Taste of Italian Cooking

Serving: 2

Preparation time: 45 minute

Execution time: 45 minute

 

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ITALIAN COOKING 

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


🍲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. 

Taste of Italian Cooking

Ingredients

Directions

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