An Italian dinner (cena) sequences from a set of Menu: antipasto, primo piatto, secondo piatto, dolce. But, you know, actually, what lies behind the terminology? Start with an antipasto (Appetizer), followed by the primo piatto, usually a pasta or rice dish. The secondo piatto is usually meat or fish with vegetables or salad. The conclusion is a sweet dolce, as the Name suggests, and a caffé, an Italian Espresso crowns.
These concepts are easily explained, but in menus the world is still more technical terms, you might know by name, but has no idea what they mean.
What is Piri-Piri Sauce?
Piri-Piri Sauce, for example, is a case in point. It is mostly available in canteens as chicken Piri Piri. On the platter a fried breast of chicken in a red Sauce – Piri-Piri-Sauce. But where is this exactly? Piri Piri are African bird’s eye chillies. The Sauce is prepared, therefore, on the Basis of these chilies. She comes Betmatik from Portugal and is mainly used for Marinating chicken or vegetables. Especially in the former Portuguese colonized African countries such as Angola, Namibia and South Africa, the sharp sauce. The Sauce is made from chilies, Lemon zest, onion, pepper, salt, lemon juice, Bay leaves, Paprika, pimento, Basil, Oregano, and tarragon.
The same is true in the case of Ceviche. Since the Food Trend from Peru via New York and London are also on our menus is landed, tearing the guests to the refreshing dish. What is it? Ceviche is actually raw-marinated fish in lime juice. For a classic Ceviche, always fish with firm white meat, with lime juice, marinated with red onions, chilli and coriander flavoured. Click here for the recipe!
What lies behind Terrine, Semifreddo and Pavlova, you will learn the route in the following pictures!
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