ITALIAN CUISINE MENU-1 MINESTRA DI RISO E SPINACI [Spinach & Rice soup] PASTA PRIMAVERA (Short [Farfalle] Pasta

with spring vegetables) TONNO E POMODORO IN UMIDO (Sear and tomato stew) POLLO CON PEPERONI (Chicken with pepper) CROSTATA DI CIOCCOLATA CON NOCCIOLE (Chocolate nut tart) MINESTRA DI RISO E SPINACI [Spinach & Rice soup]
Ingrdients

Spinach Olive oil Onion Garlic cloves Red chilli Rice Vegetable stock Leeks Carrots Celery Parsley Pecorino cheese Salt Black pepper Method 1. 2. 3.

150 gms 10 ml 1 no 1 no 30g 30g 30g 30g 1 sprig 10 g To taste to taste

Place the spinach in a large pan with just the water that clings to its leaves after washing. Add a large pinch of salt. Heats gently until the spinach have wilted, and then remove from the heat and drain, reserving any liquid. Either chop the spinach finely using a large knife or place in a food processor and process to a fairly coarse puree. Heat the oil in a large saucepan and gently cook the onion, garlic and chilli for 2-3 minutes until softened. Stir in the rice until well coated, and then pour in the stock and reserved spinach liquid. Bring to the boil, lower the heat and simmer for 3 minutes. Add the spinach, with salt and pepper to taste. Cook for 2-4 minutes more, until the rice is tender. Check the seasoning and serve with the Pecorino cheese.

PASTA PRIMAVERA (Short [Farfalle] Pasta with spring vegetables)

Ingredients

Small young carrots Spring onions Courgettes Tomatoes Shelled peas Green beans Yellow pepper Olive oil Butter Garlic (chopped) Fresh basil leaves Grounded black pepper Coloured short pasta Grated parmesan cheese

50 g 1 no 50 g 100g 25 g 25 g 1/4 no 10 ml 10 g 1 clove 1-2 nos 4 nos 100 g 5g

Method: 1. Cut all the vegetables into small bite size pieces. 2. Heat the oil and butter in a large frying pan. Add the chopped vegetables and cook over moderate heat for 3-4 minutes stirring occasionally. 3. Add the garlic and the basil and season with salt and pepper. Cover the pan and cook for 3-4 more or until the vegetables are just tender.

4. Meanwhile cook the pasta in a large pan of rapidly boiling salted water until al dente. Before draining it reserve a cupful of the pasta water. 5. Turn the pasta into the pan with the sauce and mix with the vegetables. If the sauce seems too dry add a few tablespoon of the reserved pasta water. 6. Serve with the parmesan passed separately

TONNO E POMODORO IN UMIDO (Sear and tomato stew)

Ingredients

Baby onion (peeled) 6 nos Ripe tomatoes 250 g Fresh tuna/boneless fish 150 g Olive oil 10 ml Garlic cloves (crushed) 2 nos Fresh herbs (chopped) 1 tsp Bay leaf 1 Castor sugar 1/4 tsp Sun dried tomato paste tsp Dry white wine 15 ml Fresh ground black pepper 4 nos Courgettes 10 g Fresh herbs To garnish Method: 1. Leave the onions whole and cook in a pan of salted boiling water for 2-3 minutes until softened. Drain. 2. Plunge the tomatoes into boiling water for 30 seconds. Then refresh in cold water. Peel away the skins, remove seeds and chop roughly. 3. Cut the tuna/fish into cubes or chunks. Heat the oil in a large frying or saut pan and quickly fry the tuna until browned. Drain. Keep fish aside. 4. Add the onions, garlic tomatoes, chopped herbs, bay leafs, sugar, tomato paste and wine and bring to the boil breaking up the tomatoes with a wooden spoon.

5. Reduce the heat and simmer gently for 5 minutes. Return the fish to the pan and cook for further 5 minutes. Season and serve hot, garnished with baby Courgette and fresh herbs. Variation: Two large mackerel make a more readily available alternative to the tuna. Fillets them and cut into chunks or simply lay the whole fish over the sauce and cook, covered with a lid till the mackerel is cooked through. Fresh sage, rosemary or oregano all go extremely well with this dish.

POLLO CON PEPERONI (Chicken with pepper)

Ingredients

Chicken Peppers (red, yellow, or green) Olive oil Red onion (finely sliced) Garlic cloves (finely chopped) Dried chillies White wine Grounded black pepper Tomatoes (blanched, deseeded and chopped) Parsley (chopped)

250 g nos 20ml 1 nos 2 nos 1 nos 25 ml 4 nos 1 nos tsp

Method: 1. Trim any fat off the chicken and remove all excess skin. 2. Wash the peppers, prepare by cutting them into half and scooping out the seeds and cutting away the stem. Slice into strips.

3.

Heat half the oil in a large heavy saucepan or casserole. Add the onion and cook on low heat until soft. Remove to a side dish. Add the remaining oil to the pan and raise the heat to moderate temperature. Add the chicken and brown on all the sides for 6-8 minutes. Return the onions to the pan add the garlic and dried chilly if using. 4. Pour the wine and cook until it has reduced by half. Add the peppers and stir till it coats them with fat. Season after 3-4 minutes and stir in the tomatoes. Lower the heat, cover the pan and cook until the peppers are soft and the chicken is cooked for about 2530 minutes. Stir occasionally. 5. Stir in the parsley and serve.

CROSTATA DI CIOCCOLATA CON NOCCIOLE (Chocolate nut tart)

Ingredients

Flour Icing sugar Salt Butter or margarine Flour Egg (beaten) Marsala wine Lemon zest For the filling Amaretti or any almond biscuits Blanched almonds Hazelnuts Sugar

100 g 25 g a pinch 50 g 75g 10ml 5 ml 2 pinch 100 g 10 g 5g 15 g

Chocolate Milk Butter Any liqueur Amaretto or brandy Single cream

50 g 25 ml 15 g 5 ml 10 ml 10 ml

Method : 1. Make short crust pastry with the icing sugar, fat and flour, beating the marsala with the egg and lemon zest. 2. Lightly grease a shallow tart or pie pan, preferably with a removable bottom. Roll the pastry around the rolling pin and transfer to the prepared pan. Trim the edges evenly with a small knife. Prick the bottom with a fork. Refrigerate for at least 10 minutes. 3. Grind the amaretti to crumbs in a food processor. Remove to a mixing bowl. Set 2 whole almonds aside, and place the rest in the food processor bowl with the hazelnuts and sugar. Grind to a medium texture. Add the nuts to the amaretti, and mix well. 4. Preheat the oven to 190oC. 5. In the top of a double boiler melt the chocolate with the milk and butter. Stir until smooth. 6. Pour the chocolate mixture into the ground amaretti and nuts. And mix well. Add the liqueur and cream. 7. Spread the chocolate and nut filling evenly in the pastry shell. Bake for about 35 minutes, or until the crust is golden brown and the filling has puffed up and is beginning to darken. Allow to cool to room temperature. Split the remaining almonds in half, and use them to decorate the tart.