The students of our school, “Ilaria Alpi”, have made delicious recipes to show us. Let’s go to see those recipes.
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
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!!!
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!!!!!
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
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.
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!!!!
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.
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.
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!!!!
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!
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.
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.
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.
SALAME DI CIOCCOLATO BY GINEVRA MERLUZZI
INGREDIENTS
-220 GR CHOCOLATE
-100 GR BUTTER
-1 EGG
-50 GR SUGAR
-200 GR DRY COOKIES
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.
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.
LINK
https://youtu.be/8xovTLvDo58 Giada Terracciano
https://youtu.be/Yuug6xizMTo Alessio Del Giudice
https://youtu.be/I9Grtzmf2bo Andrea Colace
https://youtu.be/mVfchCkFZjk Angelo Valente e Niccolò Rinaldi
https://youtu.be/uCqblCxU2Dc Chiara Zeppieri
https://youtu.be/1sQV4uB0rM0 Daniele Ravarino
https://youtu.be/y15AhS6lUiI Chiara Panzini
https://youtu.be/3gUOWv5KiqI Emma Pudda
https://youtu.be/RIfvK1FmKEI Federico Garofolo
https://youtu.be/u-JVauaBxes Gaialaura Di Nallo
https://youtu.be/j0OMWP_5SbA Giada Morelli
https://youtu.be/CfzDwY2gKd0 Ginevra Merluzzi
https://youtu.be/KRxtKutPkQ8 Lavinia Villa
https://youtu.be/rFrBrDn6fUk Mattia Magro
https://youtu.be/ypVkNpdLedY Maria Chiara Caramadre
https://youtu.be/dUqFhTcXyXQ Valentina Piccolino
https://youtu.be/CpUYx5_ur1U Marco Carosi
https://youtu.be/bH7yRA9zTqc Finocchiaro Stefano Guianu
https://youtu.be/ZBLFpqhMnFQ Agamennone Giulia
https://youtu.be/QpwPtph4lv8 Coltello Milena
Published: Feb 18, 2021
Latest Revision: May 18, 2021
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