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Peperonata:

Ingredients:

Olive Oil: 2-3 table spoon (tsp)

Red, Yellow, Green,Orange Peppers :1 or 2 each. deseeded and sliced into thin long strips 

Onion: 1 large sliced thin long.

Garlic: 2-4 cloves sliced thin

Tomatoes: 2-3 large

Oregano: 2-3 as per taste

Sugar: 2-3 tsp

Salt & pepper : as per taste

Fresh Basil: few torn coarsely

Lemon Juice: as per taste

Preparation:

Heat oil in a deep wide pan and while it becomes smoking hot add in onions.

Add in a little salt and sautè for 2-3 minutes until the onions change colour and start to brown.

Add the peppers and saute for another 5-6 minutes till they become al-dente - cooked yet crunchy.

Add garlic, sautè till it softens.

Add the sugar and oregano and adjust the salt. 

Add the chopped tomatoes and cook for another one minute.

Remove from heat and add in the basil and black pepper. 

Serve by drizzling lemon juice as a side along with bread or as itself.

Genoese Pasta

Ingredients:

Pasta
Potatoes: cubed/cut into bite sized pieces
Green beans: chopped into half or smaller pieces.
Water: as needed to cook the pasta and the veggies.

Pesto: quantity as you like
Basil
Garlic cloves
Pine nuts
Parmesan Cheese
Extra Virgin Olive oil

Salt & Pepper :as per taste

Preparation:

Pesto: Blend all the ingredients together to get a coarse paste as the pesto should not be too smooth.

Pasta: Boil water in a deep vessel adding enough salt.

Add the cubed/chopped potatoes and cook till they are tender.

Remove from the vessel.

Add pasta in the same water and cook till “al dente” .

Add the trimmed green beans in the last 4- 5 minutes till they are just cooked.

Drain the water away saving 1 cup or so.

Toss the pasta and the beans and potatoes with the pesto adding water if needed to get your consistency.

Serve optionally topped with more grated parmesan and pepper and salt.

Simple fuss free pasta with comforting potatoes and crunchy beans with the refreshing pesto.

Make sure you do not overcook the beans.

Tiramisu'

Ingredients:

Espresso coffee: 2 cups

Eggs: 4 large
Pinch of salt
Sugar: 4 tablespoons
Mascarpone cheese cream: 250 gr.

Savoiardi (usually 48 cookies)
15 cookies x 2 surface layers...plus 8 for the third finishing layer...and last 10 cookies (split) for edge decor

Bittersweet chocolate shavings, for garnish (200 gr)
Slivered almonds for garnish (85gr.)

Preparation:

About 1 hour ahead of time, take out the mascarpone cheese and eggs out of the cold.

Set aside.

Make coffee

Give it a chance to properly cool off.

Pour coffee into a shallow dish measuring at least the length of your cookie.

Set aside.

Meringue:
In a medium bowl...beat the egg whites and pinch of salt until you get slightly soft peaks.  Continue beating while adding half the quantity of sugar until stiff peaks have been realized.

Set aside.

Mascarpone:
In a large bowl... start combining the egg yolks and remaining sugar.

Beat them together right away until a thick creamy pale consistency is achieved.

Add the mascarpone and continue to beat the mix until smooth consistency.

Now, with a spatula...gently fold the meringue mix into the CREAM mix.

Cover the bowl with a plastic wrap and refrigerate for a minimum of 30 minutes.

Get the chocolate shaved or grated and set aside.

Prepare the platter of your choice and figure out the layout as well as pre-distributing the first layer of cookies to facilitate the initial part of the assembly.

You'll probably need to break some in half in order to fit the complete surface.

This will avoid any surprises while in the midst of having soaked cookies on hand. 

Roasted Oven Stuffed Chicken

Ingredients:

Stuffing:

Oven stuffed chicken

Handful of Italian parsley - chopped

5 cloves of garlic – chopped

1- Tablespoon of capers – plus tablespoon of caper juice

1 cup of pepper and sea salt croutons – crushed coarsely (or your preferred flavour)

¼ cup of olive oil

Rub for top of skin:

¼ cup of olive oil

Dashes of paprika

Dash o f chili powder

1 tsp of dried oregano

Preheat oven to 350

Wash chiecken inside and out and pat dry.

Combine all of the ingredients for the stuffing and mix well.

Gently separate the skin from the meat of the chicken and stuff the mixture under the skin.

Combine the ingredients for the rub and smooth the rub all over the skin of the chicken.

Place in a baking dish and bake until the skin is golden and the juices run clear.

About 15-20 minutes per pound.

Minestrone Soup

Ingredients:
2	Tsp	Olive oil
6	Cloves	Garlic, minced
6	Cups	Chicken stock, heated
		Italian style vegetables, fresh or frozen (see note above)
2	Cups	Pinto beans, cooked, rinsed and drained
2	Cups	Roma tomatoes, peeled, seeded and diced
¾	Cup	Tubetti or other small tubular pasta
2	Tsp	Italian seasoning
3	Tbsp	Parmesan cheese, fresh grated
To taste		Salt and white pepper

	Heat the olive oil in a large stockpot over medium high heat and sauté the garlic for a minute or until lightly browned. Add the chicken stock, vegetables, beans, tomatoes, pasta, and Italian seasoning. Bring to a boil, then reduce heat and simmer, uncovered for 15 minutes or until pasta is tender. Season to taste with salt and white pepper
	Ladle into individual serving bowls and sprinkle with the fresh grated parmesan cheese, about ½ a tablespoon in each bowl.
Recipes written by 6th class pupils, under the supervision of Rossinelli Manuela.