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    Italian Stews

    Thu Feb 14, 2013 8:53 am
    Forum Host

    Italian stew is usually one of two things: a meaty stew that originated from Italy, or a homemade stew with flavors and ingredients inspired by Italian pasta dishes. Common stews served in Italy include osso buco, stracotti, and spezzatino. These dishes are served year-round in Italy, becoming more common in wintertime, especially around Christmas. The sauce in Italian stew can range in texture from thin, watery broth to a thickness similar to mashed potatoes or boiled oatmeal. Many Italian stews are simply braised meat cooked in broth or wine.

    Moosewood's Italian Fish Stew
    Ligurian Buridda (Italian Fish Stew)
    Italian Fisherman's Stew

    Italian Seafood Stew
    Italian Style Fish Stew
    Fish Stew,italian

    The typical Italian stew usually contains beef, but it can also contain other meats like chicken, pork, or veal. Rabbit is a highly popular stew meat in Northern Italy. Sausage is also a common meat in Italian stew.

    Italian Chicken Stew
    Slow Cooked Italian Stew (Crock Pot)
    Italian Sausage Stew

    Italian Cucuzza Stew
    Diabetic Italian Sausage and White Bean Stew
    Italian Stew

    In general, Italian stews are cooked using similar, low-heat methods, but they can contain many types of meat and vegetables. They can be made on the stove, in the oven, or in a slow cooker. Vegetables cooked in this type of stew are many, but include carrots, celery, and fennel. Potatoes, onion, and garlic are also common in this type of stew.

    Easy Italian Stew
    Italian Vegetable Stew
    Italian Lentil & Vegetable Stew (Crock Pot)

    Rich Italian Vegetable Stew (Ratatouille My Way)
    Crock Pot Italian Vegetable Stew
    Giambotta (Italian Vegetable Stew)

    Please share you favorite Italian Stews here with us and especially your tips that have often been passed down over the generations
    Chef #2680014
    Fri Feb 15, 2013 12:48 pm
    Newbie "Fry Cook" Poster
    removed by moderator - SPAM!!!!

    Last edited by Chef #2680014 on Sat Feb 16, 2013 8:49 am, edited 1 time in total
    Fri Feb 15, 2013 11:31 pm Groupie
    These are some of my favorite Italian stews:

    Mediterranean Fish Chowder
    Creamy Mussel Stew With Peas, Fennel, and Lemon
    Tuscan Kale and Squash Minestra
    Sarasota's Creamy Mussels over Pasta With Herb Bread

    As far as tips, you should use dried herbs to flavor long cooking stews. Fresh herbs work best when added near the end of cooking to brighten up the flavor. That is why they are often added as a garnish when serving.

    Be careful not to overcook seafood, it will become rubbery and unappetizing. You can always get the broth the way you want it, then cook each type of seaffod to perfection, then remove it. Once all the different types of seafood, i.e. clams, shrimp, calamari, are cooked properly, just stir them back in and heat through. Be aware that clams take the longest, less time for mussels and shrimp, calamari even less. So you can also trry to add seafood in the right order.
    Thu Feb 21, 2013 1:31 am
    Forum Host
    Thanks Threeovens for those great recipes but the tips are really good! a lot of people dont realise just how little you need to cook prawns.
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