Post your favourite Italian dishes, recipes, homemade meals, and Italian inspired cooking. I need practice and I'm looking for inspiration!
DISCLAIMER: This thread is for Italian cuisine. For discussing American pizza or bastard carbonara choose another fucking thread.
fritto di paranza
>>7046533
Did you make it?
Ossobuco
>>7046541
>>7046587
retard
>>7046655
That's like a sausage with a chicken neck as casing?
>>7046648
'murica
>>7046648
Yeah some of their speciality ZA is acceptable but the tomato sauce is diabolical
>>7046648
>>7046698
Why? Why the FUCK does this board have to troll so much? Wtf happened?
>>7046751
It's either this or abusing small animals.
>>7046751
Probably a mod went on a rampage and deleted a bunch of valid posts about food
Just a guess. I know when that happens to me, I just shitpost for a while because at least I won't care if those posts get deleted
>>7046529
definitely pizza, brah
nothing more Italian than that
shit is the bomb
viva Italia!
>>7046778
>viva Italia!
>France
Retard
>>7046686
Yes. If you don't do it right the stuffing leaks from the beak - which looks horrible
>>7047047
Pretty sure it's already looking fairly horrible
>>7046529
you haven't lived until you tried one of these
>>7047130
A riceball?
>>7047135
>mfw Italians trying so hard to replicate superior Chinese cuisine
>>7047151
I love traditional Italian food. Dim-sims are my favourite.
What is the typical Italian meal structure like? Is it true that in Italy pasta is almost always a first course which is followed by a second course, unlike in America where pasta and sauce is the whole meal? What kind of stuff do you eat as the second course?
>>7047230
fish cooked in oil. Italy's fat is olive oil, France is butter and England is lard. Italy has dat coastline so seafood is big
>>7047230
Most commonly a meat dish, but unlike obese Amerikeks, our pasta/meat/coffee and cake dishes are correctly proportioned.
>>7046529
I go batshit & cry at the table when I eat veal with lemon butter and capers
Here is some actual Italian trolling:
Onion or garlic for tomato sauce? Is passata an acceptable substitute for fresh tomatoes? Should anything other than oil, garlic/onion, tomato, basil, and salt be allowed in sugo? Quick sauce (Naples style) or slow simmer? Cherry tomatoes or regular?
>>7047509
>Is passata an acceptable substitute for fresh tomatoes?
IMO canned tomatos are a better substitute if you're making a sauce that doesn't simmer for hours, passata tastes differently.
>>7047509
>onion or garlic
both
>passata
yes, but canned tomatoes would be better anyway
>>7047230
Pasta is the first course for larger meals, but i think they rarely have large meals like that. Breakfast and lunch is usually pretty small as well
>>7047047
yes because stuffing leaking from the beak is what makes that look horrible
Please help actual Italians:
Went on a trip to Italy in high school. I think we were in Naples to go a small pizzaria. With the pizza they served little round fried hushpuppy-like things. The flavor was very umami, but I couldn't place it, especially being a high schooler. They had green herbs in them, but perhaps it was seaweed? Does anyone know what they were?
>>7047694
like these?
>>7046529
hey not sure if this is related but I have an uncle who runs a cooking school on the almafi coast. He's kinda crazy but i might be able to go work for him for a couple months. should i do it?
>>7047731
Yeah maybe! What are they?
>>7047755
try search "zeppoline di mare" or "frittelle di alghe"
The green stuff is seaweed
>>7047687
doesn't look so bad when plated
>>7047801
Yay, thank you! I wonder what kind of seaweed to use?
>>7047509
That's gravy!
>>7047230
My experience was that pasta often was the meal. The sauce to pasta ratio is also very different. Typically there was less sauce and the diner always mixed it through. This was in a small town in Northern Italy.
>>7047047
That is so disgusting. What the fuck?
https://www.youtube.com/watch?v=jDGqtjcyxlQ
>>7049626
One of the key things that Amerifats get wrong with pasta is putting WAY too much sauce on it. There should only be enough to coat the pasta, and not so much that it pools in the dish.
Most actual Italians find the quantity of sauce used in most "Italian" restaurants actively revolting.
>>7049713
The main thing non-Italians get wrong with pasta is thinking it's all about the sauce. They think as long as the sauce is nice then it's a good dish. Whereas in fact, a good pasta dish is about finding the right relationship between the pasta and the sauce: the right pasta/sauce proportions, the right shape of pasta, cooking the pasta properly etc.
>>7046529
Not sure how Italian it really is, but home-made gnocchi with brown butter, sage and pancetta is my go to when I want a woman to feel obligated to have sex with me.
