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PeoPle who really loves food


autor: raul morun

Presentation: here in PeoPle who loves our objective is show different cultures from all the world by the food that they eat. we are going to show some reciPes from recognized and from others that aren’t

Italy: -CAPRESE SALAD WITH PESTO SAUCE: A great antipasto bite to start your meal with. Juicy tomatoes and mozzarella cheese salad topped with freshly made pesto sauce.Capri salad is a simple Italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt and olive oil; it is usually arranged on a plate in restaurant practice. Like pizza Margherita, it features the colors of the Italian flag: green, white, and red. In Italy, it is usually served as an antipasto (starter), not a contorno (side dish).

It may contents a variant of pesto instead of olive oil

-PASTA CARBONARA: Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (or pancetta), and pepper. The recipe is not fixed by a specific type of hard cheese or pasta. The cheese is usually Pecorino Romano.Spaghetti is the usual pasta, however, fettuccine, rigatoni, linguine, or bucatini are also used. Either guanciale or pancetta can be used. Another common substitute outside Italy is lardons of smoked bacon.

The dish was created in the middle of the 20th century

-TIRAMISU: Tiramisu (from the Italian language, spelled tiramisù [ˌtiramiˈsu], from the Venetian tiramesù , meaning "pick me up", "cheer me up" or "lift me up" is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions of Veneto, Friuli-Venezia Giulia, Piedmont, and others

Most accounts of the origin of tiramisu date its invention to the 1960s in the region of Veneto.

-MUSHROOM RISOTTO: A mushroom risotto can be taken in many different ways, depending on what kind of mushrooms you have and whether they are introduced at the very beginning of cooking or just added at the end, as I’m going to do here. The inspiration for this recipe came when I was in Japan and saw mushrooms being cooked completely dry on a barbecue or griddle pan. This way of cooking brings out a really fresh and nutty flavour in them; perfect for being dressed lightly with olive oil, salt and lemon juice or stirred into a risotto at the last minute before serving.

-GELATO: Gelato is ice cream made in the Italian style. Gelato is simply the Italian word for ice cream, but in English, it has come to mean specifically Italian or Italian-style ice cream. Gelato is made with a base of milk and sugar. It is generally lower in fat than other styles of ice cream.Gelato typically contains less air and more flavoring than other kinds of frozen desserts, giving it a density and richness that distinguishes it from other ice creams.

BRAZIL: -PAO DE QUEIJO: The fat - lard, vegetable oil, butter or margarine - acts as a molecular lubrificant, contributing to the elastic texture of the dough. The egg gives colour and flavour to the recipe. The type of cheese varies according to preference or availability. The most used are mozzarella, parmesan, and the more traditional ripened cheese and standard cheese, both also from Minas Gerais. The cheese gives the typical flavor of the cheese bread, hence its name. There is also the boiled cheese bread with a preparation technique that requires boiling water while preparing, sometimes mixed with vegetable oil in flour. The boiled cheese bread has the closest taste of natural, as in the boiling process the dough is pre-cooked.

-FEIJOADA: Feijoada is a stew of beans with beef and pork of Portuguese origin. However, the recipe differs slightly from one country to another. Brazilian feijoada made with black beans The name comes from feijão, Portuguese for "beans". The basic ingredients of feijoada are beans with fresh pork or beef. In Brazil, it is usually made with black beans (Feijoada à Brasileira). The stew is best prepared over low heat in a thick clay pot. It is usually served with rice and assorted sausages, such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

It is commonly prepared in Portugal, Macau, Angola, Cape Verde, Guinea-Bissau, Mozambique, Goa, India and Brazil, where it is also considered a national dish.

-BRIGADEIRO: The brigadeiro is a traditional Brazilian dessert created in 1940. It is made of condensed milk, cocoa powder, butter, and chocolate sprinkles covering the outside layer. The information regarding when and where the brigadeiro was invented is uncertain. The brigadeiro makes up a big part of the Brazilian culture and is considered a national icon. Generally made in Brazilian homes, it can be eaten with spoon straight from the pot, which is why it can sometimes be called "brigadeiro de colher" (spoon brigadeiro). It is generally shaped into small balls covered in chocolate sprinkles and placed in a small cupcake mold. This dessert is normally served to children at birthday parties and is eaten after the birthday cake.

-COXINHA: The coxinha is a typical appetizer of Brazilian cuisine and also Portuguese cuisine made with shredded chicken breast (frango) wrapped in a dough, then breaded and fried. They look similar to croquettes, sometimes they are shaped like chicken thighs. They are often served with spicy sauce. The name coxinha literally means "thigh" and refers to the form and content of the food. It is very common to see this type of appetizer in the Brazilian and Portuguese lanchonetes.

-MOQUECA: Moqueca is a Brazilian recipe based on salt water fish stew, tomatoes, onions, garlic and coriander. It is slowly cooked in a terra cotta casserole, optionally served with prawns, and includes by preference a mix of boneless fish species, like small shark, swordfish, etc. Originally from EspĂ­rito Santo in the Southeast of Brazil, also coming from the state of Bahia in the Northeast; nowadays, this dish is found in two variants: moqueca bahiana from Bahia and moqueca capixaba from EspĂ­rito Santo.

Brazilians have been making moqueca for at least 300 years

SPAIN: -PAELLA: Paella is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish (despite the fact that actually it is a commonly eaten dish across all Spain, so it can be considered as a Spanish national dish). Valencians, in turn, regard paella as one of their identifying symbols.

-JAMON SERRANO: Jamón serrano ("Serrano ham", literally "ham from the sierra, or mountain range") is a type of dry-cured Spanish jamón (ham) which includes most varieties other than those made with black Iberian pigs (jamón ibérico). It is generally served in thin slices, occasionally diced.

-TORTILLA DE PATATAS: Spanish omelette is the English name for a traditional dish from Spanish cuisine called tortilla espaĂąola, tortilla de patatas or tortilla de papas. It is an omelette made with eggs and potatoes, sometimes also with onion and/or chives or garlic; fried in oil and often served cold as an appetizer. It is part of the cuisine of Spain.

-COCIDO MADRILEĂ‘O: Cocido madrileĂąo is a traditional chickpea-based stew from Madrid, Spain. A substantial dish prepared with meat and vegetables, it is most popular during the winter but is served throughout the year in some restaurants.

-FABADA ASTURIANA: Fabada asturiana, often simply known as fabada, is a rich Spanish bean stew, originally from and most commonly found in the autonomous community of Principality of Asturias, but widely available throughout the whole of Spain and in Spanish restaurants worldwide. Canned fabada is sold in most supermarkets across the country. Fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and at the largest meal of the day, lunch. It is usually served as a starter, but may also be the main course of the meal. It is typically served with Asturian cider or a red wine.

-MEXICO: -POZOLE: Pozole, which means "hominy", is a traditional soup or stew from Mexico. It is made from hominy, with meat (typically pork), and can be seasoned and garnished with shredded cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. It is a typical dish in various states such as Nayarit, Sinaloa, Michoacรกn, Guerrero, Zacatecas, Jalisco, and Morelos. Pozole is served in Mexican restaurants worldwide.

Pozole is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico. Common occasions include Mexico Independence Day, birthdays, Christmas and New Year's Day, as well as Moving Days.

-ENCHILADA: An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations. Originating in Mexico, enchiladas are popular dish throughout Mexico and American West.

-MOLE: Mole from (Nahuatl mĹ?lli, "sauce") is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red/colorado, yellow, green, almendrado, de olla, huaxmole, guacamole and pipiĂĄn. Generally, a mole sauce contains a fruit, chili pepper, nut and such spices as black pepper, cinnamon, cumin, and chocolate.

-CHILES EN NOGADA: Chiles en nogada is a dish, traditionally served at room temperature with cold cream sauce, from Mexican cuisine. The name comes from the Spanish word for the nut tree, nogal. It consists of poblano chilis filled with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, and pomegranate seeds, giving it the three colors of the Mexican flag: green from the chili, white from the nut sauce and red from the pomegranate. The walnut used to prepare nogada is a cultivar called Nogal de Castilla or Castillan walnut.

-COCHINITA PIBIL: Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Mexican slow-roasted pork dish from the Yucatรกn Peninsula.Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, seasoning it with annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf.

-FRANCE: -RATATOUILLE: Ratatouille is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not appear in print until c. 1930.

raul morun 10-4  

people who really loves food

raul morun 10-4  

people who really loves food