If you’re looking for a good Italian restaurant, then look no further than Pizzicotto. This Italian bistro is not only one of the top Italian restaurants in Kensington, it’s the kind of place you’d hope to stumble across in a quiet back street in Naples or Rome. That means good food cooked in the right way and presented with care by people who really know their Italian cuisine.
It also means that we’re fully aware of the secrets of great Italian cooking. Of course, to put it simply, these secrets are ‘be Italian and use good ingredients’, but we’re willing to be flexible, at least on the ‘being Italian’ part of the equation. What’s more, we’re so confident about the experience offered by what is the top pizza restaurant in Kensington, that we’re happy to share some of our knowledge. After all, preparing good food is about spreading happiness, and following the five simple tips below will make it easier for anyone to do exactly that:
Source the Best Ingredients
We weren’t joking about the ingredients. One of the joys of Italian cooking is the fact that many of the greatest recipes are actually fairly simple to prepare. The downside of this is that there are few hiding places, and if you cut corners on the ingredients you use, you’ll be found out pretty quickly. If you go to Italy you’ll find a nation of people spending a far higher percentage of their income on ingredients than the British, and it shows in the finished results.
The traditional image of Italian seasoning may well revolve around a giant mill being used to lightly dust your pizza with pepper. The truth, however, is that you should add seasoning throughout the cooking process, since the earlier you include salt, the more it will dissolve and flavour the dish. As with ingredients, try to use only the best, which in this case means sea salt. Health gurus warn against adding too much salt, of course, but get it right during cooking and you’ll find your guests adding much less once they actually sit down to eat.
Herbs and Spices
Herbs and spices play a large part in Italian cooking, but the mistake which many cooks make is to add too many. When eating the dish you should be able to taste the ingredients in question with the herbs adding taste notes in the background, rather than tasting the herbs themselves as the main flavour. In terms of the great ‘fresh or dried’ debate, flat-leaf parsley, rosemary, sage and basil should be used fresh, whilst oregano should be used dried.
When preparing a dish with pasta and sauce, always remember that the pasta is as much the star of the dish as the sauce. Use an amount of sauce which compliments the pasta, rather than drowning it.
Most of the famous Italian dishes – pizza aside – are cooked on the stove top rather than in the oven. One advantage of this is that it makes it easier to adjust flavours as you cook. Taste throughout and add a little salt, pepper, wine, sugar or whatever else you think might be lacking. The taste will change as the ingredients cook, so continue this process right up until the moment of serving.
Follow these tips and you’ll start to produce delicious Italian cuisine in your own home. Of course, if you want to find out exactly what good Italian food should taste like then call us at Pizzicotto in Kensington, and book your table today.