School Holiday Program (Italian)

• 
• Servings
  2
• Prep
  15 m
• Cook
  15 m

Recipe By: Dylan Vickers-Fukakusa

🍲Pasta All'uovo Pappardelle- Egg Pasta

This simple and rich pasta is a base recipe that can be used to form all sorts of shapes. Wrapped up, it can be stored in the freezer for up to a month. 

This simple and rich pasta is a base recipe that can be used to form all sorts of shapes. Wrapped up, it can be stored in the freezer for up to a month. Try to look for good-quality eggs with a rich yellow yolk. 

INGREDIENTS 

• 185g Tipo 00 pasta flour 

• 2 tsp extra virgin olive oil

• 2 large eggs

METHOD 

1. Place the flour in a mixing bowl, making a well in the centre of the flour. 

2. Place the eggs and extra virgin olive oil into the centre. 

3. Using a fork or chopstick, slowly incorporate the egg mixture into the flour until it begins to clump up forming lumps. 

4. Transfer the dough to the surface of your work station and knead the dough for 5-10 minutes or until the dough is smooth and tacky. 

5. Cover the dough in cling film and let it rest for 30-40 minutes or overnight in the fridge.

6. Roll the pasta dough through a pasta roller until the 2nd thinnest setting. 

7. Or roll with a rolling pin until it is thin enough to see light clearly poking through it. 

8. Cook the pasta in boiling water that has been salted with 1 tbsp of salt per 2L. Cook the pasta for 6-7 minutes.

🍅Salsa di Pomodoro- Neapolitan Tomato Sauce 

This basic tomato sauce relies on using really good, canned San Marzano Italian tomatoes. Look for the specific D.O.P. seal which certifies their good quality. 

Preparation time: 1 minute

Execution time: 2 minutes

Serves: Makes 12 pizzas 

 INGREDIENTS

• 400g San Marzano, D.O.P. canned whole tomatoes, crushed by hand 

• 10 basil leaves, torn 

• 1 clove of garlic, minced finely

• 3 tbsp olive oil

• 5g salt

• 40g parmigiano reggiano (optional) 

• A pinch or two of sugar if necessary. 

Method: 

1. Heat the olive oil over low heat until it is warmed through.

2. Add in the minced garlic and saute for 1 minute, until it is fragrant and cooked but not browned. Be careful not to burn the olive oil or garlic. 

3. Add in the tomates, and season to taste with salt and sugar. 

4. Finish the sauce by adding torn basil. 

5. If serving with pasta, grate some parmigiano into the sauce while mixing with pasta. 

🍖Cotoletta di Pollo Alla Milanese - Chicken Cutlets 

We add a little grated parmigiano to the breading give it more flavour and umami. 

Serves: 2 

Preparation Time: 20 minutes 

Execution Time: 30 minutes 

INGREDIENTS

• For the cotoletta:

200g chicken breast, skin removed 

1L water 

2 tbsp salt 

2 tbsp sugar 

2 tbsp olive oil 

3 tbsp butter 

1 sprig rosemary 

2 cloves garlic 

For the breading: 

• 1 large egg

• 4 tbsp plain flour 

• 100g panko bread crumbs

• 20g parmigiano reggiano, grated 

• ½ tsp salt

• ¼ tsp black pepper 

For the salad: 

• ½ lemon, cut into wedges 

METHOD

1. To prepare the brine, pour the salt, sugar, and water into the water and whisk until it is dissolved. 

2. To prepare the cotoletta, using a malette or meat tenderizer, whack it until it reaches a thickness of about 1.5cm. 

3. Place the chicken in the brine for 15-20 minutes. 

4. Place the panko, egg and flour in a wide, separate bowls. 

5. Season the chops well with a little salt and pepper. Coat them in the flour mixture, then the egg, then add them to the bread crumbs until they’re coated evenly. 

6. Preheat a frying pan over medium-low heat. Add a little bit of olive oil and then the chops and gently cook for 8 minutes, flipping every 2 minutes. Make sure to consistently slide the cotoletta around the pan so they cook evenly, and obtain an even browning. Towards the end of the 8 minutes, add the garlic, butter, and rosemary to the pan. Continually baste the cutlets, carefully managing the heat so as not to let the butter or the herbs scorch. 

7. Place the chops in a 150C oven for 6- minutes to finish cooking the interior. 

☕Tiramisu - ‘pick me up’ 

A light and delicate desert combining chocolate and coffee. 

Serves: 2 

Preparation Time: 20 minutes 

Execution Time: 30 minutes 

INGREDIENTS

• 80ml espresso 

• 15ml coffee liquor (optional)

• 12 lady fingers 

• 1 tbsp cocoa powder 

For the sabayon: 

• 2 egg yolks

• 1 tbsp (15g) sugar 

• ¼ tsp vanilla extract 

• 125g mascarpone

For the whipped cream: 60ml whipped cream

• 15g sugar

METHOD

1. Mix together the espresso and coffee liquor. 

2. For the whipped cream: Whip the cream and 15g of the sugar to stiff peaks. Allow it to chill for 30 minutes in the fridge. 

3. For the sabayon: In a bain marie setup over simmering water, place the egg yolks, 15ml of water, and 15g of the sugar in a mixing bowl. Whisk the mixture together and cook gently for 3-4 minutes until the mixture looks light and fluffy. 

4. Gently fold the marscapone into the egg mixture. 

5. Fold the whipped cream into the mascarpone mixture. 

6. Prepare a vessel for the tiramisu. 

7. Dip the lady fingers in the espresso mixture, turn them over quickly and place them in the bottom of a vessel in a single layer. 

8. Spoon a layer of the mascarpone/egg mixture on top, and spread it evenly over the ladyfingers. 

9.  Place the cocoa powder into a fine sieve and sprinkle a little of the cocoa powder on top. 

10. Repeat steps 1-9. 

11. Cover the tiramisu and chill for 1 hour or overnight.

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Printed From otaokitchen.com.au 12/22/2024