Milk, bread, eggs etc.
Along with a well stocked kitchen, every Italian cook has a list of basics kept for meal preparation in his cupboard or elsewhere in the home.
Salt Pepper.
Bottles of Passata di Pomodoro/ Pureed-strained Tomatoes. Many Italians in Canada still make thier own passata. I used to help my mother make about 200 bottles annually. Now I have found the prepared ones to be just as tasty without the work.
Cans of Tomatoes- I like the whole plum ones.
Frozen whole tomatoes. It is easy to buy or grow your favourite tomatoe. In the Fall, when the growing season is over, use the ripe ones. Wash and bag, put in the freezer for use throught out the year.
Onion
Garlic
Vinegar- Red, White
Tins of Beans- Romano, White, Kidney, Brown, Ceci-Chick Peas
Variety of Pasta- To name a few- Spaghetti, Spaghettini, Linguine, Fetuccine, Penne-lisce, Rigatoni, Macroni Elbows, Tubetti, Bows, Stars, Alphabet
Olive Oil-Extra Virgin
Olive Oil-EVOO
Vegetable Oil
And of course the herbs! Basil, Rosemary, Oregano, Parsley
Hot Pepper- dried
Cheese as topping or in a Dish- Parmiagiano/ Parmesean
Mozzarella Cheese.
You will find these basics in many of my recipes.
