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Supplì
(; Italianization of the French word ) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine. Some believe that they derive from the French croquettes and were introduced to Rome by the French troops of Napoleon at the beginning of the 19th century. Etymology The name is first attested in the 19th century, and is a corruption of the term , which is used in French cuisine for all types of croquettes or pieces of meat covered with breadcrumbs. Description Originally, they were filled with chicken giblets, mincemeat or (a type of cheese from Lazio), now also with a piece of mozzarella; the whole morsel is soaked in egg, coated with breadcrumbs and then fried (usually deep fried). They are closely related to Sicilian arancini and the French croquettes, sometimes called , that can be made with rice. can be also prepared without tomato sauce (, which means 'white-style '). They are usually eaten with the fingers: wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Cuisine
Roman cuisine is the cooking traditions and practices of the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.Boni (1930), p. 13 These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses such as ''pecorino romano'' and ricotta.Boni (1930), p. 14 Olive oil is used mostly to dress raw vegetables, while ''strutto'' (pork lard) and fat from prosciutto are preferred for frying. The most popular sweets in Rome are small individual pastries called ''pasticcini'', gelato and handmade chocolates and candies. Special dishes are often reserved for different days of the week; for example, gnocchi is eaten on Thursdays, '' baccalà'' (salted cod) on Fridays and ''trippa'' (offal) on Saturdays. Overview It features fresh, seasonal and simply-prepared ingredients from Roman Campagna. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, and cheeses suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arancini
Arancini (, , ; ; : ''arancino''), also known as ''arancine'' (: ''arancina''), are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are ''al ragù'' or ''al sugo'', filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or '' caciocavallo'' cheese, and often peas, and ''al burro'' or ''ô burru'', filled with prosciutto and mozzarella or béchamel sauce. A number of regional variants exist which differ in their fillings and shape. ''Arancini al ragù'' produced in eastern Sicily, particularly in cities such as Catania and Messina, have a conical shape inspired by the volcano Etna. Etymology ''Arancini'' derives from the Sicilian plural diminutive of (), from their shape and colour which, after cooking, is reminiscent of an orange. In Sicilian, '' arancini'' is grammatically plural. The corresponding singular is ei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Ball
A rice ball may be any kind of food item made from rice that has been shaped, condensed, or otherwise combined into a ball shape. Rice balls exist in many different cultures in which rice is eaten, and are particularly prevalent in Asia. Rice balls are a convenient and portable food that can be eaten on the go, making them a popular choice for picnics, road trips, and packed lunches. They are also often enjoyed as a snack or side dish with meals. The rice may be seasoned with a variety of ingredients, such as salt, furikake, or other seasonings, and may also be topped or filled with a variety of foods, such as fish, meat, or vegetables. Types of rice balls Types of rice ball include: *Arancini, an Italian cuisine, Italian Frying, fried rice ball coated with breadcrumbs. *Jumeok-bap, a Korean cuisine, Korean rice ball from cooked rice formed into oval shapes. *Omo tuo, a Ghanaian cuisine, Ghanaian staple food that is more smooth and soft due to its higher volume of water, us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Giblets
Giblets is a culinary term for the edible offal of a fowl, typically including the Heart#Food, heart, gizzard, Liver (food), liver, and other organs. A whole bird from a butcher is often packaged with the giblets, sometimes sealed in a bag within the body cavity. The neck is often included with the giblets; in the West it is usually separated from the body during butchering. History In his 19th century culinary dictionary, Alexandre Dumas defines giblets as "the comb and kidneys of the rooster, the wing tips of hens, the spinal marrow, gizzard, and neck of the turkey, calves' sweetbreads and brains". They can be made as a standalone dish with beef marrow Bouillon (broth), bouillon, mushrooms, artichoke, truffles (when in season) and celery. This giblet dish can be served as a casserole with rice, or used as a filling for the pastry vol-au-vent. This was considered daily fare, and not intended for special occasions. Culture There are a number of recipes that use giblets. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antipasto
An antipasto (From anti- (“prior to, before”) + pasto (“meal”); : antipasti) is the traditional first course of a formal Italian meal. Usually made of bite-size small portions and presented on a platter from which everyone serves themselves, the purpose of antipasti is to stimulate the appetite. Typical ingredients of a traditional antipasto includes cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine. Different preparations of saltwater fish and traditional southern cured meats (like '' soppressata'' or 'nduja) are popular in the south of Italy, whereas in northern Italy Northern Italy (, , ) is a geographical and cultural region in the northern part of Italy. The Italian National Institute of Statistics defines the region as encompassing the four Northwest Italy, no ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Friggitoria
The ''friggitoria'' ("fryer" in English; : ''friggitorie'') is a shop that sells fried foods. They are found throughout Italy. ''Friggitorie'' are common in Naples, especially in the historic center, where you can buy fried foods including ''pastacresciute'' (savory ''zeppole''), ''scagliozzi'' (fried polenta), ''sciurilli'' (fried zucchini blossoms), fried eggplant and '' crocchè'' (potato fritters). Outside of Naples, the ''friggitorie'' are also widespread in other areas. In Liguria, these shops were formerly common in the Sottoripa area, in front of the port of Genoa, though a few still remain, and in Palermo, where ''friggatore'', sometimes street vendors, prepare dishes like ''panelle''. Foods commonly sold at ''friggatorie'' * ''Arancini'' * ''Calzone'' * '' Crocchè'' * ''Panelle ''Panella'' (: ''panelle'') is a Sicilian fritter made with chickpea flour and other ingredients, usually including water, salt, pepper, olive oil, and finely chopped parsley. They ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Telephone
A telephone, colloquially referred to as a phone, is a telecommunications device that enables two or more users to conduct a conversation when they are too far apart to be easily heard directly. A telephone converts sound, typically and most efficiently the human voice, into electronic signals that are transmitted via Electrical cable, cables and other communication channels to another telephone which reproduces the sound to the receiving user. The term is derived from and (, ''voice''), together meaning ''distant voice''. In 1876, Alexander Graham Bell was the first to be granted a United States patent for a device that produced clearly intelligible replication of the human voice at a second device. This instrument was further developed by many others, and became rapidly indispensable in business, government, and in households. The essential elements of a telephone are a microphone (''transmitter'') to speak into and an earphone (''receiver'') which reproduces the voice a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicilian Cuisine
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek cuisine, Greek, Spanish cuisine, Spanish, Jewish cuisine, Jewish, Maghrebi cuisine, Maghrebi, and Arab cuisine, Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known. Overview Sicily shows traces of all the cultures which established themselves on the island over the last two millennia. Although its cuisine undoubtedly has a predominantly Italian base, Sicilian food also has Spanish, Greek, and Arab influences. The ancient Romans introduced lavish dishes based on goose. The Byzantine Greeks, Byzantines favour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly Cooking oil, oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying
Frying is the cooking of food in cooking oil, oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is evenly cooked, using tongs or a spatula, whilst sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian Ancient Egyptian cuisine, kitchen, during the Old Kingdom of Egypt, Old Kingdom, around 2500 BC.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 Around the Middle Ages, fried food became a common delicacy for wealthy people, with fried meats and vegetables becoming popular dishes. It is believed that frying was created, and used, as a way to preserve food. Variations Unlike water, fats can reach temperatures much higher than 100 °C (212 °F) before boiling. This paired with their heat absorption properties, neutral or desired taste, and non-tox ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
