ITALIAN COOKING AND RECIPES

Authentic And Traditional  Italian Food Recipes

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Regional Cooking Ingredients Italian Sauces

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ITALIAN CURED MEATS


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.