ITALIAN DISH

ENGLISH SCHOOL SENAC - Beginners 2011

Teacher: Ênio Tavares

Students: Cinthya, Eliane e Veronildo

ITALIAN CUISINE

The italian cuisine known today is a result of evolution of centuries of social and political changes. It roots lie in the fourth century in the Middle Ages and show the influence of the arabs and Normans, who led the early chefs notable for the region of Italy. These influences have helped shape what is today known as Italian cuisine, adding items such as: potatoes, tomatoes, peppers and corn.

VIII century in most of Italy was ruled by France, Spain and Austria. Was the beginning of that century Italian cookbooks began to be written and distributed, so that the chefs scattered throughout the regions of Italy could show their pride in country.

Italian cuisine has several characteristics specific, known worldwide. However, inside the Italy, the cuisine is not only regional, as well seasonal. Regions have different features that differentiate them from each other. Use different ingredients, recipes and even the mode of preparation.

In Italy meals could be up to five dishes, with three more after finishing a meal. The meals lasting hours, and day of festivities, could last through the day. Today, this tradition is used only on special holidays, and even then, not so exaggerated.

Italian cuisine we know today is not really Italian.  The cuisine of each region of Italy is quite different from other, then there isn’t a cuisine fit for the whole country, in this case, it is customary to say that Italian cuisine is global, since each country can add special touch to the recipe if you wish and serve a good Italian dish.

LASAGNA BOLOGNESE

INGREDIENTS:

  For the Bolognese sauce:

·         Half cup of olive oil;

·         Half onion, chopped;

·         200g of ground beef;

·         A tablespoon of chopped dried mushrooms and hydrated funghi;

·         2 tomatoes and chopped.

  For the Bechamel sauce:

·         3 tablespoons of butter;

·         3 tablespoons of flour;

·         350ml of milk;

·         Pepper to taste.

METHOD OF PREPARATION:

            Prepare the Bolognese sauce: in a pan, heat the olive oil and sauté onion until begin golden. Add the miced meat and the funghi. Add the tomatoes. Cover and cook in low heat for one hour and thirty minutes, adding water if necessary.

            Prepare the béchamel sauce bring a pan to fire, melt the butter and add wheat flour, until to form a paste. Go adding the milt slowly, stirring vigorously. Cook for more eight minutes.

            Completion: grease refractory individual of six by eight cm. With butter and place them in a pan. Cover the bottom of the refractory wuth a not too thick layer of béchamel fill up the form. Ends sprinkled with parmesan. Put bits of butter over the cheese and bake at two hundred degrees celcius for about twenty minutes.

Bon appetit to all ... hmmmm!