In the kitchen, many have a habit of assuming that the ' basics’ have already acquired. Actually, It's not that ' you are born learned’ so not everyone knows how to prepare basic recipes and preparation for many dishes. Dal pan of Spain the mayonnaise, the brioche bread with bechamel. On this page I will post major basic recipes of Italian cuisine and not just and, If you have any request, enhanced performance5400 RPM spindle as well: consistent with my knowledge I will try to accommodate you and, If ignorant, I will try to learn and experiment by learning a new recipe with you too. It's a page 'in the making’ where you and I we will learn together to Cook. Meanwhile, to be able to speak my mind with competence, I attended a training course at the Cordon Bleu cooking school Cook's profession of Rome.
The following sections in which I articulated the basics, with the recipes you will find inside. All links will take you to pages and recipes.
The TOMATO CONFIT
THE DOUGHS FOR CAKES: the brioche dough sweet-salty Montersino, the base for cake heaven, the pastry for croissants, the puff pastry, the biscuit dough per roll, the brioche bread, the choux dough for beignets, the Spain loaf, the short pastry
PASTA, BREAD AND SALTED DOUGHS: the egg pasta, the semolina pasta, the potato gnocchi, the shortcrust pastry, the pizza dough with yeast, the sushi rice, the brioche dough sweet-salty Montersino, the Crepes, the semolina bread with sourdough