Pasta and Pizza

From Italy to conquer the world. Pasta and pizza, two of the most original dishes of Italian gastronomy, are now part of international cuisine. They are also one of the most useful and economical solutions when it comes to cooking. Ybarra brings pizza and pasta recipes to your kitchen with a special touch of some of our sauces.

Learn how to prepare all kinds of pasta and pizza with our pasta and pizza recipe book, recipes for pasta dishes such as tagliatelle, spaghetti,… and pizzas and calzones.

Would you like to prepare typical Italian pizza and pasta? Now everything is possible. With the recipe book we have prepared for you, you can learn how to prepare the best pizzas and pastas without leaving your home. Try it out.

Pasta and pizza – who wouldn’t know! Spaghetti is loved not only by children, but also by adults. The options for preparing pizza and pasta are very wide, whether with meat and vegetables or vegetarian. It is impossible to know them all and new ideas are constantly being added.

Sea spaghetti, algae with a delicate taste

I came across these dehydrated seaweed “Sea Spaghetti” or Himantalia Elongata … It was in a large wholesale area (Makro), visiting the vegetable area, I found several shelves full of … Read more

Philo pasta stuffed with cream and kiwi, original dessert

These slices of phyllo dough were the last in a container that gave much of itself to make a delicious cake full of cream and kiwi. I didn’t know what … Read more

Spaghetti with chorizo

Spaghetti with chorizo I will see you on another recipe. 55000 Recipes

Chunks of brick pasta with chocolate, Arguiñano’s recipe!

Desserts Carlos Arginiano offers a very easy and quick baked dessert for chocolate lovers: brick chunks filled with dark chocolate and chopped nuts. With an oven in 5 minutes they … Read more

Tempura fever with sea spaghetti

This recipe for Tempura fever is the same as the so-called. “Soldiers of Pavia”, to which a little fried and ground seaweed was added. “Soldiers of Pavia(Cod Tempura), were and … Read more

Tagliatele al salmon with Thai sauce, a different recipe for pasta

Salmon tagliatelle with Thai sauce Thanks for reading. 55000 Recipes

Brick rolls of pasta stuffed with chicken and cheese

Brick rolls of pasta stuffed with chicken and cheese I will see you on another recipe. David from 55000 Recipes

Pasta salad in Pappadums

Pasta salad in Pappadums I will see you on another recipe. 55000 Recipes for you

Recipe from pistachios, delicious pasta

This is a pistachio recipe I made, but shingles can have as many flavors as you can imagine, such as chopped almonds, grated coconut, walnuts, pine nuts, or flavor the … Read more

Recipe for a salad with pasta, cheese and eggs – Karlos Arguiñano

Salads and vegetables Carlos Arginiano prepares the accompanying recipe Salad of pasta, cheese and eggs in his TV program 55000 Recipes, a good dish for hot days! Ingredients (4 people): … Read more

Roasted salmon with Romanescu and sea spaghetti

Roasted salmon with Romanescu and sea spaghetti Thanks for reading. David from 55000 Recipes

Easy and delicious recipe with sea spaghetti.

Nowadays, when you really don’t want to enter the kitchen, we are looking for easy recipes that hardly need much refinement. A good suggestion for these occasions are these “Noodles … Read more

Recipe for spaghetti with chanterelles

With chanterelles or rovelons we have prepared spaghetti with chanterelles, an autumn recipe that allows you to enjoy these mushrooms to the fullest. Yes last year we barely managed to … Read more

Fish soup and pasta

After the Christmas holidays, we need a little peace of mind in our diet and for that there is nothing better than a cleansing recipe like this fish soup and … Read more

Recipe for spaghetti with shrimp and spinach – Carlos Arginiano

Pasta and pizza Carlos Arginiano’s recipe for spaghetti with shrimp and spinach. Ingredients 300 grams of spaghetti 400 g spinach 200 grams of shrimp 2 garlic cloves Chilies Butter Sol … Read more

Spaghetti with shrimp, one of the best recipes for pasta

Spaghetti is one of the ingredients that does not fail in our kitchen. We have prepared spaghetti with chanterelles, spaghetti with eels and mushrooms, spaghetti with anguria and vegetables, spaghetti … Read more

Homemade gnocchi with sage and bacon, one of the best recipes for pasta

I have to admit that this is my first time making homemade gnocchi in my kitchen and the truth is that although it is quite time consuming to prepare, we … Read more

Pasta with pasta and meat, a different way to make delicious lasagna

Pasta with pasta and meat, or how to make lasagna for meat without lasagna plates. Yesterday the little one asked me to eat lasagna with meat, his favorite dish. And … Read more

Cocoa spirals with pesto and shrimp, the most original recipe for pasta

With some cocoa macaroni spirals with pancracio chocolate we have prepared this original pasta recipe: Cocoa spirals with shrimp pesto. From time to time we like to indulge, not that … Read more

Enjoy the best cuisine with 55000 Recipes

In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

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