Very popular all over the world national dishes of Italy, thanks to spaghetti and pizza. Traditional cuisine is very diverse and regional. Each region has its own original dishes. The basis of Italian cuisine was laid by historically established traditions with the cultural trends and taste preferences of the Arabs, Greeks, Romans, Lombards and other peoples who once inhabited the peninsula.
How to choose a restaurant in Italy?
Locals know where the food is really tasty. You need to focus on them.
Expert advice! Restaurant owners aren't always looking to make expensive renovations, so don't judge the food by the decor of the space. It’s better to take a closer look at lunchtime, where there are more local visitors - and go there.
The waiter will lead you to your table and present you with a menu. While the national dishes of Italy are being prepared, they order something to drink (wine or water).
Usually they first ask for antipasto (literally “before pasta”). From a wide variety you can choose smoked meats, olives, pickled vegetables, capers, cheeses, herbs, seafood or fresh fruit.
A common version of antipasto bruschetta is toasted bread with tomatoes, garlic, pepper, salt and olive oil.
Expert advice! You shouldn't order a lot of antipasto so as not to ruin your appetite. It's better to leave room for other dishes.
National dishes of Italy - first and second courses
The choice of first courses (il primo piatto) is huge. This includes pasta, lasagna, risotto, ravioli, soups, etc.
The second course is traditionally meat, fish or seafood with side dishes. For example:
- Beefsteak (bistecca).
- Chicken cutlets or meatballs (polpette).
- Salmon (salmone).
- Seafood (frutti del mare).
Advice from an expert! Tips range from 5% to 10% of the order. In addition, the cost of serving is included, which usually ranges from 2 to 8 euros.
Products typical of Italian cuisine
Italian cuisine is distinguished by the abundance of fresh Mediterranean ingredients. Typical products include:
- Cheeses (parmesan, mozzarella, ricotta, gogonzola, mascarpone).
- Vegetables (eggplant, tomatoes, lettuce, zucchini).
- Wheat flour (all kinds of pasta and dough products).
- Olives (olive oil).
- Beef and poultry.
- Almond.
- Spices (garlic, basil, rosemary, capers, oregano, pepperoni).
- Legumes (lentils, beans).
- White mushrooms.
- Wine, grappa (40-55% strength).
- Fruits (oranges, lemons) and berries.
Many of these products can be brought home from your trip. Read more about this in our article -. Various sets of the mentioned products are the hallmark of a particular area. Let's take a closer look at the national dishes of each region of Italy.
What dishes are the regions of Italy famous for?
Rome
Based on seasonal ingredients and fairly simple preparation. Therefore, traditionally it contains vegetables (beans, peas and artichokes), cheese (ricota, pecorino Romano) and meat (goat, lamb). A must-have winter product is lard (strutto). Natural fats are widely used in cooking, and olive oil is used for raw vegetables.
Abruzzo and Molise
These regions are united by a common history, and therefore their national cuisines are very similar. Abruzzo and Molise are located in the north-west of Rome and are famous for their smoked meats and cheeses. Their residents often eat lamb, and closer to the coast - seafood and fish. Peperoncino hot peppers are grown in Abruzzo.
Basilicata
The region is located on the “height of the boot” in the most mountainous area (2/3 of the territory is mountains), so the development of agriculture is difficult. Basilicata's cuisine consists mainly of very hearty dishes: rich soups, smoked meats, beef. Basilicata is the birthplace of provolone cheese.
Calabria
The “toe” of the Italian “boot” Calabria borders a mountain range in the north and is washed by seas on three sides. The national dishes of Italy here are represented by fish and seafood, especially tuna and swordfish. Vegetables and fruits (olives, eggplants, lemons, oranges) are widely used. The dessert menu consists of dishes made from almonds, figs and honey.
Campaign
Naples (the region's capital) is home to world-famous pizza and sun-dried tomatoes. In this area, first place is given to fish and seafood, second to hearty stews with lots of garlic and seasonings, third to fruit desserts and locally produced confectionery.
Emilia-Romagna
The medieval regional capital of Emilia-Romagna, Bolnier, has some of the best restaurants in the country. This is where Parmesan, Parma ham, mortadella (pork sausage), balsamic vinegar and all kinds of pastas come from.
Expert advice! In the famous dish Spaghetti alla Bolognese, despite the name, they do not use spaghetti, but long flat noodles (tagliatelle) or short types of pasta.
Local cuisine is well flavored with butter, cream and other dairy products. On New Year's Day in Modena they stuff pork feet (zampone).
Lazio
On this land stands the capital city of Rome, which is home to the best restaurants and famous ice cream parlours. The region's cuisine is rich in lamb and veal (saltimbocca schnitzel). Its characteristic feature is fresh, high-quality products, quite simply prepared. A typical national dish of Italy is Suppli al telefono, which is rice balls (risotto) stuffed with mozzarella cheese and deep fried.
Lombardy
The region borders Switzerland and is the richest. In the southwest there are corn and rice plantations. From here came: polenta, risotto alla Milanese, sweet pie pentone, amaretto and campari liqueurs, gorgonzola cheeses, mascarpone and grana padano. The local population prefers meat stewed in wine (osso buco) and various filled pastas (tortelloni, ravioli).
Liguria
The Primorsky region is famous for its seafood and fish dishes. The port of Genoa is one of the first cities to gain access to Asian spices. Spicy spices are still very popular here. Liguria produces the best basil in the country and is where the pesto sauce made from basil, olive oil and cheese comes from.
Marche
National dishes of Italy in the town of Marche are prepared from game caught in the mountains and seafood. Pork, olives and pasta, intricately prepared, are also common.
Piedmont
The region's cuisine has adopted some culinary trends from Switzerland and France as it borders them. Typical dishes are polenta (porridge made from corn flour), gnocchi (dumplings), and risotto. Viticulture and winemaking are developed in the Padan Valley. This is where Barbaresco is produced. Piedmont produces white truffles and the best garlic and onions. One of the popular dishes is vitello tonato (marinated veal) and panna cotta dessert (cream pudding).
Apulia
In addition to mussels and oysters, the signature dish in the region is the closed calzone pizza. Puglia produces excellent fruits, vegetables, herbs and olives.
Sardinia
The main roles in Sardinian cuisine are played by tuna, lobster and eel. A traditional holiday dish is suckling pig on a spit. The locals' favorite dessert is Pecorino sardo (a type of pecorino).
Sicily
Different cultures dominated the island at different times, so the dishes combine elements of Spanish, Greek, and Arab cuisine. They introduced a craving for spices (cinnamon, nutmeg, cloves), bell peppers, sweets and fruits (citrus fruits, melons, apricots) into Italian cuisine. Main dishes are fish and pasta.
Trentino – Alto Adige
The gastronomy of the region has been influenced by neighboring Austria, which is why dumplings and smoked sausages are traditional dishes. Winemaking is also well developed here.
Tuscany
The fertile land allows you to grow excellent fruits and vegetables, and the large pastures allow you to raise livestock. Beef, pork and game dishes are popular. The most famous: Florentine steak, cacciucco (seafood soup), ribollita (bean soup), panzanella (salad of vegetables and croutons), crospini (appetizers on toasted bread). In Florence - lampredotto (made of rennet).
Umbria
The region eats pork, lamb, game, and river fish, all very simply prepared. Umbria supplies high quality olive oil and black truffles. A typical dish is a thick stew of lentils, green beans and chickpeas.
Veneto and Friuli
Produced here 20% of all Italian wine. Characteristic dishes include fish and seafood; risotto and polenta. The signature dish is rice with peas (risi e bisi).
Traveling through different regions of the country, you can become more familiar with the national dishes of Italy, prepared from high-quality products and spices, taste delicious desserts and enjoy a variety of wines.
Italian cuisine has many advantages. Among them are bright, unusual combinations of products, simplicity, and loyalty to tradition, but the main thing is that Italian cuisine is not overloaded with meanings, which makes it accessible and understandable to everyone. Frankly, I can’t even imagine a person who might not like Italian cuisine, with its bright Mediterranean flavors and ability to squeeze the most out of seemingly simple products. Along with the French one, it made a huge contribution to the formation of the world culinary heritage, and you can now find an Italian restaurant or a modest pizzeria anywhere in the world.
In this collection, I decided to collect 10 of my favorite Italian recipes, and I had to rack my brain wondering which ones to include in this list and which ones to cross off. As a result, the list was still incomplete, because it did not include a single recipe for risotto or pizza, there are no desserts or fish dishes, but there are three classic pasta recipes and several vegetable hits. Nevertheless, I hope that you will appreciate this collection of recipes, despite some of its one-sidedness, because Italy is invariably delicious - in any form and in any execution!
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Generally speaking, Genoese pesto is a brilliant invention and one of those things that, when you try it for the first time, is quite shocking, so pesto doesn’t need any fancy names. She is perfect without them, in and of herself. When choosing pasta, opt for spaghetti or, like me, tagliatelle. I think they pair best with pesto. And if you have pesto sauce left over, don’t worry, you can eat it not only with spaghetti, but even just with bread. |
Italian cuisine has long and justifiably earned worldwide recognition. However, Italian cuisine is not only pizza and pasta, as is commonly believed. When people think about the most delicious and popular dishes invented by Italians, lasagna, tortellini or spaghetti often come to mind. In fact, the concept of Italian cuisine includes a huge number of amazing dishes with amazing and unforgettable taste. Let's see which of the most famous ones and check if you have tried all of them or if you still have something to strive for.
Parma ham, also known as (prosciutto). Prosciutto is usually served as an appetizer or as part of cold cuts before lunch or dinner. Italians love to put this product on slices of bread or grissini (breadsticks). In the summer, residents of sunny Italy do not deny themselves the pleasure of enjoying prosciutto with watermelon skewers, as well as this type of ham with honey, which together gives an amazing combination of sweet and salty.
Minestrone soup
A huge number of different soups based on legumes, vegetables, potatoes, pasta or rice. Among the ingredients that are invariably present in various kinds are onions, legumes, carrots, tomatoes and celery. This dish is served as a starter or as an alternative to risotto or pasta.
Small pasta dumplings with a variety of fillings. Given the large selection of types (ravioli), it comes as no surprise that this Italian dish is extremely popular all over the world.
Chicken Parmesan
Chicken Parmigiana is a truly classic Italian dish that has become especially famous in the United States. And no wonder: the amazing chicken will not leave anyone indifferent.
Gelato
(Gelato) - the original and perhaps the sweetest product of Italian cuisine is very popular among tourists who come to Italy. And rightfully so: the taste of real Italian gelato cannot be compared with any ice cream.
Parmesan cheese
Did you know that in Italy (as well as throughout Europe) (Parmigiano) is protected by copyright. It is prohibited to be produced outside of Parma. The product receives a quality certificate only after 12 months, having undergone thorough testing by specialists. It is worth noting that this type of cheese served to create a unique profession as a cheese listener.
Risotto
Many people think of pasta when they think about Italian cuisine, but in addition to pasta, rice also reigns supreme in this country. (Risotto), like pasta, is one of the most popular and beloved Italian dishes.
Lasagna
(Lasagna) is a classic Italian dish made from Parmesan, ham, mozzarella, ricotta and beef.
Spaghetti
No matter what country you go to, you will find spaghetti everywhere. Despite the existence of numerous types of pasta, it is perhaps the most preferred. It is relatively inexpensive, easy to prepare, and comes in many varieties.
Pizza
What other dish of Italian cuisine should come first if not pizza? One surprising fact about this dish: real Italian does not contain a lot of cheese and tomato paste. Pizza has become such a part of the life of Italians that they often eat it as a snack before meals.
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Italian cuisine is known throughout the world for its dishes and today is one of the most widespread in the world. Rome has been one of the main gastronomic capitals of the world for many years. The basis of Italian cuisine is made up of dishes from different provinces of the country - Naples, Bologna, Venice. Vegetables, dough products, and cheese are most often used in cooking.
It is simply unacceptable to come to Italy and not try the world-famous local dishes. So, what dishes are an integral part of Italian cuisine?
Artichokes (carciofi) are classified as antipasti, which in Italy means “cold appetizers”. This section of the menu in Italian restaurants has a special place. Artichokes have been a favorite dish of Italians for centuries. The fact is that this “flower vegetable” bears fruit in Italy for eight months of the year.
This famous “snack” is served here in various forms - boiled, grilled, fried. I recommend trying the baked artichokes, I liked them the most.
Local prosciutto ham is a traditional Italian dish. It is served like artichokes as an appetizer, usually accompanied by mozzarella. Sometimes arugula is also added to this tandem.
3. Caprese
Caprese is a traditional Italian salad made from fresh tomatoes, mozzarella and basil, seasoned with salt (sometimes pepper) and olive oil. The ingredients symbolize the colors of the Italian flag: red, white and green. In Italy, as a rule, salad is served as an antipasti (appetizer), unlike most other salads, which are served as separate dishes.
4. Tortellini
Tortellini are Italian dumplings, which are slightly smaller in size than our Russian ones. This dish is prepared with different fillings - meat, vegetables, cheese, seafood. Typically, tortellini is served in sauce or broth. It is worth noting that the size of the dishes here is simply huge and this applies not only to tortellini. Having ordered one dish, you can safely share it between two, and sometimes three people.
5. Minestrone
Minestrone is a famous Italian soup made from several vegetables. The composition varies depending on the season.
The peculiarity of this soup is its thickness. Vegetables are often ground in a blender to achieve the desired consistency. I would say that it is more reminiscent of porridge than soup. Minestrone is often prepared with the addition of beans or beans.
6. Gnocchi
The national Italian dish gnocchi has its own analogue in Russia - dumplings. In Italy, the main products when preparing gnocchi are potatoes, corn flour, and ricotta. Italian dumplings are most often prepared in two ways - boiled or baked. The first one is more common.
Gnocchi is usually served with various sauces or with the addition of vegetables, cheese or seafood.
7. Lasagna
Lasagna is a traditional Italian dish consisting of layers of dough with filling. Lasagna in Italy is prepared in two types - vegetarian and meat. The most common is Bolognese lasagna. In addition to the filling and dough, Bechamel creamy sauce is added to the dish.
8. Pizza
Perhaps the most famous Italian dish, loved throughout the world. It is believed that pizza was invented in Italy several centuries ago. This national dish acquired its current form in 1800.
These days there are a great many varieties of pizza. But the real traditional pizza is, of course, Margherita. Its composition is simple: dough, tomatoes, mozzarella, tomato paste, basil. These ingredients give the pizza its red, white and green color, symbolizing the Italian flag.
Original pizza in Italy is prepared exclusively in wood-burning ovens.
9. Pasta
Having visited Italy, I finally understood why residents of other countries call Italians “pasta people.” Pasta (or macaroni) is perhaps the second most famous dish after pizza. Italians simply love this dish and know how to cook it. There are a huge variety of pasta types here - with vegetables, meat, seafood.
In Italy, several types of pasta are used, the main ones being fettuccine - long ribbons about 1-2 cm wide, lasagnette - thin ribbons, capellini - long thin pasta and farfalle, known to Russians as butterflies.
10. Tiramisu
Italian tiramisu is the best I've ever tasted in my life. These days, this famous dessert is popular all over the world. But no country in the world has learned to cook it like Italy. Here it is served exclusively in glass forms, unlike other countries where you can see tiramisu in the form of a cake or pastry.
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Pasta and pizza are two of the most popular dishes around the world that sunny Italy gave us. In fact, the range of traditional dishes of this distinctive country is so rich and varied that it is difficult to fit it into one article.
However, the editors website I have chosen for you the 10 most famous and most delicious Italian dishes that you will definitely want to try.
Panini
A traditional Italian hot sandwich filled with ham, Parmesan, tomatoes and pesto sauce on wheat bread, it has become popular all over the world for its simple yet sophisticated taste.
You will need (for 4 servings):
- 8 slices white bread
- 2 tbsp. l. butter
- 200 g Mozzarella
- 2 tomatoes
- 2 tbsp. l. pesto sauce
- fresh basil leaves to taste
Preparation:
- Spread pesto on 4 slices of bread.
- Cut the mozzarella and tomatoes into thin slices. Place tomato slices on halves of bread with pesto and top with Mozzarella.
- Then, if desired, you can put basil leaves on top, and cover each sandwich with the other half of the bread.
- Then heat the pan and fry the panini in butter for 3 minutes on each side.
Panna cotta
A real celebration of taste made from cream, sugar and vanilla. The name of this amazing dessert is translated from Italian as “boiled cream” and is prepared mainly in the north of the country.
You will need:
- 1 liter full fat unsweetened pastry cream
- 150 g grated raspberries (optional)
- 20 g gelatin
- 20 whole raspberries (optional)
- 2-3 tbsp. l. Sahara
- 1/2 tsp. vanillin
Preparation:
- Pour the cream into a small saucepan, place over low heat, add sugar and vanilla.
- Dilute the gelatin with a small amount of warm water, then pour it into the heated cream, mix everything well until smooth - the gelatin should dissolve. Pour dessert into bowls.
- Place raspberries in each glass with buttercream.
- Refrigerate the dessert for at least 4 hours, during which time it should harden well.
- Pour grated raspberries (or any other berry sauce) over the dessert and serve.
Chicken Parmignana
One of the most popular dishes in the Campania region and Sicily has become widespread in the United States. Tender chicken fillet baked in tomato sauce with Parmesan is the perfect complement to spaghetti.
You will need:
- black pepper - 1/2 tsp.
- breadcrumbs - 2/3 cup
- salt - 1 tsp.
- red hot pepper - 1/2 pod
- Parmesan cheese - 50 g
- chicken (breast) - 1 pc.
- sifted flour - 1/2 cup
- basil - 1 bunch
- olive oil - 3-4 tbsp. l.
- Mozzarella cheese - 4 slices
- large egg - 1 pc.
- young garlic - 4 cloves
- large tomatoes - 3-4 pcs.
- small onion - 1-2 pcs.
Preparation:
- Remove skin and bones from the chicken breast, wash and dry with a towel. Cut each half lengthwise into 2 parts. Season with salt, black pepper, chopped garlic and basil. Add 1-2 tablespoons of olive oil, stir and refrigerate for 1 hour.
- Prepare the sauce. To do this, fry an onion cut into small cubes until transparent in 2 tablespoons of olive oil, add chopped garlic, simmer for another 5 minutes. Then add grated or blended tomatoes and hot pepper flakes. Simmer for 10-15 minutes to evaporate excess liquid. Add chopped basil to the prepared sauce.
- Prepare 3 containers for breading. Pour flour into the first, break a raw egg mixed with a little water into the second, and place a mixture of breadcrumbs and Parmesan cheese, grated on a fine grater, into the third. Roll each piece of chicken fillet successively in flour, lezone and bread-cheese mixture and place on a greased baking sheet or in a baking dish. Place in preheated oven for 15 minutes.
- Remove the pan with the fillets from the oven and top each piece with a layer of tomato sauce and a slice of Mozzarella cheese. Return the pan with the fillets to the oven and bake for another 5 minutes. Serve garnished with a sprig of fresh basil.
Gelato
The taste of the original Italian dessert gelato cannot be compared with any other ice cream. It is rightfully considered the best sweet culinary masterpiece of this sunny country.
You will need:
- 250 ml whole milk
- 250 ml cream with a fat content of 33-35%
- 4 egg yolks
- 150 g sugar
- 1 vanilla pod or 1 tsp. vanilla extract
Preparation:
- Pour milk into a deep non-stick bowl, add cream and half a portion of sugar. Heat over low heat and bring the mixture until small bubbles appear, stirring constantly. Don't boil! Remove from heat, add vanilla extract.
- Separate the yolks from the whites. Lightly beat the yolks. You can beat it either manually (with a whisk) or using a mixer.
- Add the second part of sugar and continue whisking continuously. Pour in a little more hot mixture and continue whisking for another 1-2 minutes. Pour the yolk-sugar mixture into the milk-cream mixture and continue whisking continuously. Heat the mixture over low heat, stirring constantly.
- Using a thermometer, measure the temperature of the mixture. It is very important to prevent it from overheating. The custard is ready when it begins to thicken and reaches 185°F (85°C). You can determine the temperature without a thermometer by observing the cooking process. As soon as the mixture begins to bubble, the heating process must be completed. The custard is completely ready when it has become sufficiently thick and viscous. Just enough to completely cover the back of the spoon or spatula.
- Strain the mixture through a sieve to avoid lumps into a deep bowl immersed in crushed ice. The ice bath will allow the hot custard to cool much faster so it can be cooked further immediately. Pour the well-cooled mixture into the bowl of an automatic ice cream maker. The freezing time in the ice cream maker is indicated in the instructions for your machine. Typically this time is from 20 to 30 minutes.
- Then transfer the ice cream to an airtight container and place in the freezer for another 30 minutes.
Risotto
Along with spaghetti, Italian risotto is considered one of the most common dishes. The rice base allows you to endlessly fantasize with fillings and add any ingredients to your taste.
You will need:
- chicken fillet (breast and thighs) - 1 kg
- celery stalk - 1 pc.
- onions - 2 pcs.
- carrots - 1 pc.
- butter - 100 g
- dry white wine - 200 ml
- Arborio rice - 200 g
- Parmesan cheese - 50 g
- salt and pepper to taste
Preparation:
- Cut the chicken meat into cubes, do not throw away the bones. Place chicken bones, whole celery, carrots and 1 onion in a saucepan. Add 1.5 liters of water, pepper and salt. Bring to a boil and simmer over low heat for 30 minutes. Strain the broth, pour 500ml of the broth into a clean pan and heat until it simmers gently.
- Melt 65 grams of butter in a saucepan, add 1 finely chopped onion and chicken meat. Stir-fry over low heat for 10 minutes until the chicken is golden brown. Add wine, salt and pepper. Cook for another 12-15 minutes until the liquid has evaporated.
- Add rice and cook, stirring, 2 minutes until rice is translucent. Add enough broth to cover all the rice and cook, stirring constantly, until the broth has evaporated. Then add the broth again and continue cooking, stirring.
- Continue until the risotto is cooked (about 20 minutes), then remove the pan from the heat and, while the risotto is hot, stir in the remaining butter and grated Parmesan. Cover with a lid and wait 5-7 minutes. The dish is ready!
Lasagna
A traditional dish from Bologna, made from layers of dough mixed with layers of filling, topped with a sauce (usually bechamel). Layers of filling can be made from meat stew or minced meat, tomatoes, spinach, other vegetables and, of course, Parmesan cheese.
You will need:
- minced beef - 400 g
- onion - 40 g
- carrots - 100 g
- celery stalks - 40 g
- tomato paste - 40 g
- water - 400 ml
- wheat flour - 40 g
- butter - 40 g
- milk 3.2% - 750 ml
- ground nutmeg - 1 pinch
- fresh basil - 4 sprigs
- salt - 2 pinches
- olive oil - 1 tbsp. l.
- Parmesan cheese - 80 g
- pasta dough for lasagna - 8 pcs.
Preparation:
- Prepare bolognese sauce.
Mix tomato paste with hot water. Cut onions, carrots and celery into small cubes. Place the vegetables and minced meat in a saucepan, pour in tomato sauce, add salt, bring to a boil, and simmer over medium heat under the lid for 30 minutes. 2-3 minutes before readiness, add finely chopped basil. - Prepare bechamel sauce.
Pour the milk into a saucepan and heat without bringing to a boil. The milk should be hot. Melt the butter in a saucepan, add flour, fry for 2-3 minutes, then gradually add hot milk, stirring so that there are no lumps. Continue stirring and simmer over low heat, add salt and nutmeg. The sauce will be ready when it thickens and you can remove it from the heat. - We spread the lasagna.
Grate the cheese. Preheat the oven to 220 degrees. Grease the bottom of the pan with oil, pour in a little bechamel sauce so that the bottom is completely covered, then follow the same principle with Bolognese sauce. Lay out 4 sheets of lasagna dough overlapping each other. Pour sauces on top, sprinkle with cheese, lay out sheets of dough again, pour sauces and sprinkle with cheese. - Place the mold in a hot oven for 20 minutes. Then turn off the oven, cover with foil and leave in the hot oven for another 10 minutes.
Tiramisu
A fabulously tender delicacy with a mild coffee flavor is traditionally prepared from Mascarpone cheese and special savoiardi cookies.
You will need:
- 500 g Mascarpone cream cheese
- 4 eggs
- powdered sugar - 5 tbsp. l.
- 300 ml cold strong espresso
- 1 glass of sweet wine Marsala (or cognac, or rum, or Amaretto - just not glasses, but a few spoons)
- 200 g prepared savoiardi (or lady fingers)
- bitter cocoa powder for dusting or dark dark chocolate
Preparation:
- Beat the whites into a very strong foam. For greater foam strength, it is advisable to add a little powdered sugar at the end of whipping. The density of the whipped egg whites will determine whether the cream will spread or not.
- Grind the yolks until white with powdered sugar.
- Add Mascarpone and stir well (it’s easier to use a large fork).
- Add egg whites to the cream by spoonfuls and mix gently.
- Mix cold espresso with alcohol. Dip each cookie into the coffee mixture for 5 seconds and place in the mold.
- Spread half the cream on the savoiardi. Place a second layer of coffee-soaked cookies on top.
- Place the remaining cream on them. Decorate the top with cream from a pastry syringe.
- Place the tiramisu in the refrigerator for 5-6 hours. During this time the cream will thicken.
- Sprinkle with bitter cocoa powder or dark chocolate before serving.
Tortellini
Italian dumplings made from unleavened dough with meat, cheese or vegetables. The historical homeland of tortellini is the Emilia region.
You will need:
Dough:
- flour - 2 cups
- yolk - 1 pc.
- water (warm) - 100 ml
Filling:
- spinach (fresh or frozen) - 2 large bunches (200 g)
- cheese (ideally ricotta, but regular cottage cheese is fine) - 200 g
- onion - 1 pc.
- salt to taste (0.25 tsp)
Refueling:
- butter - 100 g
- garlic - 1-2 cloves
- Parmesan (can be replaced with any hard grated cheese) to taste
Preparation:
- Let's prepare the filling. If the spinach is fresh, wash it thoroughly, dry it and chop it. If frozen, then defrost, drain, and chop. Heat a small amount of vegetable oil in a frying pan and fry the spinach for about 7-9 minutes, stirring occasionally.
- Peel and finely chop the onion. Transfer the prepared spinach to a separate bowl, add a little more vegetable oil (1 tbsp) to the frying pan and sauté the onion until soft for about 5 minutes. Add cheese (ricotta or cottage cheese) and sautéed onions to the spinach and mix - the filling is ready.
- Fill a wide saucepan with water, add salt and place over medium heat until the water boils.
- Knead the dough: to do this, combine all the components of the dough according to the recipe, knead it for a while (it is very convenient to first mix everything with a mixer, and then add it with your hands). Then divide the dough into 2 equal parts and wrap each in cling film so that it sits and does not dry out.
- After 10-15 minutes (or better after half an hour), unroll the dough and roll it into long thin rectangular strips. The thinner the dough you can roll out, the better.
- Place the filling on one layer of dough in such quantities and at such intervals that the size of the finished tortellini suits you. So, cover the filling placed on one layer of dough with another rolled out layer. Press down with your fingers where the layers of dough meet to form the contours of each dumpling.
- As soon as the first part of the tortellini is ready, immediately place them in boiling salted water. As soon as they surface, continue cooking for another 3-4 minutes, and then remove them to a plate with a slotted spoon.
- To make the dressing, melt the butter and mix it with pressed garlic. Place the tortellini in a bowl (pour a little dressing in there so they don’t stick to the plate) and pour the dressing over it, sprinkle grated Parmesan on top, decorate with a leaf of any greenery and start enjoying.
- Beat eggs with cream, salt and pepper. When the eggs and cream turn into a homogeneous mixture, add the herbs.
- Heat a frying pan, pour a spoonful of olive oil. Fry the sausages on both sides. As soon as they become soft, use a wooden spatula to separate them into pieces. Continue frying until fully cooked.
- Pour the remaining olive oil into the pan. We put half of our sausages on the bottom. Then pour in the egg-cream mixture. Lay out the tomato pieces and spoon the ricotta between them. Then lay out the remaining sausages.
- Place the frittata in the oven for 20-25 minutes.
- When the dish is ready, take it out and cool for 5 minutes. Sprinkle with basil and eat.
