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Pici
''Pici'' (, ) is thick, hand-rolled pasta, like fat spaghetti.''Il Devoto-Oli. Vocabolario della lingua Italiana'', edited by Luca Serianni and Maurizio Trifone, Le Monnier. It originates in the province of Siena, in Tuscany; in the Montalcino area they are also referred to as ''pinci'' (). The dough is typically made from flour and water only. The addition of egg is optional, being determined by family traditions. Alternatively, finely chopped or shredded spinach can be used in place of water. The dough is rolled out in a thick flat sheet, then cut into strips. In some families, the strip of dough is rolled between one palm and the table, while the other hand is wrapped with the rest of the strip. It can also be formed by rolling the strip between the palms. Either method forms a thick pasta, slightly thinner than a common pencil. Due to its handmade nature, this pasta is not uniform in size and has variations of thickness along its length. It is eaten with a variety of sauc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pasta
There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's can be another's ". Some pasta varieties are uniquely regional and not widely known; many types have different names based on region or language. For example, the cut rotelle is also called in Italy and 'wagon wheels' in the United States. Manufacturers and cooks often invent new shapes of pasta, or may rename pre-existing shapes for marketing reasons. Italian language, Italian pasta names often end with the Gender (linguistics), masculine Number (linguistics), plural diminutive suffixes or the feminine plurals , etc., all conveying the sense of ; or with the augmentative suffixes , meaning . Other suffixes like , and , may also occur. In Italian, all pasta type names are plural, except lasagna. Long- and medium-length pasta Long p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg White
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza). Composition Egg white makes up around two-thirds of a chicken egg by weight. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montalcino
Montalcino is a hill town and ''comune'' in the province of Siena, Tuscany, central Italy. The town is located to the west of Pienza, close to the Crete Senesi in Val d'Orcia. It is from Siena, from Florence and from Pisa. Monte Amiata is located nearby. History The hill upon which Montalcino sits has probably been settled since Etruscan civilization, Etruscan times. Its first mention in historical documents in 814 AD suggests there was a church here in the 9th century, most likely built by monks associated with the nearby Abbey of Sant'Antimo. The population grew suddenly in the middle of the tenth century, when people fleeing the nearby town of Rusellae, Roselle took up residence in the town. The town takes its name from a variety of oak tree that once covered the terrain. The very high site of the town provides views over the Asso, Ombrone and Arbia valleys of Tuscany Tuscany ( ; ) is a Regions of Italy, region in central Italy with an area of about and a populat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duck Meat
In cooking and gastronomy, duck or duckling is the meat of several species of bird in the family Anatidae, found in both freshwater, fresh and seawater, salt water. Duck is eaten in many cuisines around the world. It is a high-fat, high-protein meat rich in iron. Duckling nominally comes from a juvenile animal, but may be simply a culinary name, menu name. One species of freshwater duck, the mallard, has been domesticated; the domesticated duck is a common livestock bird in a variety of cultures. The American Pekin, Pekin duck is another livestock breed of importance, particularly in North America. Magret refers specifically to the breast of a moulard or Muscovy duck, Muscovy (or Barbary) duck that has been force fed to produce foie gras. Duck meat Duck is particularly predominant in the Chinese cuisine—a popular dish is Peking duck. Duck meat is commonly eaten with scallions, cucumbers and hoisin sauce wrapped in a small spring pancake made of flour and water or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragù
In Italian cuisine, ragù (; from French '' ragoût'') is a meat sauce commonly served with pasta. An Italian gastronomic society, Accademia Italiana della Cucina, documented several ragù recipes. The recipes' common characteristics are the presence of meat and the fact that all are sauces for pasta. The most typical is ( Bolognese sauce). Other types are ( Neapolitan ragù), , (ragù from Bari, sometimes made with horse meat), (a traditionally tomatoless duck ragù, from Veneto), and so on. Varieties In northern Italian regions, ragù typically uses minced, chopped or ground meat, cooked with sauteed vegetables ( soffritto) in a liquid, which traditionally include liquidized tomatoes, but also exist in tomatoless versions referred to as (white ragù). The meats may include one or more of beef, chicken, pork, duck, goose, lamb, mutton, veal, or game, including their offal. The liquids can be broth, stock, water, wine, milk, cream or tomato, often in combination. If tomat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit (the peppercorn), which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cacio E Pepe
() is a pasta dish typical of the Lazio region of Italy.Boni (1930), p. 46 means 'cheese and pepper' in several central Italian dialects. The dish contains grated and black pepper with or spaghetti. A common story is that shepherds from the pastoral communities of Lazio, Abruzzo, Tuscany, and Umbria created in the 18th or 19th century. It is likely that black pepper was added to the dish much later, as it was expensive and not readily available to shepherds at the time. Achieving a smooth and creamy texture during preparation is difficult, as the cheese is prone to becoming lumpy. Preparation The pasta is prepared in boiling salted water as usual; it is then poured into the grated pecorino mixed with black pepper, with a little of the hot, starchy, cooking water. The heat melts the cheese, and the starches in the water help bind the pepper and cheese to the pasta. There is aEnglish translation but it lacks important tips on getting this deceptively simple dish right. Google ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porcini
''Boletus edulis'' (English: cep, penny bun, porcino) is a basidiomycete fungus, and the type species of the genus '' Boletus''. It is prized as an edible mushroom. The fungus produces spore-bearing fruit bodies above ground in summer and autumn. The fruit body has a large brown cap which on occasion can reach , rarely in diameter and in weight. Like other boletes, it has tubes extending downward from the underside of the cap, rather than gills; spores escape at maturity through the tube openings, or pores. The pore surface of the ''B. edulis'' fruit body is whitish when young, but ages to a greenish-yellow. The stout stipe, or stem, is white or yellowish in colour, up to , rarely tall and thick, and partially covered with a raised network pattern, or reticulations. The fungus grows in deciduous and coniferous forests and tree plantations, forming symbiotic ectomycorrhizal associations with living trees by enveloping the tree's underground roots with sheaths ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (; ; ) can refer to many different sauces made primarily from tomatoes. In some countries the term refers to a sauce to be served as part of a dish, in others it is a condiment. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. Tomato sauce typically has a thinner consistency than tomato paste and tomato purée,, however tomato sauces may use either as an ingredient. In dishes tomato sauces are common for meat and vegetables such as in stews, but they are perhaps best known as bases for Italian pasta or pizza dishes, or in Mexican Salsa (food), salsas. In countries such as the United Kingdom, India, Pakistan, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call ket ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed either fresh or after storage, using Food preservation, preservation techniques by canning, Freezing (food), freezing, or Dehydrated food, dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial plant, biennial), growing as tall as . Spinach may Overwintering, overwinter in temperate regions. The leaf, leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several see ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water
Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food energy or organic micronutrients. Its chemical formula, , indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. In liquid form, is also called "water" at standard temperature and pressure. Because Earth's environment is relatively close to water's triple point, water exists on Earth as a solid, a liquid, and a gas. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Maize flour, Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, cereal germ, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The Centers for Disease Control and Prevention, CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as ''E. coli'' and needs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
