Читать книгу Italian Recipes For Dummies - Amy Riolo - Страница 38

In Italy a good meal is like a piece of beautiful classical music which requires each instrument and melody to be played in a specific time. The crescendo, or the highest point, lies at lunch time, either at the first course, or, if there is a second course, just as it begins. All of the other dishes need to play supporting roles, to either build up to the highest point or delightfully accompany the diner to the conclusion of the meal. From a nutritional standpoint, the various courses also offer more opportunities to showcase a wide range of nutrients from various food groups (protein, carbohydrate, and healthful fats) as well as antioxidant-rich produce.

In each chapter of this book, I give examples on how to pair dishes together so that the flavors build and complement one another. Most recipes have serving and pairing suggestions. A few points to remember — even though you are serving several courses in a meal, they should all go together in the sense that their flavors are complimentary. For example:

 If you serve a first course with tomato sauce, then the second course is usually roasted, grilled, or pan-fried (but without sauce).

 Saucy second courses are served with simply dressed first courses that don’t overpower them.

 Textures are also taken into consideration. Each meal should have a soft, saucy component, a fresh, crunch component, al dente pasta (if serving), as well as creaminess, which could come from a soup, a sauce, or a dessert.

It is important to remember that to an Italian, eating well is a priority, a daily pleasure that we’re able to enjoy often. For newcomers to a multicourse meal, it might seem intimidating. Once you begin experimenting, however, you will find an eating strategy that is as healthful as it is delicious.