Spaghetti with Squid Ink

Transcription

1 Recipe booklet easy cooking - Fast Economic what s Cooking what s Cooking Bollini gift scheme inside Recipes in the foreground Spaghetti with Squid Ink

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3 what s what s Cooking - Easy Cooking - Fast - Economic Number 10 what s Recipe booklet easy cooking - Fast Economic Cooking Cooking Bollini gift scheme inside Recipes in the foreground Spaghetti with Squid Ink Recipes index Starters of page Neapolitan Baked Potatoes 07 Focaccia Bread 08 Shrimp Saltimbocca First Course of page Spaghetti with Squid Ink 26 Rigatoni alla Calabrese Main Course of page Osso Buco alla Milanese 28 Fish Fillet with Lemon Butter Sauce Dessert of page Italian Wedding Cookies 30 Limoncello Cheesecake Squares Page 3

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5 what s Cooking Course: Starters apreparation time: 70 min. aservings: 6/8 adifficulties: Easy Ingredients: n 1kg baking potatoes n 3 eggs n 1/2 cup ricotta cheese n 1/2 cup grated Parmesan cheese n 1 tablespoon chopped fresh parsley n Salt and pepper n 120g salami, cut into 2,5 cm n 3 tablespoons room temperature n butter, divided n 1/2 cup breadcrumbs n 120g mozzarella slices Directions: Neapolitan Baked Potatoes P eel the potatoes and cut into 2,5 cm. Cook the potatoes in boiling water until tender, about 15 minutes; drain. While the potatoes are still warm, mash and place in a bowl. Add the eggs, ricotta, Parmesan, parsley, salt and pepper. Add the salami and stir again. Preheat the oven to 220 C. Butter a 20 cm springform pan with 1 tablespoon of butter. Dust the bottom and sides of the pan with some breadcrumbs. Place half of the potato mixture into the pan and gently smooth it to the edges. Add the cubed cheese over the potato mixture to within 1,5 cm of the outer edge. Add the remaining potato mixture over the top till smooth. Sprinkle the remaining breadcrumbs and butter. Bake for 30minutes, until light golden brown on top. Remove from the oven and let rest for 15 to 20 minutes. Remove the sides of the springform pan and transfer to a serving dish. Cut into wedges to serve. Page 5

6 Games and Puzzle what s Cooking children s games Left - Right Color the chicks that go to the right, the rabbits that go on the left and the sheep that go to the right. Left Right sudoku Color in freedom The labyrinth of Winx Solutions. Sudoku Left Right Page 6 The labyrinth of Winx Left - Right Color in freedom solutions games

7 what s Cooking Course: Starter apreparation time: 60 min. aservings: 8 adifficulties: Medium Ingredients: n 2 3/4 cups all-purpose flour n 1 teaspoon salt n 1 teaspoon white sugar n 1 tablespoon active dry yeast n 1 teaspoon garlic powder n 1 teaspoon dried oregano n 1/2 teaspoon dried basil n 1 pinch ground black pepper n 1 cup water n 3 tablespoons olive oil n 1 tablespoon grated Parmesan cheese n 1 cup mozzarella Focaccia Bread Directions: I n a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, basil and black pepper. Mix in the vegetable oil and water. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with 1 tablespoon oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes. Preheat oven to 230 C. Place on greased baking sheet. Pat into a 1 cm thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm. Page 7

8 what s Cooking Course: Starter apreparation time: 20 Min. aservings: 4 adifficulties: Easy Ingredients: n 12 large fresh shrimps n 6 fresh sage leaves, cut in half lengthwise n 6 slices of smoked ham, cut in half lengthwise n Olive oil n Lemon wedges Shrimp Saltimbocca Directions: P eel the shrimp, leaving the tail on. Devein the shrimp and cut into the back of each about half a centimeter. Place a half of sage leaf into the cut edge of each shrimp. Wrap a slice of smoked ham around each shrimp. In a large skillet, heat a little olive oil over medium-high heat. Cook shrimps for 6-8 minutes, until the smoked ham is crisp and the shrimp are cooked through. Serve with a piece of lemon wedge. Page 8

9 ...how to Redeem your Points Welcome to this edition of Crai News. Simpatia Foodstores would like to invite you to participate in a fantastic promotion which enables you to qualify for free gifts. To participate in this promotion you need to shop at any Simpatia Crai Foodstore of your choice and for every 5.00 worth of shopping you will be given a Free stamp which is to be affixed on this booklet, from box number 1 onwards. You will also be given a RED Crai stamp for every CRAI product purchased when your shopping exceeds Only NEW EURO AND RED STAMPS may be affixed on this booklet. Old stamps will not be accepted for gift redemption. You may collect yor Free Gifts from the Simpatia Crai Foodstore issuing this booklet and all stamps must have identical numbers printed on them. Remember that a new bollini sheet is required for every gift. Gift designs may vary from those shown in this booklet. Offers valid up to end January 2019 or until stocks last. freephone

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19 BOLLINI BOLLINI BOLLINI BOLLINI Plastic Freezer Bag Clips RED /10 S/Steel ONE Utensil RED 45 Seal & Pour Bag Clip RED ltr Square Simax Dish RED 001 RED 002 RED 003 RED 004 RED 005 RED 006 RED 007 RED 001 RED 002 RED 003 RED 004 RED 005 RED 006 RED 007 RED 008 RED 009 RED 010 RED 011 RED 012 RED 013 RED 014 RED 008 RED 009 RED 010 RED 011 RED 012 RED 013 RED 014 RED 015 RED 016 RED 017 RED 018 RED 019 RED 020 RED 021 RED 015 RED 016 RED 017 RED 018 RED 019 RED 020 RED 021 RED 022 RED 023 RED 024 RED 025 RED 026 RED 027 RED 028 RED 022 RED 023 RED 024 RED 025 RED 026 RED 027 RED 028 RED 029 RED 030 RED 031 RED 032 RED 033 RED 034 RED 035 RED 029 RED 030 RED 031 RED 032 RED 033 RED 034 RED 035 RED 036 RED 037 RED 038 RED 039 RED 040 RED 041 RED 042 RED 036 RED 037 RED 038 RED 039 RED 040 RED 041 RED 042 RED

20 BOLLINI BOLLINI BOLLINI BOLLINI ltr Simax S/Steel Pot S/Steel Sauce- 099 Rect. Dish w/lid 16cm pan 104 w/lid 16cm 84 RED 84 RED 84 RED x Simax Rect. 1.5ltr 112 & 2.4ltr 84 RED Chips & Dips 1large small RED 120 Oven Roasting 120 Tray & Rack RED 043 RED 044 RED 045 RED 046 RED 047 RED 048 RED 049 RED 050 RED 051 RED 052 RED 053 RED 054 RED 055 RED 056 RED 057 RED 058 RED 059 RED 060 RED 061 RED 062 RED 063 RED 064 RED 065 RED 066 RED 067 RED 068 RED 069 RED 070 RED 071 RED 072 RED 073 RED 074 RED 075 RED 076 RED 077 RED 078 RED 079 RED 080 RED 081 RED 082 RED 083 RED 084 RED

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22 BOLLINI BOLLINI BOLLINI BOLLINI piece Tableware set linen RED S/Steel Pot w/ 208 Lid 20cm 209 Cake Tin Tin 210 Spring cm 147 RED RED RED Mugs Set 4 Dip Cake Bowls Tin on of Spring wood cm tray RED 147 RED Pizza Set - board/ Chopping 243 forks/knives/cutter Board Set Set 168 RED RED RED Kitchen Knife Top Bottom Sheets Set Pillow Cases RED 168 RED 127 RED 128 RED 129 RED RED RED RED RED RED 134 RED 135 RED 136 RED RED RED RED RED RED RED 141 RED 142 RED 143 RED RED RED RED RED RED RED 148 RED 149 RED 150 RED RED RED RED RED RED RED 155 RED 156 RED 157 RED RED RED RED RED RED RED 162 RED 163 RED RED RED RED RED RED RED RED RED

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25 what s Cooking Course: First Course apreparation time: 120 min. aservings: 4 adifficulties: Medium Ingredients: n 600g squid fresh n 1/4 cup olive oil n 2 cloves garlic peeled, minced n 1 small bunch parsley chopped n 3 tablespoons tomato sauce n 80ml white wine dry n Coarse salt n 320g spaghetti n Salt and Pepper Spaghetti with Squid Ink Directions: C lean the squid by carefully separate the heads from the tentacles. Remove the guts, setting aside the ink sacs very carefully. Wash the squid well under cold water, dice the bodies, and chop the tentacles. In a small bowl, open the ink sacs and set aside. In a pot, heat the oil and saute the garlic without letting it brown. Add the squid, minced parsley, and a generous amount of freshly ground pepper. Cover and simmer the sauce over low heat for about 45 minutes. Stir regularly. After, mix the tomato sauce or paste with the white wine and add it to the pot. Simmer for a further 20 minutes, uncovered. Dilute the sauce with a little hot water and cook for a couple of minutes. Stir the squid ink into the sauce, adding the amount that suits your taste. Cook the pasta according to the packet s instructions and serve with he sauce. Page 25

26 what s Cooking Course: First Course apreparation time: 70 Min. aservings: 6 adifficulties: Easy Ingredients: n 3 tablespoons olive oil n 1 medium onion, diced n 500g fresh sausage, removed from casings n 2 garlic cloves, minced n A pinch of red pepper flakes n Salt and pepper n 1/2 cup dry red wine n 1 l can tomato puree (Kunserva) n 1/2 cup chicken or beef broth n 2 teaspoons dried oregano n 500g rigatoni pasta n 1 cup ricotta cheese n 1/2 cup grated Pekorino cheese Rigatoni alla Calabrese Directions: H eat olive oil in a large wide saucepan over medium-high heat. Add the onion and sauté until soft. 3 to 5 minutes. Add the sausage, garlic, and red pepper flakes. Cook until the sausage begins to brown, about 5 minutes. Add the wine and cook until evaporated, about 3 minutes. Add the tomatoes, broth, some salt, and oregano. Bring the sauce to a boil, reduce to low, and simmer 30 to 40 minutes. Cook the rigatoni in boiling salted water until al dente. Transfer the pasta to a colander to drain. Add the pasta to the sauce. Stir in the ricotta and Parmesan cheese. Season with salt and pepper. Toss to mix well. Transfer to a serving dish and drizzle with additional olive oil. Page 26

27 what s Cooking Course: Main Course apreparation time: 90 min. aservings: 4 adifficulties: Medium Ingredients: n 1/4 cup flour n Salt and pepper n 4 pieces veal shank with bone, often cut n 3 tablespoons olive oil n 3 tablespoons butter n 2 small onions n 1/2 cup celery, chopped n 1/2 cup carrots, chopped n 1 cloves garlic, minced n 1 cup dry white wine n 2 cups beef broth n 1/4 cup tomato paste n 2 tablespoons finely chopped parsley n Zest of 1 lemon, finely chopped n 1 garlic clove, finely chopped Osso Buco alla Milanese Directions: P ut the flour in a shallow bowl; season it with salt and pepper. Dredge the veal shanks in the flour and shake off any excess. Put the oil and butter in a large stockpot over medium heat. Slice one of the onions and separate it into rings. Add the veal and onion rings to the pot. Brown the veal shanks on both sides. Use tongs to remove the veal shanks and set them aside. Chop the remaining onion. Add the chopped onion, celery, carrots, and garlic to the pot. Cook for about 5 minutes, stirring frequently, until the vegetables soften. Season with salt and pepper. Raise the heat to high, add the wine and deglaze the pot. Return the veal shanks to the pot, add the stock and tomato paste. Reduce the heat to low, cover and cook for 1 hours. Baste the meat a few times during cooking. The meat should be tender when pierced with a fork. Transfer the veal shanks to a serving platter. Remove the cover from the pot; simmer for a few more minutes to reduce the sauce. Pour the sauce over the veal shanks. Combine the parsley, lemon zest, and garlic in a small bowl and top. Page 27

28 what s Cooking Course: Main Course apreparation time: 15 Min. aservings: 4 adifficulties: Easy Ingredients: n 4 fresh fish fillets n 1/2 cup milk n 1 cup flour n Salt and pepper n 2 tablespoons olive oil n 6 tablespoons butter, divided n 3 tablespoons lemon juice n 2 teaspoons chopped fresh parsley Fish Fillet with Lemon Butter Sauce Directions: P ut the fillets in a shallow dish; pour the milk over them. In another shallow dish, mix the flour, salt and pepper. Heat the olive oil and 2 tablespoons butter in a large skillet over medium heat. Remove each fillet from the milk and dredge in the flour mixture. Place the fillets in a skillet. Don t crowd them. You may need to sauté them in 2 batches. Lightly cook the fish 2-3 minutes for side, or until lightly golden brown. Transfer the fillets to a serving dish. Drain the remaining grease from the skillet. Heat the remaining butter in the skillet over medium-low heat. Add the lemon juice and stir to blend. Pour the lemon butter sauce over the fish fillets. Sprinkle with parsley and serve. Page 28

29 what s Cooking Course: Dessert apreparation time: 120 Min. aservings: 48 cookies adifficulties: Easy Ingredients: n 1 cup sliced almonds n 1 cup unsalted butter, room temperature n 2 cups confectioners sugar, divided n 2 cups flour n 2 teaspoons vanilla extract n 1/4 teaspoon salt Italian Wedding Cookies Directions: P lace the almonds in a food processor. Pulse until finely ground but not pasty. Beat the butter and 1/2 cup of confectioners sugar with an electric mixer until light and fluffy. Add 1 cup of the flour, vanilla, and salt. Beat until well blended. Add the remaining cup of flour and the ground almonds; beat to combine. Form dough into a ball, wrap, and refrigerate 1 hour or until firm. Preheat the oven to 180 C. Roll pieces of the dough into 2.5cm balls. Place the balls apart from each other on ungreased baking sheets. Bake between 12 and 15 minutes or until pale golden brown. Let cookies rest on cookie sheets for 2 minutes. Spread 1/2 cup of confectioners sugar on another baking sheet. Roll the hot cookies in the sugar. Sprinkle additional sugar over the tops. Allow the cookies to cool completely in the sugar. Sift more sugar over the cookies before serving. Store covered at room temperature. Page 29

30 what s Cooking Course: Dessert apreparation time: 160 Min. aservings: 8 adifficulties: Medium Ingredients: n 250g plain biscuits n 6 tablespoons unsalted butter, melted n 3 tablespoons grated lemon zest, divided n 350g ricotta cheese n 500g cream cheese, room temperature n 1-1/4 cups sugar n 1/2 cup Limoncello Liqueur n 2 teaspoons vanilla extract n 4 eggs Page 30 Limoncello Cheesecake Squares Directions: P reheat oven to 180 C. Grease a 20cm x 20cm baking pan. Place the biscuits in a food processor and grind to fine crumbs. Add the melted butter and 1 tablespoon lemon zest. Process until the crumbs begin to stick together. Press the crumbs at the base of an oven proof dish and bake for 15 minutes until the crust is golden brown. Remove the pan to a cooling rack and cool. Using a food processor bowl, mix the ricotta until smooth. Add the cream cheese, sugar, Limoncello, vanilla, and remaining lemon zest. Blend well. Add the eggs and blend until incorporated. Pour the cheese mixture over the crust. Place the baking pan in a large roasting pan. Pour hot water in the roasting pan to come halfway up side of smaller pan. Bake for approximately 1 hour. The cake should be golden with the center moving slightly when shaken. Transfer the cake pan to a wire rack and cool 1 hour. Refrigerate at least 8 hours or overnight before serving. Cut the cake into 16 squares to serve.

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