Country: ItalyRecipe: Shrimp Risotto

Ingredients:

2 T. olive oil

4 T. butter, separate according to recipe below

2 large cloves garlic, minced and kept separate

1/8 t. crushed red pepper

1 c. Arborio rice

2 T. onion, minced

5 c. vegetable or chicken broth, make with 4 bouillon cubes and 5 cups water

2 t. parsley, dried and crushed

¼ c. Parmesan cheese

½ lb. shrimp, peeled, cleaned and tails removed

Instructions:

  1. In a large sauce pot, heat the broth to simmer over medium heat. Reduce heat to medium low; keep hot. It will be added in batches during the cooking process.
  2. Melt 2 tablespoons butter in the soup pot over medium heat. Add 1 clove minced garlic and crushed red pepper, and ½ cup broth. Add in shrimp and simmer until shrimp are just cooked through, about 2-3 minutes. Carefully pour cooking liquid and cooked shrimp into a small bowl, and set aside until later in the recipe.
  3. Melt remaining 2 tablespoons butter in soup pot over medium heat. Add onion and remaining 1 clove of minced garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat. Sauté rice for another minute or until there is a slightly nutty aroma. DON’T LET RICE TURN BROWN.
  4. Add 2 cups broth. Simmer until liquid is absorbed, stirring frequently. When this broth is almost fully absorbed, add the next 1 cup of broth, stirring often and simmering until liquid is absorbed before adding more, about 25-30 minutes.
  5. Stir in reserved shrimp cooking liquid and parsley. Cook until rice is just tender and broth is absorbed.
  6. Stir in Parmesan cheese until mixture is creamy, about 5 minutes longer. Remove from heat.

Country: ItalyRecipe: Homemade Ravioli

Pasta Dough Ingredients:

1 c. white flour

1 c. semolina flour

2 eggs, slightly beaten

1 tsp. oil

¾ tsp. salt

4 tbsp. warm water

Cheese Filling Ingredients:

1/3 c. ricotta cheese

1/3 c. mozzarella cheese, shredded

1 tbsp. grated Parmesan cheese

½ egg

½ tsp. parsley, chopped

1/8 tsp. dried oregano, crushed

1/8 tsp. salt

dash pepper.

DAY 1 - To Prepare Ravioli:

  1. Divide pasta dough into 4 equal sections. Roll pasta dough that has been resting until it is thin and transparent, about 1/8 inch thick and rectangular, about 12 inches long by about 4 inches wide. Dust lightly with flour.
  2. Place one strip of dough over the ravioli press frame. Press dough into frame with indented plastic tray.
  3. Remove tray and fill each indentation with cheese filling, just lower than the top rim.
  4. Place a second strip of dough over the filled pasta and press strips together with your fingers.
  5. With a rolling pin, roll across the dough-covered frame, gently at first and then increasing the pressure so that the dough is cut into individual raviolis. Remove excess dough around the edges and reroll.
  6. Gently remove the raviolis from the frame by tapping it against the counter or poking very gently with your fingers. Be sure not to puncture the dough.
  7. Repeat procedure with remaining dough and filling.
  8. Place raviolis in labeled freezer bag in a single layer.

DAY 2 - To Cook Ravioli:

  1. Thaw ravioli before cooking.
  2. Fill a large pot with water, about ¾ full. Bring to a boil.
  3. Add ravioli gently to boiling water.
  4. Simmer for about 8 – 10 minutes or until tender.
  5. Drain in colander and serve with tomato sauce.

Present to teacher for grading BEFORE eating.

Country: ItalyRecipe: Gnocchi

Ingredients

2 potatoes

2 cups all-purpose flour

1 tsp salt

¼ tsp pepper

1 egg

Directions

  1. Bring a large sauce pot of salted water to a boil.
  2. Peel potatoes and cut into 1 inch cubes.
  3. Add potatoes to boiling water.
  4. Cook until fork tender but not squishy, about 10-15 minutes.
  5. Drain, cool and mash with a potato masher.
  6. Combine mashed potatoes, flour, salt, and pepper in a large bowl.
  7. Make a well in the center of the mixture, add egg to center and mix with a spoon.
  8. Knead until dough and form into a ball and divide dough into two portions
  9. Roll each portion into long ropes on a floured surface. Cut ropes into ½ inch pieces. Roll the tines of a fork over each piece to form ridges.
  10. Bring a large soup pot ¾ full of lightly salted water to a boil.
  11. Drop in gnocchi and cook for 5 minutes or until gnocchi have risen to the top; drain and serve. Can top with tomato sauce or sprinkle with Parmesan cheese.

Present to teacher for grading BEFORE eating.

Country: ItalyRecipe: Homemade Tomato Sauce

Ingredients:

3 c. crushed tomatoes

2 T. tomato paste

4 T. water

1 t. sugar

1 T.dried parsley, crushed

2 t. dried oregano, crushed

1 t. dried basil, crushed

½ t. salt

½ t. pepper

2T. olive oil

1 onion, chopped

2 cloves garlic, minced

Directions

  1. In the soup pot, heat olive oil over medium heat. Sauté the onions and garlic for 3 minutes.
  2. Add parsley, oregano, basil, salt, and pepper. Stir to combine.
  3. Add in the tomatoes, tomato paste, waterand sugar over medium heat. Heat for 15 minutes over medium low heat. Stir often to prevent burning on the bottom of the pot.
  4. Remove from heat and let cool for 15 minutes before bagging up to use later.

Present to teacher for grading BEFORE eating.

Country: ItalyRecipe: Alfredo Sauce

Ingredients

1 tablespoon butter

2 cloves garlic, finely minced or pressed through a garlic press

2 ounces cream cheese, softened and cut into 4 pieces

½ cup milk

½ cup Parmesan cheese

¼ teaspoon ground black pepper

¼ teaspoon salt

Directions

  1. In a small saucepot, melt the butter over medium heat.
  2. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.
  3. Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.
  4. Add the milk gradually, whisking quickly and constantly until each addition is incorporated fully into the sauce.
  5. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency.
  6. Once desired consistency, put on low heat until your gnocchi is finished cooking
  7. Serve over gnocchi, if desired.

Present to teacher for grading BEFORE eating.

Country: ItalyRecipe: Biscotti

Ingredients

½ cup sugar

¼ cup butter

1 egg

1 ¾ cups flour

½ tsp baking powder

¼ tsp salt

Choice of 1 t. vanilla, almond, or anise extract NOT ALL 3

Choice of ¼ c. chocolate chips or nuts

Directions

  1. Preheat the oven to 350 degrees F.
  2. Using your stand mixer, cream sugar and butter until blended.
  3. Add egg and any extract your group has selected, continue to mix until smooth and blended.
  4. In a separate mixing bowl, combine the flour, baking powder, and salt.
  5. Stir flour mixture into the egg mixture.
  6. Stir in any chips or nuts, if you group selected those ingredients.
  7. Shape dough into rectangle, about ½ inch thick, and 12 inches long.
  8. Place on ungreased baking sheetand bake for 20 minutes.
  9. Remove from the baking sheet onto cutting board and slice crosswise on the bias into ½ inch slices.
  10. Place the slices cut side down onto the baking sheet.
  11. Bake for an additional 15 minutes until crisp and light brown.

Present to teacher for grading BEFORE eating.

Country: ItalyRecipe: Italian Bread

Ingredients:

1 cup + 2 T. water

1 ½ cup flour

1 ¾ cup flour (set aside)

1 packet yeast

1 tsp. salt

1 Tbsp. vegetable oil

1 Tbsp. cornmeal

Day 1

  1. In a measuring cup, heat water for 45 seconds in a microwave, use a thermometer to check that the temperature is 120 degrees. If not put in the microwave for 15 more seconds or so.
  2. In a large mixing bowl, combine 1 ½ cup flour, 1 packet of yeast, and salt.
  3. Add warm water and mix on medium speed on electric stand mixer for 3 minutes.
  4. Gradually add enough of remaining flour (1 ¾ cup) to form a stiff dough.
  5. Knead in mixer with dough hook for 5 minutes until smooth and not sticky.
  6. Turn dough out on a floured board and knead for 3 minutes.
  7. Pour oil in bowl and swirl around. Add dough and turn to coat all sides.
  8. Let rest 20 minutes.
  9. Punch down.
  10. Shape into a long loaf
  11. Sprinkle loaf with cornmeal.
  12. Cover with plastic wrap. Label and refrigerate.

Day 2

  1. Preheat oven to 400 degrees.
  2. Brush bread with water.
  3. Slash top of loaf diagonally at 2-inch intervals just before baking.
  4. Place bread in oven on the top rack when preheated.
  5. Brush with water every 10 minutes during baking to form a crispier crust.
  6. Bake for 35 to 40 minutes.

Present to teacher for grading BEFORE eating.