"Frittata Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word frittata is Italian and roughly translates to ""fried."" The Italian word ""frittata"" derives from ""friggere"" and roughly means ""fried"". This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, ""frittata"" was seen as equivalent to ""omelette"" until at least the mid-1950s. In the"
"Fritaja Fritaja (Croatian) or frtalja (Slovenian; ""egg omelettes"") is a Mediterranean Croatian and Slovenian dish. Both are specialties in Istria and north from Trieste in Goriška Brda and in Soča valley. They are especially common in the springtime, as at that time there are many plants and vegetables such as wild asparagus, wild hops, herbs as fennel, mint, feverfew and chicory, tomatoes, young garlic sprouts and spices available to add to egg and some other ingredients, as small parts of old bread. Fritaje are many times prepared throughout the year with ham, mushrooms, sausages, bacon, white or red wine. The"
"and ricotta cheese in the dough mixture. The term ""spianata"" originally referred to pieces of flat dough that were used to test an oven's heat prior to cooking. 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"
"Frittula Frittula (frittola in Italian language) is a traditional Sicilian street food from Palermo. It is similar to the frìttuli from Calabria, but seems to use calf parts instead of pig. The waste left from the slaughter of mechanically processed calves includes bones that are ground for industrial use, and pieces of meat boiled at high temperature in large silos. After the meat is cooked it is pressed to remove moisture and formed into bales. This process, similar to lyophilization (freeze drying), can preserve the frittoli for years. The """"frittularu"""" ""revives"" the frittoli by frying it with lard and placing"
"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 """") and others, used to prepare the minestra maritata. Different types of beans, chickpeas and other legumes are very popular. Zucchini are widely used; the largest ones are fried with vinegar and fresh mint (""a scapece""). The male flowers of zucchini can be fried in a salty dough (""""). Regular red and yellow peppers are widely used, and a local variety of small green peppers (not spicy),"
"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"
"egg, shortening, raisins soaked in ""aquavita"" and sugar, decorated with boiled eggs) at Easter, ""sciacci"" (the sweet version of these fritters, stuffed with brocciu, and traditionally cooked on a hot granite stone named ""teghja"") are prepared in Sartène at Easter and during sheep shearing, in May. ""Inuliata"", prepared in Ajaccio during the holy week, is a yeast cake having flour, powdered sugar, olive oil and wine as ingredients. ""Fritelli"", eaten at Maundy Thursday in Calenzana, are wheat or chestnut flour fritters. Corsicans produce at home also many fruit preserves (""confiture""), having as main ingredients the island's fruits: chestnut (""confitura di"
"or fish), and two of each of an appetizer (e.g., frittata), a dessert, a soup, or salad. The meat dish is usually made using a pan-grilled method: grilling the meat on both sides in a little olive oil, then adding the sauce composed of chopped vegetables (such as mushrooms, potatoes, zucchini, onions, garlic, parsley, and celery, which are steam sauteed in a separate pan), then adding either 35% cream or tomato paste. The sauce was always added to the meat pan, so in the process deglazing it. The pasta/rice dish was made with a similar sauce, but the pasta/rice added"
"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"
"quantity of ingredients is never exactly defined. Both the Croatian and Slovenian names come from the Venetian word ""fritaia"", which means ""fried"". A similar dish, also known as ""fritaja"" or ""frtalja"", is also popular in western Slovenia (Slovene Littoral); here, the asparagus variant is known, but different herbs are also added. Fritaja Fritaja (Croatian) or frtalja (Slovenian; ""egg omelettes"") is a Mediterranean Croatian and Slovenian dish. Both are specialties in Istria and north from Trieste in Goriška Brda and in Soča valley. They are especially common in the springtime, as at that time there are many plants and vegetables such"
"tomato sauce, black olives from Gaeta and capers are called ""spaghetti alla puttanesca"". An imaginative recipe was created on the tables of the poor, where the expensive shellfishes were missing: spaghetti, dressed with cherry tomatoes sauce, garlic, oil and parsley are called ""spaghetti alle vongole fujute"" (spaghetti with ""escaped"" clams), where clams are present only in the imagination of the people eating the dish. The frittata can be prepared with pasta leftovers, either with tomato sauce or white. Pasta, cooked ""al dente"" is mixed with raw scrambled egg and cheese, then pan fried. It can be enriched with many different"
"ca 'scorcìtta"" (bun with rind), accompanied by the local red wine. There is still the custom to hold the typical ""Frittoli, big table with unique dishes are the frittole, red wine and citrus fruit salad (oranges, lemons, bergamot) to end a meal. In the province of Cosenza, the Frittoli and Frisui are matched with the fried egg. Frìttuli Frittole (commonly known as ""Frittuli""), is a traditional dish made of pork parts in the city of Reggio Calabria and the surrounding province. Curcùci is also made in the preparation process. Frittola (""frittula"") is a similar dish eaten in Palermo, Sicily made"
"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"
"to deep-fry little pieces of some sea algae. The ""frittura di paranza"" (deep-fried fishes) is usually done with small-sized local fishes, like cod, goatfish, anchovies and others. It should be eaten very hot, right after being fried (""frijenno magnanno""). Baby shrimps, sold alive, are fried with no flour, unlike the ""paranza"". Vegetable dishes can become very rich and elaborated. The most famous are: Fried fish was already mentioned above in the text; many vegetables are deep-fried with flour and egg (""dorate e fritte""): artichoke, zucchini, cauliflower. The richest version add pieces of liver, ricotta and, in the past, cow's brain."
"Bruschetta Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta. In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation of bruschetta made with a salame called"
"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"
"""zucchini fritter"". West African countries have many variations similar to fritters. The most common process includes the blending of peeled black eyed beans with peppers and spices to leave a thick texture. A Yoruba version, Akara, is a popular street snack and side dish in Nigerian culture Fritter A fritter is a fried food usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, vegetables or other ingredients. Fritters are prepared in both sweet and savory varieties. Throughout China, fritters are sold at roadsides. They may contain pork, but are commonly"
"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"")"
"Mozzarella can be prepared ""dorata e fritta"" as well and also ""in carrozza"", passed in flour and egg together with two bread slices softened in milk, to form a small sandwich. Typical Neapolitan fried food are also the ""crocchè"", stuffed potato balls passed in breadcrumbs and deep fried, or also the """", zucchini's male flowers fried in a dough, that can also be bought on the streets of Naples historical center in typical fried food shops, called friggitoria, together with (fried slices of polenta), (fried bread dough balls) and aubergine slices. Onions, fried up to a golden color, are the"
"Fritter A fritter is a fried food usually consisting of a portion of batter or breading which has been filled with bits of meat, seafood, fruit, vegetables or other ingredients. Fritters are prepared in both sweet and savory varieties. Throughout China, fritters are sold at roadsides. They may contain pork, but are commonly vegetarian. Fritters are extremely popular roadside snacks all over South Asia and are commonly referred to as ""pakora"" ""(pakoda)"" or ""bhajji"" ""(bhajia)"" in local parlance—the onion bhaji also enjoys a high popularity abroad and at home. In the south Indian state of Kerala, Banana Fritters are extremely"
"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"
"form of fricandeau"". Frikadeller are also known in Indonesian cuisine through Dutch cuisine (of the frikadel, which is historically similar to the frikadaller) influence and called ""perkedel"", however the main ingredient is not meat, but mashed potato, sometimes slightly mixed with ground meat or corned beef. The mixture is then shaped into flat round patties and dipped in egg yolk before being deep fried. Other than mashed potato, ""cabe rawit"", spring onion, shrimp, peeled corn, or mashed tofu fritters are also common as perkedel ingredients. In Denmark, traditionally, they are made from minced veal, pork or beef (or a blend"
"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.."
"a sense which is unknown in Italian. Bruschetta Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese. A popular dish is bruschetta with tomatoes; one recipe popular outside Italy involves basil, fresh tomato, garlic and onion or mozzarella. Bruschetta is usually served as a snack or appetizer. In some countries, the prepared topping is marketed as bruschetta. In Italy, bruschetta is often prepared using a brustolina grill. In the Abruzzo region of Italy a variation"
"con cipolle e acciughe"" (oven-baked bread with onions and European anchovy) are typical breads of the city of Grosseto. ""Acquacotta"" is typical of Mount Amiata: it is a poor soup, and the main ingredients are artichokes, broccoli, cabbage, beans, borage, pisciacane (dandelion) and similar vegetables. The Maremmana cattle is one of the two breeds used in the preparation of the florentine steak. The eight current administrative divisions with their neighbourhoods: Alberese, located south-east of the capital, is the heart of the Natural Park of Maremma. The name is also extended to the surrounding rural areas which go from the first"
"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"
"of two of these meats); chopped onions; eggs; milk (or water); bread crumbs (or oatmeal or flour); salt; and pepper; then formed into balls and flattened somewhat. They are then pan-fried in pork fat or beef fat, or more commonly in modern times in butter, margarine or even vegetable oil. Another popular variation is ""fiskefrikadeller"" replacing the meat with fish as the main ingredient and often served with remoulade. As a main dish they are most often served with boiled white potatoes and gravy (""brun sovs"") accompanied by pickled beetroot or cooked red cabbage. Alternatively they can be served with"
"incorporate spinach as a main ingredient. A recipe for a spicy soup made with eggs and broth that bears similarities to the modern-day stracciatella was recorded as early as the 15th century by Martino da Como in his ""Libro de Arte Coquinaria"" (""The Art of Cooking"") under the name of ""zanzarelli"". The traditional preparation of stracciatella is also rather similar to that of ""sciusceddu"", a rich festive soup from Messina in Sicily that may be a cousin of the Roman dish. Stracciatella soup inspired the gelato (Italian ice-cream) flavour of the same name, which was created in 1962 by a"
"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"
"Fritelli Fritelli (singular ""Fritellu""), also Fritelle (singular ""Fritella"") are Corsican doughnuts or fritters made from fried wheat or chestnut flour (Fritelle castagnine). A preparation of the fritters is referred to as Fritelli di Casgiu Frescu with fresh cheese (or Brocciu) or Fritelli di Salciccia with sausage. According to an 1880 ""Scribners monthly"" account, the chestnuts were collected from those that had fallen (and beating the trees to knock them down was discouraged). The nuts were then taken to huts and placed six-inches deep in trays where they were slow cooked with green wood fires until hard and dry. In this"
"is heavily emphasized as the third critical component in a ""sofregit"" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard ""sofregit"" recipe. Some ""sofregit"" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes ""soffritto"". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the"
"with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called "". Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. Fennel seeds are the primary flavor component in Italian sausage."
"preserved by freezing. ""Acquacotta con funghi"" is an aquacotta soup variation that uses porcini mushrooms as a primary ingredient. Additional ingredients include bread, stock or water, tomato ""conserva"", Parmesan cheese, eggs, ""mentuccia"", wild mint, garlic, olive oil, salt and pepper. This variation's flavor and aroma has been described as based upon the porcini mushrooms that are used; parsley may also be used. ""Acquacotta con peperoni"" is an aquacotta soup variation that includes celery, red pepper and garlic. Acquacotta Acquacotta (; Italian for ""cooked water"") is a bread soup in Italian cuisine that was originally a peasant food. Its preparation and"