意大利美食备忘录

938fg8

记得当年逛欧洲的时候，为了吃一顿有当地的特色的饭菜，
和饭馆里的服务生确认饭菜内容费了不少口舌。
吃到了满意的饭菜时，还要小心翼翼的记下来。

开此帖帮助自己记忆一下菜名，下次去欧洲的时候能快速点到自己喜欢吃的东东。
同时希望对大家也有帮助。欢迎大家补充。

[ 本帖最后由 938fg8 于 2007-10-26 11:57 编辑 ]

938fg8

Chicken Scarpariello


Scarpariello means "shoemaker-style", and it is thought it's name might have originated as the chicken bones protrude from your mouth as you eat them much like a shoemaker might hold tacks in his mouth as he works. Another southern Italian origin to the name comes about from the fact that even the family of a poor shoemaker in southern Italy could afford to make this dish, while another version is that all of the ingredients in this dish can be easily "cobbled" together. Whatever the source of it's name might be, the dish is delicious.

Some versions of this dish add sausages and vinegar in place of the lemon I have used in my version, although all of the recipes I have come across use cut up chicken pieces. Cut the chicken breast into 2 or three pieces to ensure all of the chicken pieces cook evenly. You can remove the skin as well if you prefer. I like to serve simple side dishes to accompany this dish such as mashed potatoes or polenta, and a nice crisp green vegetable.

简单记忆成----意大利叫化鸡

[ 本帖最后由 938fg8 于 2007-10-26 12:13 编辑 ]

938fg8

Making Risotto is straight-forward:
You sauté your herbs and flavorings in unsalted butter or olive oil, add the rice and sauté it too in the oil to lightly toast it,
add a little wine, and, once it has evaporated, begin adding simmering broth or stock, a ladle at a time. When the rice reaches
a creamy al dente stage add butter and cheese if you want, let it sit for a couple of minutes, and serve.

There are some variations, however. For example, if your flavoring is moist, and thus can't be sautéed, you can sauté the rice and onion in one pot, prepare the intingolo (sauce or flavoring) in another, and then combine the two.

sauté：嫩煎
simmer：煨, 炖
simmering broth or stock：高汤
ladle：一大勺