Saturday, June 23, 2012

Itialian Cooking Class #1

Italian cooking Class+

Class 1

Trenette al Pesto (Petsto Pasta)

·      500 gr. Trenette pasta or bavette or linguini
·      3 cloves of garlic
·      50 gr. Pine nuts, walnuts or pistachios
·      50 gr. Butter
·      20 gr. Fresh Basil leaves /Arugula/Parsley
·      75 gr. Parmesan cheese (Pecorino Romano or Parmesan Reggiano)
·      Extra Virgin Olive oil
·      Salt and pepper for taste

Blend 2 cups of leaves with 1 cup of olive oil. Use fresh either basil leaves /arugula/parsley or other fragrant leave. Add garlic with salt and either pine nuts, walnuts or pistachios.  Blend in 1 cup of Parmesan cheese. Cover over cooked aldente pasta and serve.


Peas with Jamon Serrano
·      600 gr. Frozen Peas
·      cut up Jamon Serrano/ prosciutto
·      6 spoonfuls of scallions/onions
·      100 gr. Butter
·      1 ½ cups Beef bullion (optional)
Heat butter (1/2 stick) with Shallots or green onions, then add cut prosciutto into pan. Add frozen peas (rinse to clean and unfreeze) and cook.  Without heat add Sugar, Salt or Pepper to your liking.

Baked Calf Leg Rump Roast
·      1200 gr. Rump Roast
·      Can of full Italian Tomatoes
·      12 spoons of extra virgin Olive oil
·      2 spoons of Wrcestershire sauce
·      2 cups of dry white wine (or just use read wine/Merlot)
·      1 clove of garlic (squeezed)
·      2 spoons of herbs (sage, roemary, basil, loreal)
·      Salt and peper for taste
In the outside add salt and paper and then flower after it’s been in the wine and veggies. Fry the meet to stamp in the juices for flavor with olive oil. Add to veggies (carrots, onions and celery based blended juice) and then add extra wine sauce. Simmer for 5 min and leave the top off for the alcohol to leave, boil for 1 ½ hours.  Put blended tomatoes sauce on the top of the meat and cook for a short while longer. Ready to serve with sauce.

Strawberry Foam
·      500 gr. Strawberries
·      125 gr. Powder sugar
·      250 gr. Wiping Cream
·      07 gr. Gelatin
·      ½ cup Lemon Juice
Blend sugar, lemon and strawberries
Blend ½ litter of cream to mix
Add gelatin package with a little bit of water to strawberries and hand mix
Add mixed cream to the bowl and put into small dishes for serving. Refrigerate

The final product, meat, peas and goodness!

+All Servings are for 6 people

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