Taste of Italian Cooking

• 
• Servings
  2
• Prep
  45 m
• Cook
  45 m

Recipe By: Otao kitchen

ITALIAN COOKING 

Cotoletta Milanese - Chicken Cutlet 
Salsa di Pomodoro (Simple Tomato Sauce) 
Parpadelle al Ouovo (Egg Pasta) 
Tiramisu (‘Pick me up”’) 

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🍲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. 

INGREDIENTS 

• 200g Tipo 00 flour

• 2 tsp olive oil

• 2 eggs

METHOD 

1. Make a well in the centre of the flour, slowly incorporate flour with egg. 

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

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

4. Cook in salted, boiling water for 6-7 minutes.   

Sugo di Pomodoro (Authentic Italian Tomato Sauce)

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 onion chopped
• 4 garlic cloves chopped
• 2 can crush tomato
• fresh basil 
• salt and pepper to taste

METHOD

Heat oil in a saucepan over low heat. Add onion and garlic. Cook and stir until soft and translucent, about 5 minutes. Add passata, basil, and salt. Cover and simmer over medium heat, stirring occasionally, until tomato sauce has thickened, about 20 minutes. Remove garlic halves before serving.

🥚 Tiramisu

INGREDIENTS

• 60ml espresso 
• 20ml disaronno
• 10 ladyfingers  
• 2 egg yolks
• 1tbsp (15g) sugar 
• ¼ tsp vanilla extract 
• 50gmascarpone
• 60ml  whipped cream

meringue 

• 1tbsp (15g) sugar
• 2 egg whites

METHOD

1. Whip the egg whites and 15g sugar to medium peaks to make a meringue.

2. Mix together the: espresso+disaronno

3. Mix together the egg yolks and 15g sugar in a mixing bowl.

4. Set the mixing bowl over a pot of simmering water, creating a bain marie, and cook the egg yolks and sugar until the yolk thickens.

5. Fold the marscapone into the egg yolk and sugar. 

6. Fold the meringue into the mascarpone+egg yolk mix.

7. Prepare a vessel for the tiramisu. 

8. Dip the lady fingers in the espresso+disaronno mixture and some in the bottom of the vessel.

9. Spoon a layer of the marscapone/egg/cream mixture over the lady fingers.

10. Then dip+layer more lady fingers on top, finishing with more of the cream mixture and repeating until the vessel is filled. 

11. Garnish with a dusting of cocoa powder. 

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Printed From otaokitchen.com.au 11/23/2024