Perfection is lots of little things done well. — Fernand Point
Anchovies are small saltwater fish; about 3 inches long and are related to Herring. There are about six distinct species of the fish worldwide and are all are harvested for consumption. They can be cooked fresh in areas close to their natural habitat such as …
Mascarpone is a rich, sweet, double- or triple-fat, fresh cow’s milk cheese, milky white in color and with the aroma of milk and cream. It spreads easily and is similar in texture to stiff whipped cream, making it great for pastry fillings, or served simply …
This fresh, soft, creamy white cheese is made from the whey after it is separated from the curd during heating. The strained whey is then heated again (ricotta means “re-cooked” in Italian). In Italy, ricotta is made from sheep’s milk, while ricotta made in the United States is from whole or partly skimmed cow’s milk. Ricotta cheese has sweet nutlike flavor and can range from moist to dry in texture. Ricotta is perishable and will keep in the refrigerator up to one week. Avoid ricotta cheese that smells sharp or fruity, since this indicates the cheese is no longer fresh.
In Italy, cheese that is made from sheep’s milk and then aged is known as pecorino. Pecorino cheeses originate from the islands of Sardinia and Sicily. These cheeses are mild-tasting when they are young and develop a sharp flavor and a hard, granular texture as …
Gorgonzola is one of Italy’s oldest and finest cheeses. Made in Italy since the 9th century, it is named for the village where it was first developed near Milan. Only the milk from herds bred in two Italian regions (Piedmont and Lombardy) may be used …
Cheese has a prominent place among the products of animal origin. Among our types of cheese of the oldest tradition Parmigiano Reggiano can now be considered as a symbol of culture and civilization. This product is one of the most imitated in the world.
In the Parmigiano Reggiano there is a real concentration of nutritional substances , as a kilo of cheese comes out from a nearly 16 liters of the most valuable milk of the typical zone, exceptional for its protein and vitamin content and for its wealth of calcium and phosphorus.
But fortunately it is not necessary to be an expert to recognize the real Parmigiano Reggiano. The traditional marking with the inscription in full “Parmigiano – Reggiano” is impressed along the side of the whole cheese and enables the identification even on small pieces. The structure of the cheese paste is unmistakable too: granular, with the typical breaking in slivers and the particular fragrant and delicate aroma.
The whole production should come from a restricted area – according to the law that on 1955 defined the standard of this cheese: the provinces of Modena, Parma and Reggio Emilia and partially Bologna and Mantova. It is in fact due also to the geographical position of the production zone that the Parmigiano Reggiano is a cheese absolutely unique and impossible to imitate. Even the name itself shows the close link with the surrounding areas: the towns of Parma and Reggio Emilia.
The Consorzio del Formaggio Parmigiano Reggiano, was founded back in 1934, it incorporates the dairies producing the homonymous cheese. Its offices are in Reggio Emilia and there are Provincial Divisions in Parma, Reggio Emilia, Modena, Mantova and Bologna.
Clear soups whether they are made from meat, poultry, game fish or vegetable, clear soups are all prepared in the same manner. Thin clear soups are a good first course. They stimulate the appetite. They are not difficult to make, but they do require attention …
Notes on Eggs 1. Farm fresh and free range eggs have more durable yolks than their mass-produced brethren. Stronger yolks are less likely to break while frying. 2. The color of an egg has no effect on its taste. The egg color is determined by …
Stewing is a combination of dry- and moist-heat cooking application. Meat should be cut into smaller pieces than those used in a braise. Meat should be browned in a small amount of fat, removed and then seasoned. Aromatics are added and cooked. Then the tomato product is added and browned. Add the flour, stir in, deglaze the pan. Meat is returned and covered with stock, bring the stew to a boil, reduce to a simmer and cook until tender.
The steps involved in order of preparation:
| 1. Meat preparation | 7. Add the flour and stir in |
| 2. Season the pan | 8. Deglaze the pan |
| 3. Brown the meat in batches | 9. Add the meat & liquid to cover the meat |
| 4. Season the meat | 10. Stew until tender |
| 5. Sweat the aromatics | 11. Remove the meat and strain the sauce |
| 6. Brown the tomato product | 12. Finish sauce, reheat the meat and serve |
Sautéing is a dry-heat cooking method with fat, heat is transferred by conduction from the pan, to the fat, to the food, using a small amount of fat. Sautéing is best suited for boneless, naturally tender, single serving size, sliced or diced pieces of meat, …