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Nov 04, 2014




Students from Cirincione Primary School, Bagheria, are pleased to share with their comenius friends the new healthy cookbook, full of tasty recipes! Try them!!!

  • 1. Direzione Didattica StataleG. CirincioneBagheria

2. CHOCOLATE BUNDT CAKE250 grams of butter, 250 grams of dark chocolate, 250 grams ofsugar,250 grams of flour, 6 eggs, 1 packet of baking powderMelt the chocolate with the butter in a double boiler, then remove fromheat and add sugar, add eggs, one at a time, and mix them into themixture. Finally, add the flour sifted with baking powder. Bake at 180degrees for 40 minutes. 3. A RA N CIN E D I RI SO1.5 l i t er s of meat st ock1 sachet of saf f r on1 st alk of celer y2 car r ot s60 gr ams of but t er60 gr ams of par mesan cheese1 egg300 gr ams of r i ce1 on i on200 gr ams v eal meat1 t ablespoon of t omat o past e150 gr ams of gr een peas150 gr ams of mozzar el laPr ocedur eI n on e l i t er of br ot h cook t he r i ce. A dd t he r emai n i n g hal f -l i t er of br ot h w her e y ou pr ev i ouslydi ssolv ed saf f r on , l i t t le by l i t t le. When t he r i ce i s cooked, add t he but t er , Par mesan , egg, sal t an dpepper . M ake an d r ef r i ger at e for at least 2 hour s.For the fi llingFi n ely chop an on i on , a st alk of celer y an d tw o car r ot s, f r y i n a l i t t le oi l an d but t er . A dd t he mi n cedv eal . When t he meat i s w el l br ow n ed, add t he peas an d cook t hem. Blen d w i t h hal f a glass of w hi t ew i n e. A dd a t ablespoon of t omat o past e an d hal f a glass of w ar m w at er . When t he w at er hasev apor at ed an d t he sauce i s cooked an d n ar r ow , t ur n of f t he heat an d al low t o cool . D i ce t hemozzar el la an d keep i t asi de.To pr epar e the ar ancineWi t h w et han ds for m smal l bal ls of r i ce w i t h a di amet er of 6 cm, car v ed out a n i che i n each r i ce bal lan d f i l l i t w i t h t he f i l l i n g an d a cube of mozzar el la. Ti ght ly close t he ar an ci n e, pass i n a mi x t ur e ofw at er an d f lou r , t hen i n br ead cr umbs an d st or e i n t he f r i dge for at least 2 hour s. Fr y i n hot oi l an dser v e. 4. CAPONATA DI MELANZANE10 auberginesseed oil1 celery2 large onions300 grams of green olives3 tablespoons salted capersvinegar2 teaspoons of sugar1.5 pounds of tomatoesProcedureWash the aubergines, remove the stems and cut into cubes. Fry in hot oil seeds and put them todrain on paper towels. Place them in a bowl and sprinkle with vinegar.Clean and cut in thin slices celery and onions. Cut into coarse pieces green olives and desalinatecapers. Clean and remove the peel tomatoes by cutting them into small cubes.In a large skillet, fry in olive oil the onions and let them become brown. Then add one by onecelery, olives, capers. At the end, when all the ingredients are cooked, add the diced tomatoes, addsalt and 2 tablespoons of sugar. When cooked, let it cool down and add the fried aubergines andstir. The dish should be eaten cold. 5. BAKED ANELLETTI350 grams of anelletti pasta250 grams of chopped lean veal200 grams of peas7 dl of tomato saucehalf an onion1 carrot1 celery heart1 bunch of parsley1 bunch of basil50 grams of grated cheese1 glass of dry white wineextra virgin olive oilbutterbread crumbssaltpepperProcedureFinely chop the onion, the carrot, the celery and parsley and let it brown everything in a pan with fourtablespoons of olive oil and a knob of butter. Add the minced meat and brown over medium heat, pour in asplash of wine and let it evaporate. Then add the peas and cook, then pour the tomato puree and season withsalt, pepper and basil leaves.Stir and cook for 40 minutes, incorporating a little hot water if the fund tends to shrink too.Cook the pasta in boiling salted water, drain and toss with the prepared sauce and grated cheese.pour into a buttered baking dish and sprinkled with breadcrumbs and level the surface. Cover with the otherbread crumbs mixed with the cheese kept aside and bake in preheated oven at 200 degrees for about 40minutes. 6. PA STA WI TH SA RD IN ES1 kg of fen n el500 gr ams of sar di n es600g bu cat i n i past a2 chopped on i on s6 an chov i es i n oi l50 gr ams of pi ne n ut s50 gr ams of r ai si n s50 gr ams of t oast ed almon dsa pi n ch of saf f r onol i v e oi l , sal tpepperbr ow n ed br eadcr umbsPr ocedur eBoi l t he fen n el i n l i ght ly sal t ed w at er , w her e y ou w i l l cook t hen t he past a.A f t er decapi t at e and clean t he sar di n es, depr i v i ng t hem of t he cen t r al bon e. So,chop t he fen n el an d f r y t hem w i t h f i n ely mi n ced oni on s, t he an chov i es i n oi l ,pepper , pi n e n ut s, saf f r on , t he r ai si n s, and t he sar di n es.Boi l t he past a i n t he w at er of fen n el , dr ai n an d mi x t hem w i t h tw o-t hi r ds ofsar di n es sau ce, put i t i n t o a bi g pan . Then , spen t t he r est of t he sau ce on t he past a,spr i n k le w i t h chopped t oast ed almon ds an d br ow n ed br eadcr umbs an d bake for10 mi n ut es 7. SWORDFISH ROULADE800 grams of swordfish cut into thin slices30 grams of grated ragusano cheese150 grams of bread crumb1 tablespoon of salted capers1 bunch of parsleyolive oilsaltpepperProcedureGently beat the slices of swordfish with a meat mallet after they have been coveredwith plastic wrap. Cut them in half and place on a work surface. Salt them lightly.In a bowl, add the bread crumb, a pinch of salt and pepper, washed and choppedparsley, and stir. Pick up approximately three quarters of this mixture, mix it with thewell-rinsed and chopped capers and grated ragusano cheese. Drizzle with a little oliveoil and distribute it on the slices of swordfish.Wrap the fish forming the rolls and stick with long toothpicks to prevent it open.Put the rolls in a lightly oiled baking dish, then pour over the mixture of remainingbreadcrumbs and go in a very hot oven, 220 degrees for about ten minutes. Removefrom the oven and serve immediately, piping hot. 8. PIZZA MARGHERITASEASONINGTomato sauce 700 mlBuffalo mozzarella or Fior di latte 600g8-12 basil leavesExtra virgin olive oil q.b.Sale q.b.Preparation of the doughDOUGH FOR PIZZAApproximately 600 ml of warm water20 grams of salt12 grams of yeast1 kg of flour type 02 teaspoons of sugarPlace the flour on a pastry board and forme a hollow in the center. Take a glass bowl, pour in 150ml of warm water, the crumbled yeast and sugar. Stir well to melt the whole thing and pour it in thecenter of the flour. Begin to mix the ingredients, in order to get some sort of soft cream. Done thisin another 150 ml of warm water, dissolve 20 grams of fine salt (keep in mind that this step is veryimportant, because if the salt is not properly dissolved may deteriorate much the dough) and insertthem into the flour.Mix it all gradually integrating the remaining warm water and a little flour if necessary until dough iscompact, smooth and soft, and then form a ball and place in a large floured bowl, cover with a clothand let it rise in the refrigerator for 24 hours at not more than 4 . Avoid storing in high places, as itmay more easily be exposed to sudden changes in temperature, better to put it down.To form the disc, take a ball and place them on a flat floured, started to crush it with your fingersalways starting from the center and going out, do not pull it by the edges. Turn it back on itselfseveral times, each time taking care of the floor where flour worked. Remember that the boardshould be more about two or three centimeters, while the central part must be no more than half acentimeter. The cakes that you advance you can save them in an airtight tray in a warm place.Pour the tomato sauce in a bowl and season it with 2 tablespoons oil and salt. Roll out a stick ofpizza dough (previously prepared) to form a circle with a diameter of about 30 cm. Sprinkle thetomato sauce, chopped coarsely mozzarella, and then the three basil leaves and finally a drizzle ofolive oil, bake in a preheated oven for about 15 minutes at 250. After cooking the pizza Margheritaserve immediately. 9. APPLE PIE125 grams of flour 00125 grams of sugar2 eggshalf a bag of baking powder3 apples cut into slices60 g buttergrated rind of 1 lemona bit 'of lemon juicepowdered sugarvanilla extract or vanilla extracthalf a glass of milk.ProcedureCut the apples into slices and pour the lemon juice to prevent them from becoming black.Work the butter with the sugar until it is well blended. Add the eggs and mix, add the flour andvanilla extract.Add the grated lemon and baking powder , half a cup of milk and mix.After mixing well put the mixture into a cake tin already lined with baking paper.Arranged the apple slices inside the compound, creating circles from the center to the edge, allnearby without leaving too much space between the slices.Bake in an oven preheated to 140 C for about 50 minutes. Check the cooking by inserting atoothpick into the mixture. If the toothpick comes out clean, the cake is ready.Remember that during cooking, the oven may be opened only after it has spent at least 1/ 3 of thecooking time, otherwise your cake could deflate! 10. CASSATA AL FORNOINGREDIENTS FOR PASTRY600 grams of flour300 grams of butter300 grams of sugar6 egg yolks4 tablespoons of marsalaINGREDIENTS FOR THE CREAMCHEESE800 grams of fresh ricotta cheese300 grams of sugar150 grams of dark chocolate dropsA pinch of saltGrated rind of one lemonPROCEDUREPrepare the pastry by mixing the ingredients well, being careful not to overwork the dough toprevent the butter becoming the dough too soft. Once you have the dough into a ball, wrap itin a cloth and place it in the fridge for a few hours. Meanwhile, prepare the cream cheese. Putthe drained ricotta cheese into the mixer with the sugar. At the end put the chocolate dropsand pour well the ingredients .Flatten a disk of pastry on the thickness of about inch, directly on oven paper and the size ofthe pan, so that it can also cover the edges. Place the disc in the baking pan and line up theedges and cover with a thin layer of sponge cake. At this point add the cream ricotta cheeseand cover it with another disc of pa