Tips of What You Must Have in an Italian Kitchen to Cook Recipe
Italian Kitchens need a few things in the kitchen as staples, here a quick list for you~
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Ingredients
- First Cold Pressed Extra Virgin Olive Oil
- Balsamic Vinegar, and Red Wine Vinegar
- Butter
- Sea Salt
- Fresh Ground Black Pepper
- Garlic Cloves and Garlic Powder
- Cayenne pepper
- Crushed Red pepper
- Dried herbs.. fresh if possible:
- Parsley
- Basil
- Sage
- Oregano
- Rosemary
- Thyme
- Sesame Seeds
- Pine Nuts
- Hazelnuts
- Canned or Frozen
- Carrot
- Celery
- Romaine Lettuce
- Escarole
- Canned Tomatoes
- Crushed, Puree and Whole, Tomato Paste
- Jars of Roasted Peppers
- Frozen Green Peppers
- Canned Chicken broth or Fresh Chicken Broth keep frozen
- Lemon Juice or Fresh lemons
- Olives, Black and Green
- Canned Cannellini Beans
- Canned Chickpeas
- Canned Northern White beans
- Canned Tuna packed in Olive Oil
- Parmesan Cheese, Romano (Locatelli), Mozzarella Cheese (you can keep in the freezer)
- Pepperoni
- Provolone
- Genoa Salami
- Rice
- Polenta Corn meal (in the winter have extra on hand)
- Flour
- Sugar
- Semolina
- Dryed Pasta's needed without saying:
- Spaghetti, Angel Hair, Linguine, Ziti, Penne, Acini Di Pepe (Pastene), Ditalini, Rigatoni, Shells, Elbows, Bowties, Cavatelli, Gnocchi
Directions
- Make sure the pantry has as many of these as possible to cook hardy Italian dishes~
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 906g | |
| Calories 1556 | |
| Calories from Fat 1221 | 78% |
| Total Fat 138.27g | 173% |
| Saturated Fat 78.92g | 316% |
| Trans Fat 0.46g | |
| Cholesterol 386mg | 129% |
| Sodium 2599mg | 108% |
| Potassium 1518mg | 43% |
| Total Carbs 42.91g | 11% |
| Dietary Fiber 11.3g | 38% |
| Sugars 19.06g | 13% |
| Protein 43.55g | 70% |
