ITALIAN BREAKFAST RECIPE BOOK by Valmontone team (teacher Anastasia)
RECIPES
VALMONTONE TEAM Students from different classes worked together on some Italian traditional breakfast recipes
CIAMBELLONE Class 3C: Benedetta, Maria Angela CROSTATA Class 3B: Carola, Andrea, Aurora
COOKIES Class 3C: Aurora, Albachiara MARITOZZI Class 3F: Jolanda, Antonio COFFEE AND CAPPUCCINO
3C: Giorgia 3A: Martina, Greta
Ciambellone is a typical Italian cake and we often eat a slice of it for breakfast. It’s like a big donut but more fluffy. It’s delicious!
Ciambellone ring cake
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What you need: 3 eggs 250 g sugar 130 g sunflower oil 250 g flour 00 130 g milk 1 a packet of yeast for sweets 2 spoons of bitter cocoa
How to make ciambellone 1. 2. 3. 4. 5. 6. 7. 8.
put the eggs and the sugar in a bowl and mix them with the electric mixer. then add the milk, the flour and the oil and mix them together Add the yeast and mix again Next slightly grease your cake mold Pour half of the mixture in the cake mold and add to the rest of the cocoa Add the rest of the mixture in the cake mold Bake it at 180 degrees for 40-45 minutes Serve it with powdered sugar.
Benedetta, Maria Angela Class 3C
Our ciambellone is ready to eat!!
Our biscuits
What you need: ● ● ● ● ● ● ● ● ● ●
-Aurora -Albachiara
ingredients 110 g of soft butter 35 g of brown sugar 50 g of granulated sugar 1 egg 225 g of flour 00 1/2 vanilla seeds 1/2 teaspoon of baking soda 1 pinch of salt 90 g of dark chocolate chips or chunks
Cookies Recipe 1. in a bowl put the butter together with the two types of sugar and Whip with an electric mixer until the mixture is light and fluffy. 2. add 1 egg, the vanilla seeds and salt 3. Then pour the sifted flour with the baking soda and continue beating till the mixture is well combined 4. Add the chocolate chips and stir well. 5. Place the bowl in the refrigerator covered with cling film for 30 minutes to make the mixture firm and easily moldable.
Cookies Recipe 6.With your hands, form balls with a diameter of about 1-2 cm spacing them well apart on the baking trays 7.Preheat the oven to 180 ° and Bake the cookies for 9-10 minutes until they are light brown 8. Remove from the oven and leave them on the tray for a couple of minutes to set 9. The mini breakfast cookies are ready to be dipped in milk.
Aurora and Albachiara class 3C
...and these are our delicious cookies!!!
Our Maritozzo What you need: ● ● ● ● ● ● ● ● ● ● ●
550g farina/ flour 65g zucchero/sugar 15g lievito/yeast 100ml latte/milk 80ml acqua/water 100g uova/eggs 1 bacca di vaniglia/vanilla bean 1 scorza arancia/orange peel 60g burro/butter 8gr sale/salt 600g panna montata/whipped cream Jolanda, Antonio Class 3F
Maritozzo Recipe In a stand mixer put: flour, sugar, warm water milk and add one egg at time. When it is well mixed add vanilla bean and orange peel, mix well and add one tablespoon of butter at time, add a pinch of salt, mix well and cover the dough with a plastic wrap and let it in the fridge overnight. The day later let it out the fridge and divide the dough in 80g pieces, wait until it is double in size. Preheat oven at 180 grades and cook for 30 minutes, let them cool then cut the maritozzo on top and put whipped cream inside.
OUR CROSTATA What you need: ● ● ● ● ● ● ● ●
300 grams of flour 00 150 grams of sugar 100 gr of cold butter 1 egg 1 egg yolk 1 teaspoon of baking powder 1 pinch of salt 1 jar of jam of your favorite flavor
Carola, Andrea, Aurora Class 3B
CROSTATA RECIPE In a large bowl, mix the flour together with the baking powder, sugar and salt. Then add the soft butter into small pieces or grated and work everything with your fingertips, until you get a sandy mixture. Make a bowl in the center of the mixture and proceed by adding the egg and yolk. Knead everything until you get a soft but not sticky dough. Take the shortcrust pastry, form a ball and wrap it in cling film. Let it rest in the refrigerator for at least half an hour. After the time has passed, take it back and set aside a third. Spread the remaining two thirds on baking paper until a disc is not too thin (3/4 mm thick) and about 30 cm in diameter. Lift it with all the paper and place it in a round pan with a diameter of 24 cm and a 3 cm edge. Cover the edges well, possibly overflowing the dough out of the pan.
OUR DRINKS What you need for Coffee: ● Cucchiaio/ spoon ● moka pot ● acqua/ water ● caffè/ coffee ● Zucchero/ sugar
Watch the video to learn how to make a good Italian coffee! The two videos (n.1-2) were shot by Giorgia while making her coffee and cappuccino at home!
Video n.1
Giorgia, Martina and Greta Class 3A -3C
OUR DRINKS What you need for Cappuccino: ● Latte/ milk ● Caffè/ coffee ● Frullino per latte/ milk beater ● Zucchero/sugar
Watch the video to learn how to make a good cappuccino at home. Video n.2
Giorgia, Martina and Greta Class 3A - 3C