Though there are many individual regional cuisines in Italy, northern and southern Italian cuisines are primarily differentiated by the cooking fat and style of pasta commonly used. Northern Italian cuisine (other than on the coast) favors butter, cream, polenta, Mascarpone, Grana Padano, and Parmigiano cheeses, risotto and fresh egg pasta. Southern Italian cuisine tends toward Mozzarella, Caciocavallo and Pecorino cheeses, olive oil and dried pasta. Southern Italian cuisine also makes greater use of the ubiquitous tomato.
1/2 pound fresh asparagus, trimmed
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
6 eggs, beaten well
1/2 cup freshly grated Parmesan
Cut asparagus spears into 1/2-inch pieces. Steam or boil asparagus until just tender; set aside.
In a large skillet, heat oil over medium heat. Add onion and sauté for 5 minutes. Add garlic and asparagus and cook for one minute. Add beaten eggs, cover skillet, and cook for about 6 minutes.
Just before eggs are set, sprinkle on the cheese, and place skillet under the broiler to cook remaining eggs and brown the cheese. Serve hot.
Pasta, Risotto & You (with recipes)
from Kate's Global Kitchen:
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This page modified January 2007
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