- 1). Have a melange of Italian herbs handy. Include basil, oregano, rosemary, thyme, red pepper flakes, salt and pepper. Invest in a nice pepper mill and whole peppercorns.
- 2). Store plenty of pastas, Arborio rice (for risotto), gnocchi and polenta - these are the basis for many a meal.
- 3). Always, always keep onions and some garlic laying around. Almost every Itailan dish includes these.
- 4). Buy canned tomato paste, Roma (plum) tomatoes and, for a pinch, premade sauces. But with some garlic, onions, and canned tomatoes, you can make your own sauce easily.
- 5). Lay in a good supply of wine, for both cooking and drinking. Pick dry white wines for cooking, tasty chianti for drinking.
- 6). Store canned broths, frozen stocks and/or boullion cubes for Italian stews and braises.
- 7). Keep at least one grating cheese on hand for pastas. Parmesan, pecorino and romano are good choices for grating. You might also stock mozzerella for melting and ricotta for baking.
- 8). Buy prepared pizza crusts and doughs. The wonton wrappers sold in most supermarkets are an great shortcut to quick and easy (while not entirely authentic) ravioli.
- 9). Use extra-virgin olive oil and balsamic vinegar for marinades, saut¨¦s and bread. Combine the olive oil, pine nuts and fresh basil for homemade pesto.
- 10
Store canned sardines and anchovies. They're perfect in pastas and salads and on top of pizza. Some salty capers and good black olives never hurt either.
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