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Pasta and pizza are two of the most popular dishes around the world that sunny Italy has given us. Actually the range traditional dishes of this original country is so rich and diverse that it is difficult to fit it into one article.

However, the editorial website I have selected for you 10 of the most famous and most delicious Italian dishes that you will definitely want to try.

Panini

Traditional italian indoor hot sandwich stuffed with ham, Parmesan, tomato and pesto sauce wheat bread became popular all over the world due to its simple yet sophisticated taste.

You will need (for 4 servings):

• 8 slices white bread
• 2 tbsp. l. butter
• 200 g Mozzarella
• 2 tomatoes
• 2 tbsp. l. pesto sauce
• fresh basil leaves to taste

Cooking:

1. Spread 4 slices of bread with pesto.
2. Cut mozzarella and tomatoes into thin slices. Place the tomato slices on the pesto halves and top with the mozzarella.
3. Then, if desired, you can put basil leaves on top, and cover each sandwich with the second half of the bread.
4. Then heat the pan and fry the panini in butter for 3 minutes on each side.

Panna cotta

A real feast of cream, sugar and vanilla flavors. The name of the amazing dessert is translated from Italian as “boiled cream” and is prepared mainly in the north of the country.

You will need:

• 1 liter full fat unsweetened pastry cream
• 150 g grated raspberries (optional)
• 20 g gelatin
• 20 whole raspberries (optional)
• 2-3 tbsp. l. Sahara
• 1/2 tsp vanillin

Cooking:

1. Pour the cream into a small saucepan, put on low heat, add sugar and vanilla.
2. Dilute the gelatin with a small amount of warm water, then pour it into the heated cream, mix everything well until smooth - the gelatin should dissolve. Pour dessert into creamers.
3. Pour into each glass butter cream raspberries.
4. Remove the dessert in the cold for at least 4 hours, during which time it should harden well.
5. Pour the dessert with grated raspberries (or any other berry sauce), bring to the table.

Chicken Parmignan

One of the most popular dishes in the Campania region and in Sicily has become widespread in the United States. Tender chicken fillet baked in tomato sauce with Parmesan is the perfect accompaniment to spaghetti.

You will need:

• black pepper - 1/2 tsp
• breadcrumbs - 2/3 cup
• salt - 1 tsp
• hot red pepper - 1/2 pod
• Parmesan cheese - 50 g
• chicken (breast) - 1 pc.
• sifted flour - 1/2 cup
• basil - 1 bunch
• olive oil - 3-4 tbsp. l.
• Mozzarella cheese - 4 slices
• large egg - 1 pc.
• young garlic - 4 cloves
• large tomatoes - 3-4 pcs.
• small onion - 1-2 pcs.

Cooking:

1. Remove skin and bones from chicken breast, wash and dry with a towel. Cut each half lengthwise into 2 pieces. Salt, sprinkle with black pepper, chopped garlic and basil. Add 1-2 tablespoons of olive oil, mix and refrigerate for 1 hour.
2. Prepare the sauce. For this chopped small cubes fry the onion until transparent in 2 tablespoons of olive oil, add chopped garlic, simmer for another 5 minutes. Then add grated or chopped tomatoes and flakes in a blender. hot pepper. Simmer for 10-15 minutes to evaporate excess liquid. AT ready sauce put chopped basil greens.
3. Prepare 3 bowls for breading. Pour flour into the first, break into the second a raw egg, stirred with a small amount of water, and in the third place the mixture breadcrumbs and Parmesan cheese, finely grated. Every piece chicken fillet roll successively in flour, lezon and breadcrumbs and cheese mixture and put on a greased baking sheet or in a baking dish. Place in preheated oven for 15 minutes.
4. Remove the baking sheet with the fillet from the oven, put a layer of tomato sauce and a slice of Mozzarella cheese on each piece. Return the baking sheet with the fillets to the oven and bake for another 5 minutes. Serve garnished with a fresh basil sprig.

Gelato

Taste primordially Italian dessert Gelato is like no other ice cream. It is considered to be the best sweet culinary masterpiece this sunny country.

You will need:

• 250 ml whole milk
• 250 ml cream with a fat content of 33-35%
• 4 egg yolks
• 150 g sugar
• 1 vanilla pod or 1 tsp. vanilla extract

Cooking:

1. In a deep bowl non-stick coating pour milk, add cream and half a serving of sugar. Put the heat on a slow fire and bring the mass to the appearance of small bubbles, stirring constantly. Do not boil! Remove from heat, add vanilla extract.
2. Separate the yolks from the whites. Lightly beat the yolks. You can beat both manually (with a whisk) and with a mixer.
3. Add the second part of the sugar and continue beating continuously. Pour in some more hot mixture and continue beating for another 1-2 minutes. Pour the yolk-sugar mixture into the milk-cream mixture and continue beating continuously. Heat the mixture over low heat, stirring constantly.
4. Using a thermometer, measure the temperature of the mixture. It is very important not to allow it to overheat. The custard is ready when it begins to thicken and reaches 185°F (85°C). You can determine the temperature without a thermometer by observing the cooking process. As soon as the mixture begins to bubble, the heating process must be completed. The custard is completely ready when it has become thick and viscous enough. So as to completely cover the back of the spoon or spatula.
5. Strain the mixture through a sieve to avoid lumps into a deep bowl dipped in crushed ice. An ice bath will allow the hot custard to cool much faster and cook further immediately. Pour the well-cooled mixture into the bowl of an automatic ice cream maker. The freezing time in the ice cream maker is indicated in the instructions for your device. Usually this time is from 20 to 30 minutes.
6. Transfer the ice cream to an airtight container and place in the freezer for another 30 minutes.

Risotto

Along with spaghetti, Italian risotto is considered one of the most common dishes. The rice base allows you to endlessly fantasize with fillings and add any ingredients to your taste.

You will need:

• chicken fillet (brisket and thighs) - 1 kg
• stalk of celery - 1 pc.
• onion - 2 pcs.
• carrots - 1 pc.
• butter - 100 g
• dry white wine - 200 ml
• Arborio rice - 200 g
• Parmesan cheese - 50 g
• salt and pepper to taste

Cooking:

1. Cut the chicken meat into cubes, do not throw out the bones. Place chicken bones, whole celery, carrots and 1 onion in a saucepan. Add 1.5 liters of water, pepper and salt. Bring to a boil and cook for small fire 30 minutes. Strain the broth, pour 500 ml of broth into a clean saucepan and heat until it simmers gently.
2. Melt 65 grams of butter in a saucepan, add 1 finely chopped onion and chicken meat. Stir-fry over low heat for 10 minutes until the chicken is golden brown. Add wine, salt and pepper. Simmer for another 12-15 minutes until the liquid has evaporated.
3. Add rice and cook, stirring, for 2 minutes, until rice is translucent. Add just enough broth to cover all the rice and cook, stirring constantly, until the broth has boiled away. Then add the broth again and continue cooking, stirring.
4. Continue this process until the risotto is cooked through (about 20 minutes), then remove the saucepan from the heat and, while the risotto is hot, stir in the remaining butter and grated Parmesan. Cover and wait 5-7 minutes. The dish is ready!

lasagna

A traditional dish from the city of Bologna, made from layers of pastry mixed with layers of filling, filled with sauce (usually béchamel). Filling layers can be meat stew or minced meat, tomatoes, spinach, other vegetables and, of course, Parmesan cheese.

You will need:

• ground beef - 400 g
• onion - 40 g
• carrots - 100 g
• celery stalks - 40 g
• tomato paste - 40 g
• water - 400 ml
• wheat flour - 40 g
• butter - 40 g
• milk 3.2% - 750 ml
• nutmeg ground - 1 pinch
• fresh basil - 4 sprigs
• salt - 2 pinches
• olive oil - 1 tbsp. l.
• Parmesan cheese - 80 g
• pasta dough for lasagna - 8 pcs.

Cooking:

1. Preparing the bolognese sauce.
   Mixing tomato paste with hot water. Onions, carrots and celery cut into small cubes. We spread the vegetables and minced meat in a saucepan, pour tomato sauce, salt, bring to a boil, simmer over medium heat under the lid for 30 minutes. 2-3 minutes before readiness, add finely chopped basil.
2. Preparing bechamel sauce.
   Pour the milk into a saucepan and heat without bringing to a boil. Milk must be hot. Melt the butter in a saucepan, add flour, fry for 2-3 minutes, then gradually add hot milk, stirring so that there are no lumps. Continue to stir and simmer, add salt and nutmeg. The sauce will be ready when it thickens and can be removed from heat.
3. Lay out the lasagna.
   Grate the cheese. Preheat the oven to 220 degrees. Grease the bottom of the mold with oil, pour a little bechamel sauce so that the bottom is completely covered, then follow the same principle with bolognese sauce. Lay out 4 sheets of overlapping lasagna dough. Pour sauces on top, sprinkle with cheese, lay dough sheets again, pour sauces and sprinkle with cheese.
4. Place the mold in a hot oven for 20 minutes. Then turn off the oven, cover with foil and leave in the hot oven for another 10 minutes.

Tiramisu

fabulous tender delicacy with a mild aftertaste, coffee is traditionally made with Mascarpone cheese and special savoiardi biscuits.

You will need:

• 500 g cream cheese Mascarpone
• 4 eggs
• powdered sugar - 5 tbsp. l.
• 300 ml cold strong espresso
• 1 glass of Marsala sweet wine (or cognac, or rum, or Amaretto - only not glasses, but a few spoons)
• 200 g cooked savoiardi (or ladyfingers)
• bittersweet cocoa powder for sprinkling or bittersweet dark chocolate

Cooking:

1. Beat egg whites into a very strong foam. For greater foam strength, it is advisable to add a little at the end of whipping. powdered sugar. The density of whipped proteins will determine whether the cream will spread or not.
2. Grind the yolks white with powdered sugar.
3. Add Mascarpone and stir well (more convenient with a large fork).
4. Proteins on spoons add to the cream and mix gently.
5. Mix cold espresso with alcohol. Dip each cookie for 5 seconds in the coffee mixture and place in the mold.
6. Spread half of the cream on the savoiardi. Place a second layer of coffee-soaked cookies on top.
7. Put the rest of the cream on them. Decorate with cream from a confectionery syringe on top.
8. Put the tiramisu in the refrigerator for 5-6 hours. During this time, the cream will thicken.
9. Sprinkle with bittersweet cocoa powder or dark chocolate before serving.

Tortellini

Italian dumplings from unleavened dough with meat, cheese or vegetables. The historical homeland of tortellini is the Emilia region.

You will need:
Dough:

• flour - 2 cups
• yolk - 1 pc.
• water (warm) - 100 ml

Filling:

• spinach (fresh or frozen) - 2 large bunches (200 g)
• cheese (ideally Ricotta, but you can use regular cottage cheese) - 200 g
• onion - 1 pc.
• salt to taste (0.25 tsp)

Refueling:

• butter - 100 g
• garlic - 1-2 teeth
• Parmesan (can be replaced with any hard grated cheese) to taste

Cooking:

1. We are preparing the stuffing. If the spinach is fresh, then wash it thoroughly, dry it and chop it. If frozen, then defrost, let drain, cut. In a frying pan, heat a small amount of vegetable oil and fry the spinach for about 7-9 minutes, stirring occasionally.
2. Peel and finely chop the onion. We shift the finished spinach into a separate bowl, and add a little more vegetable oil (1 tablespoon) to the pan and saute the onion until soft for about 5 minutes. Add cheese (Ricotta or cottage cheese) to the spinach, as well as sauteed onions and mix - the filling is ready.
3. We collect water in a wide saucepan, add salt and put on medium fire to bring the water to a boil.
4. We knead the dough: for this we combine all the components of the dough according to the recipe, knead it for a while (it is very convenient to first mix everything with a mixer, and then knead with your hands). Then divide the dough into 2 equal parts and wrap each in cling film so that it is infused and does not dry out.
5. After 10-15 minutes (or better after half an hour), unfold the dough and roll it into long thin rectangular strips. How thinner dough you manage to roll out, the better.
6. We spread the filling on one layer of dough in such quantity and at such intervals that the size of the finished tortellini suits you. So, we cover the stuffing placed on one layer of dough with another rolled layer. We press the junctions of the layers of dough with our fingers to form the contours of each dumpling.
7. As soon as the first part of the tortellini is ready, immediately place them in boiling salted water. As soon as they surfaced, continue to cook for another 3-4 minutes, and then remove with a slotted spoon to a plate.
8. For dressing, melt the butter and mix it with the garlic squeezed on the press. We put the tortellini in a bowl (pour a little dressing there so that they do not stick to the plate) and pour over the dressing, and sprinkle with grated Parmesan on top, decorate with a leaf of any greenery and start enjoying.

1. Beat eggs with cream, salt, pepper. When the eggs with cream turn into a homogeneous mixture, add greens.
2. Heat up a frying pan, add a tablespoon of olive oil. Fry sausages on both sides. As soon as they become soft, with a wooden spatula we divide them into pieces. We continue to fry until fully cooked.
3. Pour the remaining olive oil into the skillet. We put half of our sausages at the bottom. Then pour in the egg-butter mixture. We spread the slices of tomatoes, put Ricotta between them with a spoon. Then lay out the remaining sausages.
4. Place the frittata in the oven for 20-25 minutes.
5. When the dish is ready, take it out and cool for 5 minutes. Sprinkle with basil and eat.

In each national cuisine there is a visiting card dish - the very crown that evokes associations with the country. Without trying it, being a tourist, you can assume that you know nothing about the peculiarities of local gastronomy. The TravelAsk portal regularly conducts polls on the topic “Which dish would you try in each country first?” Based on popular responses, here is a list of the world's top delicacies to keep in your travel guide.

Spain: jamon

The main culinary attraction of Spain is, as you know, jamon. It is this dry-cured delicacy that is the most recognizable sign local cuisine and a hotel that all Spanish tourists take with them. For the production of such ham in Spain, a special breed of pigs is bred, which are grown on an acorn diet. Then the meat is marinated in sea salt and dried. It is customary to serve jamon in slices of the thinnest slices with crispbread and wine.

Belgium: mussels with potatoes

All connoisseurs of sea food have a direct road to Belgium: here every self-respecting family knows how to cook mussels for at least five different ways- stew with herbs, in wine, sauce or olive oil. Traditional favorite national delicacy is served with crispy french fries and cold beer.

England: roast beef

Pudding? Oatmeal? The national dish of England is much more brutal - it's roast beef - a piece of beef baked in the oven or grilled. In order for the meat not to lose its shape during cooking, it is often tied with food thread. The folk feature of the dish is that it is served with Yorkshire pudding - fat dripping onto the pan when frying meat. On the table, roast beef is cut into thin slices both hot and cold.

India: tandoori chicken

It is quite difficult to determine the main of the main dishes of India - the country is divided into regions, each of which has its own traditions. But still, tandoori chicken is considered a ubiquitous classic of traditional Indian cuisine. The meat is divided into medium pieces, each of which is marinated in a spiced yoghurt sauce. A local delicacy is baked in the oven until strongly golden brown, but served with a healthy side dish - vegetables or rice.

Canada: Putin

A dish sure to please patriotic Russians, poutine is Canada's most common dish. A culinary invention from Quebec and more related to fast food: the main ingredients of the Canadian poutine are french fries, seasoned special sauce and generously sprinkled with curd cheese. At home, unpretentious poutine has been eaten for more than half a century, and in our capital it became a fashionable dish only three years ago.

Italy: pizza

Italian cuisine is known for a huge range of dishes loved all over the world, but the Italians themselves national dish consider pizza. Classics of the genre - pizza from fresh tomatoes with mozzarella, basil and meat additives thin dough. This dish, according to the Italians, is universal for any feast.

Scotland: smoked salmon

For a true Scot, there is nothing tastier than smoked salmon on black bread toast with curd cheese or butter. And if you sprinkle such a toast with lemon juice and sprinkle with chopped dill on top, consider that you have mastered the preparation of the main local delicacy.

Japan: katsudon

Contrary to popular belief in Russia, the most "Japanese" dish in the Land of the Rising Sun is considered not sushi, but katsudon - the thinnest pork chop with a fried egg and rice. A dish for an amateur, but tourists should taste it at least once.

You get incomparable pleasure from visiting a restaurant, especially if you are a gourmet. All these foods are made from interesting ingredients from all over the world, unique technology heat treatment and, of course, original dishes from chefs. Sometimes you want to pamper yourself like this at home, but we are afraid that we are not competent enough for such delights. Exotic foods are expensive and some recipes take too long. But do not be upset, a gourmet dish can be prepared without special culinary skills. You just need to know a few tricks on how to turn the most ordinary dinner into a meal worthy of kings.

Devices, utensils and technology

We are used to using a limited number of tools in the kitchen, but it's time to change our habits. Now stores can offer you a large selection of devices with which you will not only love to cook, but also add something completely new to this business. Take, for example, the simplest dish - scrambled eggs. It seems that there is no way to make it sophisticated and interesting. But that's not the case at all. It has long been on sale with which you can make scrambled eggs in the shape of a flower, heart or even a kitten's muzzle. It remains to add a couple of toasts to the plate and serve. Children will especially be pleased with such a variety. You can involve them in the cooking process, and their inexhaustible imagination will help to make a truly delicious dish. With special tools in your arsenal, you can turn absolutely any dish into a work of art. Find molding rings in the store or make your own from plastic bottle. To do this, simply carefully cut off the ring of the required height from the bottle. With the help of such a ring, you can make turrets of salads, which will look especially beautiful if you lay out the ingredients in layers. Fill with mashed potatoes and arrange strips or curls on a baking sheet, bake for no more than 10 minutes, then decorate a salad or use them as an appetizer. There are a lot of such devices, there is where to turn your imagination.

Decoration and serving

An important point in serving a meal in world-class restaurants is presentation. Multi-colored sauces, figuratively cut vegetables, herbs and much more are the chef's tools. An exquisite dish should be assembled carefully, paying attention to every detail. You can create an entire composition or highlight one important element. As a rule, in restaurants, food is served on large, often white plates, so that all the attention of the client is riveted on the chef's creation. Often the impression is created directly by the process of submission. For example, frying pan steak, right in front of the guests, pour over it with a small amount of whiskey or brandy and shake it. You are guaranteed a standing ovation, but be careful with the fire. When preparing any dish, pay special attention to slicing, try to ensure that all pieces are the same size. Create your gourmet meal with exotic new ingredients and remember that perfection is in the details.

7 restaurant-style dishes that are easy to cook at home

There are times in life when the desire to eat is not only tasty, but also very beautiful. To like in a restaurant. Or in the best houses. Especially for these cases, the site has collected for you 7 gourmet dishes that can be easily prepared on your own 6 kitchen meters.

eggs benedict

A classic breakfast dish that consists of two halves of a muffin bun, poached eggs, ham, bacon or other cold cuts and hollandaise sauce. Preparing quickly, looks like a masterpiece, and how it sounds! The ingredients can be changed and combined to your heart's content: for example, if you replace bacon with crab meat and add asparagus, you get Oscar eggs. As for the sauce - you can take any to taste, up to soy or sour cream. We offer a classic Dutch egg yolk recipe with butter.

• Eggs - 4 pcs
• Hamburger bun - 2 pcs
• Bacon (ham) - 4 slices
• Wine vinegar - 2 tbsp.
• Water, salt, pepper

For the hollandaise sauce (optional)

• Butter - 50 g
• Egg yolks - 2 pcs
• Lemon juice - 50 ml

Instruction

• Boil water in a saucepan, add salt and wine vinegar. It is important that the water barely boils, that is, it bubbles, but does not boil. With a whisk, form a water funnel, and gently insert the egg previously broken into a bowl into the middle. Gently stop the rotation of the water with a whisk so that the egg does not spread. Cook in slightly boiling water for 3.5-4 minutes. Remove the finished poached egg with a slotted spoon and transfer to a container with cold water to stop the cooking process. Remove the egg from the water, cut off the uneven edges of the egg. Blot excess moisture with a paper towel. And so four times - with four eggs.
• Fry thin slices of bacon or ham (without adding oil) in a hot frying pan until golden brown. Remove from heat and pat bacon dry with paper towels to remove excess oil.
• Hollandaise sauce. Place the yolks in a saucepan, beat with a whisk and constantly stirring them, while holding on low heat, add melted butter, 50 ml. water and 50 ml lemon juice. When the yolks begin to thicken, without ceasing to mix them, remove the saucepan from the water bath, add salt and pepper to taste. Mix thoroughly, set aside.
• Cut the hamburger buns into 2 pieces each. And brown in a pan (without adding oil) on both sides of each of the halves.
• Assembly: Place bacon on half a bun, then a poached egg, then hollandaise sauce.

Buffalo Chicken Wings

According to statistics, one of the most frequently ordered dishes in the world! The secret is in the crispy crust and special sauce, which is important not to pepper, otherwise the wings will turn out to be hellishly spicy. Although, of course, it all depends on your own taste - maybe you are from a tribe of fire-eaters?

Ingredients

• Chicken wings - 16 pcs
• Peanut (or vegetable) oil - 1 l
• Margarine - 100 g
• Mayonnaise - 200 g
• Blue cheese - 100 g
• Celery (optional) - 2 stalks
• Salt, Tabasco sauce - to taste

Instruction

• Cut chicken wings into separate phalanxes, salt, pepper and fry in boiling vegetable oil until a pleasant bronze crust appears.
• Melt margarine in a deep pan, add spicy sauce tabasco and fry the prepared wings in the mixture for one to two minutes.
• Squeeze mayonnaise into a bowl, mix it with grated blue cheese.
• Serve wings with sauce and chopped celery stalks. There are, of course, hands!

Fattoush

Fattoush is just a salad of coarsely chopped vegetables with fried pieces of pita and original dressing. But how does it sound, agree? There is also an Italian variation called panzanella. In this case, it is proposed to pre-soak the pieces of stale bread in wine, of course.

Ingredients

• Tomatoes - 2 pcs.
• Red onion - 1/2 pc.
• Cucumbers - 1 pc.
• Romaine lettuce (or any other leaf lettuce) - 1 pc.
• Fresh mint -1/2 tbsp.
• Parsley - 1/2 tbsp.
• Pita - 2 pcs.
• Sumac - 1 tbsp.
• Garlic - 1/2 clove
• Red wine vinegar - 2 tbsp.
• Lemon - 1/2 pc.
• Olive oil - 2 tbsp.

Instruction

• Coarsely chop all vegetables. If desired, you can use any combination and add seasonal root vegetables - radish, turnips or celery. Finely chop the greens and mix everything.
• For dressing, combine vinegar, oil, juice of half a lemon and crushed garlic clove.
• Roast pita in the oven for 5 minutes, cool and crumble into small pieces.
• Mix salad with dressing, add sumac. It is he who will give the salad a recognizable sour taste.

Peperonata

A dish from the section “housewife's dream”. First, it looks great. Secondly, it is prepared at the expense of “times”. Thirdly, it can act as an independent snack, side dish or main course. It all depends on your ingenuity. And, fourthly, it is perfect for vegetarians, if there are such among your friends.

Ingredients

• Sweet pepper - 3 pcs.
• Red onion - 1 pc.
• Tomatoes - 3 pcs.
• Then you can experiment by adding zucchini, zucchini, celery and any other vegetables.
• Oregano, salt, pepper, other spices - to taste
• Olive or vegetable oil– 150 g

Instruction

• Remove seeds and white veins from peppers and coarsely chop.
• Also coarsely chop tomatoes, sweet red onions and other vegetables if you are cooking with them.
• Put everything in a baking dish, sprinkle with oregano (it will give a unique flavor), salt and pepper, pour over with oil, cover with foil and send to the oven, heated to 180 degrees for about 30 minutes.
• Remove the foil, mix the vegetables well, increase the temperature in the oven to 210 degrees and cook the pepperonata for another 15 minutes until a pleasant ruddy hue appears.
• Everything is ready! You can serve immediately with a fresh baguette (but there is a danger of eating everything at once), dump it on pasta or combine with minced meat - you get an excellent independent dish. If the soul asks for experiments, then the leftovers can be pureed with a blender - and then the pepperonata will turn into perfect vegetable sauce for everything.

fisherman's pie

Here the whole secret is in the serving: do not forget the sauce, dark beer and beautiful cutlery. so simple and hearty meal worthy of all restaurants in the world!

Ingredients

• Potato - 1 kg
• Carrot - 1 pc.
• Celery stalk - 2 pcs.
• Cheddar cheese (or any other spicy) - 150 g
• Lemon - 1 pc.
• Chili pepper (optional) - 1 pc.
• Parsley - to taste
• Salmon fillet - 300 g
• Cod fillet - 300 g
• Shrimps (optional) - 125 g
• Spinach - 2 bunches
• Tomatoes - 2 pcs.
• Salt, pepper - to taste

Instruction

• Peel the potatoes, boil them in salted water and mash them into a puree.
• Grate celery, carrots and cheese. Remove the skin and seeds from the tomatoes and roughly chop them. Mince parsley, spinach and chilli.
• Cut the fish well large pieces and mix with peeled shrimp and lemon juice.
• Put the fish, spinach and tomatoes on the bottom of the dish, pour over olive oil, salt, pepper and mix.
• Put grated vegetables with cheese on top, sprinkle with parsley and chili peppers. close with a layer mashed potatoes and bake in an oven preheated to 180 degrees for about 40 minutes.

Pasta with bacon, pear and cheese

AT Everyday life we are afraid of sudden combinations, however, this is exactly what makes the cuisine high, and the dishes original and very memorable.

Ingredients

• Pasta - 300 g
• Bacon - 4-5 slices
• Onion - 1 pc.
• Pear - 1 pc.
• Honey - 3-4 tablespoons
• Hard cheese - 150 g

Bechamel sauce (optional)

• Butter - 50 g
• Flour - 30 g
• Milk - 250 ml

Instruction

• Boil pasta until al dente. While it is cooking, fry the bacon until crispy (5 minutes), caramelize coarsely chopped onions in the same pan - fry until golden brown for 30 minutes, stirring every 5 minutes. Then, in the same pan, fry a coarsely chopped pear - 5 minutes, adding honey to it at the very end, and fry for another 3 minutes, stirring constantly.
• For the sauce, melt the butter in a saucepan and, stirring constantly, add the flour there. Then gently pour in the milk in a thin stream - the result should be the consistency of thick yogurt. Add grated cheese and mix well again.
• Mix in one container (you can in a saucepan where the pasta was cooked) all the ingredients, pour over the sauce and mix. In principle, you can eat right away, but we recommend putting the resulting mass in a baking dish and sending it to the oven preheated to 200 degrees for 10 minutes - this will turn out more elegant and fragrant.

Clafoutis with cherry and vanilla

Very simple and very delicious dessert. Serve hot or cold - don't forget the ice cream!

Ingredients

• Cherry - 500 g
• Wheat flour - 125 g
• Sugar - 250 g
• Egg - 5 pcs.
• Sour cream - 350 ml
• Milk - 1 tbsp.
• Lemon - 1 pc.
• Vanillin, salt - a pinch each

Instruction

• Spread the cherries on the bottom of the baking dish in one row, cover with 50 grams of sugar and leave for half an hour.
• In the meantime, sift the flour, add a pinch of salt, a little vanillin, the zest of one lemon and the rest of the sugar. Stir, make a well in the middle and pour the beaten eggs into it. Stir until smooth flour with eggs, then with sour cream and finally with milk.
• Pour the berries with dough and put for thirty-five to forty minutes in an oven preheated to 180 degrees. The surface of the clafoutis should brown and rise.

France is famous for many things - beautiful language, charming towns, luxurious beaches. However, it is French cuisine that is known and loved all over the world, and it is impossible to forget it. Whether it's a simple croissant or classic dish like cock in wine, French food will always resonate with gourmet gourmets. In this edition, Bigpiccha brings you 32 must-try dishes in France.

1. french baguette- perhaps the most popular French food. This crispy pastry is delicious on its own or with traditional French cheese such as Gruyère or Brie. If you're in Paris, be sure to try the baguette at Le Grenier à Pain, which won the best baguette competition this year.

2. Creme brulee - the most famous and beloved french dessert. As soon as you hear the crunch of a hard caramel crust and dip the spoon into custard, there is no going back.

3. If you want to try the classic steak frites (steak with french fries), you should definitely visit the Parisian restaurant Le Relais de l’Entrecote, which specializes in this dish. The institution is popular with both tourists and Parisians, so queues are not uncommon here.

4. Although Moules Frit (mussels and French fries) is considered a Belgian dish, Moules Marinières is french dish from Normandy, whose name translates as "mussels in a sailor's way." Imagine, in France this gourmet dish is considered fast food.

5. Croque Monsieur is the French version of a hot cheese sandwich. Includes ham and processed cheese Gruyère and bechamel sauce.

6. The chicken in the dish "Kok-o-ven" (rooster in wine), by definition, cannot be dry. It is believed that the birthplace of this dish is Burgundy, so a one-year-old rooster (weighing about three kilograms), stewed in red wine with vegetables and garlic, is classic recipe"Cock-o-wen".

7. Escargot - snails - seems like a strange dish to foreigners, but is considered a delicacy in France. Snails are served hot in shells with garlic and butter.

8. "Profiteroles" - a puff pastry dessert filled with vanilla ice cream and covered with chocolate sauce.

9. Potatoes are a common side dish in France, and in the French southeastern region of Dauphine, they are cooked with milk or cream, this is called " potato casserole in Dauphine" ("Gratin Dauphinois").

10. The word "soufflé" comes from the French verb "breathe, blow", this dessert is made from whipped egg whites. Soufflé "Grand Marnier" is prepared with the addition of orange cognac liqueur.

11. The best oysters in France should be found in Brittany, from the city of Riek-sur-Belone they got their French name - belon.

12. Although " blood sausage» does not sound very appetizing, this is one of the traditional elements of French cuisine. The sausage contains pig's blood and is served on its own or with a potato-type garnish.

13. Croissant is also a French classic. This crescent-shaped flaky buttery bun can be found in any bakery in the country.

14. Riet - salty pate from pork. Eat with bread or crackers.

15. “Knei de broche” is something like dumplings. Invented in Lyon, they are made with fish (usually pike), butter, breadcrumbs, and lobster sauce. A light but satisfying meal.

16. In Paris, bakeries and patisseries compete to boast the best macarons.

17. If you eat raw meat, you want to be sure that it is cooked correctly. "Steak tartare" - chopped raw beef meat, served with onions and capers.

18. Ratatouille is the only French stew without meat. This dish, which first appeared in Nice, is made from delicious Mediterranean vegetables such as zucchini and eggplant.

19. Kish - savory pie, which can be found everywhere in France. One of the traditional varieties is Lorraine quiche, or "Kish Loren". Prepared with bacon, eggs and sometimes cheese.

20. "Pan-o-chocola" translates as "chocolate bread." French bakers have ingeniously mastered the combination of pastries and chocolate.

21. Salad "Nicoise" comes from Nice and is a combination of lettuce, tomatoes, boiled eggs, tuna, anchovies, olives and beans.

22. "Boeuf bourguignon" - a dish from stewed beef originally from Burgundy. Combines meat, vegetables, garlic and, of course, red wine.

23. "Tart tatin" - not simple Apple pie, and the cake is inside out. Before baking, apples are fried in butter and sugar.

24. "Blanquette de Vaux" - veal, butter and carrots cooked in cream sauce. The meat does not darken during cooking.

25. Duck is a frequent occurrence in french cuisine. "Confit" - duck leg cooked in own juice, originally from South Gascony.

26. Trays with crepes ( french pancakes) are all over Paris and you should stop and try them. Crepes can be both sweet and savory. The classic is "butter and sugar".

27. "Kassule" - a cross between a stew and a casserole, a real feast of the stomach. The dish comes from the south of France and is made from beans, duck and pork skin.

28. Born in the southern port city of Marseille, Bouillabaisse is best tried at Le Miramar. This is a fish soup with shellfish, vegetables and potatoes.

29. Foie gras comes from the southwestern regions of France - Alsace and Périgord. Considered a delicacy, it is prepared from duck or goose liver. There is a lot of controversy on the admissibility of special - not very humane - fattening of these ducks and geese.

32. "Tart flambé" - crispy pizza from Alsace with sour cream, thinly sliced ​​onions and pieces of lard or bacon.