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Timballo
Timballo is an Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included. Variations include the mushroom and shrimp sauce ''Timballo Alberoni'', named after Giulio Alberoni; and the veal and tomato sauce ''Timballo Pattadese''. Etymology The name comes from the French word for kettledrum (''timbale''). Varieties of Timballo differ from region to region, and it is sometimes known as a bomba, tortino, sartù (a type of Neapolitan timballo with rice and tomato sauce) or pasticcio (which is used more commonly to refer to a similar dish baked in a pastry crust). It is also known as timpano and timbale. It is similar to a casserole and is sometimes referred to in English as a pie or savory cake. Preparation The dish is prepared in a dome or springform pan and eggs or cheese are used as a binder. Rice is commonly used as an ingredient in Emilia-Romagna, where the dish is referred to as a bomb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Timballo Pattadese Under Construction
Timballo is an Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included. Variations include the mushroom and shrimp sauce ''Timballo Alberoni'', named after Giulio Alberoni; and the veal and tomato sauce ''Timballo Pattadese''. Etymology The name comes from the French word for kettledrum (''timbale''). Varieties of Timballo differ from region to region, and it is sometimes known as a bomba, tortino, sartù (a type of Neapolitan timballo with rice and tomato sauce) or pasticcio (which is used more commonly to refer to a similar dish baked in a pastry crust). It is also known as timpano and timbale. It is similar to a casserole and is sometimes referred to in English as a pie or savory cake. Preparation The dish is prepared in a dome or springform pan and eggs or cheese are used as a binder. Rice is commonly used as an ingredient in Emilia-Romagna, where the dish is referred to as a bomb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastitsio
Pastitsio ( el, παστίτσιο, ''pastítsio'') is a Greek baked pasta dish with ground meat and béchamel sauce, with variations of the dish found in other countries of the Mediterranean Sea. Name and origin Pastitsio takes its name from the Italian ''pasticcio'', a large family of baked savory pies that may be based on meat, fish, or pasta, with many documented recipes from the early 16th century, and continuing to modern times. Italian versions include a pastry crust; some include béchamel. The word ''pasticcio'' is attested by the 16th century as "any manner of pastie or pye" and comes from the vulgar Latin word ''pastīcium'' derived from ''pasta'', and means "pie", and has developed the figurative meanings of "a mess", "a tough situation", or a ''pastiche''. In Egypt, it is called macarona béchamel ( arz, مكرونة بشاميل ). In the Albanian-speaking regions of the Balkans, the dish is called ''pastiçe'', deriving from ''pasticcio''. It is, however, often ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Timbale (food)
In cooking, ''timbale'' () derived from the French word for "kettledrum", also known as timballo, can refer to either a kind of pan used for baking, or the food that is cooked inside such a pan. Timbale pans can be large (such as that used to bake a panettone), or they can be small enough to comprise a single portion (like a tartlet pan). Timbales typically narrow toward the bottom. Bundt pans, angelfood cake pans, and springform pans can be substituted for purpose-made timbale bakeware. Timbales can also be steamed or baked in a water bath. As a dish, a timbale is a "deep dish" filling completely enclosed in a crust. The crust can be sheet pastry, slices of bread, rice, even slices of vegetable. Sartu di Riso is a rice crust timbale. Timballo di Melanzana uses overlapping strips of eggplant to enclose the filling, which can be a wide range of pre-cooked meats, sausages, cheeses, vegetables, and shaped pastas combined with herbs and spices and red or white "gravy", thickened w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Abruzzo
Abruzzo (, , ; nap, label=Neapolitan language, Abruzzese Neapolitan, Abbrùzze , ''Abbrìzze'' or ''Abbrèzze'' ; nap, label=Sabino dialect, Aquilano, Abbrùzzu; #History, historically Abruzzi) is a Regions of Italy, region of Southern Italy with an area of 10,763 square km (4,156 sq mi) and a population of 1.3 million. It is divided into four provinces: Province of L'Aquila, L'Aquila, Province of Teramo, Teramo, Province of Pescara, Pescara, and Province of Chieti, Chieti. Its western border lies east of Rome. Abruzzo borders the region of Marche to the north, Lazio to the west and north-west, Molise to the south and the Adriatic Sea to the east. Geographically, Abruzzo is divided into a mountainous area in the west, which includes the highest massifs of the Apennines, such as the Gran Sasso d'Italia and the Maiella, and a coastal area in the east with beaches on the Adriatic Sea. Abruzzo is considered a region of Southern Italy in terms of its culture, language, history, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neapolitan Cuisine
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] |
Mushroom Sauce
Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. It can be prepared in different styles using various ingredients, and is used to top a variety of foods. Overview In cooking, mushroom sauce is sauce with mushrooms as the primary ingredient. Often cream-based, it can be served with veal, chicken and poultry, pasta, and other foods such as vegetables. Some sources also suggest pairing mushroom sauce with fish. It is made with mushrooms, butter, cream or olive oil, white wine (some variations may use a mellow red wine) and pepper with a wide variety of variations possible with additional ingredients such as shallot, garlic, lemon juice, flour (to thicken the sauce), chicken stock, saffron, basil, parsley, or other herbs. It is a variety of allemande sauce. Mushroom sauce can also be prepared as a brown sauce. Canned mushrooms can be used to prepare the sauce. For vegan dishes, cream can be replaced with ground almonds, mixed with water ... [...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] |
Sicily
(man) it, Siciliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = Ethnicity , demographics1_footnotes = , demographics1_title1 = Sicilian , demographics1_info1 = 98% , 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-82 , blank_name_sec1 = GDP (nominal) , blank_info_sec1 = €89.2 billion (2018) , blank1_name_sec1 = GDP per capita , blank1_info_sec1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gnocchi
Gnocchi ( , , ; singular ''gnocco'') are a varied family of dumpling in Italian cuisine. They are made of small lumps of dough most traditionally composed of a simple combination of wheat flour, egg, salt, and potato. Variations of the dish supplement the simple recipe with flavour additives, such as semolina flour, cheese, breadcrumbs, cornmeal or similar ingredients, and possibly including herbs, vegetables, and other ingredients. Base ingredients may be substituted with alternatives such as sweet potatoes for potatoes or rice flour for wheat flour. Such variations are often considered to be non-traditional. Gnocchi are commonly cooked in salted boiling water and then dressed with various sauces. They are usually eaten as a first course (''primo piatto'') as an alternative to soups (''minestre'') or pasta, but they can also be served as a ''contorno'' (side dish) to some main courses. Common accompaniments of gnocchi include melted butter with sage, pesto, as well as vario ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ravioli
Ravioli (; singular: ''raviolo'', ) are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular ( mezzelune). The word 'ravioli' means "little turnips" in Italian dialect, from the Italian ''rava'' meaning turnips, from the Latin ''rapa''. History The earliest known mention of ravioli appears in the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century.Davidson ''Oxford Companion to Food'', p. 655. In Venice, the mid-14th-century manuscript ''Libro per cuoco'' offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth and seasoned with "sweet and strong spices". In Rome, ravioli were already well known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549 ... [...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] |
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