The word tricolore refers to the Italian flag: red, white, and green—or, in the case of food, tomatoes, cheese, and basil. There’s perhaps no better combination of flavors and textures in summertime, when tomatoes are bursting with ripe juices and sweet basil is readily available by the bushel, and the cool, moist texture of mozzarella is like a gust of air-conditioning for your palate. By all means, try to find freshly made mozzarella or imported buffalo-milk mozzarella. The flavor and texture of the prepackaged stuff is very pale in comparison. A good mozzarella—one that you’re going to eat uncooked—should be moist and springy, and should ooze milk when you cut into it. If it’s rubbery, pasty, or dry, it’s just not worth it.
This information was published in 'Everyday Italian, 125 Simple and Delicious Recipes by "Giada De Laurentiis"
Popular Recipes
-
Bulgur (also bulgar, or burghul) is a godsend for busy cooks. You could call it the perfect ancient fast food—it transforms slowcooking whol...
-
Ingredients: 1 (12 ounce) package milk chocolate chips, divided 1 cup peanut butter ½ cup powdered sugar Preparation: Trim 12 paper mu...
-
Here you can buy 'The Book Lover's Cookbook: Recipes Inspired by Celebrated Works of Literature, and the Passages That Feature Them...
-
Serves 4 Ingredients: • 1 cup (250ml) chicken stock (home-made or instant) • 4 sticks celery • 2 carrots • 3 and 1/2oz (100h) glass n... -
MAKES 4 TO 6 SERVINGS Ingredients: • 1 4-pound chicken • 1 onion, diced • 4 medium potatoes, peeled and cut into chunks • 2 carrots, s...
-
Many modern cooks are concerned about preparing healthy, low-fat meals. Here are a few simple ways to reduce the fat content of the recipes ...
-
• Preparation time: 20 minutes • Cooking time: 10 minutes • 4 servings • 314 calories per serving, 20% from fat RealAge effect if eaten...
-
Ingredients: • 1 cup butter, softened • 4 cups powdered sugar • 1 cup crunchy peanut butter • 1 cup graham cracker crumbs • 1 (12 oun... -
Photographs copyright © 2005 by Victoria Pearson Calamari means “squid” in Italian. Italians love squid and they prepare them in lots of ... -
Chef Marc Forgione is the executive chef and owner of his eponymous restaurant, Marc Forgione, in New York City. Forgione was recently awar...
No comments:
Post a Comment