15 Ways to Spice up your Italian Cooking February 20, 2017
Italian food has so much more to it that pasta. If you’re cooking meats, risotto, pasta, or fish, here are some tips on how to make them really authentically Italian.
Tip: Add salt to your pasta water, to make it more flavoursome
Tip: Drizzle bit of olive oil onto your risotto, pasta sauce or salad at the end. When you’re cooking Italian food, it’s essential to have olive oil, particularly for the final touches.
Tip: As well as using lemon to flavour dishes, we’d also suggest trying using lemon in a marinade because the citric acid tenderises the meat while giving it a great flavour.
Try our Prawn and Serrano Linguine
Tip: Capers are have a unique pickled flavour but they’re very strong considering how small they are. Use sparingly – unless capers are meant to be the central flavour.
Tip: Combining flavours with these flavours works everytime: olive oil, garlic, lemon, rosemary and thyme – and of course, tomatoes.
Tip: Try Ricotta with spinach, sage or asparagus
Tip: This is corn flour, and it’s got a lovely sweetness to it that wheat flour doesn’t have.
Tip: Crush your garlic with the side of your knife before you chop it to release the garlic juices.
Tip: The key to tomatoes in Italian cooking is that your tomatoes should be ripe, juicy and sweet. Our top tip, is that you
Tip: If you’re making a mushroom lasagna (great for vegetarians) add some porcini mushrooms into the mix. They’re so flavoursome.
Tip: For best results, wine should be added early in the cooking process and not just before serving so it can simmer with the food, or sauce, to enhance the flavor of the dish. If added late in the preparation, it could impart a harsh quality.
Tip: This is best raw, so add it after your pizza or pasta has cooked, before serving for the best flavour.
Tip: Rosemary is a really delicious marinade for meats, particularly chicken and lamb. Keep it on the stalks!
Tip: To add a subtle, saltiness to tomato based sauces, finely chop your anchovies and stir them into the pot while cooking. It doesn’t add any fishiness, it just gives a nice rich savoury flavours.
Tip: Don’t add too much parmesan, just a little bit. Otherwise all the other flavours will be overwhelmed and masked.
Try our Crispy Chicken Parmigiana Salad
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