|
Ragù Alla Bolognese
Bolognese sauce, known in Italian as or (called in Bologna, ''ragó'' in Bolognese dialect), is the main variety of ragù in Italian cuisine. It is associated with the city of Bologna. 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, and 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 tomato sauce are added, and the dish is then gently simmered at length to produce a thick sauce. is customarily used to dress and to prepare . 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 Italian , being more similar in fact to from the tomato-rich south of the country. Although in Italy is not used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagliatelle
Tagliatelle (; from the Italian word , meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about wide.''The Classic Italian Cookbook'', 1973 by Marcella Hazan Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour. Origins The term ''tagliatelle'' can be traced back to the Renaissance, with one of its first written records appearing in a treaty by Cristoforo di Messisbugo, steward of the House of Este in Ferrara, published in 1549. Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni. A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bolognese Dialect
Bolognese (native name: ) is a dialect of Emilian spoken in the most part in the city of Bologna and its hinterland (except east of the Sillaro stream), but also in the district of Castelfranco Emilia in the province of Modena, and in the towns of Sambuca Pistoiese (Tuscany), Cento, Sant'Agostino, and Poggio Renatico ( province of Ferrara). Terminology Although the term ''dialect'' is commonly used in reference to all minority languages native to Italy, most of them are not mutually intelligible with Italian. Bolognese is no exception and so is an Emilian dialect, not an Italian one. Classification Bolognese is a dialect of Emilian, one of the Gallo-Italic languages of the Romance family. It shares many common features with other Gallo-Italic languages such as Piedmontese, Lombard, Romagnol and Ligurian, and it is closer to them than to Italian. The Bolognese dialect presents a rather rich variety of vernacular forms within its area of diffusion. The linguist D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragout
Ragout (, , ) is a stew served as a main dish. Etymology The term comes from the French ''ragoûter'', meaning 'to revive the taste'. Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. Examples Roman-era cookbook ''Apicius'' includes a recipe for ragout with ostrich meat. According to a translation by Patrick Faas, it incorporated dates, honey, vinegar, ''garum'' (a fish sauce), ''passum'' (a dessert wine), and spices such as pepper, mint, roast cumin, and celery seed. The ''Apicius'' recipe suggests boiling all the ingredients save for the ostrich meat together in a pot, binding them with starch, and pouring the mixture over boiled ostrich meat, while Faas, in his reconstruction, tells the reader to first make a roux with flour and olive oil and add ''passum'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spaghetti Bolognese
Bolognese sauce, known in Italian as or (called in Bologna, ''ragó'' in Bolognese dialect), is the main variety of ragù in Italian cuisine. It is associated with the city of Bologna. 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, and 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 tomato sauce are added, and the dish is then gently simmered at length to produce a thick sauce. is customarily used to dress and to prepare . 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 Italian , being more similar in fact to from the tomato-rich south of the country. Although in Italy is not used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English-speaking World
The English-speaking world comprises the 88 countries and territories in which English language, English is an official, administrative, or cultural language. In the early 2000s, between one and two billion people spoke English, making it the List of languages by total number of speakers, largest language by number of speakers, the List of languages by number of native speakers, third largest language by number of native speakers and the most widespread language geographically. The countries in which English is the native language of most people are sometimes termed the Anglosphere. Speakers of English are called Anglophones. History of Anglo-Saxon England, Early Medieval England was the birthplace of the English language; the Modern English, modern form of the language has been spread around the world since the 17th century, first by the worldwide influence of England and later the United Kingdom, and then by that of the United States. Through all types of printed and electron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spaghetti
Spaghetti () is a long, thin, solid, cylindrical pasta.spaghetti Dictionary.com. Dictionary.com Unabridged (v 1.1). Random House, Inc. (accessed: 3 June 2008). It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of Mill (grinding), milled wheat, water, and sometimes Enriched flour, enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Retrieved on 22 December 2014. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. ''Spaghettoni'' is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, while vermicelli refers to intermediate thicknesses. Originally, spaghetti was notably long, but shorter lengths gained in popularity during the latter hal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Neapolitan Ragù
Neapolitan ragù, known in Italian as or (), is a variety of ragù associated with the city of Naples. It is made from two main parts: meat, and tomato sauce to which a few seasonings are added. Two distinctive features are the type of meat and how it is used, as well as the amount of tomato in the sauce. Bolognese versions use very finely chopped meat, while Neapolitan versions use whole meat, taking it from the casserole when cooked and serving it as a second course or with pasta. Preferences for ingredients also differ. In Naples, white wine is replaced by red wine, butter by lard or olive oil, and many basil leaves are used where Bolognese ragù has no herbs. In the Neapolitan recipe, the content may well be enriched by adding raisins, pine nuts, and with different fillings. Like the Bolognese, Neapolitan ragù also has quite a wide range of variants, the best known of which is ('doorman's ragù'). See also * List of sauces The following is a list of notabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lasagna
Lasagna (, ; ), also known by the plural form lasagne (), is a type of pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ..., possibly one of the oldest List of pasta, types, made in very wide, flat sheets. In Italian cuisine it is made of stacked layers of pasta alternating with fillings such as ragù (ground meats and tomato sauce), béchamel sauce, vegetables, cheeses (which may include ricotta, mozzarella, and Parmesan), and seasonings and spices. The dish may be topped with grated cheese, which melts during baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven (''al forno''). The resulting baked pasta is cut into single-serving square or rectangular portions. Name As with most other types of pasta, the Italian word is a plural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagliatelle
Tagliatelle (; from the Italian word , meaning 'to cut') are a traditional type of pasta from the Italian regions of Emilia-Romagna and Marche. Individual pieces of tagliatelle are long, flat ribbons that are similar in shape to fettuccine and are traditionally about wide.''The Classic Italian Cookbook'', 1973 by Marcella Hazan Tagliatelle can be served with a variety of sauces, though the classic is a meat sauce or Bolognese sauce. Tagliatelle are traditionally made with egg pasta. The traditional ratio is one egg to one hundred grams of flour. Origins The term ''tagliatelle'' can be traced back to the Renaissance, with one of its first written records appearing in a treaty by Cristoforo di Messisbugo, steward of the House of Este in Ferrara, published in 1549. Tagliatelle are also mentioned in 1593 among the main pasta shapes by the humanist Tommaso Garzoni. A glass case in the Bologna chamber of commerce holds a solid gold replica of a piece of tagliatella, demonstrat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simmering
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant intensity (smaller flame on a gas stove, lower temperature on an induction/electric stove). Visually a liquid will show a little movement without approaching a rolling boil. Methods and equipments Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some but not all considering that a simmer is as low as . Some modern gas ranges have a simmering burner, which may be a rear burner, supporting a steady low hea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. Tomato sauce typically has a thinner consistency than tomato paste and tomato purée,, however tomato sauces may use either as an ingredient. In dishes tomato sauces are common for meat and vegetables such as in stews, but they are perhaps best known as bases for Italian pasta or pizza dishes, or in Mexican Salsa (food), salsas. In countries such as the United Kingdom, India, Pakistan, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call ket ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braising
Braising (from the French language, French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first Browning (cooking), browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu, or fruits and vegetables. Techniques Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a cer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
