Wednesday, December 2, 2009

ZeeTV Episode : Italian Cooking : Brinjal Roll-ups & Pumkin Risotto

Pellegrino Artusi wrote the introduction to La Scienza in Cucina e L'Arte di Mangiar Bene (The Science of Cookery and The Art of Eating Well) a century ago, he included advice on when meals should be served:
Breakfast (a cup of coffee and perhaps a pastry) upon arising;
Luncheon at about 12:00;
A more substantial dinner seven hours later.
Since then things have changed; most Italians still eat a simple breakfast consisting of coffee or a cappuccino and a pastry, but the main meal is, if possible, at 1:00, and there is a light supper at about 8:00.
Artusi doesn't say anything about how the meals should be organized, because he assumed his readers would know.
If you've never been to Italy you may well not, even if you enjoy cooking Italian dishes... eating at Italian Joints / Restaurants abroad is nothing close to the food served at home in Tuscany...
So here are some tips for organizing an Italian Dinner.

The organization of an Italian dinner ...
  • The portions are generally larger, and, more importantly, the meals have been organized as a primary entree, be it pasta, meat, or fish, with some sort of side dish.
  • Culinarily, Italy is an incredibly diverse country: Dishes, ingredients, cooking times, and seasonings change radically from one region to the next.
  • A weekday lunch will begin with a primo, or first course, a deep-dish plate of soup, risotto, or pasta of one sort or another. The serving size is about a cup, or perhaps slightly more, and is not intended to be a full meal. In restaurant meals or festive dinners there may be several first courses, for example a risotto, a pasta dish, and ravioli, but their total volume will still be about a cup. By the way, this is called an assaggio di primi, a sampling of firsts.

  • The primo will be followed by a secondo, a fish, meat, egg or vegetable-based main course with a side dish chosen to complement it (for example, scottiglia, a hearty Tuscan stew, might be accompanied by boiled spinach squeezed dry and sautéed with olive oil and garlic). Again, portions are small -- about a quarter pound of the second course, plus a serving of the side dish, and bread. And again, in especially festive occasions there may be more than one secondo. Lunch will usually close with fresh fruit, and a demitasse of espresso.
  • Taken as a whole,the meal is extremely balanced: carbohydrates from the first course and the bread, proteins from the first and second courses, vitamins and minerals from the vegetables and the fruit.
  • In all cases there will also be wine. Indeed, a Piemontese dinner with its rich cheese-based appetizers and hearty braised meats would be but a shadow of itself without a glass of Barolo or Barbaresco, while the fritto misto (mixed fried meats and vegetables) that's such a nice second course on a summer day would seem hopelessly cumbersome were there not a zesty Chianti Classico d'Annata to clear the palate between bites.
  • In a festive meal there may be several wines, chosen to complement their courses, and there will likely be a bottle of sweet sparkling wine with the dessert.
Now that you are all set to organize your Italian Food, here are 2 Italian Veg Recipes.
And NO! It's not Pasta! Its neither Pizza!
The 1st one is a starter : Brinjal Roll-ups
2nd one is a main course recipe : it's RISOTTO!!! and it's PUMKIN RISOTTO!



Khate Raho!
Amrutha Langs

ZeeTV Episodes : Scottish Recipes : Shephard's Pie & Crispy Chocolates

Scotland - the land of scones, whisky and bagpiper!!!

Mealie pudding, fruit slices, square sausage, tablet, rowies, drop scones, haggis, broth and a wee dram of whisky now and again - I wish I was born a Scottish!!! For their food atleast!
It's such a feast to enjoy such delicious food.
Here I have put 2 of the tastiest and famous Scottish recipes.
I hope you enjoy cooking them and sharing them with your family and friends.

Shephard's Pie:

Crispy Chocolates:

Khate Raho!
Amrutha Langs