How to Use Italian Cooking Utensils
When people hear of Italian cooking, they think of pasta, raviolis, sauces and grated cheese. Italian cooks own dedicated cooking utensils for making and serving pasta, chopping, grating cheeses, creating sauces and crafting desserts. Does this Spark an idea?
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Things You'll Need
- Mezzaluna food chopper
- Chinois and pestle
- Wooden box cheese grater
- Rotary cheese grater
- Wood pasta rakes
- Ravioli stamp
- Pizzelle cone roller
Instructions
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Use a mezzaluna food chopper. This utensil has a crescent-shaped blade, either single or double. A handle crosses the top or on exists on each end. Blades are typically 6 to 9 inches. Place fresh herbs such as parsley, rosemary or basil onto a cutting surface or in a chopping bowl. Hold the handle. Steadily, rock the blade back and forth to efficiently chop, dice or mince. It also works with garlic, onion, fresh spinach, leeks and broccoli raab.
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Experiment with a chinois and pestle to create smooth soups, sauces and clear stock. Let tomatoes, garlic and onions simmer for homemade tomato sauce. Remove from heat. Hook the chinois, a funnel-shaped sieve, to the inside edge of the pot. Pour a portion of the mixture directly into the funnel. Use the pestle to gradually press the mixture through the sieve. The fine mesh will catch the seeds, pulp and skin, leaving behind a smooth tomato sauce.
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Purchase a wooden box cheese grater, designed for harder cheeses such as Parmesan and Romano. The box, usually made of olive wood, catches the grated cheese to later transfer for lasagna, ravioli or manicotti recipes. Quickly top Italian dishes with freshly grated cheese using a rotary cheese grater. These graters are either manual or electric. Simply place cheese in a side slot and secure. The blade rotates against the cheese block, allowing shredded pieces to tumble out.
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Toss long-stranded pasta with olive wood pasta rakes. These traditional cooking utensils are used to toss and serve spaghetti, fettuccine and angel hair pasta. Use them to evenly coat pasta with sauce or to blend pasta with other ingredients such as sun-dried tomatoes and artichokes. Their dowel-like tines transfer pasta to plates with ease.
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Try a ravioli stamp, an individual, handheld cutter that comes in square and oval designs. Prepare a floured surface. Push the stamp into freshly, rolled out dough. Cut out a shape with decorative, crimped edges. Place small portions of fillings such as cheese, meat, butternut squash or artichoke into the middle of one cut shape. After filling the ravioli, press another cut piece on top. Gently press down the stamp to seal in the filling.
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Purchase a pizzelle cone roller and capture the experience of specialty ice cream shops. Italian pizzelles are wafer-like cookies traditionally made with eggs, flour and sugar, then seasoned with anise or vanilla. While the pizzelle is hot and soft, lay it on a piece of parchment paper. Position the roller ½ inch from the edge of the circle. Gently form the pizzelle around the roller. The cookie will quickly harden. Let cool before filling it with gelato.
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Tips & Warnings
A mezzaluna knife can be used to cut pizza. Pinch the bottom of the formed pizzelle cone to seal. Stop drips at the bottom of the pizzelle cone by using mini marshmallows.
Handle a mezzaluna knife carefully, as it is razor sharp. Wrap hard cheese in a cloth when using grater to avoid cuts.
