I'll tell you some of Italian Foods
1. PANZAROTTI
Panzarotti, also spelled panzerotti, are are deep fried pockets of dough stuffed with a variety of fillings and are commonly found in southern Italy. Though typical in the south, I do remember an amazing store we used to frequent in Milan that was nestled just behind the Duomo that sold wonderful panzarotti as well. Folks would line up in the street before the store even opened to sample the delicious hot pockets of tastiness.
Though they look similar to a calzone in their half moon shape, they are usually much smaller, and are deep fried instead of baked. Because of their small size, the filling is commonly just mozzarella and tomatoes, or mozzarella and sauce, though they can also be flavored with anchovies. These tasty, crisp golden pillows are delicious anytime, but are great when entertaining and children love them.
Yield: Serves 8 – 10 Prep Time: 1 1/2 hrs Cook Time: 10 mins
TOOLS & INGREDIENTS:
Sauce, 1 Tablespoon Olive Oil, 2 Garlic Cloves, Peeled & Minced, 1 (14 Ounce) Can Diced Tomatoes, 1/2 Teaspoon Dried Oregano, Salt & Pepper To Taste
Basic Pizza Dough or 1 (1 Pound) Ball Store Bought Dough, 10 oz. Mozzarella Cheese, Diced, Salt And Pepper, 2 Tablespoons Fresh Basil, Finely Chopped, Canola Oil For Frying
Directions:
Heat the oil in a small saucepan, then cook the garlic a minute or two until fragrant. Add the tomatoes, oregano, salt and pepper and cook until you have a thick sauce, about 10 minutes. Take the dough after the first rising, and shape it into a long loaf, and divide it into 10 pieces and shape into balls.
Roll each of these balls into balls on a lightly floured surface into a 4 inch diameter circle. Place a spoonful of tomato mixture on each circle, sprinkle with fresh basil, salt and pepper and cover with some of the mozzarella. Lightly moisten the edges with water and pinch to seal. Heat the oil in a heavy bottom pan to 375 degrees F. Fry in batches until golden brown, then drain well on paper towels and serve hot.
2. BUCCELLATO
3. MINESTRONE
Minestrone is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.
There is no set recipe for minestrone, since it is usually made out of whatever vegetables are in season. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). Angelo Pellegrini, however, argued that the base of minestrone is bean broth, and that Roman beans (also called Borlotti beans) "are the beans to use for genuine minestrone". Minestrone is one of the cornerstones of Italian cuisine, and is almost as common as pasta on Italian tables.
4. PIZZA
Pizza is an oven-baked, flat, round bread typically topped with a tomato sauce, cheese and various toppings. Pizza was originally invented in Naples, Italy, and the dish has since become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria". Many varieties of pizza exist worldwide, along with several dish variants based upon pizza. In 2009, upon Italy's request, Neapolitan pizza was safeguarded in the European Union as a Traditional Specialty Guaranteed dish.
5. BRUSCHETTA
In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salami called ventricina is served. Raw pork products and spices encased in pig bladder are aged and the paste spread on open slices of bread which are sometimes grilled. This was a way of salvaging bread that was going stale. In Tuscany it is called fettunta and it is usually served without toppings, especially in November, to taste the very first oil of the season.
