European Cuisine

NEOPOLITAN PIZZA

Ingredients

For the dough: 4 cups flour (more as needed) 2 teaspoons kosher salt 1 teaspoon active dry yeast 1 1/2 cups of water 1/4 cup of Olive oil

For the sauce: 2 tablespoons tomato paste 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon pepper 1 teaspoon oregano 1 teaspoon dried basil A dash of garlic and onion powder

For the Toppings: 12 ounces fresh mozarella cheese torn into small chunks Packaged mozarella cheese (to taste) 2 ounces fresh basil leaves

Directions

Preheat the oven to 450 °F with the pan or pizza stone you are baking on inside.

Place the flour, salt, and yeast into a bowl and mix until incorporated. Add the water and oil and mix.

Knead the dough for at least 10 minutes. The dough will be ready when it is a unified mass that does not stick to the bowl. If the dough is sticking add more flour. Leave the dough to rise for at least 4 hours

Now for the sauce add the tomato paste to the water and mix. Try to get a consitency that is not too runny if it is too runny add more tomato paste. Next mix in all of the seasonings into the sauce.

With your risen dough make a circular shape and fold in the borders for the crust. Add the sauce to the dough and then add the cheese. Bake the pizza for around 7 minutes until the cheese is melted

Top with basil leaves, slice into pieces and serve!

CARBONARA PASTA

Ingredients

100 g Bacon 100 g Pasta 20 g Pepper & salt 100 g Parmesan cheese 1 Eggs Parsley

Directions

Crack 1 egg into a bowl, add 100g of parmesan cheese, and 20g of ground black pepper.

Chop 100g of bacon and place it into a warm skillet, after the bacon is crunchy remove the pan from the heat

Cook 100g of pasta in salted boiling water.

After the pasta is cooked place the pasta directly from the skillet of the bacon, add the egg mixture and immediately mix until the sauce is formed. Then add chopped parsley, and serve it with some grated parmesan cheese.

GAZPACHO

Directions

Clean the tomatoes, remove the core and cut them into squares. Arrange them in a deep bowl and add water to cover them. Add the pin, garlic, bell pepper, baguette, olive oil, vinegar, salt and pepper. Stir well.

Blend in 3 parts, strain and transfer the mixture into a deep (non-metallic) container. Taste the flavor and season with more salt or pepper to your liking. Take to the fridge to cool for at least 1 hour.

At the moment of serving, integrate the gazpacho very well, serve in soba plates and distribute the cubes of patilla, cucumber avocado and bell pepper. Drizzle a little olive oil on each plate and enjoy!

Ingredients

Ingredients:

For the soup: 3 cups of peeled, red and ripe tomatoes 2 cups of peeled watermelon cut into cubes (without seeds) 1 clove of garlic ½ of a bell pepper, cut with no seeds 80 grams of baguette cut into cubes ¼ cup of olive oil 1 tablespoon of vinegar 1 tablespoon of salt ½ a tablespoon of pepper

To serve: 1 cup of watermelon cut into little cubes 1 cucumber cut into little cubes 1 avocado cut into cubes The remainder of the bell pepper cut into little pieces

TIRAMISU

Ingredients

5 egg yolks 5 egg whites ¾ cup of powdered sugar 300 grams of mascarpone cheese 1 cup of cold coffee 36 lady fingers Cocoa powder

Directions

Beat the yolks with the sugar until the sugar dissolves and the mixture is clear, fluffy and thick. Add the mascarpone and beat until the mixture is smooth.

With an electric mixer, beat the egg whites in a clean bowl until stiff peaks form. Incorporate with enveloping movements to the mascarpone mixture.

Pour the coffee into a deep plate and dip enough ladyfingers to cover the bottom of a 25cm square tray. The ladyfingers should be soaked enough but not so much that they break. Add the fingers in a tight layer at the base of the pan. Spread half of the mascarpone mixture over the ladyfinger layer. Add another layer of tight lady fingers and then another layer of mascarpone, smoothing the last layer well. Let it rest in the fridge for a minimum of 3 hours. Sprinkle with the cocoa powder before serving and enjoy!

FISH & CHIPS

Directions

Set aside 2 tablespoons of flour. In a large bowl, mix the remaining flour with the cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper. Using a fork to whisk continuously, add the beer and the sparkling water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for between 30 minutes and 1 hour.

Meanwhile, cut the potatoes into a little less than 1/2-inch-thick slices, then slice these into 1/2-inch-wide chips. Place the chips into a colander and rinse under cold running water. Place the washed chips into a pan of cold water. Bring to a gentle boil and simmer for 3 to 4 minutes. Then dry carefully and set aside.

Season the fish with salt and pepper before coating it into the remaining flour and then coating it in the batter to fry for about 8 minutes in oil at 350°F.

Meanwhile in another pan heat oil to 350°F and fry the potatoes for about 2 minutes and then set aside and dry in a paper towel.

Now heat up the oil to 400°F anf fry the potatoes again this time for about 5 minutes until the fries turn golden brown.

Remove both the fish and the chips from the oil drain with paper towels and serve!

Ingredients

For the Fish: 7 tablespoons/55 grams all-purpose flour, divided 7 tablespoons/55 grams cornstarch 1 teaspoon baking powder Sea salt, to taste 1 pinch black pepper, to taste 1/3 cup dark beer, cold 1/3 cup sparkling water, cold 4 (7-ounce) fish fillets (thick, white fish)

For the Chips: 2 pounds potatoes, peeled 1 quart/1 liter vegetable oil (or lard), for frying

32 - A Taste of World