Quantity of food

By : | 0 Comments | On: February 1, 2021 | Category : Cooking Tips

Quantità del cibo

Quantity of food: In the kitchen knowing the quantities of food to be calculated per person in the recipes is essential to avoid the risk of cooking too much or too little.

Depending on the ingredient to be cooked, the quantities that will arrive on the plate will also be different depending on the seasoning.

A plate of pasta it will be different depending on whether it is dry pasta, fresh pasta or egg pasta. Risottos and all rice preparations such as paella deserve a separate discussion. You will find other differences in the recipes with stuffed pasta and legumes.

Today we have collected the most frequently asked questions and we have formulated precise answers to ensure that your calculations in the kitchen are always accurate.


70 g for the risotto; 60 g for paella; 80-100 g of black rice; 60 g of basmati rice.

According to the type of rice chosen for the recipe, the quantity per person changes and is also different according to the seasoning.

Let us first consider the risottos. The rice, which must be previously toasted to ensure that the grains remain well separated from each other, grows a lot during cooking, creating, due to the starch, a cream that increases its volume more.

The right amount of rice per person in a risotto will therefore range from 70 to 80 g.

Even the one used to prepare paella is a type of rice that grows a lot during cooking and, unlike risottos, arrives on the plate along with many other foods that make up the recipe. Fish, seafood and vegetables that are the basis of this Andalusian dish, help to increase the volume of the preparation in the dish.

The most suitable rice for paella is certainly the parboiled one, but you can also use Arborio rice or Carnaroli rice.

Venere rice grows much less than other types of rice, it must never be toasted and is cooked by tossing it in a pan with fish and vegetables which are the condiments that best suit its fragrance and flavor. Therefore, 80 to 100g per person of Venus rice will do just fine. However, if you add a lot of ingredients to the sauce, you can reduce the quantities.

Basmati rice is a fragrant rice with an intense flavor that goes well with fish or meat dishes and fits into the dish as a tasty accompaniment. Therefore, the right amount should not be excessive. 60 g of rice per person will do just fine.


100-110 g of gnocchi per person.

When we talk about gnocchi, we immediately think of an important, tasty and full-bodied first course that brings to the table a delicate texture, enhanced by the flavor of the sauce.

If you know how to make gnocchi, you also know that they are made with a dough that wants eggs, potatoes and flour. It goes without saying, therefore, that it is a substantial compound that provides a quantity per person also based on the type of sauce with which they are accompanied.

The gnocchi are prepared with floury potatoes that are boiled and then mashed with a fork. Their dough must be very little salty, the salt will be added later when cooking in boiling water. Added to flour and mixed with a yolk, potatoes are the basis for this tasty recipe.


80 g of pasta per person.

Pasta is a food that no one can ignore: a good quick first course for an office lunch, a plate of tagliatelle with meat sauce on Sundays, a pan of tasty lasagna on Christmas day and with pasta you can enrich a tasty menu and delicious.

There are many types, but when it comes to dry pasta, the right amount per person is 80 g. For the sweet tooth, it can even reach 100 g, it always depends on the sauce that accompanies it.

If you are preparing a simple pasta with pesto, you can calculate in the plate of each diner from 80 to 100 g.

If, on the other hand, you want to bring to the table a good baked pasta with mozzarella, you will have to reduce the doses and cook 70-80 g per person.


Between 60 and 80 g per person.

Egg pasta has a more full-bodied preparation than dry pasta and that is why the quantity to be calculated per person must vary from 60 to 80 g.

With egg pasta you can prepare tasty dishes in broth or dishes linked by tasty sauces, such as cream and bechamel, which are able to mix a great variety of ingredients.

Egg pasta is prepared with durum wheat semolina, soft wheat flour, eggs and salt.

It is a dough that requires a fairly short resting time (one hour in the fridge) and is then immediately ready to be cooked.


From 80g to 100g per person.

Fresh homemade pasta it grows less than dry pasta and that is why the quantities to be calculated per person are the same. So, if you go to the kitchen on a Sunday morning to knead and cook orecchiette, tagliatelle or cavatelli, you will have to calculate 100 g of flour per person in the dough because the amount of pasta to be served on the plates will be 80-100 g.

Fresh homemade pasta it has a calloused and rough consistency that welcomes the sauce very well and should be cooked immediately after preparing it, it must not dry out.


100 g per person.

Tortellini are a very tasty fresh filled pasta that usually hides a heart of meat and vegetables.

The quantity of tortellini per person can vary from 80 to 100 g.

The seasoning is decisive in choosing the quantity to put on each diner's plate.

If you bring to the table a plate of tortellini in broth, you can also serve 100 g; if you season them with cream and ham, then adding other substantial foods to the recipe, you can reduce the quantities.

The tortellini are prepared with an egg sheet of about 4 cm per side which is stuffed and closed with the typical shape.

In addition to broth and cream and ham, you can prepare a tasty timbale of tortellini, tortellini with meat sauce or pasticciati tortellini, all recipes that could reduce the portion per person to even 70 g.


100-120g per person.

Polenta is a typical winter dish that is enriched with particularly full-bodied and tasty condiments.

It is a dough made with corn flour and water, slowly cooked in the cauldron, the typical pot suitable for the preparation of this ancient dish.

A portion of polenta per person must range from 100 to 120 g because it is usually served as a single dish. In fact, polenta arrives on the table accompanied by many other foods that enhance its flavor and enrich it in taste and quantity. In fact, 500 g of corn flour mixed with 4 liters of water will be enough for 4.

Let's talk about ragù, mushrooms and cheeses, the three ingredients that best match the flavor of polenta.

Polenta was born in the north, but it spreads throughout Italy thanks to its inviting flavor.

It is a preparation that takes a long time, you will have to have the patience to mix the polenta in the pot for a long time (about 1 hour) and wait. If you don't have a copper pot at home, you can safely use a cast iron pot or a thick-bottomed non-stick pan that knows how to distribute the heat well.

By constantly mixing the mixture of water and flour with a hand whisk or a wooden spoon, you will avoid the formation of lumps.

Depending on your taste, you can serve polenta with a stew, with mushrooms, with a fish soup, with aubergine caponata and with tasty grilled sausages.


50 g per person.

When it comes to bulgur, we immediately leave for Turkey. It is, in fact, a dish of Turkish gastronomy which is very easy to prepare and which can be confused with couscous.

But what is bulgur? It is a food that derives from the seeds of those cereals that are part of wheat. These seeds are first steamed, then dried and ground. Pre-cooked bulgur is usually found on the market and goes very well with soups and broths, but it is also delicious when added to fresh seasonal salads.

In fact, bulgur is the basis of a very popular recipe from Lebanon and Syria, the Tabbouleh, a tasty cold salad that is prepared by adding tomatoes, onions, cucumbers, parsley and mint to the bulgur.

Bulgur grows a lot during cooking and therefore the quantity to be allocated per person will be about 50 g.


50-70g per person.

Spelled is a particularly ancient cereal that must be left to soak for a long time before being cooked. Already during the soaking, you will find that its volume increases and therefore you have to calculate the amount of raw spelled to use per person, we advise you to consider 50 to 70 g of product, whether you are cooking the hulled one or choosing the pearly one. .

The difference between the two lies in the cooking times which vary significantly, depending on one or the other.

After soaking, the hulled spelled will cook in abundant salted water for 60 minutes, while the pearled one will cook for 30 minutes.

It lends itself to many recipes and goes well with many ingredients: fish, meat, vegetables and can be eaten both hot and cold, as a tasty salad a single dish that you can enrich as you wish.


50 g per person.

Couscous is a food that greatly increases its volume during cooking. Therefore, if you have to calculate the portion per person of raw couscous, we advise you to calculate about 50-55 g.

To give you a more precise indication, we tell you that ½ glass on average will be good for 1 person, and so on.

Couscous is made up of small grains of wheat semolina and belongs to Sicilian cuisine. The cooking technique of couscous is articulate as it is not a food that must be boiled; it must in fact absorb water, a process that allows it to swell a lot.

If you want to prepare couscous, you will then have to bring ½ glass of water to a boil in a saucepan with 1 tablespoon of oil and salt, turn off the heat, pour in the couscous and cover immediately with a lid. The heat of the water and the steam retained in the pot will allow the semolina, which will absorb all the liquid part, to cook to grow. The couscous must remain like this for a maximum of 4 minutes; then you will have to immediately remove the lid, transfer the couscous into a bowl and shell it with a fork, to prepare it to accommodate its sauce.

Couscous lends itself to different combinations: vegetables, fish, shellfish and meat for always tasty dishes.

A tip: if you want to enhance the flavor of couscous even more, you can add your favorite spices or aromas to the cooking water. Saffron will be perfect for fish couscous dishes, curry will be paired with a tasty couscous with vegetables.


70 g per person.

Perfect for enriching soups and broths, barley is an ancient cereal, perfect even if inserted in tasty cold salads. Together with rice and spelled, it is one of the cereals that are mostly consumed on our tables, even all together in a single recipe.

Barley also needs to soak for a long time before it can be cooked, so if you have to calculate the amount of raw barley per person, you will have to weigh about 70 g.

You can cook the barley by boiling it and then season it to taste or you can cook it like a risotto by toasting it and then cooking it with the addition of vegetable or meat broth.

If your recipe involves preparing boiled barley, you will need to remember that for 100 g of barley you will need 300 ml of water and that cooking will not be short: the barley cooks in boiling water for about 45 minutes.

There are two varieties of barley: hulled barley and whole barley. Although there are no differences in the quantities per person, there is a substantial difference in cooking times.

The hulled barley, before being cooked, must soak for about 12 hours; after this time, you will have to cook it in plenty of water (300 ml per 100 g of barley) for about 45 minutes.

Whole barley, on the other hand, which is characterized by darker grains and a particularly intense flavor because, unlike pearl barley, does not undergo refining, before being cooked in salted water it must be left to soak for at least one whole day. The cooking, particularly long, must last 90 minutes.


100-120g per person.

Lentils are particularly versatile legumes and lend themselves to many recipes and preparations. The most suitable quantity per person is 100 g, but they are so good that a little abundance never hurts. However, always remember that lentils grow a lot and greatly increase their volume in cooking. Soups, soups, first courses and side dishes: there are many recipes that you can make with lentils, in addition to the typical dish of lentils and cotechino.

If you have dried lentils at home, you will need to soak them in a large bowl in order to soften them and facilitate cooking. If you want, you can also add a spoonful of baking soda.

The soaking time will change according to the size of the lentils: if the lentils chosen for your recipe are large, they will have to soak for at least a whole night; the smaller lentils, on the other hand, will need less time: it will be fine to leave them in the water for a few hours. In addition to softening the legumes, soaking allows you not to insert in the cooking the lentils that are damaged or the small pebbles that can often be found in the packages.

There are also canned lentils on the market, that is, those that do not need to be soaked and are cooked together with their preservation water.

There are also other dry lentils that do not need a prolonged soaking time. For example, if you want to cook Castelluccio lentils for a good salad, you can leave them to soak for just 30-45 minutes, the time needed to clean them and prepare them for cooking.

To cook lentils ad hoc, remember to salt them only at the end of cooking: adding the salt too soon could harden the legumes.

Lentils are present on our tables in many different varieties.

Let's see what they are: peeled lentils, those without peel, are the most used in the kitchen because they are the ones that are cooked faster; Puy lentils that come from France and are very valuable. When cooked, they flake easily and give life to a delicious cream; Egyptian red lentils that do not need to be soaked for cooking and they too, like Puy lentils, fall apart and are particularly suitable for the preparation of creams and purées.
no soaking even for Ustica lentils which are also very quick to cook: they are ready in less than 1 hour.


200 g per person.

The raw vegetable salad is a delicious side dish for fish and meat, which is prepared in any season, but it is also a unique dish. So let's see, based on the recipes you want to bring to the table, what is the tasty amount of salad to provide per person.

If the salad is to arrive on the table as a simple side dish of a grilled chicken breast or a cutlet, the right amount will be about 180 g. Seasoned with extra virgin olive oil, salt and vinegar, it will accompany the meat and you can put a larger quantity on the plate.

Even if the salad replaces the appetizer and was enriched with citrus fruit or shrimp, the right amount of vegetables would be 100-120 g.

If the salad is to become the main dish of a quick lunch or dinner, the quantities of vegetables can increase and even reach 200 g.

The variety of recipes that the salads suggest are full of many different flavors: tuna, hard-boiled eggs, fish fillets, chicken strips, but also fruit, legumes, dried fruit, corn, tomatoes, cucumbers and many other vegetables that go well with vegetables for a colorful and always tasty single dish.

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