Italian Food

[cookwithlove]

Thanks Siduri and others for your love of italian food. I am an Asian and sad we don't have 4 seasons like you(good kamma) I oftern hear of SUMMER VEGETABLE can you tell me what are the group of summer vegetable used in Italian or european cities and lastly how do you cook ingredients like artichoke, yellow squash, sun-dry tomato, egg plant in Italian cooking?

Stay healthy and live happily!

[Culprit]

Originally Posted by cookwithlove

Lately I have found fascination and appreciation of Italian food. My limited scope of Italian food is meagre and hope to increase my collection of Italian recipes and cook italian dishes often. I welcome your input, sharing of recipes, the historical aspect of the different regions . Most of all I like the different strong colours lavishly used in italian dishes.

Bon apetit!

I'd be happy to share my recipes with you. I'm not sure what you're interested in. The term "Italian Food", much like the term "Chinese Food" is quite generic. Italian food, Chinese food and foods from other parts of the world are regional. With respect to Italian food, are your interests in lamb, veal, fish, tomato sauces, creme sauces, fresh meats, smoked meats, etc..
I have a very good recipe for Rotini pasta with artichoke hearts, olive oil, lemon juice, garlic, grated parmessiano romano. Would you be interested in that?

[siduri]

Hi Cookwithlove,
summer vegetables are: zucchine, eggplant, peas, peppers, string beans, tomatoes, cucumbers, probably dozens of others that don;t come to mind
winter: broccoli, cauliflower, broccoletti (like broccoli that's only the leaves), spinach, cabbage, yellow squash or pumpkin and surely others
spring: asparagus, artichokes (I think - or is that fall? maybe fall)

Too late now to write recipes - maybe tomorrow?

[cookwithlove]

I agreed with Culprit. I try to be precise. Any excellent traditional dishes (with recipe)taste good and colourful would be greatly appreciated. The dressing up and presentation leave it to me! For chinese food, the like the cantonese version(Hong Kong's style)taste good, lots of blanching in oil makes the dish sparkling, not too much sauce.

[cookwithlove]

Siduri,

What is the meaning of Tagilerini and Capellini?

Tks

[mudbug]

Capellini - Thinner than angel hair; thinnest spaghetti-like noodle


Taglierini - thinner version of Tagliatelle, flat ribbon style

[cookwithlove]

What is a Brocconcin and crostini?