Scuola Media “C. Guastella” Misilmeri

Italian Recipes

Pizza

Pasta al pesto

Anelletti al forno

Spaghetti with tomato sauce

Sarde a beccafico

DOUGHINGREDIENTS 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.

Pizza

TOPPINGS

One can of peeled whole San Marzano drained tomatoes, 1/2 teaspoon dried oregano, 1 tablespoon extra-virgin olive oilSea salt and freshly ground pepper2 pounds mozzarella cheese, 32 large basil leaves, torn into piecesIf 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.

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INGREDIENTS (4 SERVINGS) : 400g of “trofie” or linguineFOR 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.

Pasta al pesto

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

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.

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.

PROCEDUREFrizzle 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.

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

Sarde a beccafico

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.

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.