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Peasant Food
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. Common types Meat-and-grain sausages or mushes Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried * Balkenbrij * Black pudding * Boudin * Goetta, a pork or pork-and-beef and pinhead oats sausage * Groaty pudding * Haggis, a savory dish containing sheep's Offal, pluck (heart, liver, and lungs), Mincing, minced with onion, oatmeal, suet, spices, and salt, mixed with Stock (food), stock, and cooked while encased in a sheep's stomach * Knipp * Livermush * Lorne sausage * Meatloaf * Scrapple, a spiced mush of pig scraps, cornmeal and other flours fried up solid * Slatur Pasta * Pasta con i peperoni cruschi, an Italian pasta dish from Basilicata, defined a true representative of * Pasta e fagioli, a traditional Italian pasta soup * Pasta mollicat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acquacotta Soup
''Acquacotta'' (; ) is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include ''acquacotta con funghi'' and ''acquacotta con peperoni''. History ''Acquacotta'' is a simple traditional dish originating in Maremma, a coastal region of Italy which spans the southern half of Tuscany's coast and runs into northern Lazio. The word means 'cooked water' in the Italian language. It was originally a peasant food, and has been described as an ancient dish, the recipe of which was derived in part by people who lived in the Tuscan forest working as colliers (charcoal burners), who were typically very p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spices
In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish (food), garnish. Spices and seasoning do not mean the same thing, but spices fall under the seasoning category with herbs. Spices are sometimes used in medicine, Sacred rite, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in Aroma compound, fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices. Spices can be used in various forms, including fresh, whole, dried, grated, chopped, crushed, ground, or extracted into a tincture. These processes may occur before the spice is sold, during meal preparation in the kitchen, or even at the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Testaroli
''Testaroli'', sometimes referred to as ''testarolo'', is a type of thin spongy pasta or bread in Italian cuisine that is prepared in circular sheets using water, flour, and salt, which is then sliced into diamond or rectangular shapes. A common dish in the Lunigiana region and historical territory of Italy, it is an Ancient history, ancient pasta originating from the Etruscan civilization of Italy. ''Testaroli'' has been described as "the earliest recorded pasta". It is also a native dish of the southern Liguria and northern Tuscany regions of Italy. ''Testaroli'' is prepared from a Batter (cooking), batter that is cooked on a hot flat surface, after which it may be consumed. It is traditionally cooked on a ''testo'', a flat terracotta or cast iron cooking surface from which the food's name is derived. It is sometimes cooked further in boiling water and then served. ''Testaroli'' is sometimes referred to as a bread, and is sometimes referred to as a crêpe. It may be dressed wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Mollicata
''Pasta mollicata'' is a pasta dish based on breadcrumbs, particularly common in the Basilicata, Calabria, and Sicily regions of Italy. Compared to other pasta recipes, it is considered a "poor dish" because it is not prepared with many ingredients. Preparation ''Pasta mollicata'' is usually made by frying a chopped onion (previously dipped in red wine) in a cooking pan with olive oil and a bit of lard. A chopped tomato is then added to the mixture and cooked on high heat for several minutes. Afterwards, some stale bread reduced to crumbs is added and the pan is left on high heat for about 15 minutes. After draining the salty pasta and stir-frying it with a bit of ''cacioricotta'' cheese, the dish is seasoned with more fresh ''cacioricotta'', oil, and some hot pepper. See also * List of pasta * List of pasta dishes Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta E Fagioli
''Pasta e fagioli'' (; ; ) is an Italian pasta soup of which there are several regional variants. It is often called pasta fasul or pasta fazool in the New York Italian dialect, derived from its Neapolitan name, ''pasta e fasul''. Preparation Recipes for ''pasta e fagioli'' vary, the only true requirement being that beans and pasta are included. While the dish varies from region to region, it is most commonly made using cannellini beans, navy beans, or borlotti beans and a small variety of pasta, such as elbow macaroni or '' ditalini''. Variations '' Pasta e ceci'', a version replacing the beans with chickpeas, is common in Rome. According to Vincenzo Buonassisi, ''pasta e fagioli sgranati'' (''sgranati'' means 'shelled') is a Neapolitan variant using fresh beans (which must be shelled before use). In popular culture " Pastafazoola", a 1927 novelty song by Van and Schenck, plays off of the Neapolitan pronunciation in the rhyme "Don't be a fool, eat pasta fazool." Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basilicata
Basilicata (, ; ), also known by its ancient name Lucania (, , ), is an administrative region in Southern Italy, bordering on Campania to the west, Apulia to the north and east, and Calabria to the south. It has two coastlines: a 30-kilometre stretch on the Gulf of Policastro (Tyrrhenian Sea) between Campania and Calabria, and a longer coastline along the Gulf of Taranto (Ionian Sea) between Calabria and Apulia. The region can be thought of as "the arch" of "the boot" of Italy, with Calabria functioning as "the toe" and Apulia "the heel". The region covers about . In 2021, the population was slightly over 540,000. The regional capital is Potenza. The region comprises two provinces: Potenza and Matera. Its inhabitants are generally known as Lucanians (), and to a lesser extent as or by other very rare terms. In ancient times, part of its territory belonged to Magna Graecia, subject to coastal Greek colonies (including Sybaris). Later the region was conquered by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Con I Peperoni Cruschi
''Pasta con i peperoni cruschi'' is a pasta dish flavoured with ''peperoni cruschi'', typical of the Basilicata region of Italy. Description The main ingredient is ''peperone crusco'', a dried and crunchy pepper known for its sweet flavour and intense colour, which is a popular element in the local cuisine. Usually the '' peperone di Senise'' is used, for its thin pulp and low water content which allows a rapid drying. It is served with homemade pasta, such as ''cavatelli'', ''strascinati'' or ''ferretti'' (also known as ''frizzuli''). Preparation The peppers are cleaned with a dry cloth, deprived of the stalk and the seeds to be subsequently flash-fried in hot olive oil, flavoured with a garlic clove which is removed before the cooking. The frying takes just a few seconds, and they must be immediately extracted to avoid burns that compromise the flavour, giving an unpleasant taste. See also * Cuisine of Basilicata * List of pasta * List of pasta dishes Pasta is a st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scrapple
Scrapple, also known by the Pennsylvania Dutch name ( in English; compare Panhas), is a traditional mush of fried pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. Scrapple and are commonly considered an ethnic food of the Pennsylvania Dutch, including the Mennonites and Amish. Scraps of meat left over from butchering not otherwise used or sold were made into scrapple to avoid waste. More broadly, scrapple is primarily eaten in the southern Mid-Atlantic areas of the United States (Delaware, Maryland, South Jersey, Pennsylvania, Virginia, North Carolina, and Washington, D.C.). Composition Scrapple is typically made of hog offal, such as the head, heart, liver, and other trimmings, which are boiled with any bones attached (often the entire head), to make a broth. Once cooked, bones and fat are removed, the meat is reserved, and (dry) cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatloaf
Meatloaf is a dish of ground meat that has been combined with other ingredients, formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses. The cooked meatloaf can be sliced like a loaf of bread to make individual portions. It can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, cheeses, or vegetables. History Meatloaf is a traditional German, Czech, Scandinavian and Belgian dish, and it is a cousin to the meatball in Dutch cuisine. North American meatloaf has its origin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lorne Sausage
The Lorne sausage, also known as square sausage and flat sausage is a traditional food, traditional Scottish food item made from ground meat, minced meat, rusk and spices. Although termed a sausage, no Sausage casing, casing is used to hold the meat in shape, hence it is usually served as square slices from a formed block. It is a common component of the traditional Scottish breakfast. Name It is thought that the sausage is named after the region of Lorne, Scotland, Lorne in Argyll; advertisements for 'Lorne Sausage' have been found in newspapers as early as 1892. This was long before Scottish comedian Tommy Lorne, after whom the sausage has been said to be named, became well-known: he was born in 1890. History The exact origins of the Lorne sausage remain unclear. It is often eaten in the Scottish variant of the full breakfast or in a breakfast roll. The sausage is also an appropriate size to make a sandwich using a slice from a plain loaf of bread cut in half. Preparation S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Livermush
Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional cuisine, regional dish that is common in Western North Carolina. It is typically consumed as a breakfast and lunch food. It has been suggested that livermush derives from scrapple. By law in North Carolina, the product must consist of at least 30% pig liver. Several festivals exist in North Carolina that are dedicated to the food. Though sometimes considered the same as liver pudding, livermush generally contains more cornmeal and is coarser in texture. It is generally prepared using a different recipe than for liver pudding. Overview Livermush is composed of Liver (food), pig liver, pig head parts such as snouts and Pig's ear (food), ears, cornmeal and seasonings. It is commonly spiced with black pepper, pepper and Salvia officinalis, sage. The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
