Monday 15 September 2014

Seafood Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos

Seafood Pasta Recipes Biography

Source: Google.com.pk
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.Since Naples was the capital of the Kingdom of Naples, its cuisine took much from the culinary traditions of all the Campania region, reaching a balance between dishes based on rural ingredients (pasta, vegetables, cheese) and seafood dishes (fish, crustaceans, mollusks). A vast variety of recipes is influenced by the local aristocratic cuisine, like timballi and the sartù di riso (it), pasta or rice dishes with very elaborate preparation, while the dishes coming from the popular traditions contain poor but nutritionally healthy ingredients, like pasta e fagioli (pasta with beans) and other pasta dishes with vegetables.Apulian red-figure fish plate, ca. 340 BC.Naples has a history that goes back many centuries: the city itself predates many others in that area of the world, including Rome. It has endured the Greeks, Romans, the Plague, and dozens of successions of kings from France and Spain and each culture left a mark on the way food is prepared in Naples and Campania itself.Fishes in a mosaic found in Pompeii. Naples National Archaeological Museum.Fresco from Pompeii with fruit.Finding the connections between modern and Greco-Roman culinary traditions is not always easy. Among the traces of classical culinary tastes, plates from the period of Greek rule found in Magna Graecia (southern Italy) depict fishes and mollusks, an indication that seafood was appreciated during that period. Frescoes from Pompeii depict fruit baskets filled with (figs and pomegranates). An excavation at Oplontis in the Villa Poppaea shows a fresco of a cake, the ingredients of which are not yet known.Carbonized bread found in Pompeii.The Neapolitan painter Massimo Stanzione poses a woman in festive local costume (ca 1635) with a market chicken: only the rich ate chicken on an ordinary occasionLithography from an original drawing by Teodoro Duclère (1816–1869), titled"Il tavernaio".The Roman garum is the ancient sauce most similar to that used for the modern colatura d'alici (it), typical of Cetara. It can be traced back to the sweet-sour taste typical of the Roman cooking described by Apicius, along with the use of raisins in salty dishes, like the pizza di scarola (endive pie), or the braciole al ragù (meat rolls in ragù sauce). The use of wheat in the modern pastiera cake, typical of Easter, could have had originally a symbolic meaning, related to cults of Artemis, Cybele and Ceres and pagan rituals of fertility, celebrated around the Spring equinox. The name struffoli, a Christmas cake, comes from the Greek word στρόγγυλος (stróngylos, meaning "round-shaped").The Spanish and French rule in Naples initiated the difference between the cuisine of the aristocrats and that of the poorer classes. The former was characterized by elaborate, more cosmopolitan, dishes, and a greater number of expensive ingredients, including meat. The poor used foods that were cheaper and could be grown locally (that is, cereals and vegetables). These were embellished over the centuries and came into contact with the influence of the aristocratic cuisine, so that today traditional recipes of the poorer classes have often acquired great quality and taste, while preserving the original simple ingredients.One of the most famous chefs from the nobles' courts in Naples was Vincenzo Corrado (it).Giorgio Sommer (1834-1914), "Napoli - Fabbrica di maccheroni". Hand-colored photo. Catalog number: 6204.There is a great variety of Neapolitan pastas. Pasta was not invented in Naples, but one of the best grades available is found quite close by, in Gragnano, a few kilometers from the capital. It was here also that the industrial production of pasta started, with the techniques to dry and preserve it. The main ingredient is durum wheat, harder to manipulate than soft wheat, so the industrial production had greater success than in northern Italy, where home-made pasta is more popular. Traditionally in Naples pasta must be cooked "al dente", while soft pasta is not tolerated.The most popular variety of pasta, besides the classic spaghetti and linguine, are the paccheri and the ziti, long pipe-shaped pasta, broken by hand before cooking and usually topped with Neapolitan ragù. Pasta with vegetables is usually also prepared with pasta mista (pasta ammescata in Neapolitan language), which is now produced industrially as a distinct variety of pasta, but which was once sold cheaply, made up of broken pieces of different kinds of pasta.Hand-made gnocchi, prepared with flour and potatoes, have become a popular method of overcoming the Neapolitan disdain for potatoes. In 1949 W. H. Auden wrote Igor Stravinsky from Forio in Ischia, "Forio thinks us crazy because we eat potatoes, which are to them a mark of abject poverty." In reporting this, Francis Steegmuller, a longtime resident of Naples, remarks on the French-inspired gattò, in which "the potato complement is nearly overwhelmed by cheese, ham and other ingredients".Some of the more modern varieties of pasta, like the Scialatelli, are also becoming popular,Tomato variety used for the piennolo Tomatoes entered the Neapolitan cuisine during the 18th century. The industry of preserving tomatoes originated in 19th-century Naples, resulting in the export to all parts of the world of the famous "pelati" (peeled tomatoes) and the "concentrato" (concentrated tomato juice). There are traditionally several ways of preparing home-made tomato preserves, either bottled tomato juice, or chopped into pieces. The famous "conserva" (sun dried concentrated juice) tomato is cooked for a long time and becomes a dark red cream with a velvety texture.Some of Campanian dishes using vegetables, like the parmigiana di melanzane (aubergine pie) or peperoni ripieni (stuffed peppers) can become real stars of the table. Some of the most typical products are friarielli (a local variety of Brassica rapa), Cichorium endivia, smooth or curly (two varieties of endive), several types of broccoli, verza (Savoy cabbage, a variety of Brassica oleracea sabauda (it)) and others, used to prepare the minestra maritata. Different types of beans, chickpeas and other legumes are very popular.
the burrini di Sorrento, small provolone cheese with a butter hartthe provoloni, the caciocavalli of different aging Cicenielli.Neapolitan cooking has always used an abundance of all kinds of seafood from the Tyrrhenian sea. Dr Johnson's friend Hester Thrale was enthusiastic for "the most excellent, the most incomparable fish I ever ate; red mullets large as our mackerel, and of singularly high flavour; beside calamaro or ink-fish, a dainty worth of imperial luxury". In 1759, when Ferdinando Galiani was sent as secretary to the Neapolitan ambassador in Paris, he pined for familiar foods; he found "no fruit, no cheese, no good seafood— everything here does violence to the Neapolitan temperament". Recipes use either less expensive fishes, in particular anchovies, and other fishes, like the ones used to prepare the zuppa: scorfano (Scorpaena scrofa), tracina (Trachinus draco), cuoccio (Triglia lanterna), or fishes of medium and large size, like spigola (European seabass) and orate (gilt-head bream), presently sold mainly from fish farms, or like dentice (Dentex dentex), sarago (Diplodus sargus sargus) and pezzogna (Pagellus bogaraveo). Fishes of very small size are also used:The cicenielli, baby fishes, very small and transparent, prepared either steamed or fried in a dough  The fravagli, few centimeter long, mainly of triglia (Mullus surmuletus) or retunni (Spicara smaris), typically fried The baccalà (cod) and stockfish, imported from northern Europe seas, are either fried or cooked with potatoes and tomatoes.
Most cephalopods are employed (octopus, squid, cuttlefish), as well as crustacea (mainly shrimp).
Shellfish cozze (mussels), vongole (clams), cannolicchi (Ensis siliqua, taratufi, telline (Donax trunculus), sconcigli (Haustellum brandaris)) are employed in many seafood meals, and sometimes are eaten raw, but this happens more and more seldom nowadays. Clams require a special note. The vongola verace is Venerupis decussata, not to be confused with the Philippines clam (Venerupis philippinarum), very frequently found on the markets, and often called verace in northern Italy's markets), and the lupino (Dosinia exoleta).It is now forbidden by law to sell and eat the sea dates (datteri di mare, Lithophaga lithophaga), as their fishing seriously damages coastline rocks, mainly in the Sorrento peninsula.Meat is not used as frequently in Neapolitan cooking as in the cuisine of Northern Italy. The most common kinds of meat used in Neapolitan cooking are:
sausage: salsicce and cervellatine (it), with not finely hand-cut meat (a ponta 'e curtiello)
pork liver, rounded in a net of pork's fat and a bay leaf trippa (tripe) and other more humble cuts of pork or beef, like the typical 'O pere e 'o musso (it) (pork's foot and cow's nose), and the zuppa di soffritto (it), a spicy soup with tomato and hot chili pepper.braciole, pork rolls stuffed with raisins, pine nuts and parsley, fixed with toothpicks and cooked in ragù lamb and goat are roasted, usually with potatoes and peas, typically around Easter rabbit and chicken, often cooked alla cacciatora, pan fried with tomatoes Beef or other red meat with tomatoes, cooked for a long time to tenderize an inexpensive piece of meat as in Carne Pizzaiola The most popular bread is pane cafone prepared with natural yeast, cooked in a wood-fired oven with hard crust and large holes inside. Also used are sfilatini, somewhat similar to a French baguette, but shorter and thicker. rosetta rolls and other varieties are also present.
Seafood Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Seafood Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Seafood Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Seafood Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Seafood Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Seafood Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Seafood Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Seafood Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Seafood Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Seafood Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Seafood Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos

Pasta Recipes Easy Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos

Pasta Recipes Easy Biography

Source: Google.com.pk
Spaghetti alla puttanesca (literally "spaghetti of the whore" in Italian) is a tangy, somewhat salty Italian pasta dish invented in the mid-20th century. The ingredients are typical of Southern Italian cuisine: tomatoes, olive oil, olives, capers and garlic.Various accounts exist as to when and how the dish originated, but it likely dates to the mid-twentieth century. The earliest known mention of it is in Raffaele La Capria’s Ferito a Morte (Mortal Wound), a 1961 Italian novel which mentions "spaghetti alla puttanesca come li fanno a Siracusa (spaghetti alla puttanesca as they make it in Syracuse)". The sauce became popular in the 1960s, according to the Professional Union of Italian Pasta Makers.The 1971 edition of the Cucchiaio d’argento (The Silver Spoon), one of Italy's most prominent cookbooks, has no recipe with this name, but two which are similar: The Neapolitan spaghetti alla partenopea, is made with anchovies and generous quantities of oregano; while spaghetti alla siciliana is distinguished by the addition of green peppers.In a 2005 article from Il Golfo—a daily newspaper serving the Italian islands of Ischia and Procida—Annarita Cuomo asserted that sugo alla puttanesca was invented in the 1950s by Sandro Petti, co-owner of Rancio Fellone, a famous Ischian restaurant and nightspot. According to Cuomo, Petti's moment of inspiration came when—near closing one evening—Petti found a group of customers sitting at one of his tables. He was low on ingredients and so told them he didn't have enough to make them a meal. They complained that it was late and they were hungry. "Facci una puttanata qualsiasi," or "Make any kind of garbage," they insisted.a Petti had nothing more than four tomatoes, two olives and some capers—the basic ingredients for the sugo, “So I used them to make the sauce for the spaghetti,” Petti told Cuomo. Later, Petti included this dish on his menu as spaghetti alla uttanesca.
The sauce alone is called sugo alla puttanesca in Italian. Recipes may differ according to references; for instance the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio, and chili peppers are sometimes added. In most cases, however, the sugo is a little salty (from the capers, olives, and anchovies) and quite fragrant (from the garlic). Traditionally, the sauce is served with spaghetti, although it also goes well with penne, bucatini, linguine and vermicelli.Chopped garlic and anchovies (omitted in the Neapolitan version) are sautéed in olive oil. Chopped chili peppers, olives, capers, diced tomatoes and oregano are added along with salt and black pepper to taste. The cook then reduces this mixture by simmering and pours it over spaghetti cooked al dente. The final touch is a topping of parsley. a: In this usage, puttanata is an Italian noun meaning something worthless. It derives from the Italian word for whore, puttana.Pasta al pomodoro is an Italian food typically prepared with pasta, olive oil, fresh tomatoes, basil, and various other fresh ingredients. It is intended to be a quick light dish, rather than a dish in a heavy sauce.Carbonara is an Italian pasta dish from Lazio,and more specifically Rome, based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created in the middle of the 20th century.The pork is cooked in fat, which may be olive oil, lard, or less frequently butter. The hot pasta is combined with a mixture of raw eggs, cheese, and a fat  away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle.Guanciale is the most commonly used meat in Italy, but pancetta and local bacon are also used. Versions of this recipe may differ in how the egg is added: some people use the whole egg, while other people use only the yolk; intermediate versions with some whole eggs and some yolkare also possible.
Cream is not common in Italian recipes but is often used elsewhere. Garlic is similarly found mostly outside Italy.Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables. Many of these preparations have more sauce than the Italian versions. As with many other dishes, ersatz versions are made with commercial bottled sauces.As with many recipes, the origins of the dish and its name are obscure.The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, such as spaghetti alla gricia. Indeed, it is very similar to the southern Italian pasta cacio e uova, dressed with melted lard and mixed eggs and cheese.There are many theories for the origin of the name, which may be more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers. In parts of the United States the etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ("charcoalmen"), a secret society prominent in the early, repressed stages of Italian unification. It seems more likely that it is an urban dish from Rome, although it has nothing to do with the homonym restaurant in the Roman Campo de' Fiori square.Pasta alla Carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain in 1954. However, the dish is not present in Ada Boni's 1927 classic La Cucina Romana and is unrecorded before the Second World War. It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States.
Pasta Recipes Easy Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes Easy Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes Easy Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes Easy Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes Easy Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes Easy Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes Easy Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes Easy Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes Easy Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes Easy Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes Easy Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos

Chicken Pasta Recipe Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos

Chicken Pasta Recipe Biography

Source: Google.com.pk
Pasta is a staple food of traditional Italian cuisine, with the first reference dating to 1154 in Sicily. It is also commonly used to refer to the variety of pasta dishes. Typically, pasta is a noodle made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.Most dried pasta is commercially produced via an extrusion process. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are widely available in supermarkets.Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been documented. In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.As a category in Italian cuisine, both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. The ratio of sauce to pasta varies according to taste and texture, however traditionally the sauce should not be excessive as the pasta itself must still be tasted. The extra sauce left on the plate after all of the pasta is eaten is often mopped up with a piece of bread.First attested in English in 1874, the word pasta comes from Italian pasta, in turn from Latin pasta "dough, pastry cake", itself the latinisation of the Greek παστά (pasta) "barley porridge", in turn from παστός (pastos), "sprinkled with salt, salted".Making pasta; illustration from the 15th century edition of Tacuinum Sanitatis, a Latin translation of the Arabic work Taqwīm al-sihha by Ibn Butlan.In the 1st century BC writings of Horace, lagana (Sing.: laganum) were fine sheets of fried dough  and were an everyday foodstuff. Writing in the 2nd century Athenaeus of Naucratis provides a recipe for lagana which he attributes to the 1st century Chrysippus of Tyana: sheets of dough made of wheat flour and the juice of crushed lettuce, then flavoured with spices and deep-fried in oil. An early 5th century cookbook describes a dish called lagana that consisted of layers of dough with meat stuffing, a possible ancestor of modern-day lasagna. However, the method of cooking these sheets of dough does not correspond to our modern definition of either a fresh or dry pasta product, which only had similar basic ingredients and perhaps the shape. The first concrete information concerning pasta products in Italy dates from the 13th or 14th century.Historians have noted several lexical milestones relevant to pasta, none of which changes these basic characteristics. For example, the works of the 2nd century AD Greek physician Galen mention itrion, homogeneous compounds made up of flour and water.[15] The Jerusalem Talmud records that itrium, a kind of boiled dough, was common in Palestine from the 3rd to 5th centuries AD, A dictionary compiled by the 9th century Arab physician and lexicographer Isho bar Ali defines itriyya, the Arabic cognate, as string-like shapes made of semolina and dried before cooking. The geographical text of Muhammad al-Idrisi, compiled for the Norman King of Sicily Roger II in 1154 mentions itriyya manufactured and exported from Norman Sicily:"West of Termini there is a delightful settlement called Trabia. Its ever-flowing streams propel a number of mills. Here there are huge buildings in the countryside where they make vast quantities of itriyya which is exported everywhere: to Calabria, to Muslim and Christian countries. Very many shiploads are sent."Itriyya gives rise to trie in Italian,[citation needed] signifying long strips such as tagliatelle and trenette. One form of itriyya with a long history is laganum (plural lagana), which in Latin refers to a thin sheet of dough, and gives rise to Italian lasagna.Boy with Spaghetti by Julius Moser, c. 1808.Typical products shop in Naples with pasta on displayAccording to historians like Charles Perry, the Arabs adapted noodles for long journeys in the 5th century, the first written record of dry pasta.[citation needed] The dried pasta introduced was being produced in great quantities in Palermo at that time.In North Africa, a food similar to pasta, known as couscous, has been eaten for centuries. However, it lacks the distinguishing malleable nature of pasta, couscous being more akin to droplets of dough. At first, dry pasta was a luxury item in Italy because of high labor costs; durum wheat semolina had to be kneaded for a long time.There is a legend of Marco Polo importing pasta from China which originated with the Macaroni Journal, published by an association of food industries with the goal of promoting the use of pasta in the United States. Rustichello da Pisa writes in his Travels that Marco Polo described a food similar to "lagana". Jeffrey Steingarten asserts that Arabs introduced pasta in the Emirate of Sicily in the ninth century, mentioning also that traces of pasta have been found in ancient Greece and that Jane Grigson believed the Marco Polo story to have originated in the 1920s or 30s in an advertisement for a Canadian Spaghetti company.In the 14th and 15th centuries, dried pasta became popular for its easy storage. This allowed people to store dried pasta in ships when exploring the New World. A century later, pasta was present around the globe during the voyages of discovery. The invention of the first tomato sauces dates back from the late 18th century: the first written record of pasta with tomato sauce can be found in the 1790 cookbook L'Apicio Moderno by Roman chef Francesco Leonardi. Before tomato sauce was introduced, pasta was eaten dry with the fingers; the liquid sauce demanded the use of a fork.History of anufacturingasta manufacturing machines were made since the 1600s across the coast of Sanremo. The extrusion press produced large amounts of uniform pastas. The consistency of shapes and texture of the pasta manufactured by the extrusion press is believed to be superior to hand made pasta. This technology has spread to other areas including Genoa, Apulia, Brindisi, Bari, and Tuscany. By 1867, Buitoni Company in Sansepolcro, Tuscany in the upper Tiber Valley became one of the most successful and well-known pasta manufacturers in the world.It is to be noted that the idea of using tomato sauce to give pasta its flavour was revolutionary since it was originally eaten plain. It was eaten with the hands as only the wealthy could afford eating utensils. The consumption of pasta has changed over time; it was once a small, simple item, but it is now often eaten in much larger portions and as part of complex, sophisticated dishes. Factors such as low prices and ease of cooking contribute to the growing popularity of this staple item.n modern timesThe art of pasta making and the devotion to the food as a whole has evolved since pasta was first conceptualized. “It is estimated that Italians eat over sixty pounds of pasta per person, per year, easily beating Americans, who eat about twenty pounds per person.” Pasta is so beloved in the nation of Italy that individual consumption exceeds the average production of wheat of the country; thus Italy frequently imports wheat for pasta making. In contemporary society pasta is ubiquitous, and individuals can find a variety of types in local supermarkets. With the worldwide demand for this staple food, pasta is now largely mass-produced in factories and only a tiny proportion is crafted by hand. However, while pasta is made everywhere, “the product from Italy keeps to time-tested production methods that create a superior pasta”.Pasta was originally solely a part of Italian and European cuisine owing to its popularity there. With an increase in popularity on a world-wide scale, pasta has crossed international borders and is now a popular form of fast food and a staple in North America and elsewhere. This is due to the great amount of Italian immigration into Canada and the United States around the beginning of the 20th century. Similarly an immense immigration of Italians into South Africa ensured that spaghetti and meatballs became an essential part of South African cuisine.ince the time of Cato, basic pasta dough has been made mostly of wheat flour or semolina,[4] with durum wheat used redominantely in the South of Italy and soft wheat in the North. Regionally other grains have been used, including those from barley, buckwheat, rye, rice, and maize, as well as chestnut and chickpea flours. In modern times to meet the demands of both health conscious and coeliac sufferers the use of rice, maize and whole durum wheat has become commercially significant. Grain flours may also be supplemented with cooked potatoes.Beyond hens' eggs and water, liquids have included duck eggs, milk or cream, olive or walnut oil, wine, ink from octopus, squid or cuttlefish, and even pigs' blood. Other additions to the basic flour-liquid mixture may include vegetables purees such as spinach or tomato, mushrooms, cheeses, herbs, spices and other seasonings. While pastas are, most typically, made from unleavened doughs, the use of yeast-raised doughs are also known for at least nine different pasta forms.
Chicken Pasta Recipe Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Pasta Recipe Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Pasta Recipe Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Pasta Recipe Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Pasta Recipe Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Pasta Recipe Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Pasta Recipe Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Pasta Recipe Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Pasta Recipe Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Pasta Recipe Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Chicken Pasta Recipe Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos

Creamy Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos

Creamy Pasta Recipes Biography

Source: Google.com.pk
Carbonara is an Italian pasta dish from Lazio, and more specifically Rome, based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni, linguine or bucatini can also be used. The dish was created in the middle of the 20th century.The pork is cooked in fat, which may be olive oil, lard, or less frequently butter. The hot pasta is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle. Guanciale is the most commonly used meat in Italy, but pancetta and local bacon are also used. Versions of this recipe may differ in how the egg is added: some people use the whole egg, while other people use only the yolk; intermediate versions with some whole eggs and some yolk are also possible.Cream is not common in Italian recipes but is often used elsewhere.Garlic is similarly found mostly outside Italy.ther variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables. Many of these preparations have more sauce than the Italian versions. As with many other dishes, ersatz versions are made with commercial bottled sauces.As with many recipes, the origins of the dish and its name are obscure.The dish forms part of a family of dishes involving pasta with bacon, cheese, and pepper, such as spaghetti alla gricia. Indeed, it is very similar to the southern Italian pasta cacio e uova, dressed with melted lard and mixed eggs and cheese.There are many theories for the origin of the name, which may be more recent than the dish itself. Since the name is derived from carbonaro (the Italian word for charcoal burner), some believe the dish was first made as a hearty meal for Italian charcoal workers.In parts of the United States the etymology gave rise to the term "coal miner's spaghetti". It has even been suggested that it was created as a tribute to the Carbonari ("charcoalmen"), a secret society prominent in the early, repressed stages of Italian unification It seems more likely that it is an urban dish from Rome, although it has nothing to do with the homonym restaurant in the Roman Campo de' Fiori square.Pasta alla Carbonara was included in Elizabeth David's Italian Food, an English-language cookbook published in Great Britain in 1954. However, the dish is not present in Ada Boni's 1927 classic La Cucina Romana and is unrecorded before the Second World War. It was first described after the war as a Roman dish, when many Italians were eating eggs and bacon supplied by troops from the United States.^ Jump up to: a b c dFettuccine Alfredo is a pasta dish made from fettuccine tossed with Parmesan cheese and butter. As the cheese melts, it emulsifies the liquids to form a smooth and rich coating on the pasta. The term is a synonym for pasta with butter and Parmesan cheese (Italian: pasta al burro e parmigiano), one of the oldest and simplest ways to prepare pasta. The dish was named by Alfredo Di Lelio I, a restaurateur who opened and operated restaurants in Rome, Italy, throughout the early to mid 20th century.While the term "Fettuccine Alfredo" is especially popular in the United States, in Italy the dish is largely unknown under that name. The American version of Fettuccine Alfredo is usually richer and very different from the original recipe created by Alfredo Di Lelio I.Fettuccine with butter and Parmesan cheese was first mentioned in the 15th-century cookbook, Libro de arte coquinaria, written by Martino da Como, a northern Italian cook active in Rome. The name of the dish, "Maccheroni romaneschi" (English: Maccheroni the Roman way), betrays its Roman origin. The dish soon became a staple food in Italy and abroad.The dish was invented by Alfredo di Lelio I at his restaurant, Alfredo, in 1914 as a variation of "Fettuccine al burro". When butter was added both before and after fettuccine was put in the serving bowl, the dish was known as "doppio burro" (double butter). Di Lelio's "original contribution" was to double the amount of butter in the bowl before the fettuccine would be poured in, thus a "triplo burro" (or "triple butter") effect instead of double which he started doing for his pregnant wife who was having difficulty keeping food down. Alfredo added the new dish to his restaurant's menu when his wife began eating again.A long-time customer recounted that di Lelio's restaurant became famous when Mary Pickford and Douglas Fairbanks stopped in and fell in love with the dish while on their honeymoon in 1920. To express their gratitude, they gave him a golden fork and spoon along with a photo of them eating in his restaurant. He proudly displayed the photo on the wall. Pickford and Fairbanks served his dish to their friends and associates when they returned to Hollywood. Word about the new dish quickly spread.Alfredo di Lelio sold his restaurant on 5 May 1943. The new owner kept the restaurant's name, menu, traditional recipes, photos on the wall, and everything else; as of 2011, the restaurant is still in business under the name, "Alfredo alla Scrofa".In 1950, Alfredo Di Lelio I, together with his son Armando, opened "Il Vero Alfredo" at Piazza Augusto Imperatore which is still managed by the grandchildren Alfredo Di Lelio III and Ines Di Lelio, continuing the tradition of the original fettuccine created by their grandfather.That expansion continued in 1977 when Alfredo II and Guido Bellanca opened a new "Alfredo's" by Rockefeller Center in New York City The walls of that restaurant, including the rest rooms, are plastered with caricature drawings by Al Hirschfeld. Another Alfredo's opened in the Epcot at Walt Disney World in Lake Buena Vista, Florida. As of September 2007, the Epcot branch is closed.Fettuccine Alfredo has now become ubiquitous in Italian-style restaurants in the United States. In Italy, the dish which is popular for its simplicity is called "Fettuccine al burro" instead of the mostly unused "Fettuccine Alfredo".Fettuccine Alfredo with tomato Basic Fettuccine Alfredo has many modifications to the recipe often used to lower the cost. Cream may be added to the butter. Less expensive cheeses such as American-made Parmesan cheese, an imitation of Parmigiano-Reggiano, are often used. Additionally, the cheese is sometimes mixed with flour as a thickener. Thickening can also be achieved by mixing the sauce with a small amount of roux (flour and liquid butter or olive oil) as the liquid reaches boiling.Occasionally, other cheeses such as asiago and romano may be added to alter the flavor. Other types of pasta are sometimes used. To make it a single-dish meal, chicken/shrimp and vegetables such as peas, are often served on top. Another variation uses egg in combination with cream, butter and cheese.
Alfredo sauce is often sold as a convenience food in many grocery stores in the United States. Unlike the original preparation, which is thickened only by cheese, these versions may be thickened with starch.
Creamy Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Creamy Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Creamy Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Creamy Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Creamy Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Creamy Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Creamy Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Creamy Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Creamy Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Creamy Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Creamy Pasta Recipes Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos

Pasta Recipes With Chicken Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos

Pasta Recipes With Chicken Biography

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Ravioli are a traditional type of Italian cuisine. They are a type of filled pasta , and are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. Ravioli are commonly square, though other shapes are well known, including circular or semi-circular . Other related filled pastas include the ring-shaped tortellini and the larger tortelloni.The earliest mention of ravioli appears in the writings of Francesco di Marco, a merchant of Prato in the 14th century. In Venice, the mid-14th-century manuscript Libro per cuoco offers ravioli of green herbs blanched and minced, mixed with beaten egg and fresh cheese, simmered in broth, a recipe that would be familiar today save for its medieval powdering of "sweet and strong spices".In Tuscany, some of the earliest mentions of the dish come from the personal letters of Francesco di Marco Datini, a merchant of Prato in the 14th century. In Rome, ravioli were already well-known when Bartolomeo Scappi served them with boiled chicken to the papal conclave of 1549.Ravioli were already known in 14th century England, appearing in the Anglo-Norman vellum manuscript Forme of Cury under the name of rauioles. Sicilian ravioli and Malta's ravjul may thus be older than North Italian ones. Maltese ravjul are stuffed with irkotta, the locally produced sheep's-milk ricotta, or with gbejna, the traditional fresh sheep's-milk cheese.Preparation of home-made ravioli with ricotta Making of ravioli Ravioli are traditionally made at home. The filling varies according to the area where they are prepared. In Rome and Latium the filling is made with ricotta (Cheese), spinach, nutmeg, and black pepper. In Sardinia, ravioli are filled with ricotta and grated lemon rind. Modern ravioli is also mass-produced by machine."Fresh" packed ravioli have, in Europe and the United States, several weeks of shelf life. Tinned ravioli was pioneered by the Italian Army in the First World War and was popularized by Heinz and Buitoni in the UK and Europe, and Chef Boyardee in the United States. This type of ravioli is filled with either beef or processed cheese and served in a tomato, tomato-meat, or tomato-cheese sauce. Toasted ravioli, ravioli that have been breaded and deep fried, developed in St. Louis, Missouri, and is a popular appetizer or snack food.Ravioli are commonly encountered in the cooking of Nice, the broader Côte d'Azur, and the surrounding regions in the south of France. The contents of these vary enormously, but most idiosyncratic to the region is the use of leftover daube meat. Miniaturized ravioli, called "ravioles" locally, are a speciality of the Drôme department in the Rhône-Alpes region, particularly the commune of Romans-sur-Isère; these are frequently served au gratin.
Jewish cuisine has a similar dish called Kreplach, a pocket of meat or other filling, with an egg pasta based covering. It is simmered in chicken soup. In that method of preparation it appears to be the direct descendent or inspiration of the original dish, which was simmered in "broth". Claudia Roden argues it originated in the Venetian Ghetto at about the same time ravioli was developed, and in time became a mainstay of Jewish cuisine.In India, a popular dish called gujiya is similar to ravioli however it is prepared sweet, with a filing of dry fruits, sugar and a mixture of sweet spices, then deep fried in vegetable oil. Different stuffings are used in different parts of India. The dish is a popular food prepared during festivals all over India. Also the Asian dish samosa is similar to ravioli and is stuffed with potato, meat, peas, or paneer, and often served with sweet and sour sauce.
Similar dishes in other cultures include the Chinese jiaozi or wonton. A similar middle-eastern dish called shishbarak contains pasta filled with minced beef meat and cooked in hot yogurt.gnolotti is a type of pasta typical of the Piedmont region of Italy, made with small pieces of flattened pasta dough, folded over with a roast beef meat and vegetable stuffing. Agnolotti is the plural form of the Italian word agnolotto. The origin of the name may come from the name 'Angelot' from , who is said to be the inventor of the recipe, or from the Latin word 'anellus', which refers to the ring-shaped material within the pasta, per 'The Word Origin Calendar 2009' compiled by Gregory McNamee and published by Accord Publishing.Although their primitive shape was circular, traditionally agnolotti are of a square shape, side of about 1 inch. However, they can also be of a rectangular smaller shape when they are called 'Agnolotti al Plin'. 'Plin' means a 'pinch' because you pinch with thumb and forefinger between each mound of filling to close and seal the little pasta packets. Agnolotti al Plin are almost always made by hand and are typical of Langhe and Monferrato.Typical dish of homemade Agnolotti Piemontesi alla moda di Asti Agnolotti are prepared by immersion in boiling water. Typically, they are dressed in a beef broth and a little melted butter or in a fresh sage and melted butter sauce, as a complex sauce would detract from the flavours in the agnolotti pockets. In both cases topped with Parmigiano Reggiano cheese but no cheese resides in the agnolotti. The dish is associated with Piedmont in Italy and is not to be confused with Parma's stuffed pasta pockets called 'Anolini'.Similar recipes with different stuffing without meat (e.g., ricotta cheese and spinach) are not properly agnolotti but ravioli.
Pasta Recipes With Chicken Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes With Chicken Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes With Chicken Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes With Chicken Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes With Chicken Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes With Chicken Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes With Chicken Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes With Chicken Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes With Chicken Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes With Chicken Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos
Pasta Recipes With Chicken Recipe Of Pasta In Urdu By Chef Zakir In Hindi Salad With White Sauce In Urdu In Indian Style In Red Sauce Photos