Ingredients & Techniques
Never Cooked Italian?
The
organization of a meal and what you'll need.
Preparations that Go into Other Dishes:
Aromi per Panature: Flavored
Breadcrumbs
Making flavored breadcrumbs for breading fried
foods, sprinkling over casseroles, or using in fillings is quick and easy. They
also make nice gifts.
Balsamella
As Artusi points
out, a good white sauce is a cornerstone of fine cuisine.
Cavatelli
Cavatelli are a
traditional Puglian pasta shape. How to make them, and a tomato-and-ruchetta
(arugola) sauce for them.
Orecchiette
Another
traditional Puglian pasta shape. How to make them, and several sauce
suggestions.
Crema Pasticcera
A basic
ingredient in innumerable cakes and pastries. If you make it slightly more
liquid, it can also be pleasant served in cups.
Dried Citrus Peel
Quite
healty if you use organically grown fruit, and versatile too.
Making Ricotta
It's easy to
do at home, and very good too.
Pan Di Spagna
Another close
relative of the Genoise that is often used as an ingredient in other, more
elaborate preparations.
Pasta Frolla
Similar to
shortbread, this dough makes excellent crostate, cookies, and also doubles as
pie crust.
Pasta Margherita
Similar to a
Genoise, the perfect base for layer cakes and other creations.
Pastella per Fritture
A quick,
easy-to-make batter for frying vegetables or fruit.
Puff Pastry -- Pasta Sfoglia
Artusi's instructions for making puff pastry are superb.
Sapa
Concentrated grape must is
a classic sweetener for desserts, and is also nice in Italian ices.
Savoiardi
The Italian
equivalent of ladyfingers, and vital in tiramisu.
Scorci 'Ncilippati
Candied
citrus peel is tasty as is and a vital ingredient for other desserts too.
If you haven't found
what you're looking for, please
ask!
Ingredients: Vegetables, Cuts
of Meat, Etc.
Cooking Techniques: Making
Pasta, Baking, Roasting, Making ice cream, Etc.
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