Italian Food Example

Italian Food Example Italian Food â€" Assignment Example > GnocchiThe main ingredients for the preparation of Gnocchi includes potatoes, semolina, wheat flour, bread crumbs, eggs and cheese (Guarrera Savo, 2016). In Italy, it is considered as an alternative for pasta. The preparation involves boiling the potatoes for at least 45 minutes before peeling it and passing the vegetable mill. Wells can then be made at the center of the potatoes and flour sprinkled over it. Egg and salt can then be placed in the center of the well and stirred. Dough can then be kneaded until gentle balls that are dry to touch are formed. The dough can then be cut into three quarter inch diameter dowels and cheese can be added. The pieces can then be dropped into boiling water and cooked until it floats. Once it has floated, it can be removed and the water drained. Tossing with a half cup of canola oil can be done and stored in a refrigerator for up to 48 hours when it is ready to serve. In Italy, this food originated in Northern region. In the northern region th e specialty is mainly Gnocchi and other forms of food including pasta. PestoThe ingredients for the preparation of pesto include basil, garlic, olive oil, grated hard cheese and pine nuts. It is traditionally prepared in a marble mortar together with a wooden pestle. The garlic and pine nuts are placed in the mortar before being reduced into a cream. Basil leaves which are washed and dried are then ground to form a creamy consistency and coarse salt added. A mix of parmigiano and pecorino is then added. An extra virgin olive oil can then be added which is for incorporating the cheese. Two types of cheese may be used during the preparation process. This includes the cheese that has been made from sheep’s milk or parmesan cheese. Once the preparation is complete, it can be stored in a refrigerator where it can be frozen and consumed later. This type of food originates from Genoa which is the capital city of Liguria in Northern Italy (Counihan Van Esterik, 2012). Gnocchi and pasta are among the food that is commonly consumed in this region. Pesto is also common in other parts of Italy where it is commonly consumed. Polenta al burroIngredients for the preparation of polenta al burro include polenta, butter and salt. Polenta is mainly comprised of finely ground maize meal. The first step in the preparation involves boiling water and adding teaspoonfuls of polenta until the water is boiled. When the water is fully boiled, polenta can be constantly sprinkled and stirred to make sure that there are no lumps. In case of any lumps, the spoon can be used to press it on the side of the pot. After the addition of all the polenta, the heat can be reduced gently to allow it to simmer for about 45 minutes. This should continue until a crust is formed at the bottom of the pot. This will lead to the polenta lifting away which is an indication that it is ready. Butter can then be stirred and melted through the use of moderate heat. The cooked polenta can then be sliced an d the butter sprinkled. In some instances, cheese can also be sprinkled on it. The meal can then be served while it is hot. This type of food originated from Veneto in the Northern part of Italy (Guarrera Savo, 2016). Other meals that are common at the region include cheese, stockfish, sea food and meat dishes.