This document provides recipes for several Italian dishes: pizza, pesto pasta, baked ring pasta (anelletti al forno), spaghetti with tomato sauce, and stuffed sardines (sarde a beccafico). It includes ingredients lists and preparation instructions for dough, pesto sauce, meat sauce, tomato sauce, and the method for stuffing and baking the sardines. The recipes require common Italian ingredients like tomatoes, garlic, olive oil, pasta, cheeses and involve techniques like baking, simmering meat sauces, and stuffing and rolling seafood.

2.  Pizza
Pasta al pesto
Anelletti al forno
Spaghetti with tomato
sauce
 Sarde a beccafico

3. DOUGH
INGREDIENTS
 A package active dry yeast
 2 cups warm water
 1/2 teaspoon sugar
 4 cups all-purpose flour, plus more for
kneading
 2 1/2 teaspoons salt
 Extra-virgin olive oil
PROCEDURE
1. In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until
foamy, about 5 minutes. Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the
salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and
knead, adding flour as necessary until a silky, but soft dough forms. Knead until the dough is
smooth and elastic.. If the dough seems a little too wet, sprinkle on a bit more flour. Transfer the
dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap and
refrigerate until it doubles in size (about 2 hours)
2. Transfer the dough to a lightly floured surface; punch down and divide into 4 pieces. Form each
piece into a ball. Rub each ball with oil and transfer to a baking sheet Meanwhile, preheat the
oven to 240. Chop the tomatoes and the mozzarella cheese..Stir in the oregano and 1
tablespoon of the olive oil and season generously with salt and pepper.

4. TOPPINGS
One can of peeled whole San Marzano drained
tomatoes,
1/2 teaspoon dried oregano, 1 tablespoon extra-virgin
olive oil
Sea salt and freshly ground pepper
2 pounds mozzarella cheese,
32 large basil leaves, torn into pieces
If you like , you may add some of these ingredients:
mushrooms, onions, ham, wurstel, sausages, salami,
olives, arthichokes ,eggplants
On a lightly floured surface, stretch one ball of dough
into a 13-inch round; transfer to a floured baking tin,
adding flour where the dough sticks. Spread the
tomatoes and the mozzarella cheese over the dough to
within 1 inch of the edge. Drizzle with 1 tablespoon of
oil. Season with sea salt and pepper. Bake until the
bottom is charred and the cheese is melted, about 8
minutes. Scatter with oregano and basil and let stand
for 3 minutes before serving. Repeat with the remaining
dough and toppings.
.

5. INGREDIENTS (4 SERVINGS) :
 400g of “trofie” or linguine
FOR THE SAUCE:
 2 tablespoons chopped pine nuts
 ¾ cup extra virgin olive oil
 3 garlic cloves
 1 ½ cups basil leaves
 4 tablespoons grated Parmesan cheese
 salt and freshly ground black pepper
 2 peeled potatoes
 200g string beans
PROCEDURE :
Put some peeled potatoes (2) and 200g string beans in a large pot
of salted water. When water boils add pasta and cook it .
In the meantime prepare the sauce: place the ingredients in a bowl
of a food processor and process until smooth and creamy. Set
aside.
You can also use a traditional pestle to mix the ingredients but it
may take a long time. When pasta is ready, drain and reserve ¼
cup (60ml) cooking water; add the reserved water to the sauce and
mix well. Put pasta to a large bowl, add the sauce and mix.
Serve immediately.

6. INGREDIENTS (4 SERVINGS)
 500 g. ring pasta
 300 g. ground veal (or a
mix of minced veal and
pork)
 3 cups tomato sauce
 1 medium onion
 1/2 carrot
 1/2 celery stalk
 6 tablespoons extra
virgin olive oil
 basil
 100 g. fresh
caciocavallo
Anelletti al forno  50 g. grated
parmesan
 200 g. shelled
peas
 2 spoons tomato
concentrate
 1 large eggplant
 olive oil
 3 boiled eggs
 1 small glass of
dry Marsala wine
(or 1/2 glass of
dry white wine)
 1/2 cup
breadcrumbs
 salt
 pepper

7. PROCEDURE
Brown the minced celery, carrot and 1/2 onion in a
saucepan with 2 tablespoons of oil; add the minced meat
and brown. Add some wine and the peas and simmer for a
couple of minutes. Dissolve the tomato concentrate in a
cup of warm water: add salt, pepper and cook at low heat,
for about 40 minutes, stirring occasionally. Wash the
eggplant; cut off its steam, slice, put in a colander and
sprinkle with coarse salt and let rest. After 1 hour rinse, dry
and fry the eggplant in abundant olive oil; lay the slices on
paper towels to drain excess fat. Brown the remaining
onion, in a casserole with oil; add the tomato paste, a pinch
of salt, a dash of pepper and a pinch of sugar. Mix and
cook at medium heat for about twenty minutes. In the
meantime, cook the pasta in plenty of salty water; cook al
dente and drain, season with the sauce and the grated
parmesan ( leave 1 spoonful). Pour half of this mixture in a
buttered baking-pan sprinkled with breadcrumbs; cover
with the meat sauce. Arrange in layers the eggplants, the
sliced eggs and the diced caciocavallo. Cover with the
remaining pasta and sprinkle with the parmesan and a
handful of breadcrumbs. Top with bits of butter and bake
for about 1 hour.

8. INGREDIENTS
 400g spaghetti
 500g small tomatoes
(could substituted by
San Marzano tomatoes
in the right season)
 2 cloves garlic
 1 and 1/2 decilitre extra
virgin olive oil
 handful of basil
 salt.
PROCEDURE
Frizzle garlic with oil and add
chopped tomatoes, a pinch of
salt. Cook and remove garlic at
the end. Boil spaghetti and drain
slightly undercooked, pour into
the sauce, add basil and mix.
Serve hot with some more fresh
basil.

9. INGREDIENTS
 800 grams sardines
 juice of 2 oranges
 100g bread crumbs
 ground black pepper
 50 g pine nuts
 50 g raisins
 4 tablespoons of olive oil
 1 tablespoon chopped parsley
 2 teaspoons of sugar
 20 laurel leaves
 salt

10. PREPARATION
To prepare the sardines turn the oven to 200 ° and begin to clean all the sardines
peeling them off, emptying of the bowels and depriving them of the head and
bone, but leaving the tail. Wash, dry and gently open them like a book being care
not to split the two halves attached from the back . Put in a pan 4 tablespoons of
olive oil and bread crumbs. Unite bread crumbs, pine nuts, raisins squeezed,
parsley, sugar, salt and pepper according to your taste. With a wooden spoon mix
all ingredients well. Place this mixture over the sardines (so that the skin remains
outside), roll them up on themselves beginning with the part of the head (11), so
that the tail remains outside; grease a baking sheet with oil.

11. Lay them close together, placing laurel leaves between a sardin and the other
one. When you have finished place them in the baking pan, sprinkle with the
mixture of breadcrumbs left and drizzle with a compound formed by these
remaining ingredients: olive oil, orange juice and sugar. Bake the stuffed
sardines in a hot oven for about 20-25 minutes. Traditionally they could not eat
just removed from the oven, the pan should be left covered for half an hour and
only then you will serve them on the table.