# data[].attributes.body
This Learning Unit was created during the quarantine period because of COVID 19. Our class, 4 ENO A (Hotel School 'Enrico Mattei' in Vieste, collected the most significant recipes performed at home in this quarantine recipe book.

# data[].attributes.body
A recipe that is eaten only in San Severo on Christmas day. There are at least two variants. Here's the one we like best ...

Ingredients:

Caciocavallo

Slices of toasted bread (Apulian bread recommended)

Turkey broth

Parmigiano

Dryed Mozzarella

Method:

prepare a broth with a turkey leg, potato, carrot, celery.

In the meantime, brown a few slices of homemade bread.

In a baking pan alternate, as in lasagna, the slices of toasted bread, the frayed turkey, the parched mozzarella, slices of caciocavallo and parmesan and then again the bread and seasoning as before, until filling the pan.

Pour the hot broth into the pan with a couple of ladles and mix.

Place in a hot oven (180 °) and every 10 min. wet the pan with the broth until everything is well blended, continue until a nice crust has formed on the surface. Serve all hot.

It is a very good single dish ... .

# data[].attributes.body
INGREDIENTS:
-1 tbsp olive oil
-1 chopped onion
-1  chopped garlic
-1 tsp paprika
- finely chopped parsley
- 1 glass white wine
- 400g chopped tomatoes
- 1l fish stock
- 300g spaghetti
- 2 pounds mussels
- 2 pounds shrimp
- 2 pounds chopped squid
- 2 pounds chopped octopus
- 2  pounds chopped cuttlefish
- 2 pounds chopped musky octopus
PREPARATION:
1- heat the oil in a wok, then cook the onion and garlic over a medium heat for 5 minutes.
2- add the paprika, tomatoes and stock, then bring to the boil.
3- cook spaghetti for 7 minutes .
4- when the sauce is ready put in all the seafood, and cook for another 3 minutes.
5- when the spaghetti are cooked  add at the sauce  and season to taste.
6- serve with a sprinkle of parsley..

# data[].attributes.body
Ingredients:
- 500 grammes  of flour
- 300 ml of  warm water
- 3 grammes of dehydrated beer yeast or 10 g of fresh brewer's yeast.

- 1 spoon of extra virgin olive oil
- 6 grammes of sugar
- 10 grammes of salt
For the stuffing:
- 200 grammes of mozzarella cheese
- 100 grammes of tomato sauce
- salt and pepper, q.b.
- Origan, q.b.

Preparation:
1. In a bowl prepare the flour, add the brewer's yeast and sugar  and start mixing.
2. In another bowl, pour the lukewarm water, add the salt, the extra virgin olive oil and start mixing with your hands.
3. Add the flour with the yeast a little at a time and mix until a smooth, homogeneous and elastic dough is obtained. Then transfer the dough to a work surface and transfer it.
4. Place the dough in a bowl, cover with plastic wrap, let rise for 2 hours in a warm place.
5. Once the dough is leavened, trasfer it to a pastry board lightly floured, work it a little with your hands, form balls. Put the balls on a baking sheet covered with parchment paper and let them rise in a warm place for 20 minutes,
6. In the meantime, prepare the filling, put the diced mozzarella in a bowl, add the tomato sauce, salt, pepper, origan to taste and mix all the ingredients with a spoon and set aside.
7.  After 20 minutes, spread the dough balls on the work surface with a rolling pin and a little flour if necessary, until you get a not too thin dough disc. At the center of the circle of pastry put the filling, wet the edges with a little water and close well with you fingers, forming a crescent and then seal the edges well with a fork.
8. Fry the panzerotti until golden on both sides, about 4 minutes. Once the panzerotti are cooked, drain them on absorbent paper to remove excess oil
They can also be cooked in a static oven at 200 degrees for 20 minutes, fan oven at 190 degrees for 15-20 minutes until they are golden brown (in this case brush first with egg yolk or olive oil or with a little tomato sauce).

# data[].attributes.body
Torta
Era buona
Ingredients
4 eggs
150 ml of red wine
250g of sugar
200g of butter
70g of dark chocolate
50g of cacao
16g of baking powder
Preparation
Take cacao butter and wine put in a saucepan and cook it until every thing melts from this dough take 150ml and keep it aside the rest of the cacao put the yeasts and the flour sieved then bake and finally take 150ml of the mixture and put it un the cake

# data[].attributes.body
INGREDIENTS:
-1-2 kilos mussels
- freshly ground pepper
- finely chopped parsley
- lemon's piece
PREPARATION:
1. rinse the musseles well.
2.  place the mussels in a pot large enough to hold them all with room to spare.
3. grind over them generous amounts pepper. cover and turn the heat on high.
4. let the mussels steam in their own juices, shaking the pot with the cover on from time to time.
5. after 5 minutes open the pot and check on the mussels. when all the  mussels have opened, serve.
6. garnish them with another generous grinding pepper and chopped parsley and lemon piece....

# data[].attributes.body
Ingredients:
-160 grammes of flour
-150 grammes of sugar
-200 ml of milk
-3 whole eggs
-200 grammes of Nutella
-16 grammes of  baking powder

Preparation:
1. Combine eggs and sugar and whisk them for at least 5-10 minutes.The longer the eggs are whipped, the softer the cake will be.
2. Then add milk and Nutella and mix them. Nutella must be melted in a water bath before being added to the dough. Add flour and baking powder, both thoroughly sieved.
3. Pour the dough into a 22 cm diameter cake tin, previously greased and floured, and bake in a preheated oven at 180° for about 40 minutes.
4. After the indicated time, check the cooking.  If our cake is ready we can take it out of the oven.
5. Let the cake cool and complete with a sprinkling of icing sugar.

# data[].attributes.body
Ingredients:
- 2 Eggs
- 500 grammes of flour
- 200 grammes of sugar
- 250 grammes of butter
- peel of one lemon
- strawberry jam to taste

Preparation:
1. In a mixer combine flour, butter, eggs, lemon peel and sugar, operate the mixer until a compact mixture is obtained.
2. Cover the dough with plastic wrap and let it rest in the fridge for about an hour.
3. Roll it out with a rolling pin to a thickness of 1/2 centimeter.
4. Place the pastry in the buttered and floured pan and add the strawberry jam.
5. With the remaining dough form strips and place them on top of the tart.
6. Bake the tart in the oven at 170 degrees for 30-35 minutes.
7. Let it cool and serve the strawberry tart.

# data[].attributes.body
Ingredients:
For the rice:
- 2 pounds fresh mussels
- 1 1/2 pounds Arborio rice
- 8 medium potatoes
- 1 1/2 pounds tomatoes chopped
- 1 onion
- 6 garlic cloves
- 1 cup white wine
- 1/4 pound grated Pecorino cheese
- extra virgin olive oil
- fresh parsley
- salt & pepper

Preparation:
1. Open all the mussels and leave the fruit on the half shell. Save any juice that comes out of the mussels.
2. Take a large bowl and add the wine and 5 Tbs of EV olive oil. Add the juice from the mussels.
3. Chop the garlic and onions and add to the bowl. Add the tomatoes and the chopped parsley.
4. Take a 12"  x 31/2" round oven pan and cover the bottom with slices of onions and tomatoes from the bowl. Cover the onions with a layer of the potatoes.
5. Lay over the potatoes a layer of mussels.
6. Put 1/2 Tbs of rice on each mussel. Then spread some rice over the entire surface.
7. Repeat another layer of onions, potatoes, mussels, rice. On the very top cover with the remaining potatoes and vegetables.
8. Pour into the pan the liquids until all the content is covered by 1/2 inch. If the liquids are not sufficient add some hot water.
9. Top with a generous sprinkle of Pecorino cheese.
10. Cover the pan with aluminum foil and cook for 50 minutes at 350F on the middle shelf of your oven, then remove the foil and cook for an additional 10 mins. on the top shelf of the oven.
11. Then put the pan under the broiler for a few minutes to give it the desired color.

# data[].attributes.body
Ingredients:
- 5 artichokes
- 250 grammes of flour 00
- 150 grammes of semolina
- 1 l of sunflower oil
- 1 lemon
- salt to taste

Preparation:
1. Fill a bowl with fresh water and squeezed lemon.
2. Remove outer leaves and almost all the stem from the artichokes and halve them.
3. Remove the beard from the artichoke's heart and cut it into thin slices and put them in the bowl with water.
4. In a large pan heat up the sunflower oil.
5. In a bowl mix flour and semolina
6. Drain the artichoke and put into a bowl with mixed flour.
7. Fry the artichoke in the oil until they become golden and dry the artichoke chips with a napkin.

# data[].attributes.body
INGREDIENTS

-LAMB 1500G

-GARLIC SLICES 2

-ONION ½

-POTATOES 500 G

-WHITE WINE 80 ML

-EXTRA VIRGIN OLIVE Q.B.

-ROSMARINO Q.B.

-PEPPER Q.B.

-SALT Q.B.

PREPARATION

To obtain tender but well-cooked meat, it is advisable to marinate it first. After cutting the meat into more or lesse qual pieces, wash and dry the meat well. Then put in a container with oil, salt and Rosemary and let it marinate for at least 1 hours. Then peel the potatoes, cut the minto uniform pieces and wash them to eliminate excess starch. Use another bowl to dress them with oil, salt, Rosemary and 1 clove of garlic. At this points put lamb and potatoes in a well- greased pan. Add the finely chopped onion and add a little white or red wine. Bake at 180 degrees for about 40 minutes. Cooking can be estende according to the type of coking to be obtained. Serve hot with typical Puglia sauces

# data[].attributes.body
Ingredients for 4 serving:
-320 grammes of rice
-1 small onion
-1 carrot
-1 courgette
-100 grammes of baked ham
-50 grammes of parmesan cheese
-200 grammes of stringy cheese
-bread crumbs
-white wine
-soup
-salt
-pepper
-extra virgin olive oil
-26 cm oven dish
Preparation:
1. First of all chop the onion, the carrot and the courgette . Pour the oil into the pan and when it is hot, drop the onion, the carrot, the courgette and brown them. Stir the mix for a while.
2. Add salt and pepper just when the vegetables sweat. Keep stiring until salt and pepper mix well.
3. Add rise and stir for a while. After  simmer with white wine until reduced.
4. Keep the mixture cooking with vegetable stock.
5. Keep stiring and add more stock when it simmer.
6. Take off from the heat and add into the pan, the 100 gr of baked ham and 50 gr of parmesan cheese. Stir the mixture.
7. Pour oil into a oven pan and add half of the rise. Add 200 gr of stringy cheese and cover the cheese with the other half of rise.
8. Coat the rise with bread crumbs and pour a bit of oil.
9. Cook for 15-20 minutes in pre heated oven at 200 degrees.

# data[].attributes.body
Ingredients:
- 1 beef fillet (650-700 grams)
- 1 puff pastry roll
- 300 grammes of mushrooms
- 10-12 slices of raw ham
- 4 tbsp olive oil
- 1 garlic clove
- Salt and pepper to taste
- Aromatic herbs (rosemary, bay leaf, sage, garlic, thyme, marjoram)
-  1 egg

Preparation:
1. Chop aromatic herbs and mix them with salt and pepper in la bowl.
2. In a pan heat up 2 tbsp of olive oil with garlic, put mushrooms without salt and toss until became tender.
3. Make small cuts at fillet to put chopped aromatic herbs and massage the fillet with salt.
4. In a pan, heat up the olive oil and brown the fillet to avoid the escape of liquid.
5. Knock down the puff pastry roll, spread with beaten egg and top with slices of raw ham, tossed mushrooms and browned fillet.
6. Roll up puff pastry roll and close it with little of beaten egg.
7. Spread beaten egg on the puff pastry roll and bake at 170 degrees for 30-40 minutes.
8. Slice beef wellington and serve hot with baked potatoes.