The cuisine of each country has certain characteristics that are unique to it. Often, gastronomic masterpieces become a national treasure and landmark along with museums, monuments, and architectural structures.
Tourists who come to this or that country to get to know the habits, culture, and customs of unfamiliar people try local cuisine. And national delicacies can tell much more about the people than the usual tourist entertainment.
Today it is not at all necessary to travel to get acquainted with the cuisine of another country. You can also do this at home by mastering several recipes.
We are learning how to cook 10 delicious national dishes from different countries, which have already won the love of gourmets around the world.
Italian pizza has long emigrated from the country and is being prepared all over the world today. This is exactly the dish from which it is almost impossible to get tired because you can experiment endlessly with fillings. You can buy pizza dough in the supermarket or make it at home.
Let’s try to make a summer pizza with chicken, bacon, and strawberries. Hearty and delicious!
Pizza dough 300 g
Mozzarella 250 g
Boiled or fried chicken breast 200 g
Smoked bacon 4 slices
Red onion 1 PC.
Strawberry jam (not very sweet) 1/3 cup
Balsamic vinegar 1/4 cup
Chili sauce 1 teaspoon
Cilantro 5 twigs
Strawberry 8-10 berries
Semolina 2 tablespoon.
Place a metal baking sheet on the middle level of the oven and heat it to 225 degrees.
Fry the bacon in a skillet until crispy. Transfer to paper towels to absorb excess oil. Cut the bacon into small pieces.
Pour balsamic vinegar into a saucepan. Bring to a boil, then reduce heat and simmer for 4–5 minutes, until the liquid has evaporated by half. Add strawberry jam and hot sauce, mix well. Remove sauce from heat and cool to room temperature.
Roll out the pizza dough into a circle about 35 centimeters in diameter. Sprinkle a sheet of baking paper with semolina and transfer the dough to it.
Peel the onion and cut into thin half-rings. Cut the chicken fillet into small cubes and mix with 2 tablespoons of balsamic sauce.
Pour the rest of the sauce on top of the dough and distribute evenly, leaving 2 centimeters free on each edge. Place the chicken on the dough.
Sprinkle the chicken with 3/4 of the cheese and then spread the bacon and onion evenly. Sprinkle with the remaining cheese.
Transfer the pizza to a hot baking sheet in the oven and bake for 8-10 minutes, until the cheese is melted and the edges of the dough are golden brown.
Remove the pizza from the oven and let cool slightly.
Chop the strawberries and finely chop the cilantro. Sprinkle the pizza with cilantro and strawberries and serve immediately.
The inhabitants of absolutely different countries of the world love classic American food. Indeed, burgers are delicious, nutritious, satisfying. Such a dish is very saving when you need to have a quick snack and restore the spent energy.
Grind the fillets in a meat grinder or food processor. Mix the minced meat with spices. Blind 4 patties. Fry them over high heat for 6-8 minutes.
Mix mayonnaise and mint leave together. Drizzle over the sesame buns cut in half from the inside.
Top with cucumber, cut into thin slices with a peeler, lettuce, and chicken cutlets.
Serve with sauces of your choice or French fries.
Another delicious Italian dish that is served in top restaurants around the world today is pasta. It can be different and you can endlessly experiment in the kitchen, delighting your family. Try making pasta.
Zucchini 40 g
Cherry tomatoes 40 g
Canned Tomatoes 75 g
Pasta (penne) 80 g
Garlic 5 g
Asparagus 45 g
Parmesan 10 g
Tobasco 1 tablespoon.
Black pepper pinch
Dip the penne in boiling salted water and boil al dente. Drain the water.
Wash the asparagus and boil in salted water for 3-4 minutes.
Rinse the garlic, zucchini, tomatoes with water. Cut the garlic into small pieces, the zucchini into cubes, and cut the tomatoes in half.
Pour olive oil into a frying pan, add chopped garlic, lightly fry.
After a while, send zucchini and tomatoes to the pan. Fry for 5-7 minutes.
Put the boiled asparagus in the pan and fry for 3-5 minutes.
Put canned tomatoes in a blender, grind into a homogeneous mass and pour into a pan.
Add salt, pepper, and sauce and simmer for another 1-2 minutes.
Then put the penne in a skillet and simmer for 2-5 minutes.
Put the finished pasta on a plate and sprinkle with parmesan, chopped on a coarse grater before serving.
Classic Spanish paella is made with seafood and served in large pans. If you love trying new things, then repeat this recipe at home and have a Spanish food party.
Boil the shrimp in salted water. In another saucepan, boil the mussels in boiling water for 5 minutes, until they open.
Strain the mussel broth and mix with the shrimp broth. Add saffron.
Pour olive oil into a paella skillet and heat the skillet. Add finely chopped onion and sauté over low heat. Then add chopped garlic.
Peel the tomatoes and cut them into cubes with the green bell pepper. Send vegetables to the pan.
Add squid rings and dry a little.
Boil rice until half cooked. Send it to the frying pan. Fry for 5-10 minutes, stirring occasionally.
Pour broth over the cooking dish and bring to a boil. Reduce heat and simmer for about 20 minutes, adding more broth if necessary. Do not stir the rice anymore.
Add shrimp 5 minutes before paella is done.
Slice the red bell pepper longitudinally and send it to the pan.
Sprinkle the paella with chopped parsley, add mussels and green peas.
Cover the paella with foil before serving and leave to rest for 5 minutes. Then you can serve the dish to the table.
Flavored borscht, a traditional first dish in Ukrainian cuisine, has gained popularity for its delicious taste. It was borscht that glorified the cuisine of Eastern Slavs around the world. Learn to cook this dish correctly.
Beef brisket on the bone 500 g
Lard 200 g
Medium onion 3 pcs.
Beet 2 pcs.
Potatoes 2 pcs.
Carrot 2 pcs.
Head of cabbage 1/2 pcs.
Garlic 4 cloves
Parsley 1 bundle
Tomato paste 2 tablespoon.
Apple vinegar 1 tablespoon.
Bay leaf 1 PC.
Black pepper taste
Sour cream to serve
Place the brisket in a 5-liter saucepan. Cover completely with cold water and put on medium heat. Remove foam, reduce heat, add 1 teaspoon of salt and bay leaf. Cook for 1.5 hours.
After this time, remove the brisket, cut the meat from the bones into small pieces, and return to the broth (bones are not needed).
Preheat a frying pan. Add half of the bacon, and after 3 minutes add the onion. Fry, stirring thoroughly, for 5-7 minutes.
Then add the carrots grated on a coarse grater, mix and fry for 5 minutes.
In another pan over low heat, fry the remaining bacon. Add beets, sugar, and vinegar there. Fry for 10 minutes, stirring thoroughly. Then add tomato paste to the beets and fry for another 2 minutes.
Peel and cut the potatoes into cubes. Chop the cabbage finely.
Bring broth to a boil and add potatoes. Cook over low heat for 3 minutes. Then add the cabbage and cook for another 5 minutes. Then add carrots, onions, and beets. Simmer the soup over low heat, covered for about 10 minutes.
Peel the garlic. Chop with parsley as small as possible and add to the borscht.
Close the lid, turn off the heat and let the borscht brew for 10 minutes. Serve with sour cream.
Today, Japanese cuisine is no longer exotic. Delivery of sushi and rolls is available almost everywhere, and some even prepare these delicacies themselves at home. Mastering the “Philadelphia” recipe.
To make rolls at home, you need a bamboo mat and cling film.
Rice for sushi 350 g
Water 360 g
Rice vinegar 80 g
Dried nori seaweed 1 package
Lightly salted trout or salmon 1 package
Philadelphia cheese 300 g
Wasabi to serve
Ginger to serve
Soy sauce to serve
Cook rice for sushi, strictly following the directions on the package.
Cut a whole nori sheet in half. Repeat the same with other sheets from the package.
Carefully wrap the meat in plastic wrap to avoid unnecessary contamination.
Cut the fish into thin slices of approximately the same thickness and length.
Place a mat in front of you. Place half of the nori sheet, smooth side down, on the part of the mat closest to you.
Spread the rice on the nori in a thin layer. Before taking a new batch of rice, you need to moisten your hands in cold water. Leave the nearest edge of the nori one centimeter free.
Cover the rice and nori with the other half of the mat and turn the mat over with the nori, pressing lightly with the palm of your hand. Unfold the mat – the rice should be on the bottom and nori on the top.
Put the cheese in the middle of the nori. Leave the edges empty, otherwise, the cheese will climb out during the folding of the roll.
Roll up the roll, pressing the mat firmly against the nori. Give the roll a round shape.
Arrange the fish slices close to the rolled roll. Use a mat to wrap the roll in the fish.
Cut the roll into pieces with a sharp knife. It is necessary to moisten it every time with cold water so that the rolls do not fall apart.
Serve with wasabi, ginger, and soy sauce.
An iconic dish of French cuisine, which is tasted by almost all tourists without exception, once in Paris. But what if there is no opportunity to go to France yet? Cook it at home.
Semi-hard or hard cheese 100 g
Onion 500 g
Butter 50 g
Sugar 1 tablespoon.
Flour 1 tablespoon.
Meat or chicken broth 1.5 l.
Port wine 2 tablespoon.
Baguette slices taste
Black pepper taste
Thinly cut the onion into half rings. Melt the butter in a heavy-bottomed saucepan and cook the onions over medium heat for 20 minutes, stirring frequently so that they do not burn, but only become golden and soft. Season with salt and pepper.
After this time, sprinkle the onion with sugar, flour, and cook, stirring for another 10 minutes.
Pour half of the hot broth over the onion and bring to a boil. Cook over low heat for 15 minutes. Then pour in the remaining broth and port and cook for another 30-40 minutes.
Pour soup into fireproof bowls or pots. Arrange the slices of bread, drowning them slightly so that they are slightly wet on both sides.
Sprinkle the soup with grated cheese and bake it under the grill or in an oven preheated to 180 degrees until the cheese forms a golden brown. This is about 5-7 minutes. Serve immediately.
It is not possible to determine the exact geographical origin of the dumplings. In general, this is a dish of Russian cuisine, which has ancient Chinese, Finno-Ugric, Turkic, and Slavic roots. Today dumplings are extremely popular in Russia. And it is not surprising, because homemade dumplings are a real work of art.
Sift flour with a slide. Make a depression on top, pour an egg and 1 tablespoon of water into it. Add a pinch of salt.
Gathering the flour from the edges to the middle, so that the water and the egg do not pour out of the cavity, knead the dough, adding the remaining water in small portions. Knead the dough until elastic and smooth, about 10 minutes. Cover with a damp towel and leave for half an hour. The water for the dumplings should be ice cold. To do this, you need to put it in the refrigerator in advance.
While the dough is settling, you need to prepare the filling. Peel the onion and garlic and chop very finely. Mix the ground beef and pork. Add garlic and onion to the filling. Season with salt and pepper. Mix thoroughly until smooth.
Divide the finished dough into 4 parts, cover 3 parts with a damp towel, and set aside. Roll the remaining dough into a 2 cm thick rope. Cut it into slices about 1.5 centimeters wide. On a floured surface, roll each piece of dough into a thin cake.
Place 1.5 teaspoons of the filling in the center of each flatbread. Fold the filled circle in half so that you get a crescent moon. Connect the ends of the crescent and hold them together. To make the ends stick together well, you need to press them tightly with your fingers.
Place dumplings on a tray or flat dish, sprinkle with flour, and refrigerate. Prepare dumplings from the remaining dough in the same way.
The dumplings must be boiled or frozen immediately.
In fact, ratatouille is a kind of vegetable stew of French origin. In the Middle Ages, this dish was popular among the peasants, who ate what they grew themselves. Today, ratatouille is served in top restaurants around the world.
Garlic 3 cloves
Eggplant 1 PC.
Zucchini 1 PC.
A tomato 3 pcs.
Carrot 1 PC.
Bell pepper 1 PC.
Onion 1 PC.
Vegetable oil 3 tablespoon. for dressing + for frying
Dried basil 1 tablespoon.
Dried oregano 1 tablespoon.
Black pepper taste
First of all, you need to prepare a vegetable pillow on which the ratatouille will be placed. Cut onions and carrots into small pieces and fry them lightly in vegetable oil.
Then add chopped peppers and simmer for a couple of minutes.
Then put the peeled and chopped tomato into the pan. Add some salt and basil. Reduce heat and simmer vegetables for about 10 minutes, covered.
Beat the mixture with a blender until smooth. Place it in an even layer on the bottom of the refractory mold.
Start cutting vegetables. The ideal option is to pick up zucchini, eggplant, and tomatoes of the same dia, then the ratatouille will turn out like in the picture. The eggplant does not need to be peeled, but the zucchini, if large enough, should be peeled. Cut everything into thin circles and layout, alternating, on a vegetable pillow in a circle.
Chop the garlic finely, mix with oil, salt, and spices. Sprinkle the dressing liberally over the vegetables. Cover the ratatouille with foil and place in an oven preheated to 180-200 degrees for 40-45 minutes. Then remove the foil and bake the dish for another 10-15 minutes.
Of course, you can’t do without desserts. Italian tiramisu fell in love with all sweet tooths who had time to taste it, regardless of the country of residence. The good news: you don’t have to go to Italy to enjoy a rich and sophisticated dessert!
Mascarpone 250 g
Chocolate crumbs taste
Cocoa powder 1 teaspoon
Egg yolk 3 pcs.
Powdered sugar 3 tablespoon
Cream fat content 33-% 1/2 cup
Cookies 1 pack
Egg white 2 pcs.
Dessert wine (Marsala) 1/3 cup
To make the mousse, beat the yolks until they are ivory. Gradually pour in the wine in a thin stream and, without stopping whipping, continue to steam the mass until the mousse thickens. Refrigerate.
Stir the cheese by adding powdered sugar.
Beat the cream.
Beat the cooled egg whites with a pinch of salt until firm foam forms. Spoon the egg whites gently into the egg mousse and mix gently.
Saturate the biscuits with wine and place them on the bottom of the mold. Strong coffee can be used instead of wine.
Place the cheese on top of the cookies, then a layer of mousse and a layer of whipped cream. Repeat until all ingredients are gone. Sprinkle with cocoa powder and grated chocolate.
Cover with cling film and refrigerate for at least a couple of hours, preferably overnight.
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