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The 10 commandments of Italian cuisine

The 10 commandments of Italian cuisine

Take a test: do you know someone around you who does not like Italian food? We have tried. Result: nobody. Everything our alpine friends are doing is a treat for the taste buds. But beware, Italian cuisine is done in the rules of art! Here are our ten commandments Italian food. It will be you tomorrow, the real Italian chef.

1- The dough al dente, you cuirass

Cooking pasta, it is respected. To prepare your pasta like a real mamma, you need a lot of water (1 liter per 100 grams, so rest your little pan), coarse salt (5 grams per liter), which is added when the water starts to boil, and a little elbow grease. We did say elbow grease, no oil at all (never!).

Indeed, so that they do not stick, the pasta needs to be stirred with the spoon. For the cooking time, remove for a minute from what is indicated on the pasta packet, the heat will finish cooking.

And we do not let them drip forever; they might harden!

2- No cream in the carbonara, you will put

Any true Italian cook will tell you: we do not put cream in the carbonara! This monument of Italian cuisine is only prepared with a few ingredients and – it goes without saying – quality.

The pasta alla carbonara is prepared only with pasta, eggs, guanciale (we’ll talk about it later), parmesan … and that’s it. Finally, a little salt and olive oil for seasoning.

The secret? While cooking pasta, prepare a small beaten egg emulsion and parmesan cheese: this will make the recipe creamy!

3- At the mortar, your pesto alla Genovese, you will cook

Pesto is the sauce that can save your Sunday night. Deposited delicately on tagliatelle or salted pie, this sweet blend of basil, garlic, parmesan and olive oil sublimates any dish. The principle? Mix the four ingredients listed above until you have a delicious sauce.

Yes, but we do not mix the ingredients anyhow. To release all the flavors, prepare the mortar pesto. It takes a little longer, but it’s better (as always)!

4- To roast your risotto, you will do

If you think that the risotto is only particular cooking rice, you are wrong. You do not throw risotto rice in boiling water, that’s enough! The risotto is prepared slowly, with love and above all specific ingredients: Arborio rice (or carnaroli), broth, butter, onion, wine (white or red) and the inevitable Parmesan cheese.

And with the risotto, everything starts with the tostatura: in a saucepan, after melting a small onion, the raw rice is made into melted butter until it becomes translucent. Then deglaze the rice with wine before wetting it with broth, ladle by ladle. Finally, we add melted butter and parmesan and enjoy.

5- The small pasta in soup, you will put

If there are so many different kinds of pasta in Italy, it’s not for nothing: each of them has a way of being accommodated. This is how we always find the same weddings, such as tagliatelle alla carbonara, trofie al pesto or mezzi tubetti in minestrone.

Short pasta is ideal for soups, while long, wide pasta (such as pappardelle) are made for thick, hearty sauces. The long and thin pasta, such as spaghetti or linguine will be even more delicious with a light sauce, like a pesto.

6- Italian cheeses, you will respect

Emmental on a pizza? Sacrilege! An Italian recipe can only be successful using typical Italian ingredients. It is also very simple: we take Italian brand pasta and cheese … Italian.

Mozzarella, Parmigiano Reggiano, gorgonzola, burrata, stracciatella, pecorino …: if they are not 258, you should still find your happiness among the Italian cheeses, especially if you prefer PDO products (Protected Designation of Origin).

7- Pasta alone, you will eat

In Italy, we swear by one creed: pasta e basta! In the Italian menus, there are antipasti (small starters), Primi Piatti, usually pasta or risotto, secondi Piatti (meat and fish) and of course dolci, desserts.

Considered as the first main dish (and often the only one for tourists), pasta is eaten alone, in sauce, sometimes with meat as in spaghetti al ragù. To honor the pasta as it should, please do not include a slice of ham or bib. Gracie!

8- “Bolo” and “Carbo,” you will forget

Pasta “carbo” pasta “bolo” is nice, but it does not smell good Italy. Indeed, spaghetti Bolognese do not exist. On the other hand, ragù, a sauce that is lovingly prepared with minced meat (beef, pork, veal), and small vegetables (carrots, celery ), and tomato, obviously it exists, and it is wonderful.

And while we are there, we do not say “pasta carbo” but “tagliatelle alla carbonara,” and we do not write “spaghetti” but “spaghetti.” Well-ordered Italian cuisine starts with the well-controlled appellation.

9- 100% Italian ingredients, you will prefer

We talked a lot about the quality and the origin of the products. In fact, they make Italian cuisine what it has been for generations: a generous cuisine, rich in flavors and traditions. After giving up the cream in the carbonara and gruyere grated on the pizza, it is time for you to adopt the Rolls Royce of Italian cold cuts.

To prepare your carbonara, ask your Italian caterer for prosciutto, raw ham, dried in the open air, or even better, the guanciale, the smoked pork cheek that you cut into small pieces. And for your ragù, bet on San Marzano tomatoes, with their characteristic oblong, canned shape. Incomparable.

10- With a Mocha your coffee, you will prepare

After copiously eating, the time has come to an end your meal on a typical Italian note: coffee. Or rather the cafe. Very tight, very black, espresso is not within reach of all coffee drinkers. But if you want a little boost, you need to invest in a Mocha, coffee maker.

These small Italian coffee makers that are placed directly on the hob (gas or glass-ceramic) are composed of a base into which water is poured, a filter in which the ground coffee is poured. Turn on your hotplate and let the magic work: in a few minutes, the pressure will raise this divine drink in the upper part of the coffeemaker, and you will only have to sip it.

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