At Cucina Leggera our chefs are always bringing authentic Italian cuisine to you. From this blog, you will get the trade secrets of our chef so you can bring the authentic Italian taste to your own kitchen.
- Start with the Right Olive Oil
One of the most important ingredients in Italian cuisine is extra virgin olive oil. It’s mainly used as the base for sauce or drizzling over pasta, and the finishing touch on certain dishes. High-quality extra virgin olive oils enhance the flavor, normal olive oil can’t beat this.
Chef’s Tip: Use lighter oil for cooking it will give rich dishes and aromatic oils for drizzling over salads or pasta before serving.
- How to choose tomatoes for sauce
In Italian sauce tomatoes are the key ingredients, so the quality of tomatoes will depend on the flavor. The taste of San Marzano tomatoes have a slightly acidic flavor and are known for their sweet are good for Italian cuisine, it’s grown in volcanic soil near Naples. The first preference is always for fresh tomatoes but if tinned ones are only available then that one is also used.
Chef’s Tip:
To get a smoother texture for the sauce sieve after cooking to remove seeds and skin. This will give exact restaurant quality sauce.
- Don’t Overcook the Pasta
Pasta is the one of main dishes of Italian cuisine. Pasta must need a slight bite to it. The secret of perfect pasta is using water with high quantities of salt and not adding oil, which can prevent the sauce from sticking.
Chef’s Tip: Add 1 cup of pasta-cooked water to the sauce it will help the sauce cling better to the pasta.
- Benefits of fresh herbs
Italian cuisine uses fresh herbs such as basil, oregano, and parsley to add flavor, but Italian chefs believe in using them sparingly. The herbs should enhance, not overpower, the primary ingredients. Basil is typically added at the end of cooking to retain its fresh, vibrant flavor, while other herbs like rosemary or thyme can be added earlier in the process to infuse the dish with a more robust flavor.
Chef’s Tip: When using dried herbs, crush them between your fingers before adding them. This releases the natural oils, intensifying their flavor.
- Balance Flavors with a Bit of Sweetness
Many Italian dishes particularly sauces have a touch of sugar or sweetness to balance the acidity. Tomatoes are quite acidic, so a teaspoon of sugar will be added to the tomato-based sauce and it will make a big difference.
Chef’s Tip: If you prefer natural sugar add carrot it will add sweetness and earthy flavor
- Use Parmesan and Pecorino for Flavor Depth
Cheese is a core ingredient in Italian cooking, and Parmesan and pecorino are the most popular varieties. Parmesan is always used on top of cooked pasta and Pecorino Romano is saltier and adds a sharper kick.
Chef’s Tip: Buy a whole cheese block and grate it fresh, it will give maximum flavor, Pre grated cheese will lose the exact taste.
Bringing Italian Secrets Home
At Cucina leggera our chefs bring these Italian cooking secrets to every dish, Next time you’re at Cucina Leggera, see if you can spot these techniques in action, or try them at home to add a touch of Italian flair to your own meals.