2. "The European Commission support for
the production of this publication does not
constitute an endorsement of the contents
which reflects the views only of the
authors, and the Commission cannot be
held responsible for any use which may
be made of the information contained
therein."
3. Homemade food
There is a great variety of ideas for a
classic Italian menu .It may consist of
starters,a first course ,a second course,
a side dish fruit and of course …dessert!
Here is a our choice!
(portions may vary,depending on
people’s habits and taste)
5. INGREDIENTS
10 to 12 servings
Total time:10’
Level :easy
No cooking
300 g ham
300 g cooked ham
150 g Neapolitan Salami
200g different kinds of cheese
Black olives
Green olives
Anchovy fillets
Pickled onions
Artichokes in oil
6. Table 1
Ingredient Type Rough
weight
Mj Pure
weight
Portions
10
calories
Portion
1
calories
1 ham S 300 g 300 600 60
2 Cooked
ham
S 300 g 300 450 45
3 Neapolitan
salami
S 150 g 150 1500 150
4 Cheese S 200 g 200 560 56
5 Olives
(green)
S 80 g 80 104 10,4
6 Anchovies S 50 g 50 60 6
7 Artichokes
in oil
S 400 g 400 1000 100
8 Olives
(black)
S 80 g 80 260 26
7. Nutrients in 100g
Edible Portion of Food
Ingredient Fat Proteins Vitamins
A
Vitamins
B1
Vitamin
s
B2
Vitamins
B3
Vitamins
C
Vitamins
D(D2+D
3)
Vitamins
E
1 ham 18.4g 25.5.0 g 0 0.777 mg 0.189
mg
4.463 mg 34.9 mg 0 0.27 mg
2 Cooked
ham
14.7g 19.0 g 2 RAE 0.4 mg 0.15 mg 3.2 mg 0 0 0.08 mg
3 Neapolitan
salami
27.3 g 26.7 g 0,24 mg 0.21 mg 2.5 mg 0 0 0 0
0
4
Cheese 31.1g 37.7 g 420 mcg 0.01 mg 0.45 mg 0 0 0 0.43 mg
5 Olives
(green)
15.1g 0.8 g 20 mcg 0.021 0.007
mg
0.237 0 0 3.81 mg
6 Anchovies 11.3g 25.3g 12 mcg 0.078 mg 0.363
mg
19.903
mg
0 1.7 mg 3,63 mg
7 Artichokes
in oil
5.7g 1.8 g 17 RAE 0.01 mg 0.09 mg 0.5 mg 0 0 2.8 mg
8 Olives
(black)
25.1g 1.6 g 15 mcg 0.1 mg 0.1 mg 1 mg 0 0 0
9. Caprese Salad , a perfect
summertime dish.
It can be :
An appetizer
A main dish
A side dish
It is :
Fresh
Simple
Delicious
10. 10 to 12 servings
Total time:15’
Level :easy
You need :
Extra Vergin Olive oil
Salt to taste
Tomatoes
Mozzarella cheese
Basil
11. Method
10 to 12 servings
Total time:10’
Level :easy
No cooking
Slice tomatoes and mozzarella cheese into
thick ( 1 cm) slices.
Put them on a serving plate.
Season with salt
Garnish with fresh basil leaves
Drizzle with extra virgin olive oil
Some people drizzle balsamic vinegar, too.
12. Table 2
Ingredient Type Rough
weight
Mj Pure
weight
Portions
10
calories
Portion
1
calories
1 Mozzarella
cheese
S 500 g 500 1550 155
2 tomatoes S 300 g 300 51 5,1
3 Olive oil S 30 g 30 270 27
1871 187,1
13. Nutrients in 100g
Edible Portion of Food
Ingredient Fat Proteins Vitamins
A
Vitamins
B1
Vitamins
B2
Vitamins
B3
Vitamins
C
Vitamins
D(D2+D
3)
Vitamins
E
1 Mozzarella cheese 18.3 mg 15 mg 124 mcg 0.018 mg 0.303 mg 0.105 0 0.3 mcg 0.14 mg
2 tomatoes 0,2 g 1.0 g IU 833 0.037 mg 0.019 mg 0.594 mg 13.7 mg 0 0.54
3 Olive oil 100 mg 0 0 0 0 0 0 0 14.35 mg
16. 10 to 12 servings
Total time: 2 hours
Level : intermediate
-Tomato pulp 1.400 g
-Garlic cloves (2)
-Olive oil
-Salt and pepper
-Fresh basil leaves
-Grated parmesan ( 2/3 handfuls )
- mozzarella cheese (200 gr)
17. For the sauce
Heat four tablespoons of extra virgin oil and garlic
in a pan for about 2 minutes; then add the reserved
tomato pulp and some basil leaves Season, to taste,
with salt and pepper.
Stir well and cook the tomatoes for about 20
minutes.
Stir well and cook the tomatoes for about 20
minutes.
19. Method
Boil potatoes for about 35 minutes.
Peel the potatoes and mash them.
Put the purée on a chopping board.
Add salt and incorporate flour and form a smooth
dough.Use extra flour for dusting the chopping board.
Divide the dough into pieces,roll each portion into a
log (about 1 cm wide).
Cut the log into small pieces. repeat the process until
all the dough has been used up.
20. Cooking process
Boil the gnocchi in salty water until they start
floating.
Drain the gnocchi ,pour them in a bowl.
Ladle the sauce over the cooked gnocchi and toss
gently.
Put the preparation into a baking dish.
Add chopped mozzarella cheese,sprinkle with
parmesan cheese , garnish with fresh basil leaves
and cook in the oven at 180° for 15 minutes.
22. Table 3
Ingredient Type Rough
weight
Mj Pure
weight
Portions
10
calories
Portion
1
calories
1 Potatoes S 2000 g 2000 1420 142
2 flour S 600 g 600 1800 180
3 tomatoes S 1400 g 1400 238 23.8
4 Cheese S 100 g 100 430 43
5 Olive oil S 30 g 30 270 27
6 mozzarella S 200 g 200 620 62
4778 478
23. Nutrients in 100g
Edible Portion of Food
Ingredient Fat Proteins Vitamins
A
Vitamins
B1
Vitamins
B2
Vitamins
B3
Vitamins
C
Vitamins
D(D2+D
3)
Vitamins
E
1 Mozzarella cheese 18.3 mg 15 mg 124 mcg 0.018 mg 0.303 mg 0.105 0 0.3 mcg 0.14 mg
2 tomatoes 0,2 g 1.0 g IU 833 0.037 mg 0.019 mg 0.594 mg 13.7 mg 0 0.54
3 Olive oil 100 mg 0 0 0 0 0 0 0 14.35 mg
4 Parmesan cheese 25.6 g 36.0 g 223 mcg 0.039 mg 0.332 mg 0.271 mg 0 0.5 mg 0.22 mg
5 Potatoes 17.6 g 1.0 g 0 0.08 mg 0.032 mg 1.054 mg 19.7 mg 0 0.01 mg
6 flour 1.0 g 11.5 g 0 0.502 mg 0.165 4.957 0 0 0.71 mg
25. 10 to 12 servings
Total time: 2 hours
Level : intermediate
MEATBALLS
Ingredients:
-Minced meat (1 kg)
-Olive oil
-Salt and pepper
-Milk / water
-Eggs (2/3)
-1 garlic clove chopped
-Parsley, roughly chopped
-Grated parmesan ( 3/ 4 tablespoons)
-Bread-crumbs (3 tablespoons)
Method:
Wash the parsley and chop it finely with a clove of peeled garlic. In a large bowl mix all the ingredients, the
mince,,the eggs,the bread-crumbs and the parmesan, salt , pepper,garlic,parsley and pour some milk or water and a
teaspoonful of olive oil to make the mixture soft and firm at the same time.To make the meatballs, using floured
hands, shape the mixture into little balls.
26. Method:
Heat four tablespoons of extra virgin oil and garlic or chopped onion in a pan
for some minutes; then add neapolitan pork sausages ,pork ribs, beef chopped
into pieces and make them brown.
Add some white wine and let it reduce.Pour tomato purée or pulp and some
basil leaves , season, to taste, with salt and pepper.
Stir well .
It requires slow cooking over low heat.Cook for two hours or longer,until the meat
is tender.
Meanwhile, heat some more olive oil in a separate frying pan over a medium
to high heat. When the oil is hot ,add little meatballs to it and fry for 3/4
minutes on each side, until golden brown on both sides. Remove from the pan
and set aside to drain on kitchen paper. Repeat the process with the remaining
meatballs.
Boil the strips of fresh egg pasta ,place a layer of pasta, add ricotta (cottage)
cheese mixture(ricotta cheese, parmesan cheese, salt,pepper a ladle of
ragout),some basil leaves, mozzarella cheese, chopped hard-boiled eggs. Repeat
the layering process until all the ingredients have been used up.
Ladle ragout over the preparation and sprinkle cheese parmesan cheese .
Bake the lasagna in the oven for 20/25 minutes or until the cheese is melted. To
serve, garnish with the remaining basil leaves.
27. Table 4
Ingredient Type Rough
weight
Mj Pure
weight
Portions
10
calories
Portion
1
calories
1 Minced
meat
S 1000 g 1000 2410 241
2 Olive oil S 50 g 50 450 45
3 Cheese S 100 g 100 430 43
4 bread S 100 g 100 265 26,5
5 eggs S 3 number 3 230 23
3728 372,8
28. Nutrients in 100g
Edible Portion of Food
Ingredient Fat Proteins Vitamins
A
Vitamins
B1
Vitamins
B2
Vitamins
B3
Vitamins
C
Vitamins
D
(D2+D3)
Vitamins
E
1 Minced
meat
15 g 18.59 g 0 0.042 mg 0.152 mg 4.649 mg 0 0.1 mg 0.37 mg
2 Olive oil 100 mg 0 0 0 0 0 0 0 14.35 mg
3 Parmesan
cheese
25.6 g 36.0 g 223 mcg 0.039 mg 0.332 mg 0.271 mg 0 0.5 mg 0.22 mg
4 Bread 0.6 g 8.9 g 0 0.07 mg 0.05 mg 4.45 mg 0 0 0.20 mg
5 Eggs 11.1 g 13 g 148 0.066 mg 0.513 mg 0.064 mg 0 2.2 mg 1.03 mg
31. INGREDIENTS
10 to 12 servings
Total time: 2 hours
Level : intermediate
1 Kg eggplants
½ kg mozzarella cheese (from buffalo’s
milk)
Olive oil
Salt
3 table spoon grated Parmesan cheese)
32. For the sauce
Heat four tablespoons of extra virgin oil and garlic
in a pan for about 2 minutes; then add the reserved
tomato pulp and some basil leaves .Season, to taste,
with salt and pepper.
Stir well and cook the tomatoes for about 20
minutes.
Stir well and cook the tomatoes for about 20
minutes.
33. Method
Cut the eggplants into 1/3 inch slices and layer them
in a colander
Spring with salt and let them drain for half an hour
Let stand 30 minutes. Rinse and dry the slices.
Heat 2 cups olive oil in a deep skillet. Fry eggplant
slices until golden. Drain on absorbent paper.
Preheat oven to temperature 250°F .
Spread tomato sauce with a ladle in the bottom of a
large baking dish . Arrange a layer of the eggplant
slices.Spread half the sauce over top. Sprinkle with
chopped mozzarella cheese and the Parmesan.
Repeat layers.
Bake 20-25 minutes.
34. Table 5
Ingredient Type Rough
weight
Mj Pure
weight
Portions
10
calories
Portion
1
calories
1 eggplants S 1000 g 1000 250 25
2 tomatoes S 1000 g 800 170 17
3 Cheese S 100 g 100 430 43
4 Olive oil S 100 g 50 450 45
5 mozzarella S 300 g 300 930 93
2230 223
35. Nutrients in 100g
Edible Portion of Food
Ingredient Fat Proteins Vitamins
A
Vitamins
B1
Vitamins
B2
Vitamins
B3
Vitamins
C
Vitamins
D(D2+D
3)
Vitamins
E
1 Eggplants
0.19 g 1.1 g 0 0.039mg 0.037
mg
0.649
mg
2.2 mg 0 0.3 mg
2 Mozzarella cheese 18.3 mg 15 mg 124 mcg 0.018 mg 0.303 mg 0.105 0 0.3 mcg 0.14 mg
3 tomatoes 0,2 g 1.0 g IU 833 0.037 mg 0.019 mg 0.594 mg 13.7 mg 0 0.54
4 Olive oil 100 mg 0 0 0 0 0 0 0 14.35 mg
5 Parmesan cheese 25.6 g 36.0 g 223 mcg 0.039 mg 0.332 mg 0.271 mg 0 0.5 mg 0.22 mg
38. INGREDIENTS
10 to 12 servings
Total time:25’ for the preparation and 3 h in the fridge
Level : intermediate
5 yolks
1 cup sugar for yolks
(500 gr container) mascarpone cheese
3 egg whites
¼ cup sugar for whites
3 cups cooled espresso
2 table spoon Marsala wine
20 to 24 ladyfingers ( Italian “ Savoiardi”)
2 tablespoon cocoa powder
39. Method
In a mixer,whip yolks and sugar
Add mascarpone cheese and whip until incorporated
In a bowl whip eggs whites,gradually add sugar
Add whites into mascarpone mixture
In a bowl,combine Marsala and coffee
Soak 1 ladyfinger at a time in the mixture
Arrange a layer of ladyfingers in bottom of a
rectangular dish ,until it is covered
Spread half of the mascarpone mixture over
ladyfingers
Sprinkle cocoa powder over the cakes
Repeat layers
Cover and refigerate for 3 hours
41. Table 5
Ingredient Type Rough
weight
Mj Pure
weight
Portions
10
calories
Portion
1
calories
1 Eggs ( 5 yolks) S 85 g 85 300 30
2 Sugar for yolks S 125 g 125 490 49
3 Mascarpone
cheese
S 500 g 500 2275 227,5
4 Egg (3 whites) S 120 g 120 240 24
5 Sugar for whites S 31 g 31 122 12,2
6 Cooled espresso S 150 g 150 13 1,3
7 Marsala wine S 40 g 40 60 6
8 Savoiardi
ladyfingers
S 200 g 200 730 73
4220 422
42. Nutrients in 100g
Edible Portion of Food
Ingredient Fat Proteins Vitamins
A
Vitamins
B1
Vitamins
B2
Vitamins
B3
Vitamins
C
Vitamins
D
(D2+D3)
Vitamins
E
1 Eggs 11.1 g 13 g 148 0.066 mg 0.513 mg 0.064 mg 0 2.2 mg 1.03 mg
2 Sugar 0 0 0 0 0.019mg 0 0 0 0
3 Mascarpone
cheese
47 g 7 g 353 RAE 0.01 mg 0.22 mg 0.1 mg 0 0 1.0 mg
4 Espresso 0.18 g 0.1 g 0 0.001 mg 0.177 mg 5.207 mg 0.2 mg 0 0.01 mg
5 Marsala
wine
0 0 0 0 0 0 0 0 0
6 ladyfingers 9.2 g 19.2 g 3 mg 0.284 mg 0.428 mg 2.104 mg 3.7 mg 0.6 mg 0.63 mg
