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MeetEating (Italian Food)

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MeetEating (Italian Food)

  1. 1. Breakfast • Croissant (France) • Doughnuts (USA) • Capuccino (italy) Lunch • Focaccia (Italy) • Risotto (Italy) • Parmigiana (Italy) • Apulia’s calzone (Italy) • Zeppole (Italy) • Red Wine (Italy) Dinner • Pizza (Italy) • Panzerotto (italy) • Cola (USA) Index 2
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  3. 3. Ingredients: •500g strong white bread flour • 10g salt, plus a pinch for the eggwash • 80g caster sugar • 10g instant yeast • 300ml cool water • 300g chilled unsalted butter, • 1 medium egg to glaze The croissant (France) 4 Preparation • Put the flour into a bowl of a mixer fitted with a dough hook. Add the salt and sugar to one side of the bowl and the yeast to the other. Add the water and mix on a slow speed for 2 minutes, then on a medium speed for 6 minutes. The dough should be fairly stiff. • Tip the dough out onto a lightly floured surface and shape it into a ball. Dust with flour, put into a clean plastic bag and chill in the fridge for an hour. • On a lightly floured surface, roll out your dough to a rectangle, about 60 x 20cm; it should be about 1cm thick. Flatten the butter to a rectangle, about 40 x 19cm, by bashing it with a rolling pin. Put the butter on the dough so that it covers the bottom two-thirds of the dough. Make sure that it is positioned neatly and comes almost to the edges.
  4. 4. • Fold the exposed dough at the top down over one-third of the butter. Now gently cut off the exposed bit of butter, without going through the dough, and put it on the top of the dough you have just folded down. Fold the bottom half of the dough up. You will now have a sandwich of two layers of butter and three of dough. Pinch the edges lightly to seal in the butter. Put the dough back in the plastic bag and chill in the fridge for an hour to harden the butter. • Take the dough out of the bag and put it on the lightly floured work surface with a short end towards you. Roll into a rectangle, about 60 x 20cm, as before. This time fold up one-third of the dough and then fold the top third down on top to make a neat square to make a neat square. • Put the dough back into the plastic • bag and chill for another hour. Repeat • Your dough now needs to be left in the fridge for 8 hours, or overnight, to rest and rise slightly. • When you are ready to shape the croissants, line 2 or 3 baking trays with baking parchment or silicone paper. • Put the dough on a lightly floured surface and roll out to a rectangle, a little more than 42cm long and 30cm wide; it should be about 7mm thick. Trim the edges to neaten them. • Cut the rectangle lengthways into 2 strips, then cut triangles along the length of each strip; these should be 12cm wide at the base and about 15cm high (from the middle of the base to the tip). 5 this stage twice more, putting the dough back into the fridge for an hour between turns.
  5. 5. 6 • Once you have cut the first triangle, you can use it as a template for the rest. You should get 6 triangles from each strip. • Before rolling, hold down the wide base of the triangle and gently tug the opposite thin end to cause a slight tension in the dough. Now starting at the thick end of the triangle, roll up into a croissant. You will have 12 medium-sized croissants. For a traditional crescent shape, turn the ends in towards each other slightly. • Put the croissants on the prepared baking trays, leaving space in between them to expand; allow 4 – 6 per tray. Put each tray inside a clean plastic bag and leave the croissants to rise at cool room temperature (18 – 24°C) until at least doubled in size. This should take about 2 hours. • Heat your oven to 200°C. • Lightly whisk the egg with a pinch of salt to make an egg wash. Brush the top and sides of the croissants with the eggwash. Bake for 15 – 20 minutes or until golden brown. Cool on a wire rack. Eat warm. Click here to go to the Index
  6. 6. 7 The doughnuts (USA) Ingredients •1 tablespoon plus 1 teaspoon active dry yeast •1 cup whole milk, heated to 110°F •2 to 2 1/2 cups (320 to 400 grams) bread flour •1 teaspoon pure vanilla extract •3 large egg yolks •2 tablespoons (30 grams) superfine sugar •1/2 teaspoon table salt •4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened at room temperature and cut into cubes •Vegetable oil for frying
  7. 7. 8 Preparation •In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes. •Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds. •Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.
  8. 8. 9 •Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours. •When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch- diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over- proofed. You can punch down and reroll over-proofed dough once. •While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy- bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches. Click here to go to the Index
  9. 9. The cappuccino (Italy) 10 Ingredients 1/2 cup milk 1/3 cup hot brewed Easy Espresso Preparation •Place milk in a 1-cup microwave- safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup. •Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/3 cup; set aside. •Pour Easy Espresso into a mug; pour in remaining hot milk. Spoon foam over top and serve immediately. Yield: 1 serving. Click here to go to the Index
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  11. 11. The focaccia (Italy) 12 Ingredients •3/4 cups warm water •1 package active dry yeast •1 tablespoon sugar •5 cups all-purpose flour, plus additional for kneading •1 tablespoon kosher salt, plus coarse sea salt, for sprinkling •1 cup extra-virgin olive oil, divided Preparation •Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes. •In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky. •Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky. •Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
  12. 12. 13 •Coat a jelly roll pan with the remaining 1/2 cup olive oil. •Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef's Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.) •Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F. •Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving. Click here to go to the Index
  13. 13. The salmon risotto (Italy) 14 Ingredients 9 ounces salmon, skinned and cubed 1 pint chicken stock 1 tablespoon oil 1 tablespoon butter 1 large onion, finely chopped 8 ounces risotto rice or 8 ounces arborio rice 1⁄4 pint white wine 1⁄4 cup fresh basil (or to taste) 1 ounce pine nuts, toasted 2 sun-dried tomatoes, finely chopped 1 tablespoon parmesan cheese, grated Preparation •Heat the stock in a pan and simmer gently. •In another pan heat the oil and butter, add the onion and cook for 4 minutes, until soft. •Add the rice and stir for 2 minutes or until the rice is transparent. •Stir in a ladleful of the hot stock, and a little wine. When all the liquid is absorbed, add a further ladleful of stock and wine. Continue adding the stock and wine, until the rice is cooked and has a creamy consistency. •Add the salmon, basil, pine nuts, sundried tomatoes and Parmesan. Season well and serve. Click here to go to the Index
  14. 14. The parmigiana (Italy) 15 Ingredients •2 tbsp olive oil •3 garlic clove, crushed •3 thyme •sprigs •8 large sage •leaves, finely chopped •4 x 400g cans chopped tomatoes •3 tbsp red wine vinegar •3 tbsp golden caster or granulated sugar •6 large aubergine sliced lengthways as thinly as you can •100g vegetarian parmesan-style cheese, finely grated •85g white breadcrumb •50g pine nut •2 x 125g balls vegetarian mozzarella cheese, torn into small chunks •handful basil leaves
  15. 15. 16 Preparation •Heat the oil in a large frying pan, add the garlic, thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little. •Meanwhile, heat a griddle (or frying) pan. Brush the aubergine slices on both sides with olive oil, then griddle in batches. You want each slice softened and slightly charred, so don’t have the heat too high or the aubergine will char before softening. Remove to a plate as you go. •In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the breadcrumbs and pine nuts, and set aside. Top the sauce with a layer or two of aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves. Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away. •Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and focaccia Click here to go to the Index
  16. 16. The Apulia’s calzone (Italy) 17 Ingredients 1. For dough: •600 g flour “00” •250 g water •100 g extra virgin olive oil •15 g salt •brewer's yeast 2. For filling: •1 kg onions •15-20 black olives •4-5 tomaoes •ham •Salt •ricotta Preparation •Clean and cut the onions. Put them in a bedpan with the oil, salt, tomatoes, black olives and ham. •Cover by water and boil it for half hour. •Meantime mix the other ingredients to make the dough. •After cut two discs and put one in a circular baking tin. •Wait the filling will become cold, add the ricotta and after put in the baking tin. Put on it the second dough’s disc, seal, do some hole on the surface by a fork and strew oil. •Bake at 230°C for about hal an huor, until it will be golden. Click here to go to the Index
  17. 17. The zeppole (Italy) 18 Ingredients 1. pastry: • 250ml water; • 70gr. butter; • 150gr. flour; • The grated peel of one lemon; • A bit of salt; • 3 eggs; • 40gr. sugar. 2. cream: • 30gr. flour; • 250ml fresh milk; • The grated peel of a half lemon; • 3 egg yolk; • A half vanilla pod; • 60gr. sugar. The topping: • 1 candied cherry for each “Zeppola”; • Icing sugar.
  18. 18. 19 Preparation: The cream Mix sugar and egg yolk first, then add slowly the flour and then mix it with the mixer but really slow; once the three ingredients are well mixed add the milk and continue to mix with the mixer. Add then the peel and cook the mixture on water quench mixing with wooden spoon; once the cream begins to bubble, leave it in the water quench until you get it creamy. After it fill it into a bowl and then let it cool down. The pastry Put water, salt and butter in a pan and let it boil up. Once the butter is melted and water is bubbling, take it away from the fire and add the flour; mix all this with a wooden spoon until you get a dense bowl. Put again the pastry on the fire until you will see a white film on the bottom of the pan, turn of the fire then. Add sugar, mix all and then in a bowl a let it just cool a little bit. Once tepid, add the peel and the eggs one by one. Add one egg only if the egg added before is absorbed. Cut the baking paper into quadrates with a side of 8cm . Put the pastry into a pastry bag and squeeze it out in disks in spiral form of 5cm on the baking paper.
  19. 19. 20 Put then oil into a pan (peanut oil) and bring it to a temperature of 170°. The oil has no to be too boiling hot as the “Zeppole” have to be turned more times in order that they could bloat in a homogeneous way. When the oil gains the right temperature, immerge 2-3 “Zeppole” with the baking paper. Fries them in oil until they reach a golden colour. Take them out with a skimmer and let them first drip off on absorbent kitchen paper. Once all the “Zeppole” are fried, put the cream in a pastry bag and press it out in the middle of the cake. Put a candy cherry on each and then scatter icing sugar. Click here to go to the Index
  20. 20. The red wine (Italy) 21 Apulia is a long, thin wine region in the far south-eastern corner of the 'boot' of Italy. he region is responsible for almost half of Italy's total olive-oil production and has a long-held reputation as a prolific source of (mostly red) wine. The most obviously full- blooded Puglian grapes are Negroamaro and Primitivo, while Verdeca is the only salient example among the whites in this hot, red-dominated region. Puglia lends itself to division into three rough viticultural areas, which correspond neatly to its administrative provinces: Foggia in the north, Bari and Taranto in the middle and Brindisi and Lecce in the south. Click here to go to the Index
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  22. 22. The pizza (Italy) 23 Ingredients 1. pasta: •2 lb Italian "00" flour or all-purpose flour •1 oz fresh yeast •2 cups water •⅜ oz salt 2. Dressing •½ cup extra virgin olive oil •1 lb mozzarella cheese •basil leaves to taste •1 lb canned tomatoes •salt to taste Preparation •On a wooden or marble work surface, shape the flour into a well. Place the yeast, salt and warm water in the center. Be careful not to let the salt come in contact with the yeast. •Knead the dough vigorously with your hands for 15-20 minutes, or in a mixer, until the dough is soft and smooth.
  23. 23. 24 •Once you have the right consistency, adding a bit of water or flour if necessary, shape the dough into a ball. Cover with a plastic bowl so that the dough is protected from the air. Let rise for 3 or 4 hours at room temperature for about an hour in a warm place. •Once the dough will be doubled in volume, ricavatene 6 loaves, modellateli in spherical shapes, cover with a sheet of plastic wrap and let them rise at room temperature for a couple of hours or in a warm place for about 45 minutes. •As soon as the loaves have doubled in volume, prepare the tomato sauce and place it in a bowl. Add a pinch of salt and 1/3 of the olive oil. •Knead the dough, then flattening them using your fingers. •Use a ladle or a spoon to spread a good amount of tomato sauce on the pizza. Then, cover with mozzarella, torn into pieces. Garnish with a couple leaves of basil and bake in a 480° F oven for 5 or 6 minutes. •Once ready, remove the pizza from the oven. Garnish with more basil and a drizzle of oil. Serve immediately. Click here to go to the Index
  24. 24. The panzerotto (Italy) 25 Ingredients 1. For dough •3 1⁄4 cups all-purpose flour •2 tbsp. plus 1 tsp. sugar •4 tsp. kosher salt •2 1⁄4-oz. packets active dry yeast •3 tbsp. vegetable oil 1. For filling •3 tbsp. olive oil •2 garlic cloves, peeled •3 medium fresh tomatoes •1 tbsp. minced basil •Kosher salt and freshly ground black pepper •1 lb. fresh mozzarella, finely chopped
  25. 25. 26 •Make the dough: In a large bowl, mix the flour with the sugar, salt, and yeast. Make a well in the center of the flour and pour in the oil and 1 cup water. Stir with a wooden spoon until the dough comes together, and then cover with a kitchen towel. Let the dough stand at room temperature for 2 hours. •Divide the dough into 12 pieces and then shape each piece into a ball. Place the dough balls on a parchment paper- lined baking sheet and let stand for 1 hour. •Meanwhile, make the tomato sauce: In a 10-inch skillet, heat the oil over medium. Add the garlic, and cook, stirring, until golden, about 2 minutes. Add the tomatoes, and cook, stirring, until broken down into a sauce, about 20 minutes. Remove the garlic from the sauce, and then season with salt and pepper and stir in the basil. •On a lightly oiled work surface, roll each dough ball into a 5-inch disk. Place 1 heaping tablespoon of tomato sauce on one half of each disc, and then top with 2 tablespoons of the mozzarella. Fold the dough over the filling and press down with your thumb to seal it. •Pour enough oil to come 1 inch up the side of a deep 10-inch skillet, and attach a deep-fry thermometer to the side of the pan; heat the oil to 350°. Working with one panzerotti at a time, add to the oil and fry, turning once, until golden brown on both sides, about 4 to 5 minutes. Using a slotted spoon, remove each panzerotti from the oil and transfer to paper towels to drain. Repeat with the remaining panzerotti and serve while hot. Click here to go to the Index
  26. 26. The cola (USA) 27 Coca Cola was invented in May of 1886 by John Pemberton as a tonic. John Pemberton's book keeper suggested the name Coca Cola to him. His book keeper Frank Robinson originally scripted the letters that are on the can today. It was first sold to the public on May 8 1886 in Pemberton's pharmacy. On average nine servings of it were sold each day in the first year. In that year sells added up to about $50 and there was a total production cost of $70. Used as a cure-all and stimulant, the original coca cola formula contained trace amounts of cocaine. Coca Cola Today The Initial Spread Until the 1960's most people enjoyed carbonated drinks through soda fountains at the local soda fountain. After this period bottling became popular and with it Coca Cola spread further. Coke even had to create and patten a special bottle to identify it as there were so many copy cats. Coca Cola is consumed at a rate of a Billion every day! Coke is a POP! culture element because it is all over the television, in almost every store, spread worldwide, and is even in our SCHOOLS! The Beginning In 1887 Asa Candler bought Coca Cola for $2,300. After this happened the drink began to grow rapidly in sales. Marketing Due to the aggressive marketing by Candler the diffusion of Coca Cola grew and the syrup sales were increased by 4000% between 1890 and 1900 Distinguishing Features of Coke taste, design, popularity and how it was marketed. Click here to go to the Index