Using Basic Italian Food And Wine Recipes

by Laura Gallagher

Delicious sauces are truly a basic of Italian food and wine recipes. Many variations start with one of the three basic sauces. These basics are marinara sauce, pesto, and alfredo.

Marinara is used in many dishes. When they think of Italian, many people think of this sauce. Its versatility means it is a basic of many dishes, adding additional ingredients as desired. Some of the dishes made with it are lasagna and spaghetti, many different soups, and different pasta dishes.

This sauce is composed of tomatoes, garlic that has been sauteed to bring out flavor, and olive oil. Nothing whets the appetite like a pot of simmering marinara sauce. After freezing, it can be thawed for a quick meal by adding a variety of different ingredients, such as garlic, onions, and meats such prosciutto, sausage, pepperoni, and ground beef to make a meat sauce.

Pesto, another basic sauce, is simple to make, with only four ingredients, basil, garlic, cheese and olive oil. Some recipes add ground toasted nuts such as walnuts, pecans, or pine nuts. It can be spread on thick slices of crusty bread to make bruschetta with added ingredients of the diner's choice.

Alfredo is a thick, creamy, cheesy sauce. It uses another basic to this cuisine, cheeses. There are many different cheeses used, depending on taste and the dish. There is parmesan, mozzarella, and parmigiano-Reginno, to name a few. Heavy cream and rich cheeses are used to make this delicious sauce. Ingredients can also be added to this sauce, such as sausage or prosciutto, to make a unique dish.

Wine is another staple in italian food and wine recipes. Both white and red are used for daily cooking. Tomato dishes are enhanced by adding a robust red. Afredo and other creamy sauces are enhanced by adding a gentle white. Many chicken dishes are cooked with a white as well. This cuisine is versatile and universal.

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