As we do every third Monday of the month, yesterday, November 15, we did the lesson monthly
Italian home cooking in Kokura, near Fukuoka.
preparations, as usual, began at 12:50. The lesson began at 13:30 and ended around 16:30. We
11 women and 2 men, and as always we enjoyed very much.
We are trying to achieve regional recipes, though not always the equipment and ingredients are the most suitable
. Quantities are for 6 people.
Menu
- Casonsei
- stewed pork chops
- Schissotto
- salad dressing with anchovies and sundried tomatoes
Casonsei
100 grams of flour 1 egg 120 gr
ground beef 1 tablespoon extra virgin olive oil
40 cc of white wine 4 tablespoons bread crumbs 3 tablespoons Parmesan
1 / 2 egg
garlic parsley and sage
30 g butter salt
Fry in oil ages the ground, when it is dry, deglaze with the wine and let evaporate.
Cool, then add 2 tablespoons of Parmesan cheese and breadcrumbs, half an egg, grated garlic and parsley chopped by hand. Adjust salt.
Mix the flour and the egg with salt and water, if needed. Cover with a bowl and let stand for 30 minutes. Roll out the dough and cut into disks of 6 cm in diameter.
Put on every penalty with a little seasoning of meat, close to the book and press the edges, bend casonsei moon shaped. Cook in boiling salted water.
Meanwhile, melt the butter and add sage. Drain the casonsei and pass them in butter and sage. Sprinkle with parmesan.
pork chops in sauce and salad dressing with anchovies and sundried tomatoes
12 pork chops
200 g tomatoes
150 cc of white wine 2 cloves of garlic, plenty of rosemary, salt and pepper
Remove the excess fat in the chops, mince the garlic and rosemary, salt and pepper.
Rub the mixture over the chops and let stand for at least 2 hours, preferably longer. Place the chops in a
pan and add the wine, turning the chops occasionally, and cook over low heat until the wine evaporates (1 hour).
Add tomatoes and a little water and cook for another 40 ~ 50 minutes. Season with salt.
Wash the lettuce, drain well and add an hour before dressing prepared with olive oil, anchovies and sundried tomatoes cut into strips. Check for salt.
Schissotto
250 g flour 3 g dry yeast
140 ~ 150 g of water
15 grams extra virgin olive oil 1 / 2 teaspoon salt to taste
semolina
With spoon, stir flour, baking powder, oil, and add, little by little water and salt.
Put the dough in an oiled bowl and cover with a damp cloth.
Let rise in warm place for 2 hours, until doubled.
On a floured with semolina, work the dough for 5 ~ 10 minutes.
Roll out the dough to 2 cm, place on baking paper and shape oval. With a spatula, cut the diamonds on the surface and cover with wet cloth.
At this point, turn on the oven and when it reaches 170 ° C cook for 40 minutes.
It can be prepared the day before, just warm in the oven before eating.
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And it's time to eat!
Viewed from the main table, this is the table on the left.
This table right
And this is the main table, my!
With me there are always two bold young men and my assistant Nobuko, a very smart woman.
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