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GROUP 6 ( AZHAR, LANA, LAILA, UMBERTO) ITALIAN RECIPE

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GROUP 6 ( AZHAR, LANA, LAILA, UMBERTO) ITALIAN RECIPE

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OUR RECIPE IS LASAGNA

Ingredients: for the sauce

beef 300g

carrots 50g

onions 50g

tomato puree 300g

extra virgin olive oil 1 tablespoon

black pepper just enough

celery 50g

vegetable broth just enough

salt just enough

FOR THE BECHAMEL

butter 70g

Milk 1l

Flour 70g

salt just enough

CONDIMENTS :

butter just enough

parmesan cheese 270g

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GROUP 5 ( KLEJDA, FILIPPO, SOFIA) ITALIAN RECIPE

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GROUP 5 ( KLEJDA, FILIPPO, SOFIA) ITALIAN RECIPE

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our recipe is carbonara

The ingredients are:

1) spaghetti 320g

2) 6 yolks

3) black pepper

4) jowls

5) Roman pecorino cheese

6) Milk

To make classic carbonara, first cut the guanciale into 1/4-inch layers, then into long, 2-inch strips. Combine the egg yolks with the grated cheeses and a pinch of black pepper. If desired, add 2 tbsp milk for a creamier sauce. Heat 1 tbsp oil in a frying pan and brown the strips of guanciale for 2 minutes until crisp, then turn off the heat and leave to cool. Cook the pasta in plenty of salted water; set aside a ladleful of the pasta water, then drain the pasta once it is cooked al dente. Pour the reserved hot water into the part of the frying pan containing the cooled guanciale: this will prevent the pasta from drying out. Transfer the pasta to the same pan and mix together,|then add the yolk and cheese mixture, stirring rapidly. In the warm pan with the hot pasta, the eggs will cook gently and become creamy. It is important to do this part quickly to prevent the yolks from congealing and taking on the texture of scrambled eggs. Season with freshly-milled black pepper and serve immediately on heated plates.

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GROUP 4 ( FRANCESCO B., GABRIELE, RIO) ITALIAN RECIPE

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GROUP 4 ( FRANCESCO B., GABRIELE, RIO) ITALIAN RECIPE

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OUR RECIPE IS PIZZA

The ingredients are :

1) flour

2) oil

3) sugar

4) water

5) salt

6) yeast

7) tomato sauce

8) mozzarella cheese

9) lot of pinapple

the metod is :

STEP 1

Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.

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GROUP 3 (SIMONE, SASHA, ELIA P., CARLO) TUSCAN RECIPE

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GROUP 3 (SIMONE, SASHA, ELIA P., CARLO) TUSCAN RECIPE

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https://youtu.be/RZlrelVPdH8

These are the Tortelli from Lucca.

Ingredients

For the puff pastry:

750 gr. flour

6 eggs

Salt

For the filling:

250 gr. minced beef

250 gr. minced pork

300 gr. blanched Swiss chard

3 eggs

1 handful of breadcrumbs

Milk for soaking bread

Thyme (optional)

2 cloves of garlic

Parsley

1 small onion

50 gr. butter

100 gr. grated Parmesan cheese

100 gr. grated Tuscan pecorino cheese

Nutmeg

Extra virgin olive oil

Salt

Ground black pepper

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GROUP 2 (HANNA,MARTINA, FRANCESCO T., GIAMBA) TUSCAN RECIPE

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GROUP 2 (HANNA,MARTINA, FRANCESCO T., GIAMBA) TUSCAN RECIPE

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OUR RECIPE IS 'BUCCELLATO

Ingredients :

500 g 00 flour,

20 g dry brewer's yeas

50 g sultanas

1 egg,

1 pinch of salt,

150 g of sugar,

1 glass of milk,

50 g of butter,

a spoonful of anise seeds,

warm water to taste

STEPS

1) Soak raisins in warm water.

2) Pour the flour and sugar in a bowl. Prepare the yeas tn pour it in the bowl and knead on low speed with the d dough hook, adding gradually the remaining water.

3) When the dough has completely absorbed the water, add the egg yolk and the butter cut into small pieces. Knead on low speed until the dough becomes smooth, but still slightly sticky.

4) Add eventually the aniseed, the squeezed raisins and salt and knead just enough to get them incorporated in the dough.

5) With oiled hands, remove the dough from the bowl and collect it on a well greased wooden board. Form a ball and place it in a bowl previously drizzled with olive oil.

6) Cover the dough with a damp cloth and let it proof for about three hours in a warm place.

7) After this time, slide back the dough onto the oiled wooden board, knead it gently and form a long thin sausage.

8) Line a baking sheet with parchment paper, place a cup in the centre and wrap the dough around it, then seal together the ends to form a donut.

9) Cut the dough all the way around, so that it will rise better, and let rest for at least an hour.

10) Preheat the oven to 180°C (350°F - gas mark 4). Melt the sugar into the hot water to make a syrup, then pour over the egg white and beat with a fork until frothy.

11) Brush the buccellato with the syrup of water, sugar and egg white and bake for about 45 minutes, until golden brown. Let it cool completely before slicing.

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GROUP 1 (MARIA LUCE, NINA, NOAH, ELIA G.) TUSCAN RECIPE

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GROUP 1 (MARIA LUCE, NINA, NOAH, ELIA G.) TUSCAN RECIPE

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Our recipe is 'Frati fritti':

FOR THE DOUGH:

-2 eggs

-manitoba flour (300 gr)

-butter (50 gr)

-1 lemon peel

-caster sugar (30 gr)

FOR DECORATION:

-caster sugar

-flour (300 gr)

-dry yeast powder (8 gr)

-milk (240 gr)

-1 vinyllin

-peanut oil

METOD

1) Take a bowl and put 2 eggs in it

2) Put a little sugar and orange peel and also a lemon

3) Stir

4) Take milk and put some yeast in it

5) Put a orange juice in the bowl

6)Stir

7) Put a little flour and a few piaces of butter