ITALIAN RECIPES
FIRST COURSES
MAIN COURSES
SIDE DISHES
DESSERTS
FRUIT
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
SEA BASS IN CRAZY WATER
ANCHOVIES PIZZAIOLA
POTATO SALAD
JAM TART
APPLE PIE
CARROT CAKE
LEMON SORBET
FRUIT MILK SHAKE
FRUIT SALAD
THE SPAGHETTI PUTTANESCA
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
■ 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.
NOODLES WITH PORCINI
MUSHROOMS
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.
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.
ORECCHIETTE WITH TURNIP GREENS
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).
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.
POTATO SALAD
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.
CARROT CAKE
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
PREPARATION
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.
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.
INGREDIENTS
300 gr. of flour
120 gr. of sugar
3 eggs
A pinch of salt
1 lemon
200 gr. of jam
JAM TART
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
APPLE PIE
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.
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
FRUIT MILK SHAKE
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 SALAD
■ PREPARATION
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
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).
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
GNOCCHI ALLA SORRENTINA
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.
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).
FOOF FOR THOUGHT – A EUROPEAN ENTERPRISE
I. C. SOCRATE – MARANO DI NAPOLI – ITALIA
Dirigente Scolastico Prof. Teresa Formichella
ITALIAN RECIPES
Borgholzhausen-Werther 24-28 Sept 2012