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Farsu Magru
''Farsu magru'', also spelled ''farsumagru'' and also referred to as ''farsumauru'', ''falsomagro'' and ''falsumagru'', is a traditional meat roll dish in Sicilian cuisine that dates to the 13th century. ''Farsu magru'' is available in many areas of Sicily, but some serve it only for special occasions. This roast is prepared mainly in rural regions in the interior of the island. Etymology ''Farsu magru'' means 'false lean', meaning 'lean' in the sense that a relatively small amount of meat ingredients are used to prepare the dish, which is otherwise substantial in size. The "false lean" moniker has also been claimed to describe the way in which the lean, low-fat cuts of meat that are typically used in the dish contrast with the stuffing, which has a higher fat content. History ''Farsu magru'' dates to the 13th century in Sicily, during the time of the Kingdom of Sicily#Angevin Sicily, Angevin invasion of the island. It has been stated that the dish's name is based upon the Middle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and Meat spoilage, spoil unprocessed meat within hours or days. Meat is Raw meat, edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or Processed meat, processed, such as by Smoking (cooking), smoking or Salting (food), salting. The consumption of meat (especially Red meat, red and processed meat, as opposed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicilian Cuisine
Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek cuisine, Greek, Spanish cuisine, Spanish, Jewish cuisine, Jewish, Maghrebi cuisine, Maghrebi, and Arab cuisine, Arab influences. The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known. Overview Sicily shows traces of all the cultures which established themselves on the island over the last two millennia. Although its cuisine undoubtedly has a predominantly Italian base, Sicilian food also has Spanish, Greek, and Arab influences. The ancient Romans introduced lavish dishes based on goose. The Byzantine Greeks, Byzantines favour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sicily
Sicily (Italian language, Italian and ), officially the Sicilian Region (), is an island in the central Mediterranean Sea, south of the Italian Peninsula in continental Europe and is one of the 20 regions of Italy, regions of Italy. With 4.7 million inhabitants, including 1.2 million in and around the capital city of Palermo, it is both the largest and most populous island in the Mediterranean Sea. Sicily is named after the Sicels, who inhabited the eastern part of the island during the Iron Age. Sicily has a rich and unique culture in #Art and architecture, arts, Music of Sicily, music, #Literature, literature, Sicilian cuisine, cuisine, and Sicilian Baroque, architecture. Its most prominent landmark is Mount Etna, the tallest active volcano in Europe, and one of the most active in the world, currently high. The island has a typical Mediterranean climate. It is separated from Calabria by the Strait of Messina. It is one of the five Regions of Italy#Autonomous regions with s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kingdom Of Sicily
The Kingdom of Sicily (; ; ) was a state that existed in Sicily and the southern Italian peninsula, Italian Peninsula as well as, for a time, in Kingdom of Africa, Northern Africa, from its founding by Roger II of Sicily in 1130 until 1816. It was a successor state of the County of Sicily, which had been founded in 1071 during the Norman conquest of southern Italy, Norman conquest of the southern peninsula. The island was divided into Three valli of Sicily, three regions: Val di Mazara, Val Demone and Val di Noto. After a brief rule by Charles of Anjou, a revolt in 1282 known as the Sicilian Vespers threw off Capetian House of Anjou, Angevin rule in the island of Sicily. The Angevins managed to maintain control in the mainland part of the kingdom, which became a separate entity also styled ''Kingdom of Sicily'', although it is retroactively referred to as the Kingdom of Naples. Sicily (officially known as the Kingdom of Trinacria between 1282 and 1442) at the other hand, remained a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle French
Middle French () is a historical division of the French language that covers the period from the mid-14th to the early 17th centuries. It is a period of transition during which: * the French language became clearly distinguished from the other competing Oïl languages, which are sometimes subsumed within the concept of Old French () * the French language was imposed as the official language of the Kingdom of France in place of Latin and other Oïl and Occitan languages * the literary development of French prepared the vocabulary and grammar for the Classical French () spoken in the 17th and 18th centuries. It is the first version of French that is largely mutual intelligibility, intelligible to Modern French, contrary to Old French. History The most important change found in Middle French is the complete disappearance of the noun declension system, which had been underway for centuries. There was no longer a distinction between nominative and oblique case, oblique forms of nou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal
Veal is the meat of Calf (animal), calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any List of cattle breeds, breed; however, most veal comes from young male calves of Dairy cattle, dairy breeds which are not used for breeding. Generally, veal is more expensive by mass than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian cuisine, Italian, French cuisine, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''grenadi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poaching (cooking)
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock (food), stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about ). This temperature range makes it particularly suitable for delicate food, such as egg (food), eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food. Variations Shallow poaching This moist-heat cooking method uses a sautoir or other shallow cooking vessel; heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single-serving-size, sliced, or diced pieces of meat, poultry, or fish. This preparation involves smearing the inside of the pan with whole bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fennel
Fennel (''Foeniculum vulgare'') is a flowering plant species in the carrot family. It is a hardy, perennial herb with yellow flowers and feathery leaves. It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea coast and on riverbanks. It is a highly flavorful herb used in cooking and, along with the similar-tasting anise, is one of the primary ingredients of absinthe. Florence fennel or finocchio (, , ) is a selection with a swollen, bulb-like stem base (sometimes called ''bulb fennel'') that is used as a vegetable. Description ''Foeniculum vulgare'' is a perennial herb. The stem is hollow, erect, and glaucous green, and it can grow up to tall. The leaves grow up to long; they are finely dissected, with the ultimate segments filiform (threadlike), about wide. Its leaves are similar to those of dill, but thinner. The flowers are produced in terminal compound umbels wid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Rolled Foods
This is a list of rolled foods—foods that are rolled up. While a food may have roll in the name this does not necessarily indicate that it is a rolled food. Many types of rolled foods exist, including those in the forms of dishes, prepared foods, snacks and candies. Rolled foods See also * List of dumplings * List of stuffed dishes * Roll (other) Roll may refer to: Physics and engineering * Rolling, a motion of two objects with respect to each-other such that the two stay in contact without sliding * Roll angle (or roll rotation), one of the 3 angular degrees of freedom of any stiff bod ... References {{Lists of prepared foods Rolled Foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Egg
A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried. Origin Various origin stories exist. The '' Oxford Companion to Food'' gives the first instance of the name as of 1809, in an edition of Maria Rundell's '' A New System of Domestic Cookery.'' They did not, at that time, have a breadcrumb layer, although by 1861 Isabella Beeton suggested this as an option. According to the ''Oxford Companion to Food'', food historian Annette Hope speculated in 1987 that the inspiration may have been Indian koftas such as the Mughlai dish called '' nargisi kofta'' (" Narcissus meatballs"), in which a boiled egg is encased in a seasoned ground-meat mixture and then fried. Other claims include the item having been invented at Fortnum & Mason at Piccadilly in 1738. According to ''Culinary Delights of Yorkshire'', they originated in Whitby, Yorkshire, England, in the 19th century, and were originally covered in fish paste rather than sausage ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Sicily
A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs and ingredients combine to enable dishes unique to a region. Etymology Used in English since the late 18th century, the word cuisine—meaning manner or style of cooking—is borrowed from the French for 'style of cooking' (literally 'kitchen'), as originally derived from Latin ''coquere'', 'to cook'. Influences on cuisine A cuisine is partly determined by ingredients that are available locally or through trade. Regional ingredients are developed and commonly contribute to a regional or national cuisine, such as Japanese rice in Japanese cuisine. Religious food laws can also exercise an influence on cuisine, such as Indian cuisine and Hinduism that is mainly lacto-vegetarian (avoiding meat and eggs) due to sacred animal worship. Sikhism in Punjabi cuisine, Buddhi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
