"Chahan (dish) ""Chahan"" may have originated from Chinese immigrants who arrived at the port of Kobe, Japan in the 1860s. In Chinese, fried rice is called ""chǎofàn"" (); these same Chinese characters have a Japanese reading of ""Chāhan"". ""Chahan"" is a Japanese fried rice dish that is typically fried, and can be cooked by stir frying it in a wok. Rice is used as a primary ingredient, and myriad additional ingredients can be used, such as vegetables, onion, garlic, edible mushrooms such as shiitake, tofu, pork, pork belly, seafoods such as crab meat, roe, salmon, shrimp and octopus, scrambled egg,"
"Pesto Pesto (; ), sometimes spelled as pasto or to refer to the original dish pesto alla genovese (), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep's milk), all blended with olive oil. The name is the past participle of the Genoese verb ""pestâ"" (Italian: ""pestare""), which means ""to pound"", ""to crush"", in reference to the original method of preparation: according to tradition, the ingredients are ""crushed"" or ground in a marble mortar"
"Risotto Risotto (, , from meaning ""rice"") is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour. Risotto in Italy is normally a ""primo"" (first course), served on its own before the main course, but ""risotto alla milanese"", (), is often served together with ossobuco alla milanese. Rice was grown"
"Mostarda Mostarda di frutta (sometime also called only mostarda) is a Northern Italian condiment made of candied fruit and a mustard-flavoured syrup. Commercially the essential oil of mustard is employed, which has the advantage of transparency; in home cooking, mustard powder heated in white wine may be used. Traditionally ""mostarda"" was served with boiled meats, the ""bollito misto"" which is a speciality of northern Italian cooking. More recently it has become a popular accompaniment to cheeses. ""Mostarda di Cremona"" or ""mostarda cremonese"" (from Cremona) is made with several kinds of different fruit, and is the version that typifies ""mostarda di"
"at the semi-finals of the fourth season of Masterchef. Frico Frico (in original Friulian language ""fricò"") is a typical dish of Friuli, a region in north-east Italy, consisting mainly of heated cheese and, optionally, other ingredients as potatoes. Originally frico was the method used in the impoverished region to recycle cheese rinds. It consists mainly of two versions: one soft and thick, which is usually served in slices, one thin and crunchy, which can be used either as a garnish or as an appetizer. While the soft version has a long tradition, the history behind the thin version is discussed.."
"Frico Frico (in original Friulian language ""fricò"") is a typical dish of Friuli, a region in north-east Italy, consisting mainly of heated cheese and, optionally, other ingredients as potatoes. Originally frico was the method used in the impoverished region to recycle cheese rinds. It consists mainly of two versions: one soft and thick, which is usually served in slices, one thin and crunchy, which can be used either as a garnish or as an appetizer. While the soft version has a long tradition, the history behind the thin version is discussed.. Frico has similarities to another Alpine dish, Rösti. The"
"Antipasto Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an antipasto vary greatly according to regional cuisine. It is quite possible to find different preparations of saltwater fish and traditional southern cured meats (like soppressata or 'nduja) in the south of Italy, whereas in northern Italy it will contain different kinds of cured meats and mushrooms and, especially near lakes, preparations of"
"Pisto Pisto (also known as Pisto manchego) is a Spanish dish originally from the Region of Murcia and Castilla La Mancha. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It resembles ratatouille to some extent and is usually served warm as a starter or to accompany another dish. It is often served with bread, a fried egg on top or with pieces of cured ham. It is also used as the filling for pastiess and tartletts (empanadillas). The dish is sometimes formally named ""Pisto manchego"", from its origins in the historical region"
"first recipes for frico date back to around 1450 by ""Maestro Martino"", cook of the camerlengo of the Aquileia patriarch. As many other traditional dishes, frico's preparation is quite simple. Soft frico is made of high-fat cheese, typically Montasio, optionally with potatoes, onions or other ingredients. After slicing, the potatoes are roasted with butter, seasoned and the shredded cheese is then added in the frying pan and everything is heated until the cheese melts and becomes crisp and golden on both sides. The potatoes used in the preparation weight no more than the used cheese. While Montasio is the typical"
"the liquid and become soft and dry. Many variations have their own names: Risotto Risotto (, , from meaning ""rice"") is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavour and its attractive yellow colour. Risotto in Italy is normally a ""primo"" (first course), served on its own before the main course, but ""risotto alla"
"Bollito misto Bollito misto (, literally ""mixed boil"" or ""mixed boiled meat"") is a classic northern Italian stew, most closely resembling the French Pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth. Bollito and its many regional variations is eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney. The resulting broth is skimmed, strained, and used as a base"
"Frito pie Frito pie is a dish popular in the Southern, Midwestern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips (especially Fritos). Additions can include salsa, refried beans, sour cream, onion, rice, or jalapeños. There are many variations and alternative names used by region. Frito pie can be prepared in a casserole dish, but an alternate preparation can be in a single-serve Fritos-type corn chip bag with various ingredients as toppings. In Mexico, a similar type of dish is chilaquiles. The exact origins of the frito pie is not completely clear. It is believed that"
"(see pine mouth). Many online recipes in English for pesto will also list black pepper among the ingredients, which the traditional Genoese recipe omits. Pesto Pesto (; ), sometimes spelled as pasto or to refer to the original dish pesto alla genovese (), is a sauce originating in Genoa, the capital city of Liguria, Italy. It traditionally consists of crushed garlic, European pine nuts, coarse salt, basil leaves, Parmigiano-Reggiano (Parmesan cheese) and pecorino sardo (cheese made from sheep's milk), all blended with olive oil. The name is the past participle of the Genoese verb ""pestâ"" (Italian: ""pestare""), which means ""to"
"Minestrone Minestrone (; ) is a thick soup of Italian origin made with vegetables, often with the addition of pasta or rice, sometimes both. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes. There is no set recipe for minestrone, since it is usually made out of whatever vegetables you have. It can be vegetarian, contain meat, or contain a meat-based broth (such as chicken stock). Angelo Pellegrini, however, argued that the base of minestrone is bean broth, and that borlotti beans (also called Roman beans) ""are the beans to use for genuine minestrone"". Some of the earliest origins"
"Tortello amaro di Castel Goffredo The Tortello amaro di Castel Goffredo (""Castel Goffredo's bitter tortello"") is a type of stuffed pasta like ravioli and recognized traditional food product of the Lombardy region, typical of the Castel Goffredo in the province of Mantua. It is named for the presence ""balsamita"" filling, an aromatic herb called locally 'bitter herb'. The other filling ingredients are herbs, parmesan cheese, bread crumbs, eggs, nutmeg, sage, onion, garlic and salt. Preparing fresh pasta is still a traditional recipe with 10 eggs per kg of flour. About the film obtained is the filling, folding and closing hand,"
"Italian gastronomic literature. Bollito misto Bollito misto (, literally ""mixed boil"" or ""mixed boiled meat"") is a classic northern Italian stew, most closely resembling the French Pot-au-feu, consisting of various tougher cuts of beef and veal, cotechino, and a whole hen or capon that are gently simmered for 2–3 hours in an aromatic vegetable broth. Bollito and its many regional variations is eaten throughout northern Italy, and is particularly popular in Emilia-Romagna, Piedmont, and Lombardy. The meat is sliced thinly and served with coarse sea salt, mostarda, salsa verde, horseradish, or chutney. The resulting broth is skimmed, strained, and used"
"Olive Garden has popularized its versions of ""fettuccine alfredo"", which may be combined with chicken, shrimp, or other foods to make main courses called ""chicken alfredo"", ""seafood alfredo"", etc. Olive Garden's recipe includes cream and garlic. Alfredo sauce is often sold as a convenience food in grocery stores in many countries. Unlike the original preparation, which is thickened only by cheese, the prepared food and fast food versions may be thickened with eggs or starch. Alfredo sauce may also include cream. Fettuccine Alfredo Fettuccine Alfredo () or fettuccine al burro is a pasta dish made from fettuccine tossed with Parmesan"
"then the washed and dried basil leaves are added with coarse salt and ground to a creamy consistency. Only then is a mix of Parmigiano-Reggiano and Pecorino added. To help incorporate the cheese a little extra-virgin olive oil is added. In a tight jar (or simply in an air-tight plastic container), covered by a layer of extra-virgin olive oil, pesto can last in the refrigerator up to a week, and can be frozen for later use. Pesto is commonly used on pasta, traditionally with ""mandilli de sæa"" (""silk handkerchiefs"" in the Genoese dialect), trofie or trenette. Potatoes and string beans"
"Tomate frito Tomate frito (Spanish for ""fried tomato"") is a pureed tomato sauce with a hint of onion and garlic, that can be used as a base ingredient or enjoyed simply for its own flavour. It is distinct from most tomato sauces because the tomatoes have been fried, and its ingredients include a small amount of vegetable oil. It is the most common tomato ingredient of Spanish cuisine other than fresh tomatoes, and is sold under many brand names. When made by first low frying garlic and onion pieces in oil with spices and then adding the tomato puree it"
"followed by ""capitone fritto"" and ""baccalà fritto"" (deep fried eel and stockfish); as a side-dish there is the """", a salad made with steamed cauliflower, giardiniera, spicy and sweet peppers (""pupaccelle""), olives and anchovies, all dressed with oil and vinegar. Christmas cakes are: Christmas Eve dinner is completed with the ""ciociole"", which are dried fruits (walnuts, hazelnuts and almonds), dried figs and the ""castagne del prete"", baked chestnuts. Christmas lunch has typically the ""minestra maritata"" or hand-made pasta with chicken broth. The main Easter dishes are the """" or ""tortano"", a salty pie made with bread dough stuffed with various"
"and clams, that lose any traditional connotation. The most famous rice dish is the ""sartù di riso"", a sort of ""timballo"" made with rice, stuffed with chicken livers, sausage, little meatballs, ""fior di latte"" or ""provola"", peas, mushrooms, and with Neapolitan ragù, or, in the white version (""""in bianco"""") with béchamel sauce. In the cuisine of the poor, rice is also cooked as ""riso e verza"" (rice with cabbage), flavored with little pieces of parmigiano-reggiano cheese crusts, that slightly melt while cooking. A seafood rice dish is the ""risotto alla pescatora"" (""Fisherman's risotto""), prepared with various mollusks (different types of"
"is an old word that is still used in many areas of Southern Italy, particularly in Sicily. Pasta and chickpeas are the primary ingredients in Ciceri e Tria. Some versions of the dish may have a significant amount of broth, which may be eaten using a spoon. Some of the pasta (from one-third to one-half) is fried in oil as part of its preparation, while the rest of it is boiled. The use of fried pasta was originally performed to create a quality or mouthfeel of meatiness in the dish during times of meat scarcity. The fried pasta may also"
"sauce or with pique criollo. Pique criollo is a hot sauce made from local hot chilies and other ingredients which are pickled in vinegar, sometimes with rum added. ""Cuchifrito"" pasteles are done traditionally. The masa consists of grated green banana ""(pasteles de guineo)"" or green plantains ""(pasteles de plátano)"", liquid from the meat mixture, milk, and annatto oil. It is then filled with Boston butt and served with a sauce. In this case ""cuchifrito"" refers to the establishment in which the pastel is sold; traditionally, cuchifritos are exclusively fried foods, though places selling them may also offer other types of"
"Lomo saltado Lomo saltado is a popular, traditional Peruvian dish, a stir fry that typically combines marinated strips of sirloin (or other beef steak) with onions, tomatoes, french fries, and other ingredients; and is typically served with rice. The dish originated as part of the chifa tradition, the Chinese cuisine of Peru, though its popularity has made it part of the mainstream culture. The dish is normally prepared by marinating sirloin strips in vinegar, soy sauce and spices, and stir frying these with red onions, parsley, tomatoes, and possibly other ingredients. The use of both potatoes (which originated in Peru)"
"cinnamon, orange flower water, strawberries, and occasionally chocolate shavings, and served as a dessert. This basic combination (often with additions such as citrus and pistachios) also features prominently as the filling of the Sicilian ""cannoli"" and layered with slices of cake in Palermo's ""cassata"". Combined with eggs and cooked grains, then baked firm, ricotta is also a main ingredient in Neapolitan ""pastiera"", one of Italy's many ""Easter pies"". Ricotta is also commonly used in savory dishes, including pasta, calzone, stromboli, pizza, manicotti, lasagne, and ravioli. It also is used as a mayonnaise substitute in traditional egg or tuna salad and"
"higher demand in Greece and its neighbouring countries during summer. After preparing 2 shots of espresso (usually ristretto), the coffee is stirred in a big iron can along with sugar (if necessary) and 2–3 ice cubes until the can is cold. Then the blend is put in a glass full of ice cubes. Probably owing to its higher amount of suspended solids than typical coffee which is absent of essential nutrients, espresso has significant contents of the dietary mineral magnesium, the B vitamins niacin and riboflavin, and 212 mg of caffeine per 100 grams of liquid brewed coffee (table). In"
"Bisto Bisto is a well-known brand of traditional British foods in the United Kingdom, most famous for its gravy products. The very first Bisto product, in 1908, was a meat-flavoured gravy powder, which rapidly became a bestseller in the UK. It was added to gravies to give a richer taste and aroma. Invented by Messrs Roberts & Patterson, it was named ""Bisto"" because it ""Browns, Seasons and Thickens in One"". Bisto Granules, which dissolve in hot water to form a gravy substitute, were introduced in 1979. As of 2005, Bisto Gravy Granules have a British market share in excess of"
"are also traditionally added to the dish, boiled in the same pot in which the pasta has been cooked. Pasta, mixed with pesto, has become a well-known dish in the majority of countries today, with countless recipes being posted online for ""pesto pasta"". It is sometimes used in minestrone. Pesto is sometimes served with sliced beef tomatoes and sliced boiled potatoes. Pesto comes in a variety of recipes, some traditional and some modern, as the very noun ""pesto"" is a generic term for anything that is made by pounding. The original ""pesto alla genovese"", the quintessential pesto recipe, is made"
"typically made with pasta and eggplant. Mushroom sauce or fonduta, a rich Piedmontese cheese soup and sauce, are sometimes used, and Anna Del Conte wrote that Béchamel is the most consistently used ingredient in timballos. Timballo featured prominently in the 1996 film ""Big Night"", although the dish there is referred to as ""timpano"" (a regional or family term). The movie seems to have increased the popularity of the dish. Timballo Timballo is an Italian baked dish consisting of pasta, rice, or potatoes, with one or more other ingredients (cheese, meat, fish, vegetables, or fruit) included. Variations include the timballo Alberoni,"
"Gnocco fritto The ' () or ' () is a bread in Italian cuisine from the Emilia region of Italy, prepared using flour, water and lard as primary ingredients. Cracklings are sometimes used in its preparation as well. In Emilia-Romagna, it is typically sliced into diamond shapes and then fried, and may be accompanied with cheese and ""salumi"". When it is fried, the bread puffs up, and it may include yeast or baking soda to leaven it. Versions prepared with milk are softer than those prepared with water. It may be served either as an appetizer or as a main"
"meat is replaced with chickpeas by the ""minestra incu i ceci di Iovi Santu"". In the island is also prepared the ""Stufatu"", a soup whose main ingredient is either wheat flour (""stufatu di farin'di granu"") or corn flour (""stufatu di farin'di granonu""). ""Brilluli"" is a porridge whose ingredients are chestnut flour, water and goat milk. Pasta dishes particularly show the Italian influence on the Corsican cuisine. Especially stuffed pasta is popular, like ""ravioli"" and ""cannelloni"": both are stuffed with ""brocciu"", similar to the Italian ricotta, ravioli together with spinachs. Pasta sauce with tomatoes and minced meat (""Salsa pe a pastasciutta"")"
"freshwater fish. The cheeses included also vary significantly between regions and backgrounds, and include hard and soft cheeses. Many compare antipasto to hors d'oeuvre, but antipasto is served at the table and signifies the official beginning of the Italian meal. It may also be referred to as a starter, or an appetizer. Antipasto Antipasto (plural antipasti) is the traditional first course of a formal Italian meal. Typical ingredients of a traditional antipasto include cured meats, olives, peperoncini, mushrooms, anchovies, artichoke hearts, various cheeses (such as provolone or mozzarella), pickled meats, and vegetables in oil or vinegar. The contents of an"
"became a staple in the Ligurian culinary tradition, with each family often featuring its own pesto recipe (with slight differences to the traditional ingredients). This is the main reason why pesto recipes often differ from each other. In 1944, ""The New York Times"" mentioned an imported canned pesto paste. In 1946, ""Sunset"" magazine published a pesto recipe by Angelo Pellegrini. Pesto did not become popular in North America until the 1980s and 1990s. Pesto is traditionally prepared in a marble mortar with a wooden pestle. First, garlic and pine nuts are placed in the mortar and reduced to a cream,"