ITALIAN CHEF RECIPES
Italy has a long tradition of influencing and inspiring Western cooking. Even so the best cooking in Italy is still done[ not in famous restaurants or the kitchens of the great and influential, but in the home. The pizza, often eaten by Italians as they stroll along the street may be one of the most popular Italian foods, as it is throughout the Western world, but Italian families still gather together at home for the main Italian meal of the day. It is a meal based on excellent qualityItalian food ingredients bought in local shops and markets. This is the kind of cooking that is the basis of the 240 delicious, easily prepared recipes in Italian chef recipes website
Keeping in mind the traditional Italian meal, with its infinitely flexible mixing of courses, the recipes are grouped loosely into food types, making it easy to choose a menu to suit any occasion. An everyday Italian meal generally starts with a minestra soup, pasta or a rice-based dish followed by a main course of fish, poultry or meat. Vegetables are served with the main course and a cold salad or vegetable dish may follow. The usual end to the meal is cheese or fruit followed by a strong espresso coffee. If the occasion is special in some way, a simple antipasto may start the proceedings and a richly impressive dessert climax it.
The Italian recipes here allow for all this wonderfully varied mixing and matching of courses and dishes. Planning a menu is helped by the good colour photograph which accompanies each recipe (including the first recipe in each chapter, the photograph for which is on the book's cover). The servings number with each recipe is an indication of the average number each recipe should serve. The calorie counts are also helpful in planning well-balanced, healthy meals. Remember that pasta, despite adding up to often quite high calorie counts, is a wonderfully nutritious food, needing just an accompanying low-calorie salad to make a complete meal.
As for the basic ingredients in the recipes, they are as authentically Italian as possible. Most of them, including cheeses, sausages and cured meats, fruits and vegetables, oils and vinegars, herbs, spices and flavourings, are sold widely in our supermarkets, either fresh, vacuum-packed, chilled or canned. Many less familiar ingredients are described in the Cook's Tips at the end of recipes.
Various non-perishable ingredients turn up frequently in Italian dishes and are useful storecupboard items. With a selection of the following in the kitchen cupboard, a great range of authentic Italian cooking becomes available at remarkably short notice: pasta — of course, though you will find recipes to make your own in the pasta chapter; rice, especially Italian arborio rice; dried haricot beans and lentils and various canned beans; olive and vegetable oils; wine vinegar; anchovy fillets in oil; olives; capers; tinned Italian 'plum, tomatoes, available whole or chopped; tomato puree, in jars or tubes; dried herbs (in small quantities and replaced often), especially bay leaves, oregano, rosemary and sage. Other essential herbs, basil and parsley, are best fresh.
With such ingredients in the cupboard and the Italian chef recipes website to hand, the rich and flavourful world of Italian cooking is within easy reach.