Questions tagged [italian-cuisine]
Questions with this tag should be about traditional ingredients, preparations or dishes from Italy - such as focaccia, risotto or tiramisu. Questions about ingredients common to Italian style cooking, but which aren't about a specific Italian dish, should not use this tag.
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What aspects define how present the garlic taste in an aglio e olio pasta becomes?
In Italy I ate aglio, olio e peperoncino spaghetti which had a strong tasting sauce that I really liked.
When I make it at home, it becomes slightly bland unfortunately (e.g. using this recipe ...
2
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1
answer
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Cooking lasagna in a circle dutch oven?
I don't own a casserole dish to make lasagna and was curious if anyone has tried to make lasagna with circular pot? I plan on after cooking the pasta cutting into shape when layering. I should mention ...
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What do PY, L, and E mean on the label of this olive oil product?
On the back of Filippo Berio extra virgin olive oil,
PY20/21
L2022.03.28
E2024.03.28
What do the first two mean?
How do the three tell the quality of the oil?
- 2,161
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Are Feroli (italy) and Olimp (Greece) legitimate brands of extra virgin olive oil?
Are Feroli (italy) and Olimp (Greece) legitimate brands of extra virgin olive oil? I could not find any information on the Internet that has been censored in China. They are being sold on PDD, one of ...
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1
answer
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Can alternative greens like kale or spinach be used in place of escarole in the Italian Wedding Soup recipe
Can alternative greens like kale or spinach be used in place of escarole in this Italian Wedding Soup recipe, and if so, how might this change the flavor of the soup?
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Is there an official name for the pasta in between carbonara and cacio e pepe?
Traditionally, the four pastas of Rome are carbonara, cacio e pepe, alla gricia, and amatriciana.
You get alla gricia from a cacio e pepe by adding guanciale (pork jowl), and adding egg on top of that ...
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4
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2
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Browning non-meat protein sources as the basis for pasta alla genovese
I am making a vegetarian pasta alla genovese. The sauce is made by first browning sofrito and tough meats, then braising for several hours with an abundance of onions until those onions carmelize.
The ...
- 106
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2
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Too much yeast and collapsing
Assume a no-knead focaccia with 1.33% dry instant yeast and 100% hydration has a bulk fermentation of 2/3 hours at room temperature. Then it's spread on a dish, let rise for about another hour, and ...
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Is flouring meat necessary in stews (specifically ossobuco)?
I'm specifically wondering this in the context of ossobuco, but this probably goes for a range of stew recipes. Every ossobuco recipe I've come across tells you to dredge the meat in a (light) coating ...
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How to break mince beef apart for a bolognese, and then brown it
I am able to break mince beef down into a much less coarse material, by
putting the raw mince into hot water in a pan, then
breaking it apart easily with a spoon.
See an example here
It appears ...
- 141
28
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Why doesn't Greek cuisine use a lot of spices, compared to neighbors?
According to what I know almost all countries in the Mediterranean which surround Greece use a lot of spices in their cuisine. Greece itself has been occupied by such countries for hundreds of years. ...
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2
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Which pasta shape can I make without any equipment?
I would like to try to make fresh pasta. However, I do not have equipment like rolling pins and pasta machines. Is there any pasta shape which I can make without this equipment?
- 253
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1
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Getting the right dough for semolina-water pasta
I'm making pasta from scratch pretty much every day now. Any time I cook long noodles, they break up once I toss them gently in the sauce after boiling. What could I improve to make them stronger?
...
- 153
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How are strained tomatoes different than tomato sauce? [duplicate]
I cook a lot of Italian dishes. My wife likes tomato sauce, but can't stand chunky tomato flesh. And so I have learned to make these dishes with strained tomatoes.
Recently I came across a recipe ...
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What's the French equivalent of Italian "panna da cucina"?
I've been living in France for a while yet have been unable to find something similar to Italian panna for pasta use. Does anyone know if such thing exists in here?
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