Cooking By Feel: Italian Ingredients and Flavors
As we work to become better at cooking without recipes, we’re taking a tour of world cuisines, looking at flavors and ingredients in each that play well together. Yesterday it was flavors in Asian and Far Eastern cooking, and today it’s Italian. Mangia! as our Italian friends say. Eat! And eat they do, since Italian cooking has some of the best simple yet sublime food in the world…
It’s also remarkably easy to assemble meals with basic Italian ingredient and flavors. Once you learn what goes together, it’s not hard at all to substitute this for that and create dishes on the fly.
Recipes and tips for Italian cooking
• Recipe: Strozzapretti with Pecorino, Prosciutto and Something Green
• Good Product: RoyalVKB Garlic Crusher
• The Celluloid Pantry: Garlic Prep and Goodfellas (1990)
• Recipe: Roasted Garlic
• How to Peel Garlic Quickly and Easily
• Recipe: Prosciutto Roasted Figs
• Recipe: Ridiculously Quick Pasta al Pomodoro
• Recipe: Farfalle with Cauliflower and Toasted Breadcrumb
• Trader Joe’s Pantry: Anelletti Pasta
• Dry Pasta vs. Fresh Pasta: What’s the Difference?
• Recipe: Ricotta Pasta with Fava Beans and Bacon
• Spring Eating: Grilled Pizza with Herbed Mascarpone, Smoked Salmon and Asparagus
• D.I.Y. Recipe: Pizza Sauce
• New Favorite: Lemon Olive Oil Cake
OK – what did we miss? (Something crucial, I’m sure.) What else goes with Italian cooking, and how do you like to to mix and match the ingredients above?
(Image: Faith Hopler)