ITALIAN COOKING AND RECIPES   Authentic And Traditional  Italian Food Recipes
BRESAOLA This   salt-cured,   air-dried   beef   is   usually   served   in   thin   slices   as an   antipasto.   It   is   similar   to   prosciutto   in   flavour,   but   not   so salty. MORTADELLA Considered   to   be   one   of   the   finest   Italian   sausages,   mortadella is   also   the   largest   with   a   diameter   that   may   reach   45   cm/18 inches.   It   has   a   smooth   texture   and   a   fairly   bland   flavour.   It   is usually   eaten   in   sandwiches   or   as   an   antipasto,   but   may   also be   added   to   risottos   or   pasta   sauces   shortly   before   the   end   of the cooking time. PANCETTA Made   from   belly   of   pork,   this   resembles   un   smoked   bacon.   It is   very   fatty   and   is   used   in   a   wide   variety   of   dishes,   particularly spaghetti alla carbonara. Smoked pancetta is also available. PROSCIUTTO This    salted,    air-dried    ham    does    not    need    any    cooking.    The drying   process   may   take   up   to   two   years.   Prosciutto   di   Parma, also     known     as     Parma     ham,     is     produced     under     strictly controlled   conditions   in   a   closely   defined   area   between   Taro and   Baganza   from   pigs   fed   on   the   whey   from   the   process   of making Parmesan cheese. SAN DANIELE Is    a    leaner    prosciutto    with    a    very    distinctive    flavour    that    is produced    in    Friuli.    Prosciutto    cotto    is    a    cooked    ham,    often flavoured    with    herbs.    Prosciutto    is    traditionally    served    with melon   or   figs   as   an   antipasto,   but   is   also   used   in   veal   dishes, risottos and pasta sauces. SALAMI Salami   are   all   made   from   pork,   but   there   is   an   almost   infinite variety   of   types   which   vary   according   to   how   finely   or   coarsely the   meat   is   minced,   the   proportion   of   lean   meat   to   fat,   the seasoning and spices and length of drying time. Some   of   the   best   known   varieties   are   salame   milano,   salame sardo,      a      hotly      spiced      sausage      from      Sardinia,      salame napoletano,    flavoured    with    black    and    red    pepper,    salame fiorentina,   a   coarse-cut   Tuscan   salame   flavoured   with   fennel seeds    and    pepper,    and    salame    di    ‚Ι    Felino    from    the    Emilia- Romagna,   a   very   lean   salame   flavoured   with   garlic   and   white wine. SAUSAGES Most   Italian   sausages   are   made   from   pork,   but   both   venison and wild boar are sometimes used. There    must    be    hundreds    of    different    varieties     from    every region of the country. COTECHINO     is   a   large,   lightly   spiced   sausage,   weighing   about 1 kg. It is usually boiled and served hot with lentils or beans. LUGANEGA     is   a   mildly   spiced,   long,   coiled   sausage   that   is   sold by the metre. ZAMPONE       is     a     pig's     trotter     stuffed     with     minced     pork. Traditionally,    it    is    boiled,    sliced    into    rings    and    served    with lentils. It is one of the classic ingredients of bollito misto.
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