Italians are known for their cuisine. Their impeccable dishes, quality meats and seasonal vegetables add flavour and taste to anything. With its rich culinary history, this Mediterranean land offers traditional must-east foods. These traditional delicacies are deeply rooted in Italian culture and are cherished for their authentic origins. They have been experimented on and perfected with time.
Here are a few simple DIY recipes from the Italian food culture to try one’s hands-on at home.
Fish Carpaccio
Ingredients
Fish Sole: 50 grams
Fish Salmon: 50 grams
Fish Tuna: 50 grams
Salt n pepper: To taste
Milk Foam: To garnish
Olive oil: 15 millilitres
Method
Make three different very thin layered sheets all the varieties of fish. Present as per the picture and serve cold. Truffle and Ricotta tortellini. It’s an elegant appetizer of homemade ricotta tortellini served with truffle that makes a wonderfully light dish.
Truffle and Ricotta tortellini
Ingredients
Blanched spinach: 200 milligrams
Ricotta cheese: 120 kilograms
Truffle oil: 10 millilitres
Pasta Dough: 200 grams
Olive oil: 25 millilitres
Asparagus: 10 grams
Dehydrated Beet: 10 grams
Dehydrated Spinach: 10 grams
Milk foam: To garnish
Grated parmesan cheese: 50 grams
Method
Keep pasta dough in three different same quantities. Now make a pasta sheet with different colours. Stuff the tortellini with truffle and ricotta mixture. Blanch and sauté the tortellini in sauce and serve hot.
Tiramisu “Pick me Up”
Tiramisu is a perfect ending for an Italian meal along with a demitasse of espresso.
Ingredients
Organic Eggs: 30 eggs
Mascarpone cheese: 1 kilogram
Sugar breakfast: 200 grams
Biscotti Amaretto: 2 packets
Amaretto liqueur: 25 milligrams
Espresso coffee: 500 millilitres
Dehydrated Beet: 10 grams
Dehydrated Spinach: 10 grams
Method
Keep the egg yolk separate and white separate. Whisk egg yolk and sugar together. Keep the mixture in three different same quantities. Add beet powder in one and add spinach powder in the second bowl. Mix espresso coffee and amaretto liqueur in mixing bowl on the other hand. Now set egg sabayon and biscotti layers in a glass showing Flag colours. Serve cold.
(Recipe Courtesy: Chef Shivanda Kain, Jaypee Green Golf and Spa Resort)