I wonder if you have heard of this pizza and fruit stalk -
In the eyes of Italians:
Pizza √ Fruit √ Pizza + Fruit ×
The feeling of Italian people seeing fruits with pizza is roughly the same as when we see fruits in Mapo tofu : Dame*10000000...
But after all, this is just a joke. Any classic food carries a certain history and culture behind it. This "innovation" of attracting gimmicks is only temporary.
Pizza, pasta, macaroni ... Italian food is far more than what many people are familiar with.
Carnivore is the soul of Italian main dish. This country bathed in the bright sunshine of the Apennine Peninsula and was soothed by the sea water of the Mediterranean not only gave birth to the great Renaissance , but also created a cooking system with distinctive regional characteristics in Europe.
Ancient Greek people and Etrusan wisdom has been passed down to this day. Through the mutual influence of various civilizations around the Mediterranean region, it has created Italian cuisine with rich and fresh ingredients and fresh seasoning.
Today Zhimeijun will recommend a traditional Italian recipe that can be called a treasure book.
originated from the "Silver Spoon" "Silver Spoon", 166 meat dishes + 40 low-fat side dishes + 100 finished pictures, from scratch to become an Italian chef
[Italian] Silver Spoon Kitchen Written by
April 2022
Huazhong University of Science and Technology Press -Youshu Zhimei
One book shows the essence of Italian cuisine
, which is regarded as a classic "Silver Spoon" in the kitchen industry (The Silver Spoon was first published in Italy in 1950 and immediately became a classic. It has been passed down for decades and sold more than one million copies worldwide.
The book "Silver Spoon" contains more than 2,000 traditional Italian dishes, covering classic dishes from different regions of Italy. The content is comprehensive and vivid, and is regarded as the "Red Book of Italian Cuisine" by chefs and food critics from all over the world.
The author carefully selected the "Silver Spoon" "Silver Spoon". Among the more than 2,000 traditional Italian dishes included in the book, the unique 66 meat dishes are selected. The ingredients are covered with pork, beef, veal, mutton, poultry and various flavors.
From the world-renowned famous dishes "Milan-style stewed ashpot", "Barolo wine stewed beef", to the almost lost "hunter-style roasted lamb legs" and "Ligurian-style stir-fried chicken", it fully displays the charming and rustic traditional Italian culinary art.
The book not only tells in detail the three main cooking techniques of roasting, stewing and stewing , but also paired with healthy and low-fat 40 side dishes .
This is a home-style Italian cuisine introductory book full of practical information, teaches you step by step to become an Italian cuisine chef.
Home cooking helper
If you want to change the taste in the kitchen, this home cooking helper with both readability and practicality may give you a new kitchen experience. The book
detailed explanation of different ingredients, clear operation process and full details, which can meet all kinds of cooking needs from simple one person to rich family banquets.
Zhimeijun selected two meat dishes from the book. You can try it~
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Red wine stewed wild boar
Preparation time: 15 minutes, add 24 hours to marinate html l2
Cooking time: 3 hours 15 minutes
roots Carrots, cut into thick slices
salt
sage lentils (see page 283), side dishes
Put wild boar, juniper and wine in a large bowl, cover the bowl with plastic wrap, and marinate in the refrigerator for 24 hours.
The oven is preheated to 180℃/grid 4. Remove the wild boar meat from the marinade, filter the marinade and set aside for later use.
Enamel pot, heat over high heat to melt, add chopped Italian bacon and wild boar meat, stir-fry for about 10 minutes until the surface is colored.
Add the cut vegetables to the pot and pour in the filtered marinade. After boiling over high heat, turn to low heat and simmer for 3 hours, or until the pork is soft and rotten. After completion, it can be served with sage mashed lentils.
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Marema Flavored Lamb
Preparation time: 15 minutes
Cooking time: 45 minutes
pieces of onion, chop
cloves of garlic, chop
1 half cup (120 ml) dry white wine
tablespoons Medium gluten flour
salt and black pepper
Pour oil into a pan, heat over medium heat, add onion and garlic, stir-fry for a little, and stir-fry for about 10 minutes until the surface of the mutton is golden.
Add chopped tomatoes, bell peppers and sage leaves (leave a part for decoration), season with salt and black pepper, stir evenly stir in white wine, boil over high heat to completely evaporate the alcohol, sprinkle with flour, stir evenly again, add 2 tablespoons of boiling water to dilute the soup, then turn to medium heat, cover the pot and cook for 30 minutes, and finally garnish with sage leaves and serve. There are many treasure recipes in the book
. The operation process is clear and there are details. Newcomers in can easily get started. In addition, the recipe was confirmed by repeated trials by the expert team. Each ingredient and dosage was healthy and reasonable, so there was no need to worry about wasting it.
mouth-catching exquisite illustrations
The book contains nearly 100 finished dishes pictures + ingredient pictures . The finished pictures are mouth-watering, and the ingredient pictures are fresh. In addition to cooking food, it will also bring rich aesthetic enjoyment.
Different varieties of meat have different treatment methods. The book details the traditional meat division method in multiple countries, so that you can understand Italian cuisine more intuitively.
For example, the processing and cooking of pork is quite particular:
Pork→
suitable for roasting
The price of the spine is more expensive, and the original cutting process is also more difficult, but if you are willing to put in time and energy, it is absolutely worth the money. The bronchial should be baked slowly in a preheated oven on low and medium heat so that the heat can be transferred to the center of the meat before the crispy crust forms and the entire bronchial is cooked.
In addition to this, the most common part is pig legs. When dealing with large banquets, pork leg meat is a good choice, but the leaner meat means it can easily dry out. The pork belly (abdominal) is fatter and has a better taste. Before roasting, you need to use a flower knife on the pig skin to make it have a better taste.
The tenderloin and the upper part of the legs (buttocks) are richer in fat and rich in juice, making the meat rolls better.
suitable for stewing or stewing
Both stewing and stewing are suitable for cooking pork. Cooking slowly in low heat can maximize the flavor of the pork. Lean parts such as leg meat and spine can absorb more soup from long-term cooking to make delicious stewed or stew. Pork belly (abdominal) can also be cooked slowly in a low heat, just skim off the excess fat floating on the surface of the soup at the end of cooking.
, and the segmentation of beef is more complicated →
In addition to pork and beef, veal, lamb, chicken, duck, goose, rabbit... many meat methods can definitely satisfy your stomach that loves meat.
Professional author team endorsement & media recommendation
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Author——
Silver Spoon Kitchen-Silver Spoon Kitchen
The book "Silver Spoon" was "represented" in the cuisine industry as soon as it was published. After decades, it has become a well-known Western food recipe in the world. The sales of more than 1 million copies are unmatched. Its creative team is also known as the pioneering force of Italian cooking.
The team is composed of several cooking experts who have been screened several times. They visited Italian cities and villages, collected classic Italian dishes, and carefully tested and demonstrated to meet modern tastes and cooking needs, and compiled the first Italian traditional recipe that can be called a treasure trove.
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Media recommendation
"Excellent meat guide, Italian food is far more than pasta and pizza... Real Italians eat it this way."
—The Times, Gordon, God of Chef, Hell Ramsay
"A very successful Italian recipe ever."
—The Financial Times (British Financial Times)
[Italian] Silver Spoon Kitchen
April 2022
Huazhong University of Science and Technology Press-Youshu Zhimei
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