Traditional dishes and christmas dishes


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Traditional dishes and christmas dishes

  1. 1. Starters Chicken liver crostiniMain courses/Pasta Tortellini with brothMain courses/ Meat ZamponeDesserts Panforte
  2. 2. Chicken liver crostini Ingredients: Preparation: g. 250 of onions Finely chop the onion and fry in g. 20 garlic oil in a saucepan, add the chopped garlic and chicken livers g. 500 of bread clean and well washed, making it g. 800 of chicken livers cook over high heat. Sprinkle with g. 40 anchovy fillets wine, and when it is almost g. 100 of capers completely evaporates, add g. 100 of extra virgin olive capers, anchovy, butter and finish oil cooking. Finely chop the dough g. 250 of butter using a cutter. Toast the bread slices end, (but not too much), and pour a tablespoon of mixture on each slice of bread and put on a plate. Garnish with parsley and capers. Serve them very hot.
  3. 3. Tortellini with broth Ingredients: Preparation Dough Stir flour and eggs, knead the • Eggs dough, cover it and let it stand. • Flour Simmer the meat, chicken and Filling sausages in a pan. For the filling • Chicken breast put the minced meat and • Pieces of veal sausages in frying pan, simmer • Pieces of pork then with oil and butter. Then • Sausages add parmesan cheese and a bit • Eggs of grated nutmeg. Flatten the • Parmesan cheese dough, make some discs, put • Oil the filling inside, fold them and • Butter let them dry up for some time. • Salt, pepper, nut Cook them in hot meat broth meg and serve.
  4. 4. Zampone Preparation Zampone Modena is a fresh sausage made from pork fatbasck, eveloped in a hallowed out pig’s trotter and comes from Modena, in Italy, where it has PGI status. It’s served with Polenta and lentils. Put the zampone in cold water the night before, to soften it and make it lose salt. The next morning prick with a fork and make some small cuts under the paw. Wrap it up in a white cotton cloth, tie it up with a string and put it into a pot. Cover it in water and let it boil for three hours. When the meat is tender but not hard-boiled, turn of the heat and unwrap the cloth, cut into slices and serve with mashed potatoes or lentils.
  5. 5. Panforte Ingredients: Preparation 3 ounces ( 90 grams) semi-sweet First melt the chocolate. Then in a chocolate, chopped large bowl combine the 1 cup (125 grams) toasted and nuts, candid fruit, spices flour and coarsely chopped hazelnuts cocoa powder. Stir together the 1 cup (120 grams) toasted and sugar and honey. Place the coarsely chopped blanched saucepan over medium heat. almonds Remove from heat and stir the 1 cup candied citrus (170 grams) sugar/honey syrup and chocolate (citron, lemon and/or orange peel) into the chopped nut and fruit 1 teaspoon ground cinnamon mixture. The mixture will stiffen ¼ teaspoon allspice quickly so once ½ cup (65 grams) all purpose flour 1 tablespoon unsweetened cocoa combined, transfer to the powder prepared pan. Bake in a 300 2/3 cup (130 grams) granulated degree F (150 degree C) oven for white sugar about 30-35 minutes. Dust the top 2/3 cup (160 ml) honey of the cake with confectioners’ (powdered/icing) sugar.
  6. 6. Starters Easter PieMain courses/Pasta RavioliMain courses/ Fish CacciuccoDesserts Chestnut pie
  7. 7. Easter pie Ingredients: Preparation Dough Dough • Flour Prepare the dough with flour • Sea salt and water, salt and a bit of • Extra virgin olive oil olive oil. Make 6 balls, set • Warm water aside to rest for 1 hour Filling Filling • Silverbeet Put the clean silver beet • Olive oil leaves into a frying pan with • White onion finely garlic, olive oil, salt and chopped parsley, heat for 3 minutes. • Cloves garlic Put the silver beet mix in a • Sea salt and pepper bowl, add eggs, parmesan • Eggs cheese, and ricotta cheese. • Parmesan cheese Flatten the dough, spread the • Ricotta cheese filling, make 5 holes and break one egg in each. Cover the top with another sheet of dough, bake in oven at 180 until the crust is golden brown.
  8. 8. Ravioli Ingredients: Preparation 400 g of ravioli filled with meat Always pay attention to cooking the 300 grams of minced beef ravioli when they are fresh, as I 100 grams of minced pork take 2 minutes to cook. Heat the ½ onion olive oil and let fry the minced 2 carrots meat, when they are well colored 300 ml of broth add the chopped carrots, onion and 2 tablespoons oil (olive oil) leek. Skipping a few minutes, then 300 g of tomato pulp add the beef broth, blend it slightly A few leaves of fresh basil and add the tomato pulp. Salt and 100 grams of Emmental pepper to taste and cook for 10/15 Salt minutes. Boil the ravioli in salted Pepper water with a slotted spoon and drain them to prevent breaking. Put it into a plate and serve with the meat sauce and Emmental cheese cut into julienne strips. Garnish with some basil leaves and serve.
  9. 9. Cacciucco Ingredients: Preparation • assorted seafood, such Clean the fish, remove their heads and put as eel, squid, prawns, them aside. Cut the smaller fish into 3-inch • small octopus pieces. Season the fish with salt and , cuttlefish pepper. In a large pan, heat 1/4 cup of the olive oil, add the vegetables and saute for 2 • olive oil minutes. Add the • onions, parsley, garlic, peppers, bay leaves, thyme • carrots and fish heads. Continue to saute for about • celery stalks 3 to 4 minutes or until the fish heads have • chopped parsley browned. Add the red wine and bring up to a • chopped garlic boil. Add the tomatoes and stock. Bring the • hot chili peppers liquid up to a simmer and cook for about 30 • red wine minutes. Season with salt and pepper. • chopped Roma Discard the fish heads and bay leaves, set aside and keep hot. In a large saute tomatoes pan, heat 1/4 cup of the olive oil, add the • Salt and pepper squid, cuttlefish and octopus and saute for • slices French or Italian about 10 minutes. Add the remaining fish type bread and continue to saute for 5 minutes. Fry the bread in batches. Line a large tureen bowl with the fried bread. Lay the fish on top of the fried bread. Pour the soup over the fish and garnish with parsley.
  10. 10. Chestnut pie Ingredients Preparation • Chestnut The chestnut enables considerable variations, for flour example, you can add pieces to the mixture of • Raisins brown glazed, candied or dried fruit. • Pine nuts Preparation time 10 minutes. Cooking time 45 • One minutes. spring of Put to soak the raisins in a bowl with warm water. rosemary Stir the chestnut flour into a bowl with a little salt • Extra and 3 tablespoons of oil, gradually add the cold virgin water needed, get working with a whip until you olive oil • Salt obtain a batter not too thick and smooth. Add pine nuts and raisins, drained and dried. Pour the mixture into a mould anointed with the remaining oil in which you have previously placed the sprig of rosemary; place it at 180 and cook for 45 minutes, the pie is ready when it is dried and it has formed a crust on the surface. Remove from oven, remove the rosemary and cover the surface with other pine nuts