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Cooking with Italian Pasta – The Well Stocked Pantry
Pasta and whipped cream make a quick, nutritious and satisfying meal. Having pasta and a few ingredients close at hand always makes one feel good. Available fresh or dried, in all shapes, sizes and colors, keeping the pasta and pantry items listed below lead to a dinner ready for any occasion; add a little cooking in mind, even a big dinner. There is no need to keep everything on the list, keep only one or two cheeses as usual, for example, buy any other items that are needed.
A well-stocked pantry means there’s no end to what one can do with pasta.
When buying a hard cheese such as Parmesan, look for a slice of whole cheese rather than a cut piece packaged in plastic. Wrap the cheese in kitchen foil and store in the refrigerator. Store fresh and soft cheeses sealed in airtight containers in the refrigerator.
Mozzarella – A soft, soft cheese that melts well to make pasta. Once opened, they are stored for 2-3 days in the refrigerator in brine.
Pecorino Romano – A hard cheese made from sheep’s milk, this is similar to Parmesan, but with more flavor.
Ricotta – Often used as a base for pasta, ricotta is a mild, mild cheese with a mild flavor.
Fontina – A semi-hard cheese reminiscent of the taste of smoked wood, fontina softens easily and is incorporated into sauces.
Gorgonzola – This is an Italian type of blue cheese, with a bitter taste.
Grana Padano – This is a very hard Italian cheese with grains, made from cow’s milk and similar to Parmesan.
Mascarpone – smooth, double cream, cheese, use a pasta-based pudding.
Parmigiano Reggiano – Another very hard, creamy cheese with a strong flavor, perfect for grilling on top of pasta. Incidentally, this is a cheese called Parmesan; Parmigiano Reggiano is an apt name.
Anchovies – After the sellers are filled with oil, or whole, salted, then you need to wash, fillet and put the oil. Always keep in the fridge.
Capers – Use capers to make sauces, pizza toppings, and flavor stews. Capers are best added at the end of the cooking time because the heat enhances their flavor and the salt they produce.
Ham, bacon or pancetta – Most pasta recipes call for lots of ham, pancetta ham, which is usually sliced or sliced and grilled. Parma is one of many Italian hams. Pancetta is a type of Italian bacon cured like ham.
Olives – Olives filled with oil or vinegar can be hot. Transfer to another container and refrigerate the canned olives after opening.
Pine kernels – Toast pine kernels to increase their flavor and make them crunchy. Use sauce, whole or ground – like pesto.
Mix refined olives with olive oil to make a simple pasta sauce. Make it a little more complicated by mixing anchovies, olives and capers.
Eggs – Fresh eggs make a fresh sauce like carbonara.
It goes without saying that fresh herbs have a delicious taste. If you are going to use dried herbs, those with whole leaves are better than chopped herbs. Dried herbs have a stronger flavor than fresh ones; use half of that amount.
Basil – The flavor of basil complements any tomato dish.
Marjoram – This herb is similar to oregano – many would say superior – but with a sweet taste and aroma, perfect for mixing in pasta salads.
Oregano – A herb with a piquant taste that is best preserved when dried, oregano is often used to flavor pasta and pizza dishes.
Parsley – Parsley provides a distinct flavor and aroma and is an available garnish.
Sage – Pasta dishes are enhanced with the delicate flavor of freshly chopped sage.
Thyme – Remove the sprigs before serving. Fresh or dried leaves make a pungent flavor.
Olive Oil – Consider olive oil the first choice for pasta dishes, as a seasoning on its own or as an ingredient in marinades or sauces. Choose extra virgin olive oil, the unrefined oil made from the first cold pressing of olives.
Nutmeg – A slightly crunchy nutmeg adds a distinct flavor to the milk-based sauce.
Pepper, black or white – Black pepper is more pungent than white.
Saffron – Available in whole or ground form, saffron provides color and flavor. Best used in risottos and meat or fish dishes.
Garlic – red skin to be seen. Roast garlic gently because it burns easily and acquires an acrid taste.
Onions – Choose plain yellow onions for maximum flavor.
Spinach – Mix with ricotta cheese for a pasta filling. Cook, drain and squeeze thoroughly to remove all moisture.
Tomatoes – Fresh or canned in many ways, they are a staple in many pasta dishes. Needless to say, grown outdoors, sun-ripened tomatoes have the best flavor, but we do it anyway.
* Plain tomatoes – Perfect for adding to pasta salad or as a garnish. Peel, seeds and sprinkle for soups and sauces.
* Plum tomatoes – They have fewer seeds, more juice and a better flavor, perfect for sauces.
* Cherry Tomatoes – These are small but pack a punch. Serve whole or half as a garnish with pasta salad.
* Sun-dried tomatoes – Available whole or pickled, only a small amount is needed because they are so flavorful, they can be used dried or rehydrated.
* Tomato puree – Get it in a tube -reseal after a few uses- or in a can, then go for double concentrate puree to get the taste.
* Canned diced tomatoes – Press through a sieve and you have instant pasta sauce.
* Whole canned tomatoes – Usually canned tomatoes, used as a sauce.
Balsamic Vinegar – Delicious, however, real balsamic vinegar is aged for several years and is very expensive. There are cheaper, smaller versions. Use it in pasta salad and add zing to sauces.
FOR THE PASTA
Flour – Use white baking powder or plain non-distilled flour. The same flour as white flour and whole wheat can increase fiber and make a good dough.
Eggs – Use fresh eggs that can make homemade pasta. Keep the eggs in the fridge but bring them to the fridge before making the dough.
Beet – To make a bright pink or dark wine color, add cooked beet.
Red pepper – Roasted red pepper, bright and refined, gives flavor and red color to the pasta dough.
Spinach – Use to decorate and flavor pasta green dough. Fresh or chopped frozen, both are good.
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