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Italian cuisine is one of the most delicious in the world. Trying to repeat the recipes of this country, we often remain disappointed, although we follow the recipe exactly. What are the secrets of Italian chefs you should know?
Don’t add cream to carbonara
Pasta is a high-carb dish, although fat people are rare among Italians. And all because in everyday life, the inhabitants of Italy eat the simplest flour dishes and do not add high-calorie cheeses and heavy cream when cooking, preferring meat, fish and vegetables.
Eat the right pasta
Another secret of the slimness of the figure of Italians is pasta made from durum wheat. This paste will not harm the figure. Also, do not forget to properly combine pasta with additives – long pasta is best eaten with butter sauces and fish fillings. And large pasta – with thick rich nourishing sauces.
Add cheese before the sauce
Adding cheese at the very end is a big mistake. If you add it before the sauce, it will melt well and have time to reveal its rich flavors.
Risotto is not difficult
Many housewives are afraid to cook risotto, although having mastered the skills of its preparation, you can get a delicious rice dish in your diet. Choose the right rice varieties – Arborio, Carnaroli, Vialone nano, they will give the dish the most creamy structure. Before cooking, lightly fry the rice in a little oil, then add the hot broth.
Cook your chicken slowly
Despite the fact that the meat of this bird is prepared easily and quickly, Italians recommend that you take your time. For perfectly juicy and evenly cooked chicken, roast it over medium heat. At the end, turn up the power for a crispy crust.
Do not cut fish
It is much easier to cook fish in portions, but whole fish baked with spices is much more presentable and tastier. This, by the way, saves a lot of time. Ready-made pieces can be used to prepare other dishes and dressings.
Get rid of the fishy smell
The pungent smell when cooking fish shouldn’t spoil your whole impression of the dish. To neutralize the unpleasant odor, brush the edges of a skillet or stewpan with salt and pour half a glass of vinegar into the bowl, bring to a boil – and you will not smell the smell.
Butcher shrimp after cooking
Usually they do exactly the opposite. But whole shrimp in their shell will retain much more of their unique flavor. Cook them whole, and only then clean.
Do not pre-process eggplants
To get rid of the bitterness of these vegetables, we used to soak them, thereby changing the taste and texture. Modern eggplant varieties do not taste bitter, and there is no such need for preliminary soaking.