Basic Techniques

Italian cuisine is mostly done on top of the stove. It probably evolved that way because ovens were not always commonplace in Italian kitchens. Because the stovetop is the primary heat source, the food can be seen, heard, and smelled at all times. What you get is a style of cooking that involves the cook much more because small adjustments to the heat or amount of liquid in the pan are easily made. It is a direct and intuitive style of cooking that is not complex but requires attention and nurturing. This chapter covers the principal cooking techniques you’ll use in this book and some tips on how to chop, slice, peel, and trim commonly used ingredients.