Italian Menu New 1

8/4/2019 Italian Menu New 1

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ITALIAN CUISINE

MENU-1

MINESTRA DI RISO E SPINACI [Spinach & Rice soup]

PASTA PRIMAVERA (Short [Farfalle] Pasta with springvegetables)

TONNO E POMODORO IN UMIDO (Sear and tomato stew)POLLO CON PEPERONI (Chicken with pepper)

CROSTATA DI CIOCCOLATA CON NOCCIOLE (Chocolate nut tart)

MINESTRA DI RISO E SPINACI [Spinach & Rice soup] IngrdientsSpinach 150 gmsOlive oil 10 mlOnion 1 noGarlic cloves Red chilli 1 noRice 30gVegetable stock

Leeks 30g Carrots 30g Celery 30g Parsley 1 sprig

Pecorino cheese 10 gSalt To tasteBlack pepper to taste

Method

1. Place the spinach in a large pan with just the water that clings to its leavesafter washing. Add a large pinch of salt. Heats gently until the spinach havewilted, and then remove from the heat and drain, reserving any liquid.

2. Either chop the spinach finely using a large knife or place in a food processor and process to a fairly coarse puree.

3. Heat the oil in a large saucepan and gently cook the onion, garlic and chilli for 2-3 minutes until softened. Stir in the rice until well coated, and then pour inthe stock and reserved spinach liquid. Bring to the boil, lower the heat andsimmer for 3 minutes. Add the spinach, with salt and pepper to taste. Cook for 2-4 minutes more, until the rice is tender. Check the seasoning and serve withthe Pecorino cheese.


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PASTA PRIMAVERA (Short [Farfalle] Pasta with springvegetables)IngredientsSmall young carrots 50 gSpring onions 1 no

Courgettes 50 gTomatoes 100gShelled peas 25 gGreen beans 25 gYellow pepper 1/4 noOlive oil 10 mlButter 10 gGarlic (chopped) 1 cloveFresh basil leaves 1-2 nosGrounded black pepper 4 nosColoured short pasta 100 gGrated parmesan cheese 5 g

Method:1. Cut all the vegetables into small bite size pieces.2. Heat the oil and butter in a large frying pan. Add the chopped vegetables and cook

over moderate heat for 3-4 minutes stirring occasionally.3. Add the garlic and the basil and season with salt and pepper. Cover the pan and

cook for 3-4 more or until the vegetables are just tender.


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4. Meanwhile cook the pasta in a large pan of rapidly boiling salted water until aldente. Before draining it reserve a cupful of the pasta water.

5. Turn the pasta into the pan with the sauce and mix with the vegetables. If thesauce seems too dry add a few tablespoon of the reserved pasta water.

6. Serve with the parmesan passed separately

TONNO E POMODORO IN UMIDO (Sear and tomato stew )IngredientsBaby onion (peeled) 6 nosRipe tomatoes 250 gFresh tuna/boneless fish 150 gOlive oil 10 mlGarlic cloves (crushed) 2 nosFresh herbs (chopped) 1 tspBay leaf 1Castor sugar 1/4 tspSun dried tomato paste tspDry white wine 15 mlFresh ground black pepper 4 nosCourgettes 10 gFresh herbs To garnish

Method:

1. Leave the onions whole and cook in a pan of salted boiling water for 2-3minutes until softened. Drain.

2. Plunge the tomatoes into boiling water for 30 seconds. Then refresh in coldwater. Peel away the skins, remove seeds and chop roughly.

3. Cut the tuna/fish into cubes or chunks. Heat the oil in a large frying or saut pan and quickly fry the tuna until browned. Drain. Keep fish aside.

4. Add the onions, garlic tomatoes, chopped herbs, bay leafs, sugar, tomato pasteand wine and bring to the boil breaking up the tomatoes with a wooden spoon.


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5. Reduce the heat and simmer gently for 5 minutes. Return the fish to the panand cook for further 5 minutes. Season and serve hot, garnished with babyCourgette and fresh herbs.

Variation:

Two large mackerel make a more readily available alternative to the tuna.Fillets them and cut into chunks or simply lay the whole fish over the sauce andcook, covered with a lid till the mackerel is cooked through. Fresh sage, rosemaryor oregano all go extremely well with this dish .

POLLO CON PEPERONI (Chicken with pepper )IngredientsChicken 250 gPeppers (red, yellow, or green) nosOlive oil 20mlRed onion (finely sliced) 1 nosGarlic cloves (finely chopped) 2 nosDried chillies 1 nosWhite wine 25 mlGrounded black pepper 4 nosTomatoes (blanched, deseeded and chopped) 1 nosParsley (chopped) tsp

Method:1. Trim any fat off the chicken and remove all excess skin.2. Wash the peppers, prepare by cutting them into half and scooping out the seeds

and cutting away the stem. Slice into strips.


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3. Heat half the oil in a large heavy saucepan or casserole. Add the onion and cook on low heat until soft. Remove to a side dish. Add the remaining oil to the pan and raisethe heat to moderate temperature. Add the chicken and brown on all the sides for 6-8minutes. Return the onions to the pan add the garlic and dried chilly if using.

4. Pour the wine and cook until it has reduced by half. Add the peppers and stir till it

coats them with fat. Season after 3-4 minutes and stir in the tomatoes. Lower the heat,cover the pan and cook until the peppers are soft and the chicken is cooked for about 25-30 minutes. Stir occasionally.

5. Stir in the parsley and serve.

CROSTATA DI CIOCCOLATA CON NOCCIOLE (Chocolate nut tart)IngredientsFlour 100 gIcing sugar 25 gSalt a pinchButter or margarine 50 gFlour 75gEgg (beaten) 10mlMarsala wine 5 mlLemon zest 2 pinch

For the fillingAmaretti or any almond biscuits 100 gBlanched almonds 10 gHazelnuts 5 gSugar 15 g


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Chocolate 50 gMilk 25 mlButter 15 gAny liqueur 5 mlAmaretto or brandy 10 ml

Single cream 10 ml

Method :1. Make short crust pastry with the icing sugar, fat and flour, beating the marsala

with the egg and lemon zest.2. Lightly grease a shallow tart or pie pan, preferably with a removable bottom.

Roll the pastry around the rolling pin and transfer to the prepared pan. Trimthe edges evenly with a small knife. Prick the bottom with a fork. Refrigeratefor at least 10 minutes.

3. Grind the amaretti to crumbs in a food processor. Remove to a mixing bowl.Set 2 whole almonds aside, and place the rest in the food processor bowl with

the hazelnuts and sugar. Grind to a medium texture. Add the nuts to theamaretti, and mix well.4. Preheat the oven to 190 oC.5. In the top of a double boiler melt the chocolate with the milk and butter. Stir

until smooth.6. Pour the chocolate mixture into the ground amaretti and nuts. And mix well.

Add the liqueur and cream.7. Spread the chocolate and nut filling evenly in the pastry shell. Bake for about

35 minutes, or until the crust is golden brown and the filling has puffed up andis beginning to darken. Allow to cool to room temperature. Split the remainingalmonds in half, and use them to decorate the tart.


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