Everyday’s Italian Cooking: Pasta, Red Meat, and Fish
The whole world talks about the wonders of Italian cooking, and it is thought that Italians eat lasagna for lunch every day. They do not. Lasagna, ravioli and tiramisu are part of the menu that is usually cooked for Sunday lunches, holidays or special occasions. The everyday’s menu often includes pasta or risotto, but pasta is the most common first dish.
The basis of foods in Italian cooking is pasta. The most common one is pasta with tomato sauce recipe and there are some Italians that cannot have lunch without a dish of pasta. Some Italians are addicted to tomato sauce with their pasta, but it can be varied in many ways. Simple pasta dishes provide an infinite field for fantasy, as pasta accepts a lot of matches.
The second dish in Italian cooking is less typical, in the sense that it can vary more than the first. Most people eat red meat, followed by chicken and to a lesser degree, fish. One of these types of Italian cooking is a very popular meat recipe from Rome. It’s called Saltimbocca alla Romana; Veal with Parma ham, powdered with flour and extra virgin olive oil.
Italians cook meat in a very simple way, often just grilled. Italian cooking does not lend itself to creams, sauces and other ingredients. They are basically healthy foods.
In Italy, fish is often served, other than grilled, in three different and interesting ways:
- Fried seafood – you can have a mix including fish, or only squid (calamari).
- “Al Sale” (with salt). The fish (whole fish, does not apply to pieces) is completely covered with salt and put into oven. When it’s done, the salt will form a crust and the fish will be perfectly moist and tasty.
- “Alla Vernaccia” (with vernaccia). Vernaccia is a wine that, in my opinion, perfectly complements fish. Usually a chef adds potatoes and sometimes also onion and cherry tomatoes.