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Panada
Panada or panado is a sort of bread soup found in some Western European and Southern European cuisines and consisting of stale bread boiled to a pulp in water or other liquids. In British cuisine, it may be flavoured with sugar, Zante currants, nutmeg, and so on. A version of panada was a favorite dish of the author Percy Bysshe Shelley who was a vegetarian. It was considered a light dish suitable for invalids or women who had just given birth. In French cuisine, it is often enriched with butter, milk, cream, or egg yolk. In northeastern Italy, it serves as an inexpensive meal in the poor areas of the countryside. It may be enriched with eggs, beef broth, and grated cheese. It was frequently prepared as a meal for elderly or ill people. In Spanish cuisine, it is made by boiling bread in water or milk and adding flavoring. See also * Panade (other) * List of bread dishes * List of Italian soups * List of soups ** Acquacotta (or pancotta) **''Ribollita'' ** Pappa al p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Empanada
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. Origins The origin of empanadas is unknown but they are thought to have originated in Galicia, a region in northwest Spain. A cookbook published in Catalan in 1520, ''Llibre del Coch'' by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food. By country and region Argentina Argentine empanadas are often served during parties and festivals as a starter or main course. Shops specialize in freshly m ... [...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] |
List Of Italian Soups
This is a list of notable Italian soups. Soups are sometimes served as the '' primo'', or first course in Italian cuisine. In some regions of Italy, such as Veneto, soup is eaten more than pasta. Italian soups * Acquacotta – originally a peasant food, its preparation and consumption dates back to ancient history * '' Bagnun'' – based mainly on anchovies * '' Buridda'' – a seafood soup or stew from Liguria in Northern Italy * ''Garmugia'' – originated in Lucca, Tuscany, central Italy * ''Ginestrata'' – originated in Tuscany, Northern Italy, and can be described as a thin, lightly spiced egg-based soup * Macaroni soup – a traditional dish in Italy that is sometimes served with beans, which is known as ''pasta e fagioli'' * ''Maccu'' – a Sicilian soup and also a foodstuff that is prepared with dried and crushed fava beans (also known as broad beans) and fennel as primary ingredients. It dates back to ancient history. * Minestra di ceci – prepared with chickpea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Bread Dishes
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Bread dishes * * * * * * Bread bowl * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Bread salads * Cappon magro * Dakos * Fattoush * Panzanella Bread soups Bread soup is a simple soup that mainly consists of stale bread in a meat or vegetable broth. * * * * * * * * Jeon Jeon refers to many pancake-like dishes in Korean cuisine. * * * * * * * File:Korean pancake-Bindaetteok-04.jpg, Bindaetteok File:Korean pancake-Jindallae hwajeon-03.jpg, Hwajeon File:Korean pancake-Haemul pajeon-03.jpg, Pajeon Pancakes Paratha Paratha is a flatbread that originate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Panade (other) , a kind of bread soup
{{Disambiguation ...
Panade may refer to: * A Belizean empanada * A small Majorcan meat pie, commonly served during Holy Week * Pănade, a river in Alba County, Romania * Pănade, a village in the commune of Sâncel, Alba County, Romania * Panade, the roux used to prepare choux pastry * Panada Panada or panado is a sort of bread soup found in some Western European and Southern European cuisines and consisting of stale bread boiled to a pulp in water or other liquids. In British cuisine, it may be flavoured with sugar, Zante currants, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Western Europe
Western Europe is the western region of Europe. The region's countries and territories vary depending on context. The concept of "the West" appeared in Europe in juxtaposition to "the East" and originally applied to the ancient Mediterranean world, the Roman Empire (Western Roman Empire and Eastern Roman Empire), and medieval "Christendom" (Western Christianity and Eastern Christianity). Beginning with the Renaissance and the Age of Discovery, roughly from the 15th century, the concept of ''Europe'' as "the West" slowly became distinguished from and eventually replaced the dominant use of "Christendom" as the preferred endonym within the region. By the Age of Enlightenment and the Industrial Revolution, the concepts of "Eastern Europe" and "Western Europe" were more regularly used. Historical divisions Classical antiquity and medieval origins Prior to the Roman conquest, a large part of Western Europe had adopted the newly developed La Tène culture. As the Roman domain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Postpartum Confinement
Postpartum confinement is a traditional practice following childbirth. Those who follow these customs typically begin immediately after the birth, and the seclusion or special treatment lasts for a culturally variable length: typically for one month or 30 days, up to 40 days, two months, or 100 days. This postnatal recuperation can include care practices in regards of "traditional health beliefs, taboos, rituals, and proscriptions." The practice used to be known as "lying-in", which, as the term suggests, centres around bed rest. In some cultures it may be connected to taboos concerning impurity after childbirth. Overview Postpartum confinement refers both to the mother and the baby. Human newborns are so underdeveloped that pediatricians such as Harvey Karp refer to the first three months as the "fourth trimester". The weeks of rest while the mother heals also protect the infant as it adjusts to the world, and both learn the skills of breastfeeding. Almost all countries have ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Soups
Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Italian, regional variants of the Italian language ** Languages of Italy, languages and dialects spoken in Italy ** Italian culture, cultural features of Italy ** Italian cuisine, traditional foods ** Folklore of Italy, the folklore and urban legends of Italy ** Mythology of Italy, traditional religion and beliefs Other uses * Italian dressing, a vinaigrette-type salad dressing or marinade * Italian or Italian-A, alternative names for the Ping-Pong virus, an extinct computer virus See also * * * Italia (other) * Italic (other) * Italo (other) * The Italian (other) * Italian people (other) Italian people may refer to: * in terms of ethnicity: all ethnic Italians, in and outside of Italy * in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pappa Al Pomodoro
(; translating to "tomato mush") is a thick Tuscan bread soup typically prepared with fresh tomatoes, bread, olive oil, garlic, basil, and various other fresh ingredients. It is usually made with stale or leftover bread, and can be served hot, room temperature, or chilled. The dish has ancient origins, although it was largely popularized by the 1911 publication of '' Il Giornalino di Gian Burrasca'' and by its television version, in which Rita Pavone sang the well-known song "Viva la pappa col pomodoro". See also * List of Italian soups * List of tomato dishes *List of bread dishes *Pap (food) Ugali or Posho or sima (for others, see ) is a type of maize meal made from maize or corn flour in several countries in Africa. Sima is sometimes made from other flours, such as millet or sorghum flour, and is sometimes mixed with cassava flour. ... * References External links * Cuisine of Tuscany Italian soups Tomato dishes Articles containing video clips Bread so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acquacotta
Acquacotta (; Italian for "cooked water") is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include ''aquacotta con funghi'' and ''aquacotta con peperoni''. History Acquacotta is a simple traditional dish originating in the coastal region of Italy known as Maremma, which spans the southern half of Tuscany's coast and runs into northern Lazio. The word "acquacotta" means "cooked water" in the Italian language. It was originally a peasant food, and has been described as an ancient dish, the recipe of which was derived in part by people who lived in the Tuscan forest working as colliers ( charco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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