Ever wondered what to make with the ingredients you found in your pantry? Or did you always want to know a few specifics about different food groups and products?
You might get your answers here!
The first part of this article will focus on an ingredient or food group. Then, I will give you two recipes, one quick and easy, and one more time consuming.
Today is all about … ITALIAN CUISINE!
Yes, this time we’ll be focusing on a whole cuisine instead of just one ingredient and there’s a reason for that: I’ve been on vacation in Italy and the food was simply too good not to share.
As you know, Italy is located in central Europe. It is surrounded by ocean and mountains, having a wide range in weather and temperature. Since in the old days, people relied on the food they could grow, raise, or find in their proximity, Italy has built a cuisine based on its geographical features.
You will find a lot of grains being used in Italien food - from flour to polenta to rice, they use it all. Furthermore, vegetables like tomatoes and olives are a staple. When it comes to livestock, animals like cows and donkeys are amongst the ones raised there. And cows don’t just provide the meat, but also the milk which is then made into world renowned cheese.
Of course, being located pretty much in the ocean and having lots of lakes and islands, seafood can be found in many dishes. There, Italiens rely on local fish and fruits of the ocean, frutta della mer.
Of course, the most famous Italian dishes are pizza, pasta, risotto, and salads with loads of cheese. But there is way more to the cuisine, have you for instance tried burrata, a special version of mozzarella cheese? Finally, let’s talk about flavouring. Italians will often favour herbs over spices. You cannot go wrong with some basil or oregano, some dishes are also being elevated by using pepper and truffles.
Yes, pizza is pretty much universally known. But most people don’t bother with the dough, since they think it takes too long. Here is a recipe for a dough without yeast that you can whip up in (I kid you not) 10 minutes. This will have your pizza be ready in half an hour, faster than any delivery service!
Ingredients:
- 250 grams of flour
- 1 tablespoon of baking powder
- pinch of salt
- 220 ml of milk
- 50 grams of butter
Instructions:
Let the milk and butter warm to room temperature. If you want the dough to be vegan, simply use plant based milk and margarine.
Mix all the ingredients in a bowl and knead until the dough is smoothed and everything is combined well. You might need to add more flour as you go, it always depends on the type of flour, milk, phase of the moon, time of the year, wrath of the gods, etc. In short, there is no exact amount of flour.
Flour a countertop or other clean surface. Put the dough on top of the flour and use a rolling pin or bottle or anything cylindrical to roll the dough out into the shape you desire. Add your toppings and then bake for around 10 to 15 minutes at 200°C.
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Gnocchi are a great alternative to pasta. They can be combined with tomato sauce, pesto, cheese sauce, molten butter, meat, seafood, … the possibilities are endless.
Ingredients:
- 1 kg of potatoes
- 1 egg
- 300 grams of flour
- pinch of salt
- tiny pinch of nutmeg
Instructions:
Peel and cut the potatoes into small pieces, the smaller the pieces the less cooking time. Cook in salted water for about 20 minutes or until they are soft. Then drain the water and mash the potatoes. Let them rest for at least 10 minutes or you will burn your hands later.
Put the mashed potatoes into a bowl (or keep working in the pot if you don’t like doing too many dishes). Add the egg, flour, salt, and nutmeg and mix with your hands until smoothly combined. If it’s too sticky, add flour as you go.
Fill another pot with salted water and bring to a boil. Then take handfuls of the gnocchi dough and put them on a floured surface. Use your hands to roll them into long sausage shaped worms and cut off pieces. If you feel fancy, use a fork to make markings on the gnocchi. Put the pieces into the water and take them out again once they float at the top.
Disclaimer: All recipes have been tried and approved by me. If there is anything I haven't tried myself, I'll let you know! Also I'm making sure that all ingredients have been available during the middle ages.
That's it for today! I wish you all some happy cooking!
