Pizza, the International Italian Dish & Magnificent Macaroni With Mozzarella, the Classic Italian Dish

Everybody knows that pizza is essentially an Italian dish, notwithstanding the fact that other Mediterranean nations have at various points in time and history produced flatbreads of their own which may have borne a tentative resemblance.

And yet how many people know that several nations have paid the dish the ultimate compliment by inventing their own unique versions and derivatives?

The Australian pizza, otherwise known as the Australiana (yes it's true!) is usually made by adding bacon and egg to the traditional Margherita, but for those whose wish to go completely ethnic it can sometimes also feature kangaroo, crocodile and emu meats.

In Brazil a version is offered as a dessert which can include banana, pineapple or even chocolate.

The Indian pizza may opt for paneer in place of the conventional Italian mozzarella, and is also available in a tandoori chicken topping.

In Israel a meat-free kosher version is available for those who follow religious dietary observance that forbids the mixing of meat and dairy produce. Some Middle Eastern spices are also added to give the pizza a particularly local flavour.

Local toppings in South Korea can include Bulgogi (a marinated barbecue beef) or Dak galbi (marinated chicken mixed with stir-fry vegetables in a chilli pepper paste).

Spicy chicken and sausage based pizzas are very popular in the eastern regions of Pakistan, although the dish is still relatively unheard of in the west of the country.

Meanwhile in the United States the presence of large Italian and Greek communities has ensured that pizza is a mainstream and popular food, though many local and regional versions have emerged with their own special character.

Magnificent Macaroni With Mozzarella, the Classic Italian Dish

I would like to share this recipe which was learnt from my nonna. Hope you all will going like this.

The main ingredients for this Italian dish are as the following:

1 pound of store-bought macaroni
3/4 cup of wine
3/4 cup of pasta sauce (store-bought ones usually contain tomato, paprika and other spices)
2 cloves of garlic (sliced, not chopped)
4 large tomatoes (sliced thinly)
1 medium-sized onion (slightly sliced)
2 teaspoons of salt
1 teaspoon of black pepper
Two tablespoons of extra virgin olive oil
Half a cup of crush nutmeg

Place the one pound of macaroni into a boiling pot of hot water. While waiting for the starches to dissolve. On the other stove, heat a separate skillet and dispense the extra virgin olive oil into it at a medium high temperature. Add the prepared onions and garlic slices into the pan and fry until they turn brown.

Meanwhile, drain the water from the pot but hold back a quarter of the pasta fluid. Add the strained macaroni into the pan.

After that, pasta sauce into the pan and stir vigorously. After a minute, pour in the wine and mix with the sizzling pasta sauce. Add the reserved pasta water into the mixture. Turn up the heat to high when merging both liquid in the pan. Add pepper, salt and nutmeg while stirring the outstanding components in the pan.

In duration of less than 30 seconds, crown the ingredients with mozzarella and sliced tomatoes as these toppings could easily dissolve within the timeline. Dish up the macaroni right away. The serving is specified for a dinner for two. In case of serving the meal meant for a family of five, simply double the ingredients.

Macaroni with mozzarella is an extremely heavy form of consumption due to the gooey cheese addition in the form of mozzarella. However compared to Asian cuisines, macaroni with mozzarella is neither weighty nor it is hard-to-cook to any further extent than a chicken masaala thikka.