A cuisine that is simple and focuses on the quality of ingredients, Italian cooking has been shaped and influenced by many other cultures. Noted for diversity found in each region and its various rich flavors, Italian cuisine has become one of the most popular food fares across the globe. Today many of the different regional Italian meals are prepared and eaten around the world.
Sous vide can be used to recreate many of these much loved Italian recipes. In the same way as with other cuisines, sous vide can be used to prepare ingredients used for cooking. Meats, fish, poultry, and seafood can all be slow cooked in low temperatures to thoroughly cook them while keeping these tender and juicy on the inside.
Vegetables may also be prepared using this method to ensure that fewer nutrients are eliminated and that it does not get overcooked. Of course, sous vide for Italian cooking can also be used to prepare many of the different sauces used for the dishes.
Generally, vegetables are cooked at 183°F. On the other hand, meats and poultry are prepped at 147°F to 149°F depending on the particular type of meat. For seafood that is of sushi quality, it can be cooked at 132°F, while lower grades are better off at 135°F.
Simple and light is the key now that summer is in full swing and the gardens are putting out tons of fresh vegetables. This pomodoro sauce is a very fast sauce to make and makes great use of the fresh tomatoes from the garden. It really highlights the flavor of the tomatoes and herbs in it. Here I pair it with sous vide shrimp but it also goes great with chicken.
Chicken Marsala is one of my favorite Italian dishes to make. It is such a simple recipe and is so easy to make. The only tricky part is trying to make sure the chicken breasts are cooked through without turning them soggy. Using sous vide to pre-cook the chicken breasts eliminates this issue. Read the whole sous vide chicken marsala recipe for the details.
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