How To Seal A Concrete Bathtub

cuisine cooking class of 19 April 2010 This year


are now 3 years in Kokura, near Fukuoka, on the third Monday of the month we do the lesson monthly Italian home cooking. We did as much as 19 April.
preparations, as usual, began at 12:50. The lesson is always from 13:30 to about 16:00.

We were in 12, 10 women and 2 men, even if members are 20.

From this month, the menu will be Italian regional recipes, even if we have to adapt with the ingredients and equipment.

Menu
- Pizzoccheri
Valtellina - Sausage Calabrese
- Crushed Tuscan
- Rocket salad
- Sandwiches milk


Pizzoccheri Valtellina

150 grams of buckwheat flour
30 grams of flour 70 gr water

3-4 plants spinach
2 potatoes (about 180 gr)

20 g butter 1 tablespoon extra virgin olive oil
garlic, sage, salt and pepper

4 slices of Gouda cheese 30 gr


Mix the two flours and make pizzoccheri. Cut the cheese into pieces.
In a large skillet, brown butter, olive oil, garlic and sage.
Boil the potatoes cut into pieces, when they seem ready, add the spinach into pieces of 6-7 cm, and after a while pizzoccheri.
Drain and pour into pan with butter. Combine the cheeses in pieces.
Mix, a sprinkling of pepper and serve immediately.


Calabrian sausage

250 grams of pork, beef

50 grams of salt, pepper, fennel seeds

1 clove garlic 2 tablespoons extra virgin olive oil
100 cc of white wines

chop the meat with the knife, add salt, pepper and fennel seeds.
Mix well and form the sausage. Keep refrigerated until cooking time.
In a pan fry the garlic with extra virgin olive oil, add the sausage and cook on all sides.
add white wine. Serve with green salad or boiled vegetables. In our case
arugula in my garden, seasoned with olive oil and salt.
Together is one of my sandwiches with milk that I brought to the lesson.


Crushed Tuscan


2 eggs 120 g sugar 130 g flour

70 cc of milk
30 grams of oil evo
1 arancia (succo e buccia grattugiata)
1/2 bustina di lievito per dolci
un pizzico di sale
Zucchero a velo per spolverare

Sbattere le uova con lo zucchero, unire l'arancia spremuta e la buccia grattugiata.
Aggiungere l'olio, il latte ed il sale e, continuando a mescolare, unire farina e lievito.
Coprire con carta forno una teglia, versare il composto ed infornare a 170°C per 25-30 minuti.
Appena freddo, spolverare con zucchero a velo.

Piccolo reportage di foto della lezione di cucina!

Questa volta sono stata molto occupata e non sono riuscita a fotogravare i vari momenti della preparazione.
Di fronte al tavolo dove lavoro io ci sono due tavoli silla destra e due sulla sinistra.
Questo è il primo tavolo alla mia sinistra.

Questo è il primo tavolo a destra.
Per mangiare, eravamo 4 persone per ogni tavolo

Mentre questo è il tavolo principale della lezione, con me e Nobuko c'era i due ometti della lezione ^-^.
Come al solito, ci siamo divertiti a preparare e a mangiare.