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Italian cuisine
Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. ... Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths, and shapes.
Find your meal now
Polpette
Material (about 12 components):
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2 1/2 pounds ground beef
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2 1/2 pounds ground pork
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2 cups grated Pecorino-Romano
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1 cup breadcrumbs
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1 cup milk
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1 tablespoon chopped fresh parsley
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1/2 tablespoon salt
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1/2 tablespoon ground black pepper
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2 eggs
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Canola or vegetable oil, for frying
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Marinara sauce, to taste
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Parmigiano-Reggiano, for serving
Material (about 11 components):
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4 cups water
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Salt and pepper
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1 cup stone-ground grits
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3 tablespoons butter
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2 cups shredded sharp cheddar cheese
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1 pound shrimp, peeled and deveined
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6 slices bacon, chopped
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4 teaspoons lemon juice
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2 tablespoons chopped parsley
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1 cup thinly sliced scallions
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1 large clove garlic, minced
Pizza Margherita
Material (about 8 components):
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1/2 recipe homemade pizza dough.
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1 Tablespoon olive oil.
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2 cloves roasted garlic, finely chopped.
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1/4 cup your favourite pizza or tomato sauce.
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8 ounces mozzarella cheese, sliced into 1/2 inch thick pieces.
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2 plum tomatoes, sliced (or any tomato you like)
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a handful of fresh basil.
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fresh ground black pepper, to taste
Maryland Crab Cakes
Material (about 12 components):
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4 slices soft white bread
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1 1/2 tablespoons dry white wine
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2 cups backfin crabmeat from a refrigerated tin
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Salt
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2 cups jumbo lump crabmeat from a refrigerated tin
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Maryland Crab Seasoning, to taste
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2 eggs, beaten
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1/2 tablespoon fresh lemon juice
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1/8 cup melted unsalted butter
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4 tablespoons thick mayonnaise
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Lard
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Vegetable oil
Pizza Pizzas
Material (about 9 components):
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2 tablespoons sugar
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1 tablespoon kosher salt*
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1 tablespoon pure olive oil
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3/4 cup warm water
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2 cups bread flour (for bread machines)
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1 teaspoon instant yeast
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2 teaspoons olive oil
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Olive oil, for the pizza crust
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Flour, for dusting the pizza peel
Piadina Romagnola
Material (about 4 components):
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4 cups of all-purpose flour
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3 oz. of lard
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2 pinches baking powder or 2 teaspoons of dried yeast
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1½ tsp. sea salt
