R ecipe B ooklet with Gabriella Mari & Cristini Blasii Cordon Bleu Instructors From Florence, Italy
Notes INSALATA DI ARANCE E FINOCCHI Orange & Fennel Bulb Salad 4 oranges, segmented (keep their juice) 2 fennel bulbs, sliced 1 scallion or spring onion, sliced 4 tbsp of extra virgin olive oil Freshly ground black pepper 1. Place the slices of the fennels on a serving dish. 2. Add the orange segments and the scallion on top of the fennels. 3. Make the dressing with the orange juice, the oil, salt and pepper. 4. Let it rest for half an hour before serving. 5. Serve as a side dish or a starter.
BACCALÀ ALLA LIVORNESE Cod Fish Livorno Style 4 slices of cod fish, deboned and cut into 2x2 inch pieces 2 cups of tomato sauce, or 4 ripe tomatoes for sauce, peeled and diced 2 cloves of garlic, crushed 1 tsp of finely chopped parsley 2 whole eggs, beaten 1 cup of all purpose flour 2 tbsp of extra virgin olive oil for the sauce 2 cups of oil for frying Freshly ground black pepper Pinch of salt to taste 1 sprig of rosemary Chili pepper to taste (optional) 1. Heat the oil in a pan with the garlic and chili, then add the tomato sauce. 2. Cook for about 5 minutes or until the sauce has thickened. 3. Sprinkle the parsley and the salt in the pan. 4. Meanwhile, dry the fish with paper towels, dip in the eggs, and then the flour. 5. Heat the oil and add the rosemary and fish. Deep fry both sides for a few minutes. 6. Drain the oil and add it to the sauce. Let the flavor soak in before serving. 7. You can prepare the sauce in advance and cook the fish just before serving.
SPINACI ALLA ROMANA Spinach Roman Style RAVIOLI Filling for Ravioli 10 oz of ricotta cheese 4 tbsp of boiled spinach, squeezed and chopped 2 tbsp of grated Parmesan cheese A little pinch of nutmeg Freshly ground white pepper 1. Roll the pasta very thinly. 2. Mix the ingredients all together and make the ravioli into your preferred shape. 3. Boil them very gently in order not to break them and serve with butter and sage or tomato sauce on top. ½ lb of boiled spinach, sqeezed and chopped 3 tbsp of extra virgin olive oil 1 tbsp of raisins or sultanas, previously soaked in cold water for half an hour I tbsp of pine nuts 2 cloves of garlic, crushed Freshly ground black pepper 1. In a pan heat the oil with the garlic, and toast the pine nuts for a few seconds. 2. Cook on medium heat for 1 minute. 3. Add the spinach and cook for 10 minutes. 4. Add the raisins and cook for another 5 minutes. 5. Add salt and pepper to taste. 6. Serve hot.
PASTA ALL'UOVO FATTA A MANO Homemade Egg Pasta For Tagliatelle, Taglierini, Fettuccine: 2 servings For Lasagne Or Tortellini: 4 servings SALSA AL LIMONE E CAPPERI CON TONNO Lemon Sauce with Capers & Tuna 2 whole eggs 6 oz of plain or all purpose flour 2 tsp of extra virgin olive oil (optional) Semolina flour for drying 1 whole egg 4 tbsp water 6 oz plain or all purpose flour 2 tsp extra virgin olive oil (optional) For Tortelli And Ravioli : 4 servings 1. Sift the flour and make a well. 2. Beat the eggs, the water, and the oil in the well, or in a separate bowl. 3. When everything is mixed well, incorporate the flour. 4. Knead the dough for about 20 minutes then wrap it in foil or plastic wrap and let it rest for 30 minutes at room temperature. 5. Roll the dough by hand or with the appropriate pasta-making machine and cook it. 6. For future use, you can freeze the dough, and then boil it while still frozen. 1 oz of butter The grated rind of 2 lemons The juice of 1 lemon 3 ½ tbsp of capers, salted or unsalted, chopped Tabasco or chili pepper to taste ½ cup of fresh tuna, diced 1/4 cup of dry white wine, hot 1 cup of fresh single cream 2 tbsp Parmesan cheese, optional 1. In a pan, heat the butter, add the grated rind of the lemons, the capers and the tabasco. 2. Cook for 2-3 minutes then add the tuna. Cook high heat to brown. 3. Add the wine and let the sauce thicken on high heat for 1 minute. 4. Add the cream to the sauce and cook for 3 minutes. 5.. 6. Cook the pasta al-dente, put it in the pan with the sauce. Then add the juice of the lemon and the Parmesan cheese, if desired.
ALMOND & L EMON T ART Braised Cauliflower 6-8 Servings ROSELLINE Rose Shaped Doughnuts 20 Little Roses For the pastry ½ lb of cake flour 3 oz of unsalted butter 2 ½ oz of fine sugar 2 egg yolks The rind of 1 lemon A pinch of salt For the filling 3 oz of chopped almonds 3 oz of butter, melted 3 whole eggs 5 oz of fine sugar The rind of 2 lemons The juice of 1 lemon 1. Make the pie crust using a food processor or by hand. 2. Wrap pie crust in plastic wrap, then refrigerate for 20 minutes. 3. Roll pie crust out 10-11 inches in circumference on baking paper. 4. Line the bottom and the edges of an oven proof dish about 9-10 inches in circumference and refrigerate again while you prepare the filling. 5. Heat the oven 350 F. 6. In a bowl beat the whole eggs with the sugar. 7. Add juice, the rind of the lemons, and the melted butter. 8. Place the almonds on top of the lined dough. 9. Pour the liquid mixture on top of the almonds and lined dough. 10. Bake for about 30 minutes or until golden brown. 1 egg yolk 1 tsp of granulated sugar 1 tsp of melted butter or margarine 2 tbsp of Marsala wine 2 ½ oz of all purpose or plain flour, sifted Pinch of salt for the frying Filling Ingredients 1 egg white to seal, beaten Peanut or sunflower oil for frying 1 lb of apricot jam, custard, or zabaione Candied cherries for decoration Icing or confectionary sugar for the topping 1. Mix all the ingredients together and form a dough. 2. Thinly roll it out, and cut it into circles 5-6 inches in circumference. 3. Make 5 little cuts to the edges. 4. Wet the center of each circle with some egg white and form couples by placing one over another. 5. Heat the oil in an iron shallow pan. 6. Deep fry them, keeping them on the bottom of the frying pan with the handle of a wooden spoon. 7. Fry until golden brown. 8. Serve them with the filling you like, placed in the center of each rose. Add cherries for decoration. 9. Sprinkle with confectionary sugar or icing.
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