/ck/ - Food & Cooking

Pizzoccheri. It's yummy and the recipe is on the box but it's not really suitable for summer.

>>5645319
Will try this.
More italian food

osso buco. Nothing else even comes close, save for spaghetti frutti di mare with a fresh catch.

>>5645330
Risotto ai funghi. Made it a coupel of months back and it was the tastiest risotto I'd ever made.

>>5645316
Lasagne, spaghetti puttanesca, spaghetti carbonara, spaghetti amatriciana, spaghetti bottarga. As you can see there's a common theme in italian food.

pasta campidanese style with sausage and saffron.

>>5645356
Dude, everyone knows pie is from Chicago.

>>5645356
Why can't eurotrash into separate containers?

>>5645338
Yes, more masterrace northern stuff.
>>5645344
Never tried risotto, will do
>>5645350
I prefer northern food, but wont turn down pasta.

burntpizzawithlawnclippings.jpg

More?

Oh, and Bistecca Alla Fiorentina is one of those simple, but amazing dishes, too.

>>5645475
d'oh.

I recently made an authentic ragu alla bolognese after only making the commonwealth tomoatoy "spaghetti bolognese" for most of my life, it turned out really well as well.

>>5645476
especially with these as an appetizer. They're so fucking good, i almost wonder why they even bother to let the plant fruit...then I remember how tasty and versatile zucchini is.

>>5645480
Some of the best I've ever had was in a vineyard outside of Lucca (some of the best raviola and olive oil in the world, but I digress [also the wrong province]), of all places. It was made by the vintner's wife with boar meat the farmer had shot and processed the day before. If it weren't for the terrain, Tuscans would be fat as fuck, I swear...

>>5645316

this takes me back to the olde country

>>5645493
i like you, yer funny. Could you have at least bothered to get Chef Boyardee, tho?

Howsabout some somewhat lesser known dishes?

>>5645375
For you, somewhat lesser known northern dishes and beverages such as frico, bagna cauda, bicerin, gnocchi morbidi di ricotta, passatelli, torciglione, torta al testo, zuppa di frittatine and Venetian-style goulash, to name a few.

As for southern dishes, ragù alla genovese, couscous alla lampedusana, scagliozze, sartù, gattò, muschiska, ricotta forte staggionata, pizzo (NOT pizza), cotoletta di scamorza, aljotta, melanzane sottaceto agrodolce and fried pizza.

Not intentional, but I just noticed the majority of the dishes I posted are vegetarian. Ha!

This is next to me at the moment so I can post some recipes - anyone got a favourite fish?

>>5645517
>not partaking of all that swimmeth in the sea
pleb
Choosing a favourite fish is like choosing a favourite hand. They're both/all good.

>>5645499
All of what you listed is delicious, save for the Venetian goulash. Any time i've ever had it, I found myself wishing I was having a czech or hungarian version.

>>5645517

>>5645521
It was more so I could post a recipe.

>>5645523
Yeah? I like the rosemary and lemon zest in it, but I guess if you're more used to other forms of goulash, it might not be to your liking. My grandmother made two sorts, Venetian and Bozen styles. The Bozen one is nearly identical to a typical Hungarian one except that the onions are caramelised with red wine rather than with water or stock and it ALWAYS includes marjoram and lovage rather than only occasionally including one or the other and seldom both.

>>5645525
You know... I've never seen salmon in Italy. Checking pesca360 (Italian fishing enthusiast site) yields not a single result for a place or method for fishing salmon. I don't think salmon is found in the entire country except for farmed sorts. Possibly /possibly/ there might be Danube salmons in Valtellina since a small, itty bitty part of the Danube is there.

I mention this because OP asked for authentic stuff and as I've never had salmon except for in foreign preparations, I would have to hazard the guess that it's not a native fish to Italy.

>>5645569
It seems you're right, and I apologise for misleading op

>>5645528
Squilla/canocchia/cannocchia (not sure of its name in English) is a type of shrimp-like animal that's really cheap throughough southern Italy. My mum only ever cooked it in tomato sauce, split live then grilled or boiled, cooled and served as a salad. I don't know any other Italian-ish ways to prepare it. Maybe your book has recipes other than those three?
Pic related: it's insalata di canocchie.

>>5645316
I've posted this same pic before, it's not new, but whatever.....I'm posting it again, because it was so good and I keep wanting to make it again. Real Italian food is amazing.
Rockfish with anchovy-clam sauce
Roman dumplings
green salad

>>5645723
I fucks wiffit.

>>5645569
>>5645574
And today I learned something on 4chan.

Cheers guys.

>>5645777
I mean, it's delicious but it's not native to my country. I like it smoked and served cold with mustard/butter dill sauce or in half-soured cream with dill and onions. Also spätzle. Or oven-roasted with compound butter with, you guessed it, dill.
I've had a salmon sausage in America. Was pretty good! But we don't have them in Italy.

chicken cacciatore is the shit and its from northern italy
i use marsala wine instead of white wine tho

>>5645723
>anchovy-clam sauce
Recipe?

>>5645835
>chicken cacciatore is from northern italy
That's like saying roast beef is from Lancashire ie it's such an old dish that its written history popped up around the same time in several different places at once.
The oldest known recipe for what could today be considered 'alla cacciatore,' was written in Latin sometime in the 1300s in Naples, which is deeply southern. It was made 'alla genovese' IE with a base of caramelised allium of some sort (this version used leeks rather than the more modern yellow onion) and included the use of carrot, levistico and wild mushrooms, all things which could be found while on the hunt. Curiously, the meat type was not specified. Rather, any meat caught that day would be sufficient.

Where I'm from, hunter's chicken is made with tomatoes, onions, vino rosato (not quite red... not quite white) and sbrise mushrooms and uses sage as the sole herb. Other varieties add marjoram, use some other sort of mushroom (or omit mushroom altogether), leave out the mushrooms, use white or red wine and so on. There are metric fucktonnes of methods for making it, just as there are for making roast beef, and not one is any more or less valid than any other.

>>5645885
>(omit mushrooms altogether), leave out the mushrooms
Err... should read
>(omit mushrooms altogether), leave out the tomatoes
Fix'd.