Italian’s recipes of Erasmus

by Alessio Del Giudice

Artwork: Ilaria Alpi school

Joined Feb 2021
Published Books 1

The students of our school, “Ilaria Alpi”, have made delicious recipes to show us. Let’s go to see those recipes.

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Italian’s recipes of Erasmus by Alessio Del Giudice - Illustrated by Ilaria Alpi school - Ourboox.com

Summary

-Mayonnaise by Lavinia Villa

-Pizza by Chiara Zeppieri

-Carbonara by Colace Andrea

-Carbonara by Federico Garofolo

-Carbonara by Valente Angelo e Rinaldi Niccolò

-Lasagna by Alessio Del Giudice

-Passatelli in brodo by Giada Morelli

– Cotoletta alla milanese by Elisa

– Supplì by Stefano Finocchiaro

-Cookies by Emma Pudda

-Sbriciolata by Valentina Piccolino

-Tiramisu by Chiara Panzini

-Salame di cioccolato by Ginevra Merluzzi

-Nutella Tart by Ravarino Daniele

-Struffoli by Giada Terracciano

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Mayonnaise

by Lavinia Villa

INGREDIENTS:

-100cl soya milk

-120cl peanut oil

-2 teaspoons of mustard

-2 teaspoons of lemon juice

-A little bit of salt and curcuma

INSTRUCTIONS

You mix those ingredients together in a blender, till you have a yellow cream. If you want increase the yellow color, you put other curcuma. When the mix becomes as a cream you put it in a jar and you leave it to rest in a fridge for a few hours.

Mayonnaise must be consumed within 4 or 5 days.

Try and enjoy it!!!

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PIZZA BY

CHIARA ZEPPIERI

INGREDIENTS

-salt
-water
-flour
-oil
-yeast

INSTRUCTIONS

Put all the ingredients in a bowl and mix them.
Now cover the dough with some baking paper and a blanket. Wait at least 5h.
Roll out the dough with the rolling pin and season with what you prefer

Place in the oven at 225º and let it cook for about 10 minutes

The pizza in ready to be eaten!!!!!

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CARBONARA BY

COLACE ANDREA

Ingredients

For 4 people

-4 eggs

-500g of Mezze Maniche

-400g of pork cheek

-300g of pecorino romano

-Salt

-Pepper

INSTRUCTIONS

I cut the pork cheek into cubes and I brown It

in the pan.

After that I have boiled the water to cook the pasta.

Next I put the eggs to beat in a bowl with pepper, after that I have added the pecorino cheese gradually

And It will make a cream.

If the water Is boiling we put the pasta init for 12 minutes.

After that we pour 2 ladles of water into the pan and we serve the pasta with flakes of pecorino cheese and pepper

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CARBONARA BY

FEDERICO GAROFOLO

INGREDIENTS:

-Pasta

-Olive oil

-Bacon

-Eggs

-Pecorino cheese

-Black pepper

-Salt

INSTRUCTIONS

1)TAKE THE BACON AND CUT IT INTO STRIPS.

2)BROWN THE BACON IN A PAN WITH OLIVE OIL

3)MIX THE EGG YOLKS, PECORINO CHEESE, SALT AND PEPPER IN A BOWL.

4)DRAIN THE PASTA AL DENTE AND MIX WITH THE BACON

5)ADD THE EGGS AND STIR THE PASTA OVER LOW HEAT

6)ADD MORE PECORINO AND IF YOU NEED SOME WATER OF THE PASTA UNTIL CREAMY.

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CARBONARA

BY ANGELO VALENTE E NICOLO’ RINALDI

Ingredients for 4 people:

Spaghetti: 320gr
Guanciale: 150gr
Eggs: 3
Garlic: 1
Black pepper: little bit
Salt: little bit
Cheese, a mixture of Pecorino Romano and Parmigiano: 50gr

INSTRUCTIONS
Slice the guanciale.
Beat the eggs
Grate the cheese
The guanciale is briefly fried in a pan inits own fat adding the garlic after few minutes
The Spaghetti need to be cooked in moderately salted boiling water
Drain the Spaghetti when them are cooked, put them in the pan them again.
After add the eggs and the black pepper and mix with the guanciale and mix them.

The “Carbonara” is ready to eat!!!!

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LASAGNA WITH MEAT SAUCE BY

ALESSIO DEL GIUDICE

INGREDIENTS

-for the sautè: onion, carrots, celery, olive oil

-for the meat sauce: minced meat, tomato sauce, basil, salt

-bechamel

-egg pasta sheet

-parmesan

-mozzarella cheese

INSTRUCTIONS

Add the ingredients for the sautè in a pan and fry. Add the minced meat in the sautè and cook it for some minutes until it looks golden. Add the tomato sauce , the basil and the salt and cook them. When the meat sauce is cooked, alternate in a baking tin layers of egg pasta sheets and layers of meat sauce , and add mozzarella cheese , parmesan and bechamel. Cook in the oven for 30 minutes at 200 deegres.

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PASSATELLI IN BRODO BY GIADA MORELLI

INGREDIENTS:

-2 l broth

-4 eggs

-150 g bread crumbs

-150 g parmesan chees

INSTRUCTIONS

Add the parmesan cheese in the bread crumbs,

add the eggs and mix everything with a fork.

Work the dough for a few minutes.Start working the mixture with the hands.

Final result should be a compact ball.

Put in plastic wrap and let it sit for an hour.

Put the dough in the “crushingpassatelli”and press so that the “vermicelli” come out of the holes and will fall into the broth

Serve very hot.

Enjoy your meal.

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COTOLETTA ALLA MILANESE BY

ELISA ONORI

HISTORY

According to some historians, the first indication of the schnitzel in Milanese cuisine dates back to the dish of lombolos cum panitio contained in the list of lunch courses of the canons of Sant’Ambrogio during the solemn festivities in the twelfth century.

INGREDIEDIENTS

-veal chop with bone

-bread crumbs

-eggs

-flour

-clarified butter

-black pepper

-salt

INSTRUCTIONS

Remove the external fat from the ribs and cut them in 2-3 places, to prevent them from curling during cooking. Pass the slices first in the flour, making it adhere well to the meat, and beating them with your hands to remove the excess. Beat the eggs in a plate with a fork, add the pepper and dip each slice individually holding it with the bone, so that it is evenly wet. Then immediately pass them in the breadcrumbs and let it adhere perfectly, even on the sides if the chop is high.

In a pan, melt the clarified butter over high heat and, as soon as it is melted, cook the cutlets one at a time for 8 minutes on each side, until they are golden brown.

Final result!!!!

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THE SUPPLÌ ALLA ROMANA BY STEFANO FINOCCHIARO

-What is the supplì and where it come from?

The “Supplì” is a typical Italian food. It’s traditional of Roman cuisine and it’s a stuffed little ball, a little elongated.

INGREDIENTS

-Rice

-Tomato souce or Bolognese souce (with meat)

-Mozzarella cheese

-Olive oil

-a clove of garlic

-a little bit of salt

-Flour

-Eggs

-Greated Bread

INSTRUCTIONS

Start with take a pot, put in there water and wait until it boils. In the meantime, take a pan and put in there the clove of garlic, the oil and the tomato souce. When the water boils put the rice in it, whit a little bit of salt, and wait at least 10 minutes, because the rice should not be completly cooked. After that, take the rice, drain it and put it in the souce. Mix the all until it cooks. When it’s cooked, leave it to cool. Let’s take the mozzarella cheese and cute it in sticks. When the rice is cooled, take a hand of it and spread it out a little. Put a stick of mozzarella and put it in the center. Now close all and male a little ball, a little elongated. Now beat the eggs and shake them; take the flour and the greated bread. First, put the ball of rice in the flour, then in the eggs, and later in the greated bread. Continue like this for all the Supplì. Put them in a dish and in the meantime take a pan and put the oil to fry. Then put the Supplì, two a time (or three, depends of the quantity) to be more crunchy. And these are the Supplì. They’re very delicious!

Enjoy the meal!

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COOKIES WITH CHOCOLATE DROPS BY

EMMA PUDDA

Ingredients:

150 grams of butter
500 grams of flour
2 eggs
200 grams of sugar
a teaspoon of baking soda
a pinch of salt
chocolate drops

INSTRUCTIONS

Make a “fountain” with the flour on the pastry board.
Add the soft butter, sugar, baking soda, pinch of salt, two eggs and chocolate chips to the centre.
Mix everything.
Make the dough balls not too large.
Put in the overn at 180 degrees for 10/15 minutes.

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SBRICIOLATA BY VALENTINA PICCOLINO

INGREDIENTS

-300g of 00 flour
-100g of sugar
-100g of cold butter
-1 egg
-1 sachet of yeast
-500g of ricotta
-150g of sugar
-100g of dark chocolate

INSTRUCTIONS

In a bowl, prepare the flour, sugar, butter, egg and yeast.
Start kneading the ingredients: we must not create a pastry, but leave the mixture in crumbs.

In another bowl we work the ricotta with the sugar until it has a creamy mixture, add the chopped chocolate and mix.

We spread e pan with butter and put half of the prepared dough. We combine the ricotta cheese with chocolate and level it well.

Cover with the remaining dough and bake in a static oven at 180° for 40 minutes.
When the surface is golden, cake is ready.Once cooled, sprinkle the icing sugar surface.

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TIRAMISU’ BY

CHIARA PANZINI

INGREDIENTS:

For 8 people

-Mascarpone cheese 500g

-Savoiardi 300g

-4 Eggs

-Sugar 100g

-Coffe 300g

-Bitter cocoa

INSTRUCTIONS

Take a bowl, break the eggs and add the sugar.Whisk with a mixer until smooth and frothy mixure is obtained. Add the mascarpone cheese a little at a time and continue to beat.Soak savoiardi in lukewarm coffe and place savoiardi side by side in a baking dish.

Pour the first layer of cream and make another layer of savoiardi and the cream again. Keep in the fridge for about 2 hours and before serving sprinkle with bitter cocoa.

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SALAME DI CIOCCOLATO BY GINEVRA MERLUZZI

INGREDIENTS

-220 GR CHOCOLATE

-100 GR BUTTER

-1 EGG

-50 GR SUGAR

-200 GR DRY COOKIES

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NUTELLA TART BY

DANIELE RAVARINO

Ingredients

Preparation Cooking Portions Price Difficulty

30 min 20 min 8 low low

Flour 0 : 300 grams
Butter : 150 grams
Sugar : 150 grams
Salt :1 handful
Baking powder : half teaspoon
1 egg
1 egg yolk

To fill

Nutella :250 grams

To decorate

Icing sugar

HOW TO MAKE A NUTELLA TART

Put all the ingredients in the mug and mix for 3 minutes. Make the product on the table work it with the hands for give it an homogeneous shape.
Wrap the pastry in a plastic wrap and put it in the fridge for 30 minutes before using it.
Stretch the pastry.
Put the pastry in a mold and remove the excess pastry .
Put the nutella in the tart . With the excess pastry form small strips and decorate the tart.
Put the tart in the oven for 20 minutes at 180 degrees.
Remove the tart from the oven, separate it from the mold and cover the surfaces with icing sugar.

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STRUFFOLI BY

GIADA TERRACCIANO

Ingredients

-400 g. of flour

-3 whole eggs

-0 g. of sugar

-60 g. of butter

-the rind of one lemon, grated

-1 pinch salt

-peanut oil for frying

-honey (miele millefiori)

for garnish:

-colored sprinkles

-confetti cannellini (a white, sugar-coated candy with a cinnamon interior)

-candied fruit (citron, orange peel, and little cherries) — I didn’t use them

INSTRUCTIONS

Into a pastry board, pour the flour and make a well, into which put the eggs, sugar, oil, lemon rind, baking powder, and salt.

Cut in little pieces and “lengthen” them with your hand, in the shape of a bread stick about a centimeter .
Cut the sticks in little chunks about 1 cm long, and arrange them on a paper plate, covered with a dish towel. It is preferable not to add too much flour at this stage, because when you fry the struffoli the oil will become “dirty” and will form an unpleasant foam.

Into a frying pan , pour the peanut oil. Put in one struffolo, to test the temperature of the oil.
When the struffolo rises to the top and the oil around it begins to sizzle, the temperature is right, and you can add the rest of the struffoli. In order to cook them just right, don’t cook them all at once. These were cooked in four batches.
As soon as they are cooked, remove the struffoli from the pan and dry them on paper towels. Clean the pan, and heat a couple of TB of the honey. Add the struffoli to the boiling honey (here again, it’s preferable to subdivide the struffoli into batches). Stir well in order to evenly distribute the honey and to avoid burning. Arrange them in the form of a ring onto a serving dish, as in the photo.

Immediately after this, add the sprinkles and confetti. You must do this immediately, while the honey is hot, otherwise the sprinkles will not stick.

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