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Pesto Ingredients - Blurred
Pesto () is a sauce that traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, and hard cheese such as Parmigiano-Reggiano (also known as Parmesan cheese) or Pecorino Sardo (cheese made from sheep's milk), all blended with olive oil. It originated in Genoa, the capital city of Liguria, Italy. Etymology ''Pesto alla Genovese'' (in English: ''Genoese Pesto''); () refers to the original dish. The name pesto is the past participle of the Genoese verb (Italian: ), which means "to pound," "to crush," in reference to the original method of preparation. According to tradition, the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. This same Latin root, through Old French, also gave rise to the English noun ''pestle''. Incidentally, the Latin root seems to be similar to the Sanskrit adjective ''pishta'' ( sa, पिष्ट, ), which means to "ground," "pounded," "crushed." Strictly speaking, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically been home ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sanskrit
Sanskrit (; attributively , ; nominally , , ) is a classical language belonging to the Indo-Aryan branch of the Indo-European languages. It arose in South Asia after its predecessor languages had diffused there from the northwest in the late Bronze Age. Sanskrit is the sacred language of Hinduism, the language of classical Hindu philosophy, and of historical texts of Buddhism and Jainism. It was a link language in ancient and medieval South Asia, and upon transmission of Hindu and Buddhist culture to Southeast Asia, East Asia and Central Asia in the early medieval era, it became a language of religion and high culture, and of the political elites in some of these regions. As a result, Sanskrit had a lasting impact on the languages of South Asia, Southeast Asia and East Asia, especially in their formal and learned vocabularies. Sanskrit generally connotes several Old Indo-Aryan language varieties. The most archaic of these is the Vedic Sanskrit found in the Rig Veda, a colle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
On Food And Cooking
''On Food And Cooking: The Science And Lore Of The Kitchen'' is a book by Harold McGee, published by Scribner in the United States in 1984 and revised extensively for a 2004 second edition. It is published by Hodder & Stoughton in Britain under the title ''McGee on Food and Cooking: An Encyclopedia of Kitchen Science, History and Culture''. The book provides a reference to the scientific understanding and preparation of food. It has been described by Alton Brown as "the Rosetta stone of the culinary world", Daniel Boulud has called the book a "must for every cook who possesses an inquiring mind", while Heston Blumenthal has stated it is "the book that has had the greatest single impact on my cooking".Hirst, Christopher, ''The Independent''. (November 13, 2004Snail porridge? It's a matter of taste/ref> The work is separated into sections that focus on the ingredients, providing the structure for the author to speculate on the history of foodstuffs and cookery, and the molecular ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trofie
Trofie (; less frequently, troffie, strofie or stroffie) is a short, thin, twisted pasta from Liguria, Northern Italy. History Modern trofie seems to originate from Golfo Paradiso, a strip of land in the Riviera di Levante including maritime towns like Recco, Sori, Camogli and other ''comuni'' in the area. This pasta shape was not so common in Genoa until the mid-20th century, though the term ''trofie'' was already in use there and referred to gnocchi as a whole. Genovese trofie was traditionally made with either wheat or chestnut flour and, from the beginning of the 19th century, with the addition of potatoes also. Today trofie is a staple of modern Ligurian cuisine. It is also made in a small version called ''trofiette'' in Italy. Etymology The origin of this pasta name is not certain. It is believed to come from the Ligurian verb ''strufuggiâ'' ("to rub") as a reference to its method of preparation, which consists in "rubbing" or rolling a small piece of dough on th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lasagne
Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices. The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square portions. Origins and history Lasagna originated in Italy during the Middle Ages. The oldest transcribed text about lasagna appears in 1282 in the ''Memoriali Bolognesi'' ("Bolognesi Memorials"), in which lasagna was mentioned in a poem transcribed by a Bolognese notary; while the first recorded recipe was set down in the early 14th-century ''Liber de Coquina'' (''The Book of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dutch Cheeses
This is a list of cheeses from, or connected with, the Netherlands. Dutch cheeses * Beemster – a hard cow's milk cheese, traditionally from cows grazed on sea-clay soil in polders. * Boerenkaas – "farmhouse cheese", prepared using raw unpasteurised milk * Edam - a red-waxed semi-hard cows' milk cheese named after the town of Edam * Graskaas - "grass cheese", a seasonal cows' milk cheese made from the first milkings after the cows are let into the pastures in spring. * Gouda - a semi-hard cows' milk cheese traditionally traded in Gouda, now often used as a worldwide generic term for Dutch-style cheese. * Kanterkaas - "edge cheese", a hard cheese produced in Friesland, with variants flavoured with cumin and cloves. * Leerdammer – a trademarked Emmental-style semi-firm cows' milk cheese * Leyden - a cows' milk cheese flavoured with cumin and caraway seed * Limburger - a soft cheese with a distinctive smell, traditionally from the area of the former Duchy of Limburg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marjoram
Marjoram (; ''Origanum majorana'') is a cold-sensitive perennial herb or undershrub with sweet pine and citrus flavours. In some Middle Eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus ''Origanum''. It is also called pot marjoram, although this name is also used for other cultivated species of ''Origanum''. History Marjoram is indigenous to Cyprus, the Mediterranean, Turkey, Western Asia, the Arabian Peninsula, and the Levant, and was known to the ancient Greeks and Romans as a symbol of happiness. It may have spread to the British Isles during the Middle Ages. Marjoram was not widely used in the United States until after World War II. The name marjoram (Old French: ''majorane''; ) does not directly derive from the Latin word (major). Marjoram is related to Samhain, the Celtic pagan holiday that would eventually become Halloween. It has also been used in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basil
Basil (, ; ''Ocimum basilicum'' , also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" refers to the variety also known as sweet basil or Genovese basil. Basil is native to tropical regions from Central Africa to Southeast Asia. In temperate climates basil is treated as an annual plant, however, basil can be grown as a short-lived perennial or biennial in warmer horticultural zones with tropical or Mediterranean climates. There are many varieties of basil including sweet basil, Thai basil (''O. basilicum'' var. ''thyrsiflora''), and Mrs. Burns' Lemon (''O. basilicum var. citriodora''). ''O. basilicum'' can cross-pollinate with other species of the ''Ocimum'' genus, producing hybrids such as lemon basil (''O. × citriodorum'') and African blue basil (''O. × kilimandscharicum''). Etymology The name "basil" comes from the Latin , and the Greek (), m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Ages
In the history of Europe, the Middle Ages or medieval period lasted approximately from the late 5th to the late 15th centuries, similar to the post-classical period of global history. It began with the fall of the Western Roman Empire and transitioned into the Renaissance and the Age of Discovery. The Middle Ages is the middle period of the three traditional divisions of Western history: classical antiquity, the medieval period, and the modern period. The medieval period is itself subdivided into the Early, High, and Late Middle Ages. Population decline, counterurbanisation, the collapse of centralized authority, invasions, and mass migrations of tribes, which had begun in late antiquity, continued into the Early Middle Ages. The large-scale movements of the Migration Period, including various Germanic peoples, formed new kingdoms in what remained of the Western Roman Empire. In the 7th century, North Africa and the Middle East—most recently part of the Eastern Ro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appendix Vergiliana
The ''Appendix Vergiliana'' is a collection of poems traditionally ascribed as being the juvenilia (work written as a juvenile) of Virgil.Régine ChambertVergil's Epicureanism in his early poems in "Vergil, Philodemus, and the Augustans" 2003: "Vergil's authorship of at least some of the poems in the Appendix is nowadays no longer contested. This is especially true of the Culex ... and also of a collection of short epigrams called the Catalepton." Many of the poems in the Appendix were considered works by Virgil in antiquity. However, recent studies suggest that the Appendix contains a diverse collection of minor poems by various authors from the 1st century AD. Scholars are almost unanimous in considering the works of the ''Appendix'' spurious, primarily on grounds of style, metrics, and vocabulary. Composition The collection most likely formed in Late Antiquity. The individual components are older: ancient authors considered the ''Culex'' to be a youthful work of Virgil's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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