Monday, June 25, 2012

Italian cooking Class+3

Class 3


·      100 gr. Each Potatoes, carrots, zucchinis, peas, beans, celery (whatever is in season and seems fresh)
·      1 packages of Italian rice (Carnaroli or abrossio)
·      200 gr. Brown beans (1 can)
·      Cabbage aldiente (optional)
·      Dry bacon (optional)
·      1 large can of thick tomatoes
·      50 gr. Butter
·      1 large onion
·      2/3 cloves of crushed garlic
·      Fresh Basil, Oregano, Sage
·      1 lt. Vegetable Broth
·      Salt and Pepper to taste

First cut carrots, celery and onions add to large pan with water. Next, add cut potatoes, zucchinis and fresh green beans to pot. Third, add rice with rosemary and 4 squares of chicken bullion.  Forth add the large can of tomatoes. Next, add 1 can of each green peas, brown beans, and garbanzo beans to the mixture. Last tomatoes, cauliflower, broccoli and cook until aldiente. Serve with Parmesan cheese to taste.

Spezzatino al vino Tinto (Fore Shank with Red Wine)
·      1 kg Fore shank (Chamberent) with lots of fat
·      1 large onion
·      4 sticks of celery
·      4 large carrots
·      1 can of tomatoes
·      2 boxes of mushrooms
·      ½ cup of dry red wine
·      1 cup of extra virgin olive oil
Cook celery/onion and carrots with butter. Cut meat into large pieces. Sprinkle flour on meat, add one cup red wine and stir (flour adds to make sauce thicker).  Add Rosemary freshly cut and oregano. Add large can of tomatoes, which is first mixed in the blender into small pieces.  Add 1 cup of water, stew for 1 ½ hour. At the end ¼ cut mushrooms.


Cooked potatoes with rosemary
·      1 ½ kg potatoes
·      ½ cup of extra virgin olive oil
·      Fresh Rosemary
·      4 tbs of butter
·      3/4 cloves of garlic
·      Salt and Pepper to taste
Cook ¼ cut potatoes within water without salt for 5 min.  Then in a fry pan with olive oil and cloves of garlic, cook potatoes. Add Salt and fresh rosemary to taste.

·      3 eggs
·      30 Savoiardi (Italian cookies)
·      250 gr Mascarpone
·      4 tbs of power sugar
·      250 ml cooked espresso coffee
·      Powdered Cocoa
First start to make the cream. Buy Mascarpone or you may use cream with nata, which is buttery cream.  (if you don’t  want to use eggs, just used whipping cream and use that with flavors, i.e. the mascarpone/Jerez and sugar).

In a metal mixing bowl separate eggs from yokes. Cook yokes over boiling water, stirring quickly and leave for short while.  Add Marsala wine (cooked Jerez) or add vanilla abstract or some sort of Coffee alcohol like Ballies.  Next add mascarpone and ¼ cup of sugar.

With the egg whites add 3 cup of power sugar and lemon abstract. Then add the two mixtures together with a large wooden spoon.

Next add the cream to the bottom of a 9x13 pan. Layer indigents starting with the cream, then cookies for Tiramisu, which are first dipped into cooked espresso for the coffee taste then sprinkle chocolate power and repeat for 2 layers of cookies/cream and chocolate. Must refrigerate at least 1 hour to make the cream harden before eating.


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