In this article we would like to suggest some typical recipes of Italian cuisine. Recipes to do at home, so that you can have fun together with your loved ones and why not, when you have a good meal, enjoy the fruit of your work.
It often happens that during the year we are forced to stay at home for a few days, and let's face it: for those who are not used to the home, such a situation can become unbearable. But don't worry, friends, staying at home for a few days with your family can become an opportunity to do many things together. In this article we would like to suggest some typical recipes of Italian cuisine. Recipes to do at home, so that you can have fun together with your loved ones and why not, when you have a good meal, enjoy the fruit of your work.
To begin we see some typical recipes from northern Italy. One of the most famous dishes of northern Italy is Polenta. Obviously there are many variations of this type of food, but the fact remains that from its origin, which is a typical diet of mountain people, has become a dish known throughout Italy. But let's move on to its recipe. How do you prepare Polenta? To make the polenta, place a thick-bottomed steel pot on the fire, pour the 2 liters of water, when the water is about to boil, add salt, then pour the flour in the rain, stirring with a wooden spoon (or with the special stone stick called tarello) keep the cooking at high temperature, stirring quickly. Add also the olive oil that will serve to avoid the formation of lumps, continue to stir waiting for the boiling to resume, then lower the heat to a minimum and continue cooking for 50 minutes over low heat stirring continuously, taking care not to stick to the bottom. After 50 minutes the polenta is ready; turn up the heat so that it comes off the pan, wait until it comes off the bottom. Now carefully turn the pan upside down on a round chopping board a little larger than the diameter of the pan to turn out the polenta. Your polenta is ready to be brought to the table.
Another activity that belongs to our culinary traditions and is still very much present in our kitchens is homemade pasta. Preparing fresh pasta requires time, attention and patience to obtain a pasta that has the right consistency, a pleasant roughness and perfect cooking. The latter are fundamental requirements that distinguish and characterize a good homemade pasta dish, tasty and satisfying.
Tagliatelle, lasagne, ravioli, orecchiette or maccheroni, if homemade, are much tastier! And, preparing them is not so difficult In Italy the preparation of fresh homemade pasta changes from North to South. In the sunny and breezy villages in central Italy and in the south, the dough is made of water and durum wheat semolina from which it is made: maccheroni, orecchiette, civatelli, bucatini, trofie and many other formats; in the northern regions, where the climate is more humid and foggy, pasta is generally prepared at home with soft wheat flour and eggs.
Having made the necessary distinctions, let's have a look at how to prepare fresh durum wheat pasta;
Put the flour in a fountain on the pastry board. Pour the lukewarm water slowly into the centre. As you pour the water, cover with flour to absorb it. Help yourself with a spatula or fork. Add salt and knead by hand for about minutes. knead making a ball, then place your hand in the center and drag the dough outwards. then reform the ball and continue until the dough is smooth.
Form a ball and wrap it in the transparent film. Let it rest in the fridge for about half an hour. Now the fresh durum wheat pasta is ready. Roll it out with a rolling pin or pasta machine to prepare the pasta shape you like best.
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