The most popular food. The most delicious dishes in the world

Each country has its own culinary preferences and popular dishes. Yes, and people do not argue about the tastes, therefore the most delicious food in the world is the concept of relative. Gourmets will sing ODA frogs or praise oysters, and a simple man in the most delicious dish may seem familiar to us dumplings or hearty, welding borsch.

But, despite the tastes and addiction, the rating of the most delicious food of the world exists. To compile it, a survey is carried out in which it takes part great amount of people. And it is in accordance with their preferences it is possible to evaluate the most revered dishes that are prepared in different countries of the world.

it meat dishThat is prepared by soaking beef in milk and adding garlic, ginger, turmeric, "lemon grass" and chili pepper as seasonings. Soft meat with the aroma of the listed spices like many, so Rendang often gets the highest marks.

NASI Goreng Indonesia

Another dish, originally from Indonesia, occupies the leading position of the rating. This is a NASI Goreng, which is a mixture of eggs, chicken and rice.

Italian lasagna

High positions have dishes italian cuisine, among whom Lasagna. The dish is prepared from the dough and the filling, which is chosen to their taste, thanks to which the lasagna can be very diverse. The dough with stuffing is poured by sauce cooked by different recipesAnd on top everything sprinkled with a layer of cheese.

Lazagna is like a pizza. Perhaps this was the reason for the growth of the popularity of this dish in different countries. Domestic hostesses have long been perfectly preparing such a dish.

Pizza from Italy

One of the most delicious and beloved Italian dishes is pizza. Such food necessarily takes high positions in the ranking, because today you can hardly find a person who does not like pizza. Of course, each of us has its own favorite appearance of this dish, because the options of the fillings are a reasonable amount. You can prepare pizza with vegetables or fruits, use for filling seafood, mushrooms, different types of meat and various cheeses. Depending on the choice of ingredients, the taste of pizza changes dramatically.

Japanese sushi

Sushi and rolls are another exotic dish that is familiar in our country. Sushi has long become a favorite meal of many compatriots. Rolls are equally popular in other countries, so they can be safely called one of the best dishes of the world.

Sushi is very diverse, as various ingredients use for their preparation. But the basis always remains unchanged - it is Fig. Sushi is served with soy sauce and Vasabi, which adds a highlight.

Mexican paella

In Spain, Mexico is very loved by Pael. She likes and representatives of other nationalities, because the dish is really tasty and very satisfying. The base of the dish is rice, which is complemented by turmeric and saffron, which gives not only spicy taste, but also an amazing warm shade of rice grains.

Complement Palela seafood, chicken meat or vegetables, all together fill with broth. For the preparation of Palelia, a special large frying pan is used, so the day must be designed for a large company.

Swiss fondue

Switzerland - the homeland of cheese, so there is nothing surprising that cheeses in this country are very loved and used in large quantities. It was here that they came up with the cheese in a big boiler, to then dip pieces of bread, vegetables or meat into it. We use small pieces of products in a melted cheese immediately until he cooled. Thus, the delicious lunch becomes a wonderful pastime.

Today, not only cheese is used for fondue, but also chocolate. In the melted chocolate offered to dip fruits.

Thai salad cattle there

I wonder what thai dishes Not everyone to taste. But saw Salad. COMs there were rated representatives of many nationalities. The dish includes papaya, stroke beans, garlic, carrots, tomatoes, crabs and some other ingredients. All these products are cut in fine and fill with a special refueling that complements the dish with a special taste.

Chinese Dim Sam

The Chinese love to eat Dim himself for breakfast. After all, every morning you can get a completely different way to taste, as the options for the filling for this dish are a lot.

Dim himself reminds something familiar to us for us, that's just a lot of variety, and each bag from the dough is made in the original form and looks charmingly. "Pelmeni" in Chinese can be salted, sweet, sharp or have an acidic taste. The method of preparation is also different - they are prepared for a couple or roasted on oil.

Ramen noodles soup

Ramen is a Japanese dish, which is prepared on the basis of broth with the addition of wheat noodles and meat, pickles, vegetables. Meat and spices in the soup give the spicy taste, which very much like people from different countries.

In domestic restaurants you can often see this dish in the menu. But as if wonderful, the experienced cooks did not prepare, try this dish is best in Beijing. After all, it is there who still use the ancient traditions of cooking.

Salad "Caesar" of northern America. Only about it is now few people know because the light and tasty salad has long become very popular in different countries of the world. Many cooks offer different interpretations of this salad, the original ingredients to improve taste are added to it.

Initially, the salad assumed only a few ingredients:

• Cutons (instead of them are now used crackers);
• Leaf salad;
• Parmesan cheese.

All this was poured by olive oil, worcester sauce And the egg, which shortly before it was lowered in boiling water. But in this performance, no one has seen him for a long time, since more chicken meat or shrimp, cherry tomatoes and some other products at the discretion of the cook are added to the salad today.

Food pellets traditional for Mexico are the basis of many dishes, including Fakhitas. It is believed to the most delicious food of the world. Pellet laying the meat, roasted with grilled vegetables and seasoned with sauce. Typically use pork, but if desired it can be replaced with chicken or beef.

The amazing dish is prepared from the liver of an army. And it is really damn delicious. In Japan, this dish is considered a delicacy.

Marble beef wagu

Beef Wague in Japan is considered incredibly useful. This dish has a stunning look - marble meat bodies not only look very beautiful, but are very useful for a person. They contain unsaturated fats. Use beef is recommended in raw form - according to the Japanese, it is possible to feel her delicate taste.

Vietnamese rice role more resembles a pancake with filling. As a filling use meat. Such food is very common in Vietnam and appreciated by gourmets from different countries.

Croissants

We know that Croissants are a classic breakfast of the French. But in reality, fragrant buns were born in Austria. The French know about it, but they are not embarrassed by the place of birth of favorite food. After all, it is so pleasant to be a crispy gentle croissant in the morning, drinking it with a fragrant cup of coffee.

Seafood is valued all over the world, especially if it is a luxurious lobster. They can be prepared in different ways, but there is nothing more delicious than boiled lobster. A small piece of cream oil and lemon juice will complement the taste of marine cancer.

Ice cream

Ice cream is the food of the gods for recognition of many. Especially it is delicious in the summer in the heat, when so I want to refresh yourself. It is believed that the most fond of the ice cream American. They can eat it literally at any time of the year and in any weather. And this is not by chance, because the ice cream in this country is actually incredibly tasty.

In different cities of our country, there must be at least one coffee house in which the lush donuts offer. Donats come from America, where they are presented in a huge assortment. Donuts with fillings or without, with the addition of nuts, chocolate, multi-colored glaze, coconut chip And other additives will make the morning bright.

In Hong Kong, it is necessary to try egg pie, which is prepared from puff pastry and a custard. Dessert is delicious, thanks to which it often falls into the ratings of the most delicious food of the world. He will like it in the event that it is possible to taste the egg pie still warm.

Oriental cuisine is valued by representatives of many nationalities. But the Kebab occupies the leading position among the most popular and delicious dishes. This is meat cooked on fire.

Kebab very much resembles our kebab, that's just meat for this dish pre-smallly chop to form small puff balls. A special taste is given marinade and spices that are used in the cooking process.

Irish Champ

They say that national dish Champs eat faster than you have time to drink the first pint of beer. And this drink in Ireland is very loved. Everyone who ever tried Champs assure is an excellent garnish to any dishes.

Champs - that's mashed potatoes With the addition of salt and pepper, oil, as well as green onions. Delicious!

In India there is a special recipe for cooking crab. It is prepared in garlic and oil sauce with the addition of fragrant Indian herbs. Since the crab is sent to boiling oil, you can use it after cooking with the shell. Thanks to this processing, the shell becomes gentle and adds to the taste of the highlight.

The main wealth of the city - may even, more important than religious attractions, - Pork and Truffles. Norcha is famous for its Prostto and Salami. I'll say so: Norchier's ham is better than Parm. And sausages are made here not only from domestic pigs, but also from the boars - they are, like truffles, here in the forests whole deposits. Deer are found there, from deer make salami too. Passion for transformation raw meat In the cheered in North, strong as anywhere. Even the meat shops, which in the city there are many and who are in abundance are decorated with cable casual heads, are called simply by norchinearia. Norch means ham and salami, which can be incomprehensible here. The most popular types of salami, in the form of large drops (well, or further understand, in the form of what), - Coglioni Di Mulo and Palle Del Nonno. The first, "Moula Eggs", - Smooth; The second, "Grandfather Eggs", - wrinkled.

And in Norch prepare the best dish in the world.

It is called: "The best dish in the world", "Il Piatto Più Buono Del Mondo". Serve it in the One-Scent Restaurant Vespasia at the Palazzo Seneca Hotel. Vespasia, the mother of Emperor Vespasian, was Nuriyka, Seneca did not have any relation to the city, it was just a red little word.

Strictly dressed waiters in white gloves endure the world's best dish under metal caps. Coming the chef. Plates put on the table and on the team of the chef solemnly raise the caps at the same time before all who sits at the table.

What is this? Paste. The tangle of thick spaghetti, rather even spaghettoni, in lightly tomato water and with two tomato slices (here it is at the top, in the photo).

Guests are ahaut, the chef is smiling and spreading wide hand: "But what can be better paste, agree!"

This is not just a fun joke - it's a joke with a double or even with a triple bottom. The joke that works through the paradox hidden in it.

The first sense is simple, game with stereotype: what can be for the Italian tastier paste? Is that pizza, but the paste is everywhere. The second sense turns the first from the legs on the head: there is nothing more stupid to find out what kind of dish is the best in the world, it simply does not exist. Can be measured to find the largest elephant in the world and the smallest fish in the world, the fastest runner and the highest tower, but there is no criteria to reveal a single one best-Best Dish. Who likes what.

And the third sense does not fit the most obviously from the second. The Chef "Vespasia" - His, by the way, is Valentino Palmizano - as can be seen, very confident in its own abilities, since I decided so boldly to call my food. "The best dish in the world" should be perfectly welded paste with impeccable sauce, food, to which there should be no one, even the most picky claim. And this is precisely such a paste and was simple, but the grandiose.

But I ate perfectly cooked pasta more than once - and you probably too. I even prepared her more than once - as for sure and you, what is difficult there.

At lunch in Vespasia, there were many other ideally cooked dishes - it's not for nothing that the restaurant has a Mishlen star. Snack in the form lentish soup With parmesan. Suffic-fried gasob iron with nut sauce, which added her sweets. Padpaderil's cavity with a muscular stew, but soft boar. Tomato sorbet, in which the fact that tomatoes are pronounced - this is actually sweet berries. And all this were best dishes In the world, - because so with full right can be called any dish, properly cooked. This, how he was conceived by the one who prepares him.

The best in the light of dishes is millions, hundreds of millions, billions. They are preparing every day in homes and apartments, in a cafe and bistro, in restaurants and on street trays - in New York, Moscow, Guangzhou and the village of Voznesenka of the Balish Republic of the Republic of Balish, where I ate the best Balish.

Perhaps Valentino did not want to lay exactly such a sense, but I thought it.

In that dinner, by the way, not everything was perfect. Chef worked for several years in China, which was visible to those techniques that he uses in his kitchen. And one dish was at the heart of the Cantonese recipe: pork in different kinds. Slices of stewed milk piglets, wrapped separately cooked skin and supplemented by very saturated swine demilax. The skin was turned into some kind of collagen perfection, but the meat itself, alas, was dry. Not critical overcame, but still not the best in the light of the milk piglet.

When Valentino at the end of the lunch went out of praises and comments, we did not bother on praise, but also a bad piglery discussed ten minutes. The chef said that this time he decided to retreat from the recipe and prepare meat a little differently, and, apparently, in vain. And she said that she was working in "Vespassia" a year and finally waited for criticism. And then pretended to be upset and said: "Everything, I'm leaving for the forest." And left.

Maybe the truth in the forest: I wanted to take from his custom autograph on the menu, but I could not find Valentino anywhere.

There is an inseparable connection between travels and food. No, we are not about the quality and assortment of dishes offered on the plane. The food of different countries can give not only taste enjoyment, but also to tell a lot about the traditions and cultural attitudes of a country. For example, a Russian person is difficult to force himself to eat insects, lizards or frogs. But in many Asian countries it is in the order of things.

Lonely Planet experts compiled a list the most delicious dishes for touristsBased on the taste of food, its cultural significance and the atmosphere of the place where it was served. So take something delicious to do not experience hunger flour in the process of reading, and proceed.

The night market at Temple Street in Hong Kong is a place where you can buy inexpensive food, including delicious snacks Dimsam, which are decomposed on small saucers and are traditionally served along with a Cup of Chinese Puer Tea. No appetizers can include not only fruits and vegetables, but also desserts, as well as seafood. You can find Dimsam in small restaurants (tables are located right on the streets).

If you are going to go around the market after the raw snack and buy souvenirs to relatives and friends, then feel free to bargain to bargain. Prices are usually overestimated at five, and even ten times.

If you feel about gastronomic extreme lovers, then you taste the soup from the snake - one of.

9. Pizza "Margarita" in Naples, Italy

No on earth better place To enjoy this pizza in his mouth, than her homeland - noisy and beautiful Naples.

The widespread opinion states that in June 1889, the chef "Pizzeria di Pietro" Raffaele Esposito invented a dish called "Pizza Margarita". He called him in honor of the Queen of Italy, Margarita Savoy, and stuffing - tomato (red), Mozarella (white) and basil (green) symbolized the colors of the Italian flag.

However, this story is doubtful, because pizza with the same stuffing has already prepared in Naples between 1796 and 1810, although it was probably not called "Margarita." In 1849, Emanuel Rocco recorded various pizza fillings, such as basil, tomatoes and thin mozzarella slices. At the same time, Mozarella cheese was laid in the form of a flower over a tomato sauce, along with the leaves of the basil. This can explain the real origin of the name "Margarita" (which means chamomile in translation).

8. Pibimpap in Seoul, South Korea

The traditional dish based on boiled white rice is covered with vegetables, meat or seafood, seasoned with sharp pepper Kurchuzhan and topped with raw egg or scrambled eggs. This undoubted favorite, when it comes to finding a delicious and rich lunch In South Korea.

The name "Pibimpap" is literally translated as "a mixture of rice and other products." Unfortunately, this rumor food was served even on the royal table.

7. Langstone in the reserve Kaikoura, New Zealand

For seafood lovers, a visit to Kaicouire - a coastal city on the southern island of New Zealand - will not be complete without tasting local lobs. It's funny that translated from Maori's language the word "Kaikoura" means "Food from Langusts".

And in Kaicoure you can see whales and sea seals, even swim with dolphins.

6. Smorrebrod in Copenhagen, Denmark

One of the most delicious dishes in the world is the Danish multi-layered sandwiches with rye bread. They have a variety of fillings, shrimp, herring and smoked salmon to champignons, fried beef And Livel Passtea. There are only about 180 varieties of Smorrebod.

By the way, the high calorie of Smorreboda is due to the severity of the local climate. Some sandwiches reach 10 centimeters in height.

5. COM there in Bangkok, Thailand

Top 5. better food For tourists, opens a popular Thai salad made of crushed green papaya and refilled sweet and sour sauce. It can be found in all Southeast Asia. Sometimes raw crabs add to it, but we do not recommend buying such a dish, there is a chance to pick hepatitis.

4. Beef breast in Texas, USA

In Texas, there is no shortage of barbecue restaurants, but "Franklin Barbecue" in Austin is one of the institutions, which is allegedly created by the "Breast Cult" since its opening in 2009. That's just the queues there are just nightmarish, so get ready to spend about an hour of your time to get the best beef breast in the world.

In the number of fans of this juicy appetizing dish Celebrities are included as the late writer and the chef Anthony Burden ("The best breast, which I ever ate"), ex-president of the United States Barack Obama (walked without a queue, but paid for everyone who was behind him) and American rapper Kanye West (tried to fit without a queue, did not work).

3. Sushi in Tokyo, Japan

The best sushi in the city can be tried in the Tsukidi fish market, as well as in the small restaurant "Sukiyabasi Dziro" in the most expensive urban area - Gindse. In Japan, there are special rules of etiquette when eating sushi.

• When a fresh piece of sushi turns out to be in front of you, take it with your hands, and not with chopsticks.
• Do not dip sushi in soy sauce And do not ask for an additional portion of Vasabi. The chef may find it an insult, as the taste of a dish, over which he worked carefully, will change.
• Between portions, use chopsticks to take pickled ginger, as well as hand towel to clean your fingers.
• Do not forget to pay attention to fig, and not just for fish. Sushi masters spend years to improve the preparation of rice and consider this product as important as all other ingredients.

2. Carry Lax in Kuala Lumpur, Malaysia

Even if you do not like soups, do not refuse yourself in the tasting of the fragrant soup Carry, which traditionally consists of coconut milk, rice noodles, fish metering, shrimps, chicken and roasted fryer tofu. It can be found in street restaurants located in Madras Lane (not far from Petaling Street), in the heart of Kuala Lumpur. Choose that restaurant in which the longest queue.

If you wish in soup, you can add acute chili paste, it is served separately. This soup is a unique tourist culinary experiencewhich can be obtained only in Malaysia. Believe me, your flavor receptors will say "Thank you."

1. Pinko in San Sebastian, Spain

The tourist rating of the best meal of the world is headed by a "child" of hot spain. Pincho is something like little sandwich. Bread may be toasted, and maybe not be, it is not so important as what is on it. And here the fantasy space is very wide. How do you need a combination of goat cheese, isva marmalade, walnut, roasted green pepper and hamon? Or big shrimp, grated boiled egg, mayonnaise, champignons and balsamic vinegar From Modena? But this is only a small part of the components from which Pincho can be cooked.

Experts Lonely Planet especially recommended Pincho in San Sebastian. In order to make the most fully enjoying this dish, run a lazy day in the city, do not forget about the afternoon sleep, and when 9 pm will come, go to one of the local bars. There you will find a new menu delicious delicacy And groups of people who eat with appetite and drink, - just follow their example.

Restaurant Cutfish from Chef Glen Ballis

This is a typical dish of Australian cuisine. Here they love to prepare whole vegetables on the grill and add all sorts of sauces and spices to them. Eggplant cut in half prepare on the grill of Josper with sharp spices. When filing, a cold Greek yogurt and a chip of the tuna, which begins to move from the threads of hot air from eggplant. Thus, it seems that eggplant is alive. It is also worth noting that different temperatures are combined in the dish: hot eggplant and cold Greek yogurt, which complement each other very well.

Restaurant Remy Kitchen Bakery from Chef Glena Ballis

Classic Burger with Cheddar Cheese. Burger boards in Remy are preparing themselves, the josper grill is slightly burned before the feed. Burger Cutlet is also prepared on the grill. Sauce is preparing with the addition of Dijon mustard. Well, the most important thing - the truffle is added before the feed.

"Coffeeman" from brand-chief restaurants Vitaly Karsaeva

I brought the idea of \u200b\u200bBenedict from Paris. But there it is done only with ham. And we modified a little french recipe And we prepare it with salmon (although there are classic with ham in our menu). In addition, I decided to change the bread for the toast, on which the egg is served, and its oven own prescriptionSo Brichoge Bun in our Benedict is special, from its own bakery. And I also changed the recipe dutch saucewhich refuel the dish by adding ingredients to its taste. This author's version of the popular dish is definitely worth trying in "Coffeeman".

Restaurant Zotman Pizza Pie from Brand Chef Dmitry Zotov

Sweet pizza is not served in all metropolitan institutions, so it is still considered a fresh exotic. Pizza with cream cheese, chocolate, air marshmallow, cranberry berries and enclosures M & M's will like as children, will not leave any adult indifferent.

Neosteri "Geraldine"

Can the Caesar salad surprise the sophisticated public? Yes, and how! I venture to check, leaving in the usual formulation all the most important, bringing each ingredient to perfection, but adding the decisively changing the essence of the stroke. Salad Romano Chef Restaurant "Geraldine" replaced on an extrapolese and fell by nutritionists of the whole world Keyl, known as "Russian cabbage", instead of a crunch, added steers from white wheat bread, chicken fillet prepared at low temperatures for an atypical delicate taste and refuel salad sharp sauce from anchovs, capers, parmesan, tobasco and pairs of secret ingredients. Taste "Keyl Caesar" turned out to be so bright that it was just designed to tear culinary patterns. On the day they sell about 70 servings.

Restaurant "Cheesemary" from Sergey Nos Concept

The chip of this dish in simplicity: we take fresh cheese, hot, just baked focaches and carefully selected scarlet tomatoes. Regardless of the time of year, this dish is always relevant. In a month, we sell about 1600 servings.

Wine Bazaar on Petrovsky Boulevard from Chef Ilya Lustina

A tuna recipe with Pak-Choi in a creamy sauce was brought from a trip to Barcelona Ilya Lustin, a brand chief of the Wine Bazaar network, and the owner of the Eugene Kachalova network. Our usual taste fresh tuna In the Asian refueling here replaces cream sauce, complemented by Salat Pak-Choi. The creamy taste is the seasonal berry, at the beginning of the summer it was a sweet cherry, now - strawberry. All tastes are harmoniously combined and shade each other.

Cafe Cafe "Thadea Beef, Salted Cucumber" from the brand chief of the Scharbel Auna network

Sandwich "Roasted Caras" - Two pieces of dubbacht fillets with pesto from arugula and cashews, salted cakes on homemade chiabatte. One of the most popular dishes in the cafe. Unlike other places where the minced is done, then the fish in the sandwich is given in the form of fillets. In fact, if you remove the bread and shift the stuffing on the plate, it turns out a full-fledged dish.

Restaurant "Turandot" from Chef Dmitry Yeremeev

Fried shrimp covered spicy sauce From Vasabi, decorated with a cloud of rice noodle and volatile fish. According to Dmitry Yeremeyev, this dish is interested in what has an unusual taste thanks to a new combination of the ingredients used: Wasabi is mixed with condensed milk, spices are added - thus obtains sauce. Spicy sharp taste and tight sauce texture are ideal for shrimp.

Restaurant μολων λαβε from the owner Alexey Carolidis

The reason is that, firstly, this is the very first association with Greek cuisine. And secondly, because our Hriatika is rightfully called the most delicious in Moscow: fresh tomatoes, crispy cucumbers, bulgarian pepper, the red bow is everything you can easily buy in every store, but 3 ingredients are indispensable in no way: Greek olive oil Cold pressed, Greek olives of Kalamata and, of course, Feta cheese. For 3 years, we sold more than 30 thousand servings.

15/17 Bar & Grill from Chef Vladimir Bogjo

For the preparation of a particularly delicate hummus, the chef Vladimir Buggwets brought a special blender from Jordan. His feature is that a powerful spinning mechanism is transferred for the engine. Those. The mechanism itself does not heat the mass of the chickpeas when working, which is extremely important for the proper taste. We can try the traditional Lebanese hummus with olive oil and cedar nuts, as well as hummus with coals cooked with champignons, with chicken hearts, with spicy shrimps and fried squid. Each snack in the form of a compliment feeds freshly baked homebaked bread - Churek, Rogali with sesame or poppy.

Restaurant AQ Kitchen from Chef Adrian Ketglas

Dim sama is molded here here, in AQ Kitchen: a whole shrimp, pickled sour-sweet kolraby, spicy salad of Hayshi Vakame, mushrooms highly, garlic, ginger, chili, mango marmalade and caviar halibus together cause a real "explosion" for taste receptors.

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Pasta and pizza are the two most popular dishes around the world who gave us sunny Italy. Actually assortment traditional dishes This original country is so rich and diverse that it is difficult to fit into one article.

Nevertheless, editors website Chose 10 of the most famous and most delicious Italian dishes for you, which you will surely try to try.

Panini

Traditional Italian closed hot sandwich with ham from ham, parmesan, tomatoes and pesto sauce on wheat Bread It became popular all over the world due to its simple, but refined taste.

You will need (on 4 servings):

• 8 White Bread Slices
• 2 tbsp. l. butter
• 200 g Mozarella
• 2 tomatoes
• 2 tbsp. l. Sauce Peso
• fresh Basil Leaves

Cooking:

1. Fold 4 slices of bread with pesto sauce.
2. Mozzarella and tomatoes Cut with thin circles. On the halves of bread with pesto, lay out mug of tomatoes and from above Mozarella.
3. Then, on top at will, you can put the leaves of the basil, and cover each sandwich second half of the bread.
4. Then hear the pan and roast panin on the cream oil for 3 minutes on each side.

Panna cotta

A real holiday of taste from cream, sugar and vanilla. The name of the stunning dessert is translated from Italian as "boiled cream" and is preparing mainly in the north of the country.

You will need:

• 1 l of fatty savory confectionery cream
• 150 g of raspberries overhead (not required)
• 20 g gelatin
• 20 berries of the whole raspberry (not required)
• 2-3 tbsp. l. Sahara
• 1/2 h. L. Vanillina

Cooking:

1. Pour cream into a small saucepan, put on a weak fire, pour sugar and vanillin.
2. Gelatin dilute with a small amount of warm water, then pour it into heated cream, mix well until uniformity - gelatin must dissolve. Pour dessert in the creams.
3. Lay out in every glass with cream cream Raspberries.
4. Remove the dessert in the cold at least 4 hours, during this time he must hardly harden.
5. Halong the dessert of the grinding raspberry (or any other berry sauce), file to the table.

Parmignan chicken

One of the most popular dishes in the Campaign region and Sicily has gained widespread in the United States. Gentle chicken fillet baked in tomato sauce with parmesan is the perfect addition to spaghetti.

You will need:

• black pepper - 1/2 h. l.
• bread Sukhari - 2/3 Glasses
• salt - 1 tsp.
• red sharp pepper - 1/2 pod
• parmesan cheese - 50 g
• chicken (breast) - 1 pc.
• flour sizzy - 1/2 cup
• basil - 1 beam
• olive oil - 3-4 tbsp. l.
• mozarella Cheese - 4 Slice
• egg is large - 1 pc.
• garlic young - 4 teeth
• large tomatoes - 3-4 pcs.
• lukovitsa small - 1-2 pieces.

Cooking:

1. Chicken breast cleanse from the skin and bones, wash, dry by a towel. It is cut every half to 2 parts. Salt, sprinkle with black pepper, chopped garlic and greens of basil. Add 1-2 tablespoons of olive oil, mix and put in the refrigerator for 1 hour.
2. Prepare sauce. To do this, chopped with small cubes to fry to transparency in 2-table spoons of olive oil, add chopped garlic, put out another 5 minutes. Then add grated or crushed in a blender tomatoes and flakes acute pepper. Stew 10-15 minutes to evaporate excess liquid. In the finished sauce put the crushed greenery of the Basilica.
3. Prepare 3 packages for breading. In the first pour flour, in the second break a raw egg, stirred with a small amount of water, and in the third place the mixture bread Suharai And Parmesan Cheese, grated on a shallow grater. Each piece of chicken fillet is converted consistently in flour, spine and sugar-cheese mixture and put on a lubricated oil baking or in a baking form. Put a preheated oven for 15 minutes.
4. Get a baking sheet with fillet out of the oven, lay out on every piece of a layer of tomato sauce and a slice of Mozarella cheese. Return a baking sheet with fillet in the oven and bake for another 5 minutes. Serve to the table, decoring a sprig of fresh basil.

Jelato

Taste invoking italian dessert Gelato does not compare any other ice cream. He is rightly considered the best sweet culinary masterpiece of this sunny country.

You will need:

• 250 ml of solid milk
• 250 ml cream with fatty 33-35%
• 4 egg yolk
• 150 g of Sahara
• 1 vanilla pod or 1 tsp. Vanilla extract

Cooking:

1. In deep dishes with a non-stick coating, pour milk, add cream and half portions of sugar. Put warming on a slow fire and bring the mass until the appearance of small bubbles, stirring constantly. Do not boil! Remove from fire, add vanilla extract.
2. Separate yolks from proteins. Slightly beat yolks. You can hit as a manual method (wedge) and using a mixer.
3. Add a second sugar and continue to beat continuously. Pour a little more hot mix and continue to beat another 1-2 minutes. Pour the yolk-sugar mixture into a milky-creamy and continue to beat continuously. Heat the mixture on slow fire, constantly stirring.
4. Using the thermometer, measure the mixture temperature. It is very important to prevent its overheating. The custard is ready when it begins to thick and reaches 185 ° F (85 ° C). You can determine the temperature without a thermometer, watching the cooking process. As soon as the mixture begins to be covered with bubbles, it is necessary to complete the heating process. The custard is completely ready when it became sufficiently thick and viscous. So to completely cover the back of the spoon or the spatula.
5. Straighten the mixture through a sieve to avoid lumps into a deep bowl, omitted in the crushed ice. Ice bath will allow hot custard cool much faster and immediately prepare further. Well cooled mixture pour into the bowl of the automatic apparatus for cooking ice cream. The time of frozen in the ice cream is indicated in the instructions for your device. Typically, this time is from 20 to 30 minutes.
6. After putting ice cream in a sealed container and remove in freezing Camera For another 30 minutes.

Risotto

Along with Spaghetti, Italian risotto is considered one of the most common dishes. The base from rice makes it easy to fasten with fillings and add any ingredients to their taste.

You will need:

• chicken fillet (breast and fence) - 1 kg
• celery stem - 1 pc.
• onion - 2 pcs.
• carrot - 1 pc.
• butter cream - 100 g
• wine white dry - 200 ml
• rice Arborio - 200 g
• parmesan cheese - 50 g
• salt and pepper to taste

Cooking:

1. Chicken meat cut into cubes, do not throw bones. Put chicken bones into the pan, whole celery, carrots and 1 bulbs. Add 1.5 liters of water, pepper and salt. Bring to a boil and boil on low heat for 30 minutes. Strain the broth, pour 500 ml of broth into the clean pan and warm up so that it is quietly boiling.
2. Melt 65 grams of butter in a saucepan, add 1 finely chopped bulb and chicken meat. Stirring, roasting on a low heat 10 minutes to golden brown chicken. Add wine, salt and pepper. Boil another 12-15 minutes, until the liquid evaporates.
3. Practice and cook, stirring, 2 minutes until the rice becomes transparent. Add so much broth so that it covers the entire rice, and, constantly stirring, cook until the brow is discharged. Then the broth again and continue cooking, stirring.
4. Continue the procedure until the risotto is ready (about 20 minutes), then remove the skeleton from the fire and while the risotto is hot, interfere butter And grated parmesan. Cover the lid and wait 5-7 minutes. Dish is ready!

Lazagna

The traditional dish of the city of Bologna, cooked from the dough layers, in front of the filling layers, filled with sauce (usually Behamel). Layers of filling can be from meat stegu Or minced meat, tomatoes, spinach, other vegetables and, of course, Parmesan cheese.

You will need:

• ground beef - 400 g
• onions - 40 g
• carrot - 100 g
• celery Stems - 40 g
• tomato paste - 40 g
• water - 400 ml
• wheat flour - 40 g
• creamy oil - 40 g
• milk 3.2% - 750 ml
• muscat Walnut - 1 pinch
• basil fresh - 4 twigs
• salt - 2 chopping
• olive oil - 1 tbsp. l.
• parmesan Cheese - 80 g
• pasta dough for lasagna - 8 pcs.

Cooking:

1. Preparing bolognese sauce.
   Mix tomato paste With hot water. Onions, carrots and celery cut into small cubes. Lay out vegetables and minced meat in the scenery, fill tomato sauce, Solim, bring to a boil, carcass on medium heat under the lid of 30 minutes. 2-3 minutes before readiness, we add finely chopped basil.
2. Cooking Beshamel sauce.
   Milk pour into a saucepan and heated, not bringing to a boil. Milk must be hot. In the casserole, we melt the oil, add flour, fry 2-3 minutes, then gradually introduce hot milk, stirring so that there are no lumps. We continue to interfere and boil on slow heat, add salt and nutmeg. Sauce will be ready when thickens, and you can shoot from fire.
3. Lay out lasagna.
   Grate cheese. Heat the oven to 220 degrees. The bottom of the shape to lubricate with oil, pour a little sauce Bezamel so that the bottom was covered completely, then by the same principle - Bolognese sauce. Share 4 sheets of dough for lasagna Vangest. Top to pour sauces, sprinkle with cheese, again lay the sheets of the dough, pour sauces and sprinkle with cheese.
4. Forms to put in a hot oven for 20 minutes. Then turn off the oven, cover the foil and leave in a hot oven for another 10 minutes.

Tiramisu

A fabulous gentle delicacy with a soft taste of coffee is traditionally prepared from Mascarpone Cheese and Special Cookie Savoyardi.

You will need:

• 500 g cream cheese Mascarpone
• 4 eggs
• sugar powder - 5 tbsp. l.
• 300 ml of cold strong espresso
• 1 cup of sweet wine Marsala (or brandy, or rum, or amaretto - only not glasses, but several spoons)
• 200 g Ready Savoyardi (or "Ladies' fingers")
• bitter cocoa powder for sprinkling or bitter black chocolate

Cooking:

1. Beat proteins in a very strong foam. For the larger foam fortress, it is desirable at the end of the beating add a bit sugar powder. From the density of whipped proteins will depend, the cream is spread or not.
2. Yolks to confuse with sugar powder.
3. Add Maskarpone and stir well (more convenient for a large fork).
4. Proteins on spoons add to cream and gently mix.
5. Cold espresso mix with alcohol. Each cookie is dipped for 5 seconds in the coffee mixture and put into the form.
6. On Savoyardi lay out half of the cream. From above putting a second layer of cookies, impregnated coffee.
7. To lay out the remaining cream. We decorate the cream from the confectionery syringe from above.
8. Put tiramisu for 5-6 hours in the refrigerator. During this time, cream thickens.
9. Before serving, sprinkle with a bitter powder with cocoa or bitter chocolate.

Tortellini

Italian dumplings fresh dough With meat, cheese or vegetables. The historic Motherland of Tortellini is the region of Emilia.

You will need:
Dough:

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

Filling:

• spinach (Fresh or Frozen) - 2 large beams (200 g)
• cheese (ideally ricotta, but you can ordinary cottage cheese) - 200 g
• onion - 1 pc.
• salt to taste (0.25 h. l.)

Refill:

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

Cooking:

1. Preparing filling. If the spinach is fresh, then it is thoroughly mine, we are dry and shredded. If frozen, then we defrunate, give drain, cut. In a frying pan heating a small amount vegetable oil And fry spinach about 7-9 minutes, sometimes stirring.
2. Clean and finely rub onions. We shift the finished spinach into a separate dishes, and in the pan, add some more vegetable oil (1 tbsp. L.) And pass onion to softness about 5 minutes. The spinach add cheese (Ricotta or cottage cheese), as well as passioned onions and mix - the stuff is ready.
3. In a wide pan, we recruit water, add salt and put on the middle fire so that water boils.
4. We mix the dough: To do this, connect all the components of the dough on the recipe, wash it for a while (very convenient first to mix everything with the help of a mixer, and then domain. Then we divide the dough into 2 equal parts and wrap each in the food film so that it is imagined and does not dry.
5. After 10-15 minutes (and better after half an hour), turn the dough and roll off long thin rectangular stripes. Than thinnish dough You will be able to roll out, the better.
6. We lay out the stuffing on one dough layer in such a number and through such intervals so that the magnitude of the finished Tortellini arranged you. So, placed filling on a single dough layer cover with another rolled plast. Press the test of the test of the dough layers to form the contours of each dumplings.
7. As soon as the first part of the Tortellini is ready, immediately put them in boiling salted water. As soon as they surfaced, we continue to cook another 3-4 minutes, and then we get a shovel into a plate.
8. For refueling, we melt the butter and mix it with the garlic extremely on the press. We lay out the Tortellini in a bowl (pour a little refueling there so that they do not stick to the plate) and water the dressing, and we sprinkle with grated parmesan on top, we decorate the leaves of any greenery and begin to enjoy.

Frittath - Traditional italian omelet. with ricotta vegetables and cheese or parmesan. Usually, the fritate is started to cook on the stove, and then bring until readiness in the oven. Perfect option for a full breakfast.

You will need:

• 6 YIITS
• 1/4 cup cream
• 2-3 sausages
• 6-7 Cherry tomatoes
• 1/2 Packaging Ricotta Cheese
• finely chopped green parsley (dill)
• 2 tbsp. l. olive oil
• salt pepper
• basil for decoration

Cooking:

1. We whip the eggs with cream, salt, pepper. When eggs with cream turn into a homogeneous mixture, add greens.
2. Heat the frying pan, pour a spoonful of olive oil. Fry sausages on both sides. As soon as they become a soft, wooden spatula we divide them into pieces. We continue to fry until complete readiness.
3. Pour the remaining olive oil in the pan. On the bottom we put half of our sausages. Then we pour the egg-cream mixture. We lay out pieces of tomatoes, lay a spoon with Ricott. Then lay out the remaining sausages.
4. We send Frittate to the oven for 20-25 minutes.
5. When the dish is ready, take it out and get cold for 5 minutes. Sprinkle with basil and eat.