Saturday, June 23, 2012

Italian cooking Class+2

Mediterranean Shrimp
·      600 gr. Fresh Shrimp
·      2/3 Garlic Crushed Cloves
·      1 lemon
·      12 spoons of Extra Virgin Olive oil
·      6 spoons of fine parsley
·      Salt and pepper for taste
Or you can use 1 can of black olives, fresh Basil leaves, capers, 3 tomatoes cut, and anchovies for taste
Cook/fry garlic and anchovies. Add shrimp with salt. White wine vinegar (no vinegar at all in the product its just in the label). Add cut veggies. Add salt to the tomatoes and finally add dry oregano for taste. Put over your choice of pasta or eat as is for an hors d'œuvre.

Rigatoni ala Bolognese

·      ¾ celery
·      3 carrots
·      1 large onion
·      ¾ cup of dry red wine
·      600 gr Rigatoni pasta
·      200 gr. Ground beef
·      200 gr. Butter
·      100 gr. Jamon Serrano (optional)
·      1 can of thick full tomatoes
·      Shredded Parmesan Cheese Reggiano

Start by putting raw veggies into the blender.  Strain out the extra water and save for cooking the pasta later. Put ¾ stick of butter into a pan and with veggies and salt; cover and blend with thick whole tomatoes (1 large can).
In a frying pan put ¼ stick of butter with 2 lbs of ground beef. Mix together with herbs and wine.  Cook out the alcohol. Use spices like Basil, Oregano, Sage, etc. and add to meat.  Add the tomatoes sauce from the blender with the veggies and cook until the water is out of the sauce.  Add cooked Rigatoni pasta and serve with Parmesan cheese.

Sauteed Broccoli
·      1 kg broccoli
·      2/3 cloves of crushed garlic
·      1 cup of dry red wine
·      extra virgin olive oil
·      Salt and Peper to taste
·      Dry Chile (without seeds)
Cut broccoli into small trees. Whiten broccoli by putting into bolling water for 5 min and then place into a bowl with cold water and ice.
In frying pan, add 1 cup butter with garlic and add chile, pepper, paprika and broccoli. Sauteed to taste.

Spanish Bread
·      6 eggs
·      200 gr. Power sugar
·      157 gr. flour
·      1 cup sugar
·      Lemon shavings for flavor (optional)
Separate egg whites from yoke and whip both separately.  With yoke add ½ cup flour and 1 cup sugar. Slowly stir in whipped egg whites. Add the rest of the flower. Put into the pan and bake 200 degrees C for 20 min. Sift over the top power sugar for looks and add lemon shavings if desired for taste.

Enjoy with a cup of Italian coffee!

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