Bonusmaterial zu Folge 12: Mail von Caterina

Hier ein wenig Bounsmaterial zu Folge 12: Die Rezepte für Ravioli, Tagliatelle und Chicken Marsala – und Post von Caterina.

Bonus: Mail von Caterina.

Cari Cuochi 🙂 ,
how are you doing? I hope well!! As I promised, I send you in attachment the recipes of the cooking class we had. Nonna Ciana and I would like to thank you for the nice time spent with you: we had fun together!
If you enjoyed the class and had nice time with us, I would like to kindly ask you if you could write a review on tripadvisor on the cooking classes website.
Nonna Cianna and I would really appreciate it!!
It will help us to be more visible on internet. You don’t need to write a long review…also a very short one will be ok (such as for example as I told you…mhhhh…..Caterina is the best!!…:) 🙂
I thank you in advance for your kindness and I do hope we will be able to meet again in a very near future.
A big big HUG 🙂 🙂 Arrivederci presto!!

Caterina

BRUSCHETTA AL POMODORO
Bread
Garlic
Tomatoes
Salt
Extra-virgin olive oil
Basil leaves
Cut the tomatoes into little pieces in a bowl and season at taste with oil and salt and basil leaves (remember to break them with your fingers and not with the knife). Toast slices of bread then brush them with garlic both sides. Season with the tomato sauce and garnish with another basil leaf and oil.
BRUSCHETTA SALSICCIA E STRACCHINO
Bread
Stracchino cheese or any kind of soft creamy cheese
Fresh pork sausage
Black Pepper
With a knife remove the skin of the sausage. In a bowl mix the meat together with the soft cheese. Toast slices of bread then spread the mixture. Season with pepper and put the bruschette in the oven for other 2 minutes. Serve hot.
P.S. you can also toast the bread in the oven with a slice of pecorino cheese and some drops of honey. Delicious!!!

TAGLIATELLE (INGREDIENTS/SERVES 3)

300 gr. All purpose flour (type OO) plus more for dusting
3 eggs lightly beaten
A pinch of salt
1 tablespoon of extra virgin olive oil
Water

Put the flour on a pastry board or on a work surface. Add a pinch of salt and stir to blend. Make a large well in the centre and add all the eggs, salt and oil. Beat the eggs with a fork in order to amalgamate them very well. Begin mixing the flour with the eggs gathering the white flour from the edge of the well with the fork. Keep on mixing the flour with the eggs until half the flour is mixed with the eggs. At this point, it is difficult to beat all the ingredients with the fork. Therefore, you should keep on working with your hands blending more and more flour into the dough. At the end you have an homogeneous dough. If the dough is too soft and sticky, add some flour. Knead the dough for almost ten minutes on the work surface. The dough must be smooth and elastic. Sprinkle the work surface and the dough with some flour, cover the dough with a humid napkin and let it rest for a while (at least 10 min. – best 20-30 min.). When the dough is ready, cut into thirds or quarters. Work with 1 piece at a time and remember to keep the remaining pieces covered. Roll out in lightly floured surface the pasta dough, beginning from the centre. Use a long pasta rolling pin. Remember to sprinkle the dough surface and the rolling pin with some flour. Roll up the dough and cut stripes of 3 cm. Unroll the noodles, spread on a clean towel and sprinkle with a little flour. Avoid sticking while pasta is drying. You can use a large surface. Let dry before cooking.

Sauces: (Ingredients/serves 4)

Zucchini, Zucchini flowers, Tomatoes and Mint

Zucchini 500 gr.
Zucchini flowers 8
Fresh tomatoes
Extra virgin olive oil
2 cloves of garlic
Salt
Pepper or red hot chilly pepper at taste
Mint leaves
Basil leaves

Brown the garlic together with the red hot chilly pepper, 2 basil leaves and 4 mint leaves into a non sticking frying pan. Then remove all. Cut the zucchini into thin slices lightly fry them for about 8 min.. Season to taste with salt and pepper at the end. Cook fresh pasta (4 min.) and when ready sautè the tagliatelle for 2 min. right into the pan together with fresh mint leaves, zucchini flowers (broken with your fingers) fresh tomatoes cut into pieces and pepper. Serve hot.

BOCCONCINI DI POLLO AL MARSALA

500 gr. chicken breast
Extra virgin olive oil/ butter
100 ml marsala dry/vinsanto/white wine/lemon juice/orange juice
Salt
Pepper
White flour

Cut the chicken breast into little pieces (nuggets). Put the oil/butter in a large non-sticking pan and add your bocconcini previously rolled into the white flour. Cook on both side over a medium flame. Season to taste with salt and pepper, Add half a glass of marsala (lemon juice/ orange juice / white wine/vinsanto) and cook for 1 min. until the marsala or the juice is reduced.
Arrange the bocconcini on a dish, dust with the sauce and serve hot.