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COOKING IS FUN !

COOKING IS FUN !. AUTUMN. Our menu. Pear Rolls Spinach Pie Pumpkin Rice Pork with chestnuts Walnuts , apples and pomegranade salad Champignon salad Amorpolenta. Progetto Generation Tandem 2012_2013. Pear Rolls Technical card. Category : Starters Origin : Italy.

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COOKING IS FUN !

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  1. COOKING IS FUN ! AUTUMN

  2. Our menu • PearRolls • Spinach Pie • Pumpkin Rice • Pork with chestnuts • Walnuts, apples and pomegranadesalad • Champignon salad • Amorpolenta Progetto Generation Tandem 2012_2013

  3. PearRollsTechnical card Category : Starters Origin : Italy Ingredients 200 gr. cookedham 250 gr. Stracchino cheese 2 pears 2 spoons of « grappa « liquor Salt and pepper Tools pan pot knife spoon glass mixer Recommendedwine: Collio Pinot Bianco Note: Use soft pears, betterif of Williams quality

  4. PearRolls Preparation • Peel the pears and take the core out, grate them in flakes • Put the gratedpearsinto a bowl, add the cheese, the spoons of grappa, onepinch of salt and some pepper. Stiruntil the mixturebecomes a cream. • Spread out the hamslices and put the mixture on them, dividingitequally. • Roll up the slices, making some littlerouladesthatyouwillclose with a toothpick. Put them on a servingtray.

  5. Grappa « Grappa « isproduced by distilling the remains of pressedgrapes from the production of wine. The original site of this liquor seems to be the Italianregion of Friuli Venezia Giulia, where the first documentationaround 1400 wasfound. However, peopleknowthatalready in the Middle Ages the inhabitants of the region of Veneto used to « lambricar «, thatis to distill « the water whichgives wellness and energy «. In fact, atthat time, peoplebelievedthat grappa couldhealpneumonias and heart and digestiondiseases.

  6. Spinach PieTechnical card Category : Starters Origin : Italy Ingredients 1 Kg. spinach 1 spoonfulParmisancheese 1 rollpuffpastry 1 egg + 2 yolks 4 filets of anchovies 100 gr. freshcream 5 spoonfuls of pinekernerls 50 gr. milk 3 spoonfuls – grated pecorino 1 little chili pepper salt to taste Tools oven pie dish bowl whisk tinfoil Recommendedwine: Collio Pinot Bianco Note : Cover the puffpastry with tinfoil and some beansbeforebakingit

  7. Spinach Pie Preparation • Wash and boil the spinach in some water for 5 minutes. • Strain and squeezethe spinachthoroughly. • Heat the oven ( 200° C ) • Spread the pastry and cover a 24 cm diametre cake pan with it • Make some littleholes in the pastry with a fork and cover it with tinfoil and some beansbeforecooking. • Bake for 20 minutes. In the meantimechop the spinach and season them with grated pecorino, anchovies and a pinch of chili and salt. • Take the pastry out of the oven and remove the tinfoil and the beans. In a bowl beat the eggs with a pinch of salt , add the milk, the cream and the Parmisancheese. • Pour the mixtureonto the spinach, add some toastedpinekernels and put the pie into the oven ( 200°C ) for 20 more minutes.

  8. Pinekernels Pinekernels are notverymuchusedbutthey are a quiteimportant integrator in ourdiet. Pinekernels are rich in vitamins and for thisreasontheyprovideenergy and are useful for the wellness of ourcells and skin. Theyonlyhaveone negative aspect : they are full of calories !

  9. Pumpkin RiceTechnical card Category : First course Origin : Italy Ingredients 300 gr. rice for risotto 600 gr. pumpkin 100 gr. leek 120 gr. redchicory 1 lt vegetable stock Tools pan slottedspoon knife frok woodenspoon Recommendedwine: Collio Pinot Bianco Note : Use Mantuapumpkin, whichisdrierthan the otherones. Use Verona chicory, whichissweeterthan the Trevisan one.

  10. Pumpkinrice Preparation • Cut the pumpkin and the leek in small slices. Separate the redchicoryleaves, wash them and cutthem in thinslices. • Bring the stock with the pumpkinand the leek to boiling temperature and letitcook for 15 minutes. Then take out the pumpkin with a slottedspoon, mashit with a fork and addit to the stock again. • Add the rice and reduce it to a simmer. Stirfrequently. • When the riceisabout ready, add the redchicory, stir and letitsoftenbeforeserving.

  11. Pumpkin The pumpkinis a vegetable from Mexico, whereitwasbasicfood of the natives’ diet. In fact, the first colonizerslearnt from the Indianshow to cultivateit. The nourishingprinciples of the seeds( rich in beta-carotene ), oppose to the diseases of prostate and uricapparatus and are alsogoodagainstdiabetes and overweight. In the Anglosaxoncountries the pumpkinisused for the realization of Jack-o’-lanterns, which are characteristicrudimentallanternsusedduring the Halloween night to keep out witches and ghosts.

  12. Pork with chestnutsTechnical card Category : Maincourse Origin : Italy Ingredients 800 gr. porkloin 80 gr. butter ¼ lt milk 800 gr. chestnuts a glass of cream Tools pan pot knife glass mixer woodenspoon Recommendedwine: Merlot / Cabernet Note : You can serve the meat in slices, garnishedallaround with wholechestnuts

  13. Pork with chestnuts Preparation • Brown the porkloinall over in butter, salt and cover with milk • Letitcookslowly for one and a half hour. • Peel the chestnuts, letthemboil in salted water for 30 minutes. • Drain the chestnuts and remove the secondpeel. • Put theminto a pan, salt and cook for 15 minutes , adding the glass of cream. • Put the chestnutsinto the mixer. Put theminto a pan , add 40gr butter and letitcook for a few minutes. • Serve the slicedmeat with mashedchestnuts and drippingall over.

  14. Chestnut The chestnuttreeis a deciduoustree and itsbarkisgrey. Thistreeexisted 10 millionsyears ago in Asia, Europe and North and South America. In the Middle Ages the cultivation of thistreeincreased in Italy and the Commonsdrew up laws to managewoodsand forests. Chestnutswerealsoused in barterasexchangegoods. At the end of the 15° century, with itswars and recession, chestnutflourreplacedgrains and cereals. The chestnutis a healthy and nutricioussort of food. Typical cakes and sweets are « castagnaccio «, « panmorone « and « marron glacés «. Chestnuthoneyis a greatcomplement of cheese.

  15. Walnuts, apples and pomegranadesaladTechnical card Category : Complement Origin : Italy Ingredients 1 bunch of scarola salad 300 gr. nuts 2 apples 1 pomegranate 2 tablespoons of oil apinch of salt Tools bowl trencher knife nut-cracker Recommendedwine: Merlot / Cabernet

  16. Walnuts, apples and pomegranadesalad Preparation • Wash the salad and chopit. • Shell the walnuts and cutthem in halves • Peel and chop the apples • Hull the pomegranade • Mix all the ingredients in a bowl • Taste with oil and salt

  17. Pomegranate The pomegranateis a variety of fruitused in severalancientpropitiatoryrites. Some time ago, in Sicily, on herweddingday the young bride used to hull a pomegranade and pour all the grainsonto the ground to countthembecausetheywerebelieved to revealhowmanychildrenshewouldget.

  18. Champignon saladTechnical card Category : Complement Origin : Italy Ingredients 500 gr. Champignon mushrooms 3-4 cloves of garlic 100 gr, Parmesancheese 1 handful of parsley ½ glass olive oil 1 lemon apinch of salt apinch of blackgroundpepper Tools bowl trencher knife graster choppingknife Recommendedwine: Merlot / Cabernet Note: Remember to take the garlic out beforeserving

  19. Champignon salad Preparation • Wash the salad and chopit. • Wash the mushrooms and cutthem in slices. • Grate the cheese in flakes. • Prepare a dipwith lemonjuice, olive oil, salt, garlic. • Mix all the ingredients, add the parsley and groundpepper.

  20. Parmesancheese Parmesancheese ( alsocalled « grana « ) is a typicalItalian hard cheeseproduced in the plain of the river Po. Itis made by curdlingcows’ milk. The quality of the finishedproductisgreatlyinfluenced by the duration of the ripeningperiod, duringwhich the characteristicflavour and texturedevelop.

  21. Amor polentaTechnical card Category : Dessert Origin : Italy Ingredients 125 gr. buttervanillabakingpowder 125 gr. icing sugar some salt 100 gr. cornflour ( Fioretto ) 75 gr. flour 75 gr. choppedalmonds 2 eggs + 2 yolks Tools bowl Electricbeater woodenspoon mixer nonstickplumcake pan oven Recommendedwine: whitewine ( Pinot nero ) Note : The mouldisgrooved and gives a particularshape to the cake. Itiscalled « mould for amor polenta «. Butter and sugar must be beatenuntiltheybecomeextremelycreamy

  22. Amor polenta Preparation • In a bowl beat butter and icing sugar untiltheybecome a soft cream. • Add the eggs, yolks and butter and mix carefully. • Add the flour, backingpowder, choppedalmonds , cornflour and a pinch of salt. • Make a douhg with the hands and put the pastry in a plum cake pan. • Bakeit for 50 minutes in the oven ( 190° C ). • Take the cake out of the oven and sprinkleit with icing sugar.

  23. Polenta Polenta is an extremelyolddish made of flour of differentcereals. Ithasseveralvarieties in Italy and itrepresented the basicnourishment of some Northernregions, suchasLombardy, Veneto, Trentino, Emilia and Friuli Venezia Giulia whereitisstillpopular. Polenta is the mainingredient of manyrecipes, whereitisprepared and servedcombined with meat, tomato sauce or cheese.

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