Florence University of the Arts (my school here in Italy) offered a free cooking class for their students, and I just wanted to share some photos and recipes with you all from this experience! The entire class was so fun, and I thoroughly enjoyed such an authentic Italian experience. Anyone who knows me well knows cooking is my true passion, so this was just the event for me! The recipes for the homemade pasta and sauce, chicken cacciatore, and cake are listed below.😊
Salsa di Pomodoro
Ingredients:
-2 lb ripe tomatoes
-3 garlic gloves
-1.5 oz extra virgin olive oil
-4 fresh basil leaves
-salt to taste
Directions: Blanch the tomatoes in boiling water for 1 minute. Put them in cold water to stop the cooking. Peel them, cut in wedges, remove the seeds and puree them. In a saucepan, sauté the garlic cloves in oil until golden. Add the pureed tomatoes, salt, and cook for about ten minutes, depending on variety and ripeness. Add the basil at the end of cooking, off from the heat.
Pollo alla Cacciatora
Ingredients: (serves 4)
-1 medium size chicken
-17 oz pureed tomatoes
-1/2 cup dry red wine
-1 big red sliced red onion
-2 crushed cloves of garlic
-1/3 fennel seeds
-4 oz black olives
-2 oz extra virgin olive oil
-freshly ground black pepper and salt
Directions: Wash and clean the chicken and cut it up into little pieces. Heat the oil in a saucepan, add the onion and gently cook for 5 minutes, then add the garlic and fennel seeds. Add the chicken and brown it. Pour in the wine and let the alcohol evaporate. Add the tomato sauce, salt, and pepper. Cook, covered, on low heat for about 1/2 hour, then add the olives. Cook for 20 minutes further. Serve immediately.
Schiacciata alla Fiorentina
Ingredients: (serves 8-10)
-4 1/2 oz sugar
-2 eggs
-1/2 cup milk
-3 oz flour
-2 tbsp baking powder
-grated zest of 1 orange
-4 tbsp olive oil
-2 tbsp orange juice
Directions: Preheat the oven to 350℉. Beat the eggs and the sugar until they turn white and form a ribbon. Add the olive oil. Mix well. Sift the baking powder with the flour. Alternate adding flour, milk, orange zest, and orange juice. Mix well. Pour into a rectangular pan (greased) and place in the oven, and bake at 350℉ for 30 minutes (or until a toothpick comes out dry).
Tagliatelle al Pomodoro
Ingredients: (serves 4)
-200 gr semolina (durum wheat flour)
-2 eggs
-2 gr salt
Directions: Arrange the flour in a mold on a flat surface, creating a crater in the middle. Break the eggs in the middle and sprinkle with salt. Mix them together rigorously until you obtain a smooth texture. Let the mixture rest for 30 minutes, wrapped in plastic film. Then, roll the pasta dough and cut it through the pasta machine to form tagliatelle. Optionally, stretch it out using a rolling pin. Sprinkle the layer surface with flour and roll it up in a spiral. Cut the spiral using a knife into strips, trying to make them as uniform in length and width as possible. Unwind them, and keep them separated and floured to prevent them from sticking together.
Salsa di Pomodoro
Ingredients:
-2 lb ripe tomatoes
-3 garlic gloves
-1.5 oz extra virgin olive oil
-4 fresh basil leaves
-salt to taste
Directions: Blanch the tomatoes in boiling water for 1 minute. Put them in cold water to stop the cooking. Peel them, cut in wedges, remove the seeds and puree them. In a saucepan, sauté the garlic cloves in oil until golden. Add the pureed tomatoes, salt, and cook for about ten minutes, depending on variety and ripeness. Add the basil at the end of cooking, off from the heat.
Pollo alla Cacciatora
Ingredients: (serves 4)
-1 medium size chicken
-17 oz pureed tomatoes
-1/2 cup dry red wine
-1 big red sliced red onion
-2 crushed cloves of garlic
-1/3 fennel seeds
-4 oz black olives
-2 oz extra virgin olive oil
-freshly ground black pepper and salt
Directions: Wash and clean the chicken and cut it up into little pieces. Heat the oil in a saucepan, add the onion and gently cook for 5 minutes, then add the garlic and fennel seeds. Add the chicken and brown it. Pour in the wine and let the alcohol evaporate. Add the tomato sauce, salt, and pepper. Cook, covered, on low heat for about 1/2 hour, then add the olives. Cook for 20 minutes further. Serve immediately.
Schiacciata alla Fiorentina
Ingredients: (serves 8-10)
-4 1/2 oz sugar
-2 eggs
-1/2 cup milk
-3 oz flour
-2 tbsp baking powder
-grated zest of 1 orange
-4 tbsp olive oil
-2 tbsp orange juice
Directions: Preheat the oven to 350℉. Beat the eggs and the sugar until they turn white and form a ribbon. Add the olive oil. Mix well. Sift the baking powder with the flour. Alternate adding flour, milk, orange zest, and orange juice. Mix well. Pour into a rectangular pan (greased) and place in the oven, and bake at 350℉ for 30 minutes (or until a toothpick comes out dry).
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