Italian
From A Beary Special Cookbook (Redeemer Lutheran Church) (1988).
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A historical recipe
A Beary Special Cookbook (Redeemer Lutheran Church) (1988).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
Chef Wood
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- The Italian cuisine has offered us so much.
- We already love the spaghetti, pizza and lasagna.
- Many now love pasta in all forms — fresh or dried, in various shapes, various flavors and with sauces other than the typical tomato-based.
- Italy has two distinct regions and therefore two distinct cooking styles.
- The Southern region gives us the pasta like spaghetti or macaroni that is made without eggs.
- The sauces are robust and are often made of tomatoes.
- Olive oil, artichokes, eggplant, pepper and garlic are common.
- The Northern region has given us the flat pasta, like fettuccine, that is made with eggs.
- Butter and cream are popular.
- Rice is often served instead of pasta.
- Together these regions give us a wonderful and varied cuisine.
- In addition to the pasta, the foods of Italy include seafood, veal, roasted meats, and wonderful sausages and hams.
- Cakes and pastries are delicious and rich.
- Again, quick additions to your own meals might be a version of antipasto such as an appetizer like prosciutto ham wrapped around wedges of cantaloupe, or try mushrooms marinated in olive oil, and seasoned with garlic and oregano.
- A warm minestrone soup, a tomato-vegetable soup that contains zucchini and dry beans, will definitely take the chill off a cold evening.