Five menu from Italy

EUROPEAN SCHOOLS WITHOUT STEREOTYPES PROMOTING THE EUROPEAN INTER CULTURALITY 2016-1-RO01-KA219-024675

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MENU FROM ITALY Starter

RICOTTA MEZZALUNA WITH HONEY AND PISTACHIO INGREDIENTS •Ricotta cheese • honey • pistachios

METHOD Cut the half-moon cheese, serve it on a plate with a sprinkling of pistachio and honey.

First Course

PASTA WITH TOMATO AND PISTACHIO PESTO SAUCE INGREDIENTS • 160 g Short Pasta • 150 g Pistachios (weight already peeled) • 6 cherry tomatoes • 1/2 tablespoon Pecorino • 2-3 basil leaves • 1 garlic clove • Olive oil to taste • salt to taste

METHOD To cook the pasta with tomato and pistachio pesto sauce, bring to boil a pot with salted water.

Meanwhile, remove the pistachios skin. Put them in the jug of a mixer or food processor together with a little oil, Parmesan, basil and pecorino.

Blend until a smooth and fluid cream is obtained. If it is too thick, add a little more oil.

Heat the garlic and oil in a pan, add the washed tomatoes and cut into small pieces and fry.

When cooked, add the pistachio pesto sauce and switch the cooker off.

Drain the pasta and reserve a little cooking water to add to the sauce.

Pour the pasta into the sauce and stir.

Serve hot pasta with the pesto and grated Parmesan or pecorino cheese.

Main Course

AUBERGINE ROLLS Ingredients for 12 rolls Aubergines 200 g 100g cooked ham Caciocavallo cheese 100 g Tomato puree 200 g Extra virgin olive oil 10 g Salt to taste Black pepper to taste

METHOD To prepare the eggplant rolls, first wash and dry the aubergines, then remove the petiole and cut them with a mandolin to obtain 12 slices about 2 mm thick.

If you wish, you can dab the aubergine slices with some absorbent paper to remove excess vegetation liquid; this step is optional. Place the aubergine slices on a baking tray lined with baking paper and cook in a preheated oven at 170 degrees for 10 minutes.

Meanwhile, heat the oil in a saucepan, add the tomato sauce; cook over medium heat for 10 minutes, stirring occasionally, then season with salt and pepper. Using the mandolin, reduce the caciocavallo cheese to slices of the same thickness as those of aubergines. Now you can assemble the rolls: place a slice of aubergine, slightly warmed, on the cutting board, add a slice of cooked ham and finish with a couple of slices of caciocavallo cheese, then rolled each slice of aubergine; continue until you finish the ingredients.

Place the rolls in a pan with their closure facing downwards. After placing them all next to each other in the pan, sprinkle the rolls with the tomato sauce previously prepared. Finally, cut the remaining caciocavallo cheese with the knife to top the rolls.

Dessert

PIGNOLATA INGREDIENTS Dough: 4 eggs 225g sugar A pinch of salt 30ml seed oil 340g all-purpose flour Syrup: 60 g sugar 60 g water zest of one large orange 240 g orange blossom honey Vegetable oil for frying Sprinkles

METHOD For the dough: In the bowl of a large mixer, beat eggs, sugar, salt and oil. Sift the flour into the mix and beat on medium speed with a dough hook until you obtain a soft dough. Add more flour as needed a little at a time if the dough is too sticky.

Turn the dough out onto a lightly floured work surface and knead it until it is smooth. Cover the dough and let it rest for 30 minutes.

Divide the dough into 8 pieces and roll into ropes (about ½ inch thick). Cut each rope into ½ inch pieces and roll the pieces in your hands (like you’re making meatballs) into little balls. Sprinkle with a little bit of flour on the dough balls so they don’t stick while you roll the other pieces.

Heat oil in a large heavy saucepan to 180°C . carefully add about 6 pieces of dough at a time and fry until they are evenly browned (about 3 minutes). Remove the dough pieces with a skimming ladle and drain on a paper towel lined plate. Repeat the process until you fry all the pieces of dough.

For the syrup: In a large skillet, bring the sugar, water and orange zest to a boil. Stir constantly until the sugar dissolves. Whisk in the honey, reduce the heat to medium-high. Add the balls and stir to coat evenly with the honey syrup. Cook for about 5 minutes until they obtain a nice glaze. Immediately place them on a serving plate stacking them like a pinecone. Toss on the sprinkles.

STARTER

SICILIAN FRITTELLA INGREDIENTS 500 g fresh peas 800 g fresh broad beans 6 artichokes Salt and pepper Olive oil 1 tablespoon white wine vinegar A handful of mint A few shallots

METHOD Clean the artichokes and take off any hard leaves or spikey parts.

Cut into bits and soak them in water with lemon juice for about 15 minutes.

Shell the peas and the broad beans.

Lightly fry the chopped shallots in olive oil until soft and add the artichokes, peas, fava beans and a glass of water.

Add salt and pepper to taste and cover with a lid. Cook on a low flame for about half an hour, stirring every 5 minutes and ensuring there is enough liquid (if necessary add some water).

Chop the mint and soak in a drop of warm water. Add the vinegar to the mint, stir well and add to the artichokes, peas and broad beans mixture. Cook for another couple of minutes. By the end of cooking the liquid should have almost disappeared though “frittella� should not be dry. Before serving, add a good dribble of olive oil and, optionally, a few flakes of Parmesan cheese. .

FIRST COURSE

PASTA WITH TRAPANI-STYLE PESTO INGREDIENTS 500g short pasta 120g almonds A handful of fresh basil leaves 2 garlic cloves 6 tomatoes 50g grated pecorino cheese Salt and pepper to taste 90/100 g olive oil

METHOD Cover the almonds with boiling water to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavour without their protective skin. Toast the almonds in a non-stick pan, stirring frequently for a few minutes until they are pale gold.

Blend the basil, garlic and a pinch of salt in a food processor and set aside in a large bowl. Process the almonds again with a little salt, using the pulse button, until they are the size of small grains of rice.

Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dices.

Mix the tomatoes and the almonds into the basil and garlic, add the grated cheese, olive oil and mix well. Taste and season with pepper and,only if needed, a pinch of salt.

In a non-stick pan, toast the breadcrumbs until they are golden and set aside in a small bowl.

Cook the pasta in a large pot of boiling salted water according to package directions. Drain and mix with the pesto sauce, adding, if necessary, some of the cooking water.

Serve immediately on plates with a sprinkling of toasted breadcrumbs.

MAIN COURSE

SICILIAN –STYLE SWORDFISH ROLLS INGREDIENTS 4 swordfish steaks 30g toasted pine nuts 30g raisins 1 clove minced garlic 100g breadcrumbs Fresh chopped parsley Freshly ground black pepper Salt Olive oil

METHOD Place the breadcrumbs in a medium sized bowl. Put the pine nuts, raisins, garlic and chopped parsley into a food processor and mix until the ingredients are well blended.

Drizzle the mixture, while processing, with 1 tablespoon of olive oil. The olive oil will help to hold the filling together but should not leave the filling soaked.

Place each slice of swordfish in a gallon-size resealable plastic bag and, using flat side of a mallet or the underside of a small skillet, pound until Âź in thick. Repeat with remaining slices.

Season each slice with salt and pepper and put about 2 tablespoons of the filling on the top of the fish.

Fold in the sides of the fish and roll it up. Secure with a toothpick or kitchen twine.

Repeat with remaining slices. Brush some olive oil over swordfish and season with salt and pepper.

Heat 3 tablespoons of olive oil in a non-stick pan over medium-high heat. Add swordfish rolls and cook, covered turning once, until nicely browned on top and bottom, about 5 minutes. Lift to a platter, twist and then pull out toothpicks and sprinkle with remaining chopped parsley. Serve with lemon wedges.

DESSERT

ALMOND PARFAIT

INGREDIENTS 5 eggs 150g sugar ½ litre whipping cream 100g almonds 30 ml of the Italian liquor “Amaretto di Saronno” (or a similar one with almond flavour)

METHOD Toast the almonds in the oven at 200°C for about 20 minutes.

In a non-stick pan, put the toasted almonds with a spoon of sugar over low-heat and caramelize. It will take about 5-10 minutes. Then crush into small bits.

In a large bowl, beat the egg yolks with the sugar.

Add the whipped cream and then slowly the whipped egg whites. Stir gently and add the liquor.

Pour half of the mixture into a silicon mold, cover with the caramelized almonds and finally pour over the remaining half of the mixture.

Leave in the freezer for at least 3 hours.

Serve with a warm coulis of mandarin sauce .

Starter

PANELLE INGREDIENTS 1 cup garbanzo flour 2 cups tepid water 2 tablespoons fresh chopped parsley pinch of salt and pepper vegetable oil for frying

METHOD Combine flour, water, and a pinch of salt in a pot, mix well with an electric mixer (you will see bubbles continue mixing until all bubbles and lumps are clear).

Next move pot to the stove and place on medium heat. Add the parsley and a pinch of salt and mix well. Also add a pinch of pepper as desired.

Continuously stir flour/water on stove until thickened.

Remove from stove, pour mix onto cutting board, spread mixture out on board and let cool.

Once cooled cut into squares, about 3”x3” and about a 1/4" in thickness.

Cover the bottom of the pan with vegetable oil, heat oil, once the oil is hot we are ready to fry the Panelle.

You want each side of the Panelle to be a golden brown in color and crispy in texture.

The amount of time it will take to fry depends on how hot the oil is. You don't want the oil too hot, you want to fry the Panelle slowly so that they don’t burn.

You can serve the Panelle with marinara sauce for dipping, use them in a sandwich, or alone.

First course

PASTA ALLA NORMA INGREDIENTS 2 aubergines 3 cloves of garlic ½ a bunch of fresh basil , (15g) 1 teaspoon dried oregano 1 teaspoon dried chilli flakes olive oil 1 tablespoon baby capers 1 tablespoon red wine vinegar 1 x 400 g tin of quality plum tomatoes 320 g dried whole wheat penne 50 g pecorino cheese extra virgin olive oil Serves 4 Cooks in 45 minutes Difficulty not too tricky

METHOD Chop the aubergines into rough 2cm chunks. Place into a colander in the sink, sprinkle with sea salt to draw out the moisture, then set aside for around 20 minutes.

Peel and finely slice the garlic, then pick the basil leaves and finely slice the stalks.

Rinse the aubergine and pat dry with kitchen paper, then place into a large bowl with the oregano, chilli flakes, a splash of olive oil and a pinch of sea salt and black pepper. Toss together well.

Drizzle a splash of olive oil into a large frying pan over a medium heat. Once hot, add the aubergines in a single layer, and fry for 5 to 8 minutes, or until softened and golden, stirring occasionally – you may need to do this in batches.

Add another splash of olive oil, followed by the garlic, capers and basil stalks, then cook for a further 2 minutes, or until golden.

Stir in the vinegar and the tomatoes, breaking them up with the back of a spoon. Reduce the heat to low, and simmer gently for 15 to 20 minutes, or until thick and glossy.

Cook the penne in a pan of boiling salted water for 8 minutes or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.

Drain the penne, reserving a cupful of the cooking water, then add a good splash of the reserved water to the aubergine sauce.

Finely grate in half the cheese and tear in most of the reserved basil leaves. Add a lug of extra virgin olive oil, then season to taste.

Add the penne to the sauce and toss well, adding an extra splash of the reserved cooking water to loosen, if needed.

Divide between bowls, grate over the remaining cheese and finish with the remaining basil scattered on top.

Second course

FALSOMAGRO INGREDIENTS 600g veal (one very thin slice) 250g minced veal 100g skinned sausage 100g cooked ham 50g diced salami 3 slices of bread soaked in milk, then squeezed 100g diced Caciocavallo or caciotta cheese 5 hard-boiled shelled eggs 2 tablespoons grated Parmesan cheese 2 raw eggs 400g tomato puree 3 tablespoons tomato paste ½ glass red wine 1 sliced onion extra virgin olive oil, salt, pepper, basil and water 1 bay leaf

METHOD For the filling: put the minced veal, skinned sausage, soaked and squeezed bread, diced salami, diced Caciocavallo cheese, grated Parmesan and raw eggs in a large bowl. Mix well with your hands.

Flatten the veal slice on a chopping board, cover with ham slices and then spread the filling evenly over that, leaving a 3cm gap at one end for sealing. With your hand make a small indent parallel to the short end (with filling to edge) and place the hard-boiled eggs in the indent. Roll the roast up, tying it firmly using string.

Brown the sliced onion in a large saucepan then add a little oil. Add the falsomagro roast and let it brown on all sides. Sprinkle with wine and cook on a low heat until it evaporates. Add the tomato paste, diluted with water, tomato puree, a bay leaf and a pinch of salt and pepper.

Cover the saucepan and cook on a low heat for approximately 30 minutes. Add some basil leaves and some salt if necessary.

Cook the roast for a further 30 minutes on a low heat, always keeping it covered with a lid.

Serve the falsomagro in slightly thick (1.5�) slices with its gravy. Use the remaining sauce as a pasta sauce.

Dessert

PASTE DI MANDORLA INGREDIENTS 1 pound almonds, ground to a fine flour 1 pound powdered sugar grated zest of large, really good lemon 1 tablespoon Amaretto (or vanilla) 2 tablespoons honey 4 egg whites, whipped stiff

METHOD Combine ground almonds, sugar, zest, amaretto, and honey in a mixer with a paddle and combine well. Slowly add egg whites, which will bind the dough together. You may need more or less egg whites depending on the grind of your almonds. Beat on medium speed for 3-5 minutes. The dough will come together, sand should be tacky, but easy to handle and roll. You can add more powdered sugar if necessary.

Turn dough out onto a work surface dusted with powdered sugar. Roll into inch-thick ropes, and cut off into 2-3 inch pieces. Roll in powdered sugar, Then pinch the short rope into a poochy “S” shape. Dough may also be rolled into balls and decorated with a cherry in the middle.

Bake at 350˚F until just barely brown. Cool completely before you try to eat it. The outer crust will be crisp, but the inside will be soft and chewy.

TYPICAL APPETIZER

CAPONATA INGREDIENTS 5 tablespoons olive oil 1 eggplant, unpeeled, cut into 1 cm cubes 1 medium onion, cubed 4 large garlic cloves, chopped 14 Italian tomatoes 3 tablespoons red wine vinegar 2 tablespoons drained capers 1/3 cup chopped fresh basil Toasted pine nuts

METHODS Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sautĂŠ until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil.

Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold.

WARM SICILIAN OCTOPUS INGREDIENTS 1 kg of octopus 1 clove of garlic Parsley 2 chillies 2 stalks of celery 1 lemon Salt Pepper

METHODS Clean the octopus and cook it in boiling water until the meat will become white and tender.

Allow the octopus to cool in its cooking water and then, once cool, drain and cut into pieces without removing the outer skin or the suction cups. Season the octopus with chopped parsley, extra virgin olive oil, the chopped celery ribs, chopped pepper, the lemon juice. Add salt and

pepper as needed. Allow to flavor the octopus salad for a couple of hours and then serve cold as an appetizer or as a main dish.

You can add black olives or pieces of orange to give your salad a different taste.

FIRST COURSE

BAKED PASTA INGREDIENTS for 4 people • 300 g pasta • 300 ml tomato puree • 200 g minced veal • 120 g “primosale” cheese • 100 ml red wine • 40 g extra virgin olive oil • 40 g “pecorino” cheese • 2 chicken eggs • 2 tablespoons of breadcrumbs • 1 small white onion • fine and coarse salt • ground black pepper.

METHOD Put the oil in a small pot, with the finely chopped onion, bring it on the stove and cook it on medium heat.

When the onion is golden brown add the meat and raise the heat. Brown the meat and sprinkle it with two fingers of red wine. Let it evaporate completely, stirring it occasionally with a wooden spoon. When cooked, taste it and adjust salt. Add the tomato puree, a pinch of salt, mix well and cook over low heat for 1 hour from the resumption of the boiling. Meanwhile, beat the eggs in a bowl and add a pinch of pepper and half of grated cheese. Cut the “primosale” cheese into slices. Preheat oven up to 200 ° C. Boil pasta in salted water and drain it al dente. Dress it in a bowl with the tomato sauce. Grease a baking dish and place on the bottom a first layer of pasta. Add a little bread crumbs, slices of cheese and a few tablespoons of eggs, alternating the ingredients until they are exhausted. Finish with the remaining grated Pecorino cheese. Bake it in preheated oven for 40 minutes. Towards the end of cooking, if it is not browned enough, turn on the grill.

SECOND COURSE

STUFFED CHICKEN INGREDIENTS 1 sprig of fresh sage 12 strips higher-welfare pancetta or thinly sliced streaky bacon 1 bulb garlic 4 medium red onions 2 sticks celery 1 big handful of breadcrumbs 300 g higher-welfare minced pork 1 lemon 1 pinch of grated nutmeg 1 large free-range egg 12 small sprigs of fresh rosemary 4-4.5 kg higher-welfare turkey , at room temperature olive oil 2 tablespoons plain flour 1litre organic chicken or vegetable stock

METHOD Preheat the oven to maximum. Heat a saucepan until medium hot and add a splash of olive oil.

Pick the sage leaves and add to the pan with 6 of the pancetta or bacon strips.

Peel and chop 2 garlic cloves and 1 onion. Trim and chop the celery and add to the pan with the garlic and onion. Fry everything gently until soft and golden brown. Take the pan off the heat, add the breadcrumbs .

When the stuffing has cooled down, add the pork, lemon zest, nutmeg, egg and lots of sea salt and freshly ground black pepper, and mix everything together well.

Slice the remaining strips of pancetta or bacon in half and peel and slice 1 peeled garlic clove into thin slivers. Place a rosemary sprig and a garlic sliver on one end of a halved strip of pancetta and roll it up tightly. Repeat with the other pieces of pancetta until you have 12 little rolls.

Push a little pancetta roll into each hole until it just peeps out. This will give your chicken thighs a fantastic flavour and will keep them moist while they cook.

Lift the loose skin at the neck end and spoon the stuffing into the chicken and sew open parts.

Place the bird on a large roasting tray, rub it all over with olive oil and season well. Surround with the onions and remaining cloves of garlic, cover with tin foil and place in the preheated oven.

Turn the heat down right away to 180°C and roast for the calculated time, or until the juices run clear from the thigh if you pierce it with a knife or a skewer. Remove the tin foil for the last 45 minutes to brown the bird.

Carefully lift the chicken out of the tray and rest on a board covered loosely with foil for at least 1 hour, preferably 2 hours for bigger birds.

When the resting time's nearly up, skim off the surface fat from the roasting tray and add the flour and stock. Place the tray on the hob and bring to the boil on a high heat. When the gravy starts to thicken, strain it into a bowl.

BAKED POTATOES INGREDIENTS 2.5 kg medium potatoes 4 tablespoons unsalted butter olive oil 1 bulb of garlic ½ bunch fresh sage

METHOD Preheat the oven to 180°C. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes – this will ensure that the insides become really fluffy.

Drain in a colander and leave to steam dry for 2 minutes – this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.

Place the butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper.

Roast for 1 hour, or until the potatoes are crisp and golden all over.

Remove the tray from the oven.

Pick the sage leaves and – importantly – toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing.

DESSERTS

SICILIAN CASSATA INGREDIENTS 1 sponge cake ½ kg of ricotta cheese 300g of icing sugar Vanilla-maraschino wine to taste 80 g of chocolate chips Pistachio nuts and candied peel

METHOD

Sieve 1/2 kg of ricotta cheese; add 300g of icing sugar and a pinch of vanilla. Mix with a wooden spoon, and add a dash of maraschino wine. Add 80g of chocolate chips and a few spoonfuls of chopped candied peel. Line a tin with greaseproof paper and arrange slices of the sponge cake on the bottom; pour in the ricotta cream and cover with more slices of sponge cake. Place in the bridge for about two hours, then turn the cassata upside down on a plate and decorate to taste with icing, pistachio nuts and candied peel.

ALMOND NOUGAT INGREDIENTS

for 12 bars of brittle: 500g of almonds (already shelled) 200g of sugar 300g of honey 3 egg whites zest of 1 lemon a few grams of vanillin sweet wafers

METHOD Cook the honey on a low heat for around 1.5 hours, over a bain-marie, stirring continuously with a wooden spoon until it caramelized. In the meantime, in another pot, cook the sugar in water (two spoonfuls of water for every three spoonfuls of sugar), on a medium heat, stirring continuously.

Wish the egg whites, add them to the caramelized honey and continue cooking on a low heat, stirring continuously. Add the sugar when the honey has become frothy. Pour in the almonds

previously toasted in the oven, add the vanillin and lemon zest, and mix thoroughly. Pour the mixture into a tin lined with wafers and cover it with another layer of wafers. Leave the nougat to cool, turn it out and slice as desired.

STARTER

SPINACH PIE INGREDIENTS 10 oz. spinach, blanched, drained, dried and chopped 2 cups all purpose flour, extra for kneading dough 1/2 cup unsalted butter(4 oz.)

1 egg yolk plus 3 whole eggs, beaten 3 tbs milk 1/4 cup golden raisins, soak 30 minutes in water, drain 3/4 cup heavy cream 1/2 cup grated Parmesan cheese salt and ground pepper 2 1/2 tbs (1 oz.) Pine nuts

METHOD To make dough by hand: Pour flour into a bowl, add salt and the butter. Using fingertips, work the butter into flour until a crumbly dough forms. Add the egg yolk and milk, incorporate, and knead dough into a ball. Wrap in plastic wrap and refrigerate for 1 hour.

Food processor dough: Combine flour and salt in the work bowl and using metal blades process briefly to mix. Add butter and process until the ingredients resemble course meal. Next add egg yolk and milk and process until dough forms a ball around the blades. Remove dough, shape to ball, wrap in plastic wrap and refrigerate for 1 hour.

Pre−heat oven to 350 degrees. Using 1 tbs. butter, grease a 9 inch tart pan with a removable bottom and then dust with flour. Using a lightly floured board, roll out the dough into a round shape, making it 1 inch larger than the diameter of the pan. Line the prepared pan with the pastry dough and trim.

In a bowl, combine the blanched, chopped spinach, raisins, whole eggs, cream and Parmesan cheese. Mix well and season with salt and pepper to taste. Pour into the pastry−lined tart pan and top with the pine nuts. Bake in oven until it is golden, about 40 minutes. Remove, let cool slightly and then transfer to a serving dish. Serve warm or cool.

FIRST COURSE

CANNELLONI INGREDIENTS 1 lb. ground beef salt & pepper to taste 2 cloves of garlic (minced) 1 egg 1/4 cup grated romano cheese 1/4 cups chopped fresh parsley 1/4 cup bread crumbs 1 cup cooked, chopped spinach 2 cups tomato sauce

METHOD Fry ground beef with a little oil. As beef is cooking, break it up in small pieces. Transfer beef to a large mixing bowl. Add salt, pepper, and garlic.

Mix well. Add egg, cheese, parsley, bread crumbs, and more salt to taste.

Squeeze water out of cooked spinach and chop. Add spinach and 1/2 cup tomato sauce. Spread some tomato sauce on the bottom of a baking pan. Stuff cannelloni shells and place in pan. Spread more tomato sauce in between each layer and on the top. Bake at 350 degrees F for 1 hour. Then, broil for 2−3 minutes to brown top.

MAIN COURSE

ROASTED LAMB INGREDIENTS 1,2 kg lamb (leg and ribs) 4 sprigs rosemary 4 cloves garlic 3 ½ tablespoons extra virgin olive oil for cooking 6 cups extra virgin olive oil for the marinade 3 ½ tablespoons vinegar Salt and pepper to taste

METHOD Using a small knife, make deep incisions in the lamb. Cut garlic cloves into quarters and slip into the incisions with a sprig of rosemary.

Prepare a marinade with plenty of oil, a bit of good quality vinegar, salt and pepper. Marinate lamb for at least 2 hours, turning a few times. When ready to cook, drain lamb, pat dry and arrange in a roasting pan with the remaining oil.

Bake in a preheated 180 °C oven for about one hour, until evenly browned. Roast lamb until tender, but not dry. Arrange on a serving platter and serve warm.

DESSERT

SICILIAN CANNOLI INGREDIENTS For the shells 1 3/4 cups of flour 1 tbsp sugar pinch of salt 2 tbsp butter, melted 3/4 cup of Marsala wine egg white 2 l vegetable oil for frying For the filling 500g of ricotta cheese 1/2 cup of sugar 1 tsp vanilla 1/4 cup of mini chocolate chips confectioner’s sugar for dusting

METHOD In a mixing bowl, combine flour, sugar and salt. Add the melted butter and Marsala wine. Turn out onto a lightly floured surface and knead until well mixed.

Wrap the dough in plastic wrap and refrigerate for 2 to 3 hours. Roll out the dough until very thin.

Using a cookie cutter or the rim of a glass, cut the dough into 4-inch rounds, and roll again until very thin.

Roll each piece tightly around a cannoli tube and seal with egg white.

Heat the vegetable oil in a deep 3.5-qt pot to 350 °F (180 °C). Place the dough forms in the hot oil and fry until golden brown, 2 to 3 minutes. Place on paper towels to drain. Cool and gently twist tube to remove shell from form.

This classic Sicilian dessert should be filled as closely to serving time as possible. If filled too far ahead of time, the shell will become soggy and nobody likes a soggy cannoli.

COCKTAIL DI GAMBERETTI INGREDIENTS 250g shrimp (without shells and tails) For poaching the shrimp A bay leaf A sprig of parsley A slice of lemon A good pinch of salt For the cocktail sauce 100 g mayonnaise, preferably homemade 1-2 Tbs ketchup A dash of Worcestershire sauce A few drops of brandy Salt and pepper Fresh cream (if needed to thin out the sauce) For serving Romaine Lettuce leaves Finely minced chives

Finely minced parsley A few reserved whole cooked shrimp A thin slice of lemon

METHOD For poaching the shrimp, bring a saucepan of water with the bay leaf, parsley, lemon and salt to a simmer for 5-10 minutes to allow the aromatics to infuse. Add the shrimp and continue simmering just until the shrimp turn pink and opaque. If using larger shrimp, cut them into bite-sized pieces.

Take care not to overcook them. Drain the shrimp and run them under cold water to stop them cooking. Leave them to drain until you need them for the next step.

Prepare the sauce mixing together all the sauce ingredients in a large mixing bowl. The sauce should be thick but just pourable. If it’s too thick, add a few drops of cream to thin it out. Taste the seasonings and add a bit more salt or more brandy or Worcestershire if it needs them.

Add the shrimp to the mixing bowl with the sauce, then fold them into the sauce with a spatula.

Cover with plastic wrap and refrigerate for a good 30 minutes, or until you want to serve your shrimp cocktail.

Lay a lettuce leaf or two in individual serving bowls or dishes. Pile each portions of the shrimp mixture on top of the lettuce. Then top with your choice of one or more of toppings if you like.

You can serve your cocktail di gamberetti right away or keep them prepped in the fridge until needed.

RISOTTO WITH CUTTKEFISH INK INGREDIENTS 4 cups vegetable stock 1 or 2 kg squid or cuttlefish, cleaned, bodies finely chopped, tentacles left whole 2 tbsp. olive oil 1 medium yellow onion, minced 1 small carrot, peeled and minced (1⁄4 cup) 1 small celery stalk, minced (1⁄4 cup) 500 g arborio rice 1 ⁄4 cup white wine 1 1⁄2 tsp. cuttlefish ink, or more as desired 2 tbsp. unsalted butter 1 ⁄4 cup freshly shaved Parmigiano-Reggiano Bottarga, for garnish (optional) Salt and freshly ground black pepper

METHOD In a medium pot, bring the stock and 4 cups of water to a simmer. Add the squid tentacles and cook until just opaque (1 minute). Remove from the pot and set aside. Keep the stock mixture hot.

In a pot over medium-high heat, heat the olive oil. Add the onion and season with 1⁄4 teaspoon salt and some black pepper. Cook, stirring occasionally, until softened (4 minutes). Add the carrot and celery and cook, stirring occasionally (3 minutes). Add the chopped squid bodies and cook, stirring occasionally, until opaque and the edges have curled up slightly (about 5 minutes). Add and stir in the rice and season with 1⁄4 teaspoon salt. Add the white wine and cook, stirring, until mostly evaporated, 1-2 minutes. Stir in the cuttlefish ink, then quickly add in 1 cup of the stock mixture. Cook, stirring constantly, until the liquid is almost absorbed, 2-3 minutes. Repeat 7 more times, or until all of the liquid has been added and the rice is tender and moistened but not soupy.

Stir in the butter and cheese and turn off the heat. Taste and adjust the salt and pepper as needed and add up to the cuttlefish ink to reach the desired concentration of color.

Distribute the risotto among individual bowls, then top with the reserved tentacles. Garnish generously with more Parmigiano Reggiano and bottarga to taste if using.

BASS IN FOIL INGREDIENTS 2 Mediterranean Sea Bass 1 small lemon, sliced Sea salt, to taste Freshly ground black pepper, to taste Good quality olive oil Aluminum foil

METHOD Gut, scale and rinse the fish. Pat dry with paper towels.

Heat the oven to 180C or 350F, and have a baking sheet. Cut two large pieces of foil, big enough to wrap each whole fish. In each piece lay the fish. Rub with olive oil on both sides and a little inside.

Make sure that it is enough to avoid the fish sticking to the foil.

Sprinkle with sea salt and freshly ground black pepper on both sides, and inside the cavity. Stuff lemon slices in each fish, amount is as desired. Fold and crimp the foil to make a pocket. Lay on baking sheet and place in center of oven. Bake for 30-40 minutes depending on the size of fish.

The skin will feel soft but the meat will be firm.

If you would like to make the skin crispier, unwrap the fish after it has cooked through and set under broiler or turn up the heat and allow to crisp up. But be warned that this might make the fish stick to the foil a bit.

LEMON SORBET INGREDIENTS 1 kg lemons 2 cups water 230 gr sugar 2 egg whites (optional)

METHOD Prepare a simple syrup with the water, sugar and thinly-sliced lemon peel. Boil for 5-6 minutes, then cool completely. Filter the syrup and add the filtered juice from the lemons.

If you have an ice cream maker, add the sorbet base to the machine and run the machine until the sorbet has reached your desired consistency.

Otherwise, put the mixture into a bowl and place in the freezer for 10 minutes. Then remove and use a whisk to break apart the ice crystals. Return to the freezer for 10 minutes and repeat, taking care to stir the sorbet from time to time to avoid ice crystals forming.

If you want a fluffier sorbet, you can add two egg whites, whipped to form stiff peaks, when the mixture begins to solidify. Fold in the egg whites carefully using the whisk from the bottom up.

PANETTONE INGREDIENTS 500g strong with flour 7g salt 50g caster sugar 2 x 7g salt sachets instant yeast 140ml warm milk 5 free-range eggs, at r. t., plus extra for egg wash 250gunsalted butter, softened, plus extra for greasing 120g dried cherries 120g dried sultanas 120g dried currants 100g whole blanched almonds

METHOD Place the flour, salt, sugar, yeast, milk and the eggs into the bowl of a free-standing mixer fitted with a dough hook.

Mix slowly for two minutes, then increase the speed to medium and mix for a further 6-8 minutes until you have a soft dough.

Add the softened butter and mix for another 5-8 minutes. Remember to scrape down the bowl periodically to ensure that the dough mixes well. It will be very soft.

Add the dried fruit and nuts. Mix until all is incorporated.

Tip the dough into a bowl, cover with cling film and chill overnight until the dough has firmed up enough for you to able to shape it.

Prepare a 18 cm panettone tin by brushing the inside generously with melted butter.

Remove the panettone dough from the fridge.

Knock back the dough, shape into a ball and place into the tin.

Leave to prove at room temperature for a further 2-3 hours, until the dough just starts to dome over the top of the tin.

Preheat the oven to 180C. Brush the top of the panettone with egg wash and bake for about 25 minutes. Reduce the temperature to 150C and bake for a further 35 minutes, or until a skewer comes out clean. Check the panettone periodically in case of oven hot spots. Bear in mind that the sugar and butter in the dough could brown too much before it is actually fully baked.

Remove the panettone from the tin immediately and allow to cool.

PROJECT FUNDED BY THE EUROPEAN PROJECT FUNDED

BY THE EUROPEAN UNION UNION

By teachers Mrs. Anna Maria Lo Bue, I.I.S.S. "Carlo Maria Carafa" Mazzarino, Italy Catrina De Maria I.I.S.S. "Carlo Maria Carafa"

Mazzarino, Italy

STUDENTS: Serena Mancuso, Ligotti Frederica, Ligotti Martina, Sbirziola Maria