continent. First documented in 1147, Moscow grew to become a prosperous and powerful city that served as the capital of the Grand Duchy that bears its name. When the Grand Duchy of Moscow evolved into the Tsardom of Russia, Moscow remained the political and economic center for most of the Tsardom's history. When th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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