Italian food may be known for its simplicity, but I'll tell ya what, four ingredients can make a heck of a lot of amazing food.
Definitely, there are so many variations and ways that Italian food can be cooked up and served!
I know, right? Olive oil is perfect for anything, and there are about 30 different kinds of pasta, all worth trying!
Pasta is my favorite, there has been a great pasta recipe that my family has used for generations, it's a timeless favorite!
pasta secca") and fresh ("pasta fresca"). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines. Fresh pastas available in grocery stores are produced commercially by large-scale machines.
Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1300 documented names. In Italy, the names of specific pasta shapes or types
young and crisp, may be included. However, cooked green beans and potatoes are commonly served in variations of salade niçoise that are popular around the world.
Traditional recipe and its defenders.
The version known in Nice in the late 19th century was a basic combination of tomatoes, anchovies and olive oil, described as "simple food for poor people". Over time, other fresh and mostly raw ingredients were added to the salad as served in Nice. A 1903 recipe by Henri Heyraud in a book called "