Italian bread | Wikipedia audio article
This is an audio version of the Wikipedia Article:
Italian bread
00:00:53 1 Dishes and foods
00:01:07 1.1 Antipasti (appetizers)
00:02:09 1.2 Zuppe e salse (soups and sauces)
00:02:19 1.3 Pane (bread)
00:02:28 1.4 Common pizzas
00:04:22 1.5 Pasta varieties
00:04:31 1.6 Pasta dishes
00:04:40 1.7 Rice dishes
00:04:58 1.8 Pesce (fish dishes)
00:05:08 1.9 Carne (meat dishes and cured meats)
00:05:18 1.10 Verdura (vegetable dishes)
00:05:50 1.11 Nut dishes
00:06:13 1.12 Vino (wines)
00:06:22 1.13 Formaggi (cheeses)
00:06:31 1.13.1 Cheese dishes
00:06:41 1.14 Desserts and pastry
00:06:50 1.15 Caffè (coffee)
00:08:14 1.16 Famous dishes
00:08:51 1.17 Special occasions
00:09:58 1.18 Unique dishes and foods by region
00:10:08 1.18.1 Friuli-Venezia Giulia
00:10:17 1.18.2 Veneto
00:10:25 1.18.3 Trentino-Alto Adige/Südtirol
00:10:55 1.18.4 Lombardia
00:11:53 1.18.5 Val D'Aosta
00:12:11 1.18.6 Piedmont (iPiemonte/i)
00:13:29 1.18.7 Liguria
00:18:16 1.18.8 Emilia-Romagna
00:24:04 1.18.9 Toscana
00:26:36 1.18.10 Umbria
00:27:31 1.18.11 Marche
00:29:46 1.18.12 Lazio
00:30:30 1.18.13 Abruzzo and Molise
00:32:08 1.18.14 Campania
00:35:26 1.18.15 Apulia (iPuglia/i)
00:38:28 1.18.16 Basilicata
00:39:17 1.18.17 Calabria
00:39:25 1.18.18 Sicily (iSicilia/i)
00:40:39 1.18.19 Sardinia i(Sardegna)/i
00:41:09 2 Ingredients
00:41:40 3 Herbs and spices
00:41:49 4 See also
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- Socrates
SUMMARY
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This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines.
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes.
Cooking with Summer Vegetables
In Cooking with Summer Vegetables, Victoria Faoro provides recipes and cooking techniques. Click on SHOW MORE (below, left) for a list of the RECIPES, with LINKS to the video. Complete recipes are provided at the end of the video. If you would like a digital handout of the recipes, email Victoria: vfaoro800@gmail.com. Developed for the Kentucky Madison County and Fayette County Cooperative Extension Services, August 2020. If you enjoy this video, please subscribe to my channel .
CONTENTS
Introduction 00:00
Hummus 3:16
Crunchy Vegetable Pinwheels 6:34
Asian Style Zucchini Salad 8:00
Cucumber Salad 9:56
Cilantro Lime Slaw 12:33
Summer Squash with Sweet Corn 14:04
Basil and other Pestos 17:51
Mediterranean Potato Salad 10:15
Potatoes with Mustard Dressing 22:00
Roasted Vegetables 23:39
Green Pea, Basil & Scallion Pasta 24:44
Fresh Tomato Tart 27:25
Eggplant Stuffed Red Peppers 29:12
Spicy Vegetable Tagine 32:01
Moroccan Couscous 37:03
Carrot Orzo 38:41
Watermelon Rind Pickles 39:41
Recipe Handout-pages one & two 41:44
Recipe Handout-pages three & four 42:04
Recipe Handout-page five 42:28
Chart Showing How to Best Store Fresh Vegetables 42:40
Most Popular Chilean Foods | Chile Cuisine
#food #foodie #foodlover #southamerica #chilefoodeating, #chilefoodvlog #chilefoodpronunciation #chilefoodstreet, #valparaisochilefood #chilefoodchallenge #chilefood, #pedropascalchilefood #chilefoodrecipes #chilefoodeasytomake #chilefoodtour, #pascalchilefood #santiagochilestreetfood #chilefoodempanadas
00:00 Most Popular Chilean Foods | Chile Cuisine
00:56 Pan de Pascua
01:30 Chuchoca
01:56 Chorrillana
02:26 Machas a la Parmesana
02:59 Charquicán & Tomaticán
04:04 Ceviche
04:48 Pollo Arvejado
05:17 Caldillo de Congrio
06:04 Porotos Granados & Porotos con Riendas
06:42 Humitas
07:23 Curanto
08:23 Cuchuflis
08:47 Alfajores
09:34 Barros Luco & Chacarero
10:18 Completo, Italiano & Churrasco
10:58 Pebre & Chancho en Piedra
11:53 Sopaipilla
12:40 Cordero al Palo
13:22 Locos Mayo
13:58 Pastel de Jaiva
14:33 Mote con Huesillo
15:15 Cazuela
15:59 Pan Batido con Palta
16:29 Empanada de Pino
17:18 Pastel de Choclo
Chilean cuisine is a flavorful and diverse reflection of the country's geography, history, and cultural influences. Located along the western edge of South America, Chile stretches from the arid Atacama Desert in the north to the lush vineyards and temperate forests in the south. This geographical diversity is mirrored in the variety of ingredients and dishes that make up Chilean food.
Key elements of Chilean cuisine include:
Seafood: With its long Pacific coastline, Chile is renowned for its seafood. Fresh fish, shellfish, and seaweed are staples of the coastal diet. Ceviche, a dish of raw fish or seafood marinated in citrus juices, is a popular appetizer.
Meat: Chileans are avid meat consumers, and you'll find various types of meat in their dishes. Beef, pork, and poultry are common, and Chileans have a strong tradition of grilling, known as asado.
Empanadas: These savory pastries are found throughout Chile and come with a variety of fillings. Traditional empanadas often contain ground beef, onions, olives, raisins, and hard-boiled eggs.
Legumes: Beans and lentils are commonly used in Chilean cooking, often featured in stews and soups. The porotos granados dish is a famous example, made with cranberry beans, pumpkin, and corn.
Corn: Corn is a staple crop in Chile, and it appears in various forms. One popular dish is pastel de choclo, a sweet corn pie layered with ground beef, chicken, and vegetables.
Potatoes: Chileans have a strong affection for potatoes, and they grow numerous varieties. Potatoes are used in soups, salads, and sides. Papas a la pobre is a classic Chilean dish featuring fried potatoes, onions, and sometimes eggs.
Breads: Bread is a fundamental part of the Chilean diet, with marraquetas being a common type of roll. Bread is often served with pebre, a spicy salsa made from tomatoes, onions, and chili peppers.
Wine: Chile is known for its wine production, and its vineyards produce a wide range of high-quality wines, particularly reds like Cabernet Sauvignon and Carménère.
Desserts: Chilean desserts frequently feature dulce de leche, caramelized milk, and fruits. Leche asada, a baked caramelized milk custard, and mote con huesillo, a sweet drink made with dried peaches and wheat, are popular choices.
Traditional Indigenous Dishes: Some regions of Chile still maintain the culinary traditions of indigenous peoples like the Mapuche. Dishes like curanto (a hearty stew cooked with hot stones) are a testament to this heritage.
Chilean cuisine is a fusion of indigenous ingredients, Spanish culinary techniques, and immigrant influences from countries like Germany, Italy, and France. As a result, it offers a diverse and flavorful culinary experience that's best enjoyed with a glass of Chilean wine and the backdrop of Chile's stunning natural landscapes.
Pesto Pasta Salad - Savory
Ingredients:
1 (14 oz) box farfalle pasta
½ cup olive oil
1 tbsp minced garlic
1 (1 oz) pkg basil
1 cup pine nuts
1 pint cherry tomatoes
1 (24 oz) jars fire roasted red peppers
1 (14 oz) can artichoke hearts
1 (5 oz) pkg arugula
¼ cup grated Parmesan cheese
Prepare the pasta according to package directions, drain and rinse under cool running water.
Set olive oil, garlic and basil together in the bowl of a food processor and whiz to
combine. Season with salt (in moderation) and pepper to taste.
Toast the pine nuts in a pan without oil or butter. Halve the cherry tomatoes. Slice the
peppers into thin strips and quarter the artichoke hearts.
Toss the pasta with the homemade pesto, tomatoes, peppers, artichokes and pine nuts.
Toss with arugula and Parmesan cheese just before serving.
Visit our website for more videos, recipes and tips.
S1Ep14-Spaghetti with Basil Pesto
RECIPE BELOW: This delicious basil infused green pasta sauce can be used with all types of pasta. It's also great served with chicken, pork, and seafood or even used as a spread for sandwiches or as a dip for assorted breads.
Basil Pesto with Spaghetti
Serves 6-8
Ingredients:
• 1 large bunch (~4 oz) fresh basil leaves
• ¼ c toasted pine nuts
• 3 cloves garlic
• ¾ c grated parmesan cheese (Parmigiano Reggiano)
• 1 c olive oil
• S & P to taste
• 1# Spaghetti (or any pasta of your choice)
*ice bath=set colander or strainer in a large bowl of ice water, this makes it easier to strain the basil leaves and garlic
*use food processor or blender to make pesto sauce
**Always wash & rinse vegetables before using
**Always adjust the seasonings to your personal taste
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Soup Recipes & Grilled Cheese Sandwiches
Soup recipes & grilled cheese sandwiches that pair perfectly together!
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THE MENU:
Kid's Grilled Cheese with Apples - 2:31
Bacon Grilled Cheese & Spicy Corn Chowder - 4:03
Italian Grilled Cheese & Tomato Fennel Soup - 7:44
Ham & Swiss Grilled Cheese with Potato Leek Soup - 11:26
Pear and Brie Grilled Cheese on Raisin Walnut Bread & Butternut Squash Soup - 13:36
Chocolate Chip & Hazelnut Pie - 15:33
Pre-Party Prep (The Game Plan) - 18:34
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RECIPES:
Kid's Grilled Cheese with Apples -
Bacon Grilled Cheese & Spicy Corn Chowder -
Italian Grilled Cheese & Tomato Fennel Soup -
Ham & Swiss Grilled Cheese with Potato Leek Soup -
Pear and Brie Grilled Cheese on Raisin Walnut Bread & Butternut Squash Soup -
Chocolate Chip & Hazelnut Pie -
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