Italian Cuisine

More recipes from SBS Food

ingredients

Balsamic Vinegar

Balsamic Vinegar is dark, thick and syrupy with a complex, sweet taste and much more expensive than common vinegars. It originated in the Modena region of Italy and you should look for this on the label along with a star rating. 8 stars is excellent and more concentrated.

Basil

Basil (basilico) is an Italian herb used to flavour sauces, salads and added to pizza after cooking.

Bread

Pane di Casa or Ciabatta should be crusty on the outside and not too doughy or too airy inside. Serve with cheese, prosciutto and used for the well known bruschetta.

Extra Virgin Olive Oil

Extra Virgin Olive Oil is used  for dipping bread into, drizzling over salads and cooked dishes as well as for cooking with. Look for cold pressed extra virgin olive oil, it will be a rich golden, green colour.

Formaggio

Formaggio is cheese with two main categories Sweet (dolce) or with bite (picante).

Gorgonzola

Gorgonzola is a creamy blue cheese used in the classic dish Gnocchi Gorgonzola.

Ricotta

Ricotta is a very versatile cheese used in both sweet (cannolli) and savoury dishes (ravioli).

Mozzarella and Bocconcini

Mozzarella and Bocconcini are both a soft, mild fresh cheese. Bocconcini means 'small mouthful' and both of these are known as a tomatoes best friend as they complement each other so well.

Parmesan

Parmesan is known as the 'the King of cheeses'.

  • Parmiggiano Reggiano is the Grandfather of the parmesan family, having been matured for approx 4 years. It has crystals throughout the cheese that melt in your mouth releasing its flavour. It is best served after a meal with fruit and wine.
  • Grana Padano is the baby as it has been matured for only 18 months. It is grated and sprinkled over pasta as the Reggiano is considered too special and expensive for this. It lifts the flavour of pasta dishes and is the tomato sauce to a meat pie.

Olives

There are many types available including Sicilian; a green olive with a citrusy flavour, giant green olives and Ligurian; which are small black olives.

Pasta dried and fresh

Supermarket shelves groan under the weight of the enormous variety of pasta available. Pasta is usually eaten in most Italian households every day. Fresh pasta has a silkier texture.

Tomatoes

Tinned tomatoes are used for many dishes incuding pasta sauces.

ADVERTISEMENT
ADVERTISEMENT

SBS FOOD SAFARI SHOP

Food Safari, Series 4 (DVD)

Food Safari, Series 4 (DVD)

Maeve O’Meara explores flavours new to Australia - Peruvian, Cypriot, Filipino, South African, Lao, Polish, Afghan, Danish plus creole fare in Broome and Darwin.

Food Safari Books and DVDs

Food Safari Books and DVDs

Take a Food Safari to the SBS shop to find all your favourite products.

ADVERTISEMENT
 
 
ADVERTISEMENT