Recipes

This are the recipes which whe used during the Italian cooking workshop

Insalata caprese

1x Mozzarella

2 tomatoes

Some leaves of Basil

Salt

Olive oil

Wash the tomatoes.Slice the tomatoes and mozzarella and arrange them in a bowl.Add the leaves of basil.Sprinkle the salad with some salt and olive oil.

Pasta Pesto

150 gram spaghetti

2 tea spoons pine nuts

25 gram Parmesan cheese

1 clove of garlic

Leaves of Basil

6 tablespoons Olive Oil

Cook the spaghetti al dente. Crush the pine nuts, basil, garlic and some olive oil in a pestle and mortar, or use a mixer.Mix the spaghetti with the pesto before serving it and add some Parmesan.

Ice coffee

120 ml Espresso

Hazelnut syrup

Whipped cream (optional, ask the instructors)

120 ml milk or soy milkSugar (optional)

5 ice cubes

Pour some syrup in a large glass or mug; add the ice cubes, coffee and milk.Stir it and, if you want, add sugar and/or whipped cream.

Melanzane Parmigiana

1 aubergine

A can of peeled tomatoes (400 gram)

0,5 onion

Leaves of Basil

A clove of garlic

Two tea spoons oregano

Olive Oil

50 gram Parmesan Cheese

1x Mozzarella

Preheat the oven at 200 °C. Chop the onion and fry it in a pan with olive oil. Add the oregano and garlic.Preheat another pan for the aubergine.Wash the aubergine, remove the stalk and slice it.Add the tomato to the onion, garlic and oregano. Stir it, put a lid on the pan and leave it forabout 10 minutes.Grill the slices of aubergine on both sidesSeason the tomato sauce with salt and pepper and add the basil.Get a baking dish and put in a layer of tomato sauce, then some Parmesan, followedby a slice of aubergine. Repeat these layers until you’ve used all the ingredients up.Place the dish in the oven and bake for half an hour.

Brushetta

4 tomatoes

2 cloves of garlic

Olive Oil

2 ciabattas

8 leaves of Basil

Cross in the tomatoes. Submerge for 20 sec. in boiling water, rinse with cold water, peel,remove the seeds and cut the flesh into little cubes. Peel the garlic and press it over a bowl.Stir in the oil trough it.Cut one slice of ciabatta per person and grill in the toaster or oven (200 °C). Brush the slicesthin with garlic oil. Place the tomatoes on it. Tear the basil leaves in threes and garnish the bruschetta with it.