Presentation on theme: "FIRST COURSES MAIN COURSES SIDE DISHES DESSERTS FRUIT ITALIAN RECIPES."— Presentation transcript:
FIRST COURSES MAIN COURSES SIDE DISHES DESSERTS FRUIT ITALIAN RECIPES
THE SPAGHETTI PUTTANESCA NOODLES WITH PORCINI MUSHROOMS PASTA WITH POTATOES PASTA WITH BEANS NOODLES WITH CARROTS AND CELERY GNOCCHI ALLA SORRENTINA PACCHERI WITH ZUCCHINI AND PRAWNS PASTA WITH COURGETTES AND SMOKED PROVOLA
Ingredients – serves 4 8 fillets of anchovies 1-2 cloves of garlic 1 tbsp of capers in salt 5 tbsp of extra virgin olive oil 3,5 oz. of pitted olives or Gaeta olives 14 oz. of spaghetti 14 oz. of ripe tomatoes 1 fresh or powdered chilli pepper 2 tbsp of chopped parsley Salt THE SPAGHETTI PUTTANESCA
■ PREPARATION Make a cross cut on the well washed tomatoes and put them into the boiling water for a minute (1). Cut the pitted olives into small circles (2) and the chilli pepper, without seeds into small pieces (3). wash the anchovies and the capers, then dry them up very well; chop the anchovies (4) and smash the garlic; put them in a large saucepan with the chilli pepper and the oil (5); peel the tomatoes (6)
And put them in a strainer for some minutes (7); mince the capers too (8) and add them to the olives in the saucepan (9). Now stir, let everything flavour for a few minutes. Then add the tomatoes, previously diced, to our ingredients (10-11); let them cook for 10-15 minuets; then add salt and half of the chopped parsley (12).
Put the spaghetti to boil into salty water (13) then drain and pour the pasta into the saucepan (14). Add the remaining parsley, stir everything and put it into the dishes.
6 serves 450 gr. of fresh porcini mushrooms 450 gr. of noodles 1 clove of garlic Parsley Salt and pepper Grated parmesan cheese Clean carefully the mushrooms with a cloth and cut the into thin slices. Brown the garlic in a saucepan then add the porcini mushrooms. Cook them for 15 minutes on a high heat. Add salt an pepper. Boil the noodles in a pot with boiling salted water and then drain and add the pasta to the mushrooms in the saucepan. Sauté all the mixture well and sprinkle it with chopped parsley. Serve hot with grated parmesan cheese. NOODLES WITH PORCINI MUSHROOMS
PASTA WITH POTATOES 300 GR. OF PEELED AND CHOPPED POTATOES LEFT IN THE WATER FOR TWO MINUTES 200 GR. OF PASTA 3 PEELED TOMATOES ½ ONION SLICED UP 1 STICK OF CELERY 5 CENTILETRES OF OLIVE OIL PREPARE A SAUCE WITH OLIVE OIL, ONION AND THE DICED CELERY. FRY ALL FOR TWO MINUTES AND ADD THE PEELED TOMATOES. COOK FOR OTHER FIVE MINUTES AND PUT THE POTATOES, TAKEN FROM THE WATER. LET THE POTATOES FLAVOUR IN THE SAUCE AND COOK THEM ADDING SOME HOT WATER. WHEN THE POTATOES ARE COOKED, ADD PASTA, STIR AND COMPLETE COOKING WITH THE ADDING OF HOT WATER. SERVE THE WHOLE WITH GRATED CHEESE OR PECORINO ROMANO.
PASTA WITH BEANS 250 GRAM. OF DRIED BEANS 5 CENTILITRES OF OLIVE OIL 4 PEELED TOMATOES 1 CLOVE OF GARLIC 1 STICK OF CELERY 200 GRAM. OF PASTA (CUBES OR BROKEN SPAGHETTI) LEAVE THE BEANS TO SOAK IN A BASIN FULL OF WATER AND ½ SPOON OF BAKING – SODA, FOR EIGHT HOURS. TAKE AWAY THE WATER AND PUT THE BEANS IN A HIGH POT, COVER THEM WITH WATER ( THREE FINGERS ABOVE THE BEANS) AND LET THEM BOIL UNTIL THEY ARE COOKED. PREPARE A SAUCE WITH OLIVE OIL, GARLICK, CELERY AND TOMATOES. WHEN IT IS COOKED ( FOR ABOUT TEN MINUTES) PUT THE BOILED BEANS WITH THEIR WATER, LET THEM BOILING AND ADD THE PASTA. STIR OFTEN ( IF THE LIQUID IN THE POT DIMINUISHES, ADD OTHER HOT WATER UNTIL THE PASTA IS COOKED )
NOODLES WITH CARROTS AND CELERY INGREDIENTS 250 gr of noodles 4 tbsp of extra virgin olive oil 40 gr of grated parmesan cheese 200 gr of carrots Celery, salt and pepper PREPARATION In a saucepan, brown the carrots cut into strips with 2 tbsp of oil for 3 minutes, then pull them out of the fire, salt and pepper. Cook the noodles in plenty salted water, drain and flavour them with the carrots and the remaining oil. Sprinkle with celerity little leaves previously cut into thin strips; garnish with some parmesan cheese and serve it.
INGREDIENTS 6 fillets of anchovy in oil 2 cloves of garlic 800 gr of turnip tops already cleaned 6 tbsp of extra virgin olive oil 1 fresh chilli pepper Salt 400 gr of orecchiette pasta PREPARATION Wash and clean the turnip tops (1) (remove any leaves that are damaged or too big; as for the stalks if they are tender you can keep and cut them, otherwise, if they look too tough, it’s better to discard them) (1-2). Cut the chilli pepper into circles (3). ORECCHIETTE WITH TURNIP GREENS
Boil the tender leaves in plenty salted water (4-5). Once cooked, drain the turnip tops keeping their cooking water aside, since you’ll need it to boil the pasta. Now in a saucepan put the oil, the garlic, smashed or chopped, the anchovies and the chopped chilli pepper (6). So, once the garlic is golden brown, and the anchovies mushy, cold the well drained turnip tops and sauté them only for a few minutes (7).Then boil the orecchiette in the same cooking water of the turnip tops (9).
The orecchiette are now al dente (10). Drain and add them to the turnip tops. Souté everything together for a few minutes (11) and serve it (12). ■ SUGGESTION If you use dry past instead of fresh past it would be better to reduce the quantity as dry past makes it more. If you want you can add some toasted bread crumbs to the oil mixture before adding the turnip tops. This recipe makes a complete meal that provides both complex carbohydrates with pasta and proteins with Parmesan cheese and turnip tops which contain a good protein content (they can be a good surrogate for meat). The turnip tops enrich it with calcium, phosphor, iron and vitamins.
INGREDIENTS 1 kg of potatoes Extra virgin olive oil Minced chive Salt and pepper PREPARATION Put the potatoes into a pot with a cold water, without peeling them. When the water starts boiling let them cook for about 40 minutes. Drain the potatoes and when they are cold, cut them in circles and put them into a bowl. Flavour them with extra virgin olive oil, salt and pepper and sprinkle them with minced chive. POTATO SALAD
Ingredients 300gr of carrots 300 gr of flour 1 tbsp of baking powder 50 gr of almond flour 90 gr of sunflower seed oil 3 eggs A tea spoon of vanilla extract 180 gr of sugar CARROT CAKE
Wash the carrots, peel and grate them (1); put the grated carrots in a strainer and, using a spoon, press them gently (2). Keep aside the grated carrots. Put the yolks in a bowl and add the sugar and whisk the egg whites until stiff (3), you can also use an electric mixer. PREPARATION
In a large bowl, sift in the flour, the baking powder and the vanilla extract (4); then stir in the almond flour (5) and add the dried carrots (6). Mix all the ingredients with a spoon (7), pour the eggs and the oil (8-9)
and stir very gently to avoid that the eggs deflate(10). Butter a deep 24cm round cake tin and dust it with flour. Pour the mixture into this tin (11). Bake at 180°C for about 30 minutes, then reduce the temperature at 160°C for about 10 minutes more. Leave to cool slightly, then put the cake on a dish and sprinkle the topping with the icing sugar.
JAM TART INGREDIENTS 300 gr. of flour 120 gr. of sugar 3 eggs A pinch of salt 1 lemon 200 gr. of jam PREPARATION Prepare the flour on the pastry board with a pinch of salt and the grated lemon zest. Make a hole in the middle and pour an egg and two yolks, the sugar and flakes of butter. To realize a good short pastry you have to make the mixture quickly as your hands’ warmth heats the butter too much and this could make the mixture too elastic while the short pastry must be crumbly. So mix quickly and make a little ball with the mixture and finally wrap it up in a cling film and put it in the fridge for at least half an hour. In the meanwhile, prepare a baking tin buttering and flouring it and heat the oven. Divide the pastry dough up into two parts, a bigger one and a smaller one, then roll out them using a rolling in. Roll out the pastry dough and place it into the baking tin and with a small knife trim the excess dough from the edges. Pour about 200grams of jam on the crust. Cut the smaller part of the pastry dough into about ten strips and twist them on the jam. Fold the edges inward and bake the tart at 180°C for about thirty minutes.
INGREDIENTS 700 gr of high quality apples 3 eggs 70 gr of butter 300 gr of flour 00 250 gr of sugar A glass of milk 1 lemon A tbsp of baking powder Preparation time: 20 min Cooking time: 40 min Preparation Peel and slice the apples and sprinkle them with the lemon juice. In the meanwhile whisk the egg whites until stiff and in another bowl mix the yolks with sugar. Then add the softened butter and beat. APPLE PIE
Pour a glass of milk and stir well until the mixture will be smooth and well-blended. After that add the flour, the baking powder and the grated lemon zest. Now add the egg whites And finally add the apples to the mixture.
Then pour it in a greased cake tin. Coot the cake with some slices of apple and some butter. Bake the cake in the preheated oven for 40/50 minutes at 180°. Let the cake cool completely before serving it.
Ingredients: 2 bananas 200gr of strawberries 2 kiwis 60ml of milk 2 peaches PREPARATION To prepare a fruit milk shake start peeling the kiwis, chopping them and removing their white central part (1). Wash the peaches, peel and dice them; now wash the strawberries removing the green petioles and cut them in half, then peel the bananas and cut them into chunks (2). Put the fruit into a blender and add the milk. Blend all the ingredients until the mixture is smooth. Pour the drink into glasses and serve immediately. FRUIT MILK SHAKE
Ingredients - 150 gr of pineapples - 150 gr of bananas - 200 gr of strawberries - 200 gr of kiwis - Lemon juice (1 lemon) - 100 gr of melon - 40 gr of sugar ■ PREPARATION To prepare a fruit salad, start cutting the melon in half and then empty it using a spoon to remove its seeds (1). With the right cooking utensil form little balls using its pulp. With a spoon empty the melon and use its peel as a nice bowl for your fruit salad (2). Peel the pineapples and dice the pulp (3). FRUIT SALAD
Now peel the kiwis and cut them into small cubes (4), then wash the strawberries very well removing their green petioles and cut them in half or in quarters. Finally peel the bananas and cut them into chunks. After cutting all the fruit (5), put it in a bowl and mix gently (6). Squeeze a lemon (7) and add its juice to the fruit together with the sugar and mix (8). Let the fruit salad chill about 2 hours.
SEA BASS IN CRAZY WATER INGREDIENTS 2 gutted middle-size sea basses 300 gr. of San Marzano tomatoes A litre and half of water 2 cloves of garlic 1 tbsp of oregano 1 chilli pepper Extra virgin olive oil Salt PREPARATION Boil the water in a large saucepan, then add the salt, the garlic, the chilli pepper, the oregano, the tomatoes and some oil. Let boil for 15 minutes then add the sea basses and let boil for about 20 minutes. Then take the fish out of its broth and fillet it; put it on a dish sprinkling the sea bass with its sauce.
Ingredients – serves 4 Fresh anchovies 1 kg 2 cloves of garlic 100 ml of oil 1 tbsp of oregano Pepper to taste 200 grams of tomatoes Salt to taste ANCHOVIES PIZZAIOLA ■ PREPARATION First, if you have bought fresh anchovies (1) clean and open them removing the head, the innards and the central fishbone (2-3)
Wash the tomatoes, cut into cubes and then chop the garlic (4); grease a baking dish with oil (5) and arrange the opened anchovies in it Top the anchovies with the diced tomatoes, the oregano, the chopped garlic and a pinch of salt (7). Then cover everything with another layer of anchovies (8) and sprinkle with the remaining tomatoes, oregano, garlic and oil (9). Bake in preheated oven at 220°C for 20 minutes: Serve the anchovies Pizzaiola still hot, garnishing with some tomatoes and adding the gravy.
LEMON SORBET Ingredients – serves:2 water, 500ml sugar, 200gr lemon juice, 150ml grated lemon zest (1 lemon) fresh mint leaves time of preparation 10 minutes + 1 night Preparation : Let’s start our recipe washing the lemon zest and grating it up to the white part that could give a bitter flavour to your dessert. Now take a saucepan and pour the water and the sugar and start cooking until the sugar will dissolve completely. Then add the lemon zest and the juice,mix well. Remove the pot from the fire and pour the mixture into some small cups. When they will be warmer put them into the freezer. Let rest for a whole night. About half an hour before serving,pull the sorbet out from the freezer and let it soften. Decorate the cups with the mint leaves..
Ingredients 4 servings:.800gr. of potato gnocchi 600gr. of tomato puree 250gr. of mozzarella cheese 100 gr. of Parmesan cheese 1 clove of garlic About 12 basil leaves Extra virgin olive oil Salt and pepper Preparation: Brown the garlic together with some stalks of basil in the hot oil; then take them out and pour the tomato puree into the saucepan. Salt and pepper to taste and let the tomato sauce cook over medium heat for about 15 minutes. Turn off the heat and keep the sauce aside. Then boil the Gnocchi in a pot with salted water; as soon as they begin to rise to the surface collect them with a skimmer. Put the Gnocchi in a bowl and flavor them with a ladle of tomato sauce. Take 4 baking cups and put a tbsp of sauce on their bottom..Make a layer with Gnocchi and put some mozzarella cheese, cut into small pieces, basil leaves and Parmesan cheese on it. Cover everything with the remaining Gnocchi and then garnish the dish with some mozzarella cheese slices and grated Parmesan cheese The Gnocchi should be left in the oven at about 200° C. for 20 minutes.Finally serve garnishing with basil leaves. This recipe makes a complete meal that provides both carbohydrates with flour and proteins with provolone cheese and potatoes. Potatoes enrich it with fibers and many vitamins. It is fairly high in phosphorus, calcium and potassium. GNOCCHI ALLA SORRENTINA
PASTA WITH COURGETTES AND SMOKED PROVOLA Ingredients (4 serves) Pasta 350 gr. Courgettes 350gr Smoked provola cheese 200 gr. extra virgin olive oil 4 tablespoons Onion Salt Fresh basil Preparation 1. Wash the courgettes and cut them into small pieces. 2. Heat the olive oil in a pan, add the onion, courgettes and a bit of water. Flavor with salt and a few basil leaves. Cover with a lid and cook. Boil the pasta. In the meanwhile dice the smoked provola cheese. 3. Drain the pasta, mix with the courgettes and provola cheese. Soutè for two minutes on the fire so that the provola cheese begin to spin. Serve hot. This recipe makes a complete meal that provides both complex carbohydrates with pasta, and proteins with provolone cheese. The courgettes enrich it with fibers and many vitamins such as carotenoids, vitamin C and folic acid (contained above all in the peel).
PACCHERI WITH ZUCCHINI AND PRAWNS Ingredients (4 serves): Campanian paccheri: 400g 3 zucchini 8 prawns 3 tablespoons extra virgin olive oil homemade white wine salt to taste half an onion chopped parsley PREPARATION: While we are waiting for the water to boil to cook pasta, let’s prepare the sauce. Put the onion in a saucepan with 3 tablespoons of oil and when the onion is golden brown, add the zucchini, then add the white wine. Ok! When the water boils, add the pasta and some salt. Once the zucchini are almost cooked, add the prawns and in the end parsley and salt. When the pasta is cooked, put it in the pan with the other ingredients and mix all together gently. The dish is ready. This recipe makes a complete meal that provides both complex carbohydrates with pasta and proteins with prawns that contain also many minerals such as calcium, phosphor and potassium. The zucchini enrich it with fibers and many vitamins such as carotenoids, vitamin C and folic acid (contained above all in the peel).
I. C. SOCRATE – MARANO DI NAPOLI – ITALIA Dirigente Scolastico Prof. Teresa Formichella Borgholzhausen-Werther 24-28 Sept 2012 ITALIAN RECIPES FOOF FOR THOUGHT – A EUROPEAN ENTERPRISE