The Italian food It is one of the most recognized and loved in the world, but in the same way that it is welcomed by all, it also leaves distorting its original essence.
In Spain, for example, certain atrocities are committed such as putting cream on carbonara, which is the most common, overcooking pasta or putting too many ingredients on pizzas, things that have nothing to do with how to cook in italy
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here are the characteristics of the original Italian cuisine (and which, sometimes, are poorly made in Spain):
1. Use fresh herbs
It’s true that when kitchens at home italian cuisine the easiest way is to have dried or powdered spices because they keep better, but a real Italian pizza would not have dried oregano like in Spain.
In Italy, we bet on fresh herbs that bring great aromas and flavors without disturbing others, the most typical being basil, which is also used in pasta.
2. Few ingredients
Real Italian dishes trust few ingredients, look at the example of the margarita pizza: tomato, Mozzarella fresh and basil.
What Spain would be boring pizza, there is one of the classics bestsellers. Instead of overloading the dish with many ingredients, we try to enhance the flavor of a few that are great quality and above all natural.
3. There is no excess garlic
Despite the widespread use of garlic in Italian cuisine, it is not used as the main flavor and great care is taken to balance the recipe.
Needless to say, no place worth its salt in Italy will give you the famous garlic bread gratin as a starter, as is done here in some restaurants. Yes, the garlic bread is prepared, but it is far from our reinterpretation.
4. What is the pepperoni?
If you haven’t ordered it, you’ve at least read about this ingredient on a restaurant menu, even though it probably wasn’t really Italian.
East pepperoni which you know as a kind of spicy sausage, but in Italian it refers to the plural of papalabra pepperone (pepper). So yeah, just like you felt pepperoni it’s an American invention like so many others (pineapple on pizza).
5. Bake it to the right size
Making pasta is almost like a ritual and you need to have all its components in order, each with the importance it deserves. And quality pots and pans are essential when you cook Italian dishes it was not going to be less.
Kitchen utensils are essential for the quality of the dishes and for the cooking of the pasta, because in Italy the pasta ends up cooking inside the pan itself, this means that it must fit into it without any problem. .
In addition, when the pasta is boiled, it must also be in a container suitable for this quantity, to prevent it from sticking. Why not, the drizzle of olive oil that we Spaniards put on it is useless.
6. Pasta al dente
In Spain, what is considered al dente it’s not even, the pasta is quite soft compared to how it’s made in Italy.
Still, a tip from Chef Chad Huff of Restaurant Marisi is not to cook the pasta all the way in the pot, but to let it cook 90%, then it will finish cooking in the pan when you pass it with the sauce.
7. The cooking water is this secret ingredient
With any sauce cooking water is essential since it can help you to correct or give texture to your dish. For example, it is a main ingredient in carbonara sauce.
It is not worth another type of water because during cooking the pasta releases starch which is responsible for the creaminess of the sauce. It is not necessary to put a lot of water because it could dilute the dish, with a little it helps to remove and bind the piece that’s enough.
8. Not all pasta contains cheese
Please, this is important: you don’t have to put cheese on pasta that objectively doesn’t need cheese. This often happens with seafood or fish pasta dishes.
If we talked about it before minimalism so characteristic of Italian cuisineyou can’t sprinkle everything with grated cheese in addition, if in this case it’s strong like a parmesan or a pecorino. Let the main flavors and quality foods stand out.