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cooking class of 16 November 2009


Even today, 16 November, Kokura, near Fukuoka, like every third Monday of the month we had our usual monthly lesson of Italian home cooking.
Preparations started at 12:50, the lesson at 13:30 and ended at about 16:00.

We were in 13, including 11 women and 2 men. Even today there were some absences, members are 20, but inevitably there are those who are unable to come.


Menu - Minestrone
- Ischia
Chicken - stuffed with bacon
Appetizers - Salad




soup 2 tablespoons extra virgin olive oil
potatoes, carrots, tomatoes, celery, onion, mushrooms,
pumpkin, peas, zucchini, eggplant, spinach, etc..
salt plant

nut parmesan crust

wash and drain vegetables. Cut into pieces the same size if possible.
In a saucepan, pour in the oil and sauté the vegetables over low heat and cover.
Add the Parmesan rind in pieces, the vegetable stock and salt.
Cook for 50 minutes.
You can also mix and serve the sauce with slices of toast.


Chicken Ischia

400gr di pollo a pezzi
150 gr di pomodoro
2 spicchi d'aglio
2,5 cucchiaio di olio evo
5-6 foglie basilico
1 rametto di rosmarino
25 ml di vino bianco
sale e pepe

In una grande padella antiaderente far soffriggere con l'olio gli spicchi d'aglio, unire i pezzi di pollo e far rosolare da tutti i lati per 10 minuti circa.
Salare, unire il rosmarino ed il vino, coprire e far cuocere a fuoco basso per altri 10 minuti.
Togliere il rosmarino ed aggiungere i pomodori (abbiamo usato i pezzettoni in scatola) ed il basilico, regolare di sale, mescolare e far cuocere ancora altri 10 minuti a fuoco moderato.
Pepare (non l'abbiamo fatto, andava bene senza) e servire con altro basilico fresco.


Stuzzichini ripieni di pancetta

15gr di parmigiano grattugiato
30gr di pancetta o prosciutto crudo
60 ml di acqua
15 gr di burro
30 gr di farina
1 uovo
sale e pepe
prezzemolo o altre erbe aromatiche

Far bollire l'acqua e burro, togliere dal fuoco ed unire la farina. Amalgamare velocemente con una frusta.
Rimettere sul fuoco per qualche istante, sempre mescolando fino a quando si stacca dalle pareti della pentola.
Togliere dal fuoco ed aggiungere l'uovo. Unire il parmigiano, pancetta o prosciutto a listarelle, prezzemolo o altre erbe aromatiche, sale e pepe ed amalgamare.
With a wet spoon, put a little paper in the molds.
Bake at 220 ° C for 10 minutes, continue for another 15 minutes at 200 ° C


Salad

Brazilian Lettuce, arugula and pickled khaki dressed with an emulsion of vinegar of khaki, olive oil and salt.


Piccolo reportage of photos of the cooking class!

It examines the soup of vegetables and the grandeur of the parties. They marvel at the delicate flavor, though decided on this good our local soup, perfect for these cold days. The fact fry the vegetables to make it really tasty. They were all excited. They all did an encore!

I had just showed how to make appetizers stuffed with bacon and I filled the molds, and so on, all the work!

The adjustment of fire, how to mix, etc.. hard enough.

Not to mention the problems associated with the filling of the molds, the dough stuck on the spoon and fingers, even though I had said to bathe.

But somehow we managed to complete this easy recipe. One mother said that they will do for them nell'obento daughter.

Too bad there are photos of the preparation of chicken!
From the original recipe is clear that the rabbit to Ischia, but here the rabbits are pets and not eat. For this we used chicken.

Instead there are a lot of eating when you ^ - ^




I brought my sandwiches al latte per fare la scarpetta ai sughetti!


Alla fine, anche se stanca, soddisfatta del piacere che ho letto sulla faccia di tutti ^-*
Erano tutti molto contenti del menu odierno!

Come sempre, bisogna sistemare e pulire, ma lo fanno tutti senza problemi.