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.
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
Espresso coffee: 2 cups
Eggs:
4 large
Pinch of salt
Sugar: 4 tablespoons
Mascarpone cheese cream: 250 gr.
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.)
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.
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.
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
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Ingredients:
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2
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Tsp
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Olive
oil
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6
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Cloves
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Garlic,
minced
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6
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Cups
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Chicken
stock, heated
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Italian
style vegetables, fresh or frozen (see note above)
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2
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Cups
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Pinto
beans, cooked, rinsed and drained
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2
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Cups
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Roma
tomatoes, peeled, seeded and diced
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¾
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Cup
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Tubetti
or other small tubular pasta
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2
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Tsp
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Italian
seasoning
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3
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Tbsp
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Parmesan
cheese, fresh grated
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To
taste
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Salt
and white pepper
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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
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Ladle
into individual serving bowls and sprinkle with the fresh grated
parmesan cheese, about ½ a tablespoon in each bowl.
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Recipes written by 6th class pupils, under the supervision of Rossinelli Manuela.
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