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Monday, July 13 2009

Creating an authentic Italian dish is quite easy if you have "on hand" five staple ingredients. First and foremost, it's all about the pasta. Both fresh and dried pasta are easily available to the consumer cook. Rather than buying huge amounts of any one type, you're best to purchase small amounts of the most common types, such as spaghetti, linguine, lasagna and elbow. Store your fresh pasta in the refrigerator and you're dried in a the pantry.

Though "special" Italian recipes call for white 'Bechtel' sauce, it's still the red tomato sauce that takes center stage in Italian cuisine. Tomato sauce is easy to prepare from scratch. Nevertheless, you wise to stock your pantry with your favorite bottled brand as most are very favorable substitutes.

Olive oil is used abundantly in Italian cuisine. While extra-virgin olive oil is used for raw dressings over pasta salads and vegetable side-dishes, regular olive oil is used for frying and sauteing. By respecting this rule, you preserve the health benefits of this precious oil.

Italians love their garlic. So, it's little wonder that this humble bulb is found in virtually all Italian recipes. You can purchase garlic fresh, dried, powdered or jarred. Fresh garlic, being the premier alternative, is easily stored in a cool, dry place such as a root cellar or refrigerator.

Mushrooms are loved by Italians. Porcine mushrooms, in particular, are renowned in Italian cooking. Fresh or dried, these gems lend a subtle earthy flavor to Italian dishes.If you love Italian cuisine, keep these five staples stocked in your pantry. In minutes, you'll be able to wipe-up an authentic Italian dish worthy to serve at the authentic Italian table.

Todays Recipe Pro!
Food related website for recipe sharing and most anything food related.
This is for people who love to cook or just love food in general!
Come share your favorite family recipe or try a new one.
Its a terrific way to get great foods on other peoples tables.

Posted by: Send a Meal AT 11:37 am   |  Permalink   |  0 Comments  |  Email

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