White Shepherd's Hooks

kitchen cooking class of the August 9, 2010


On August 9, second Monday of the month, we made the monthly Italian home cooking lesson in Kokura, Fukuoka
in the province. Generally, this lesson we make the third Monday of the month, but the third Monday in August is the day after
"Obon" (the day of the return home of the dead), and was still busy tidying the house.
preparations, as usual, started at 12:50, the lesson at 13:30 and lasted until about 16:45.
We were in 13, our two fearless young men and girls 11 us ^ - ^.

We are trying to achieve regional recipes, though not always the equipment and ingredients are the most suitable.


Menu
- Butterfly summer
- Anchovies pizzaiola
- Roll jam

also
-
green salad - sandwiches with rye


Butterfly Summer


250 grams of flour 1 egg bacon

50 g 50 g peas 1 shallot, boiled

100 ml of white wine
6 ~ 7
tomatoes 4 tablespoons extra virgin olive oil 1 red pepper


Parmesan cheese to taste salt, pepper

Mix flour, egg, water as needed, a little salt and knead. Cover with a bowl and let stand for 10 minutes.
Roll out the dough and cut into rectangles of 3x3 cm, bend at the heart-shaped butterfly.



Mince the shallot and fry with 2 tablespoons of extra virgin olive oil, add the wine and the red pepper, peas and salt and cook for 4 ~ 5 minutes. Turn off the heat and add the tomatoes and bacon, cut into pieces.

butterflies Cook, drain and pour the remaining oil and parmesan.

Cool and add to the sauce, scraping at the time a little pepper and add the herb bouquet.


anchovies with tomato

500 grams of anchovies 2 cloves garlic


100 g tomatoes 1 teaspoon capers 3 tablespoons extra virgin olive oil

salt, pepper and parsley


Remove the head and entrails with anchovies, boned and dry with paper towels.

Pour a little extra virgin olive oil in a frying pan and line the anchovies closed book, add the diced tomatoes, garlic, capers, parsley, salt, pepper and half a glass of water.

Cook over low heat, covered, for about 15 minutes, until they dry.


Rotolo con marmellata

400 gr di farina
130 gr di zucchero
2 uova intere
50 gr di olio evo
10 gr di lievito per dolci
poco bicarbonato
la buccia grattugiata di 1/2 limone
marmellata qb


Mescolare zucchero e uova; unire olio, lievito, bicarbonato e la buccia del limone. Mescolare con la frusta, ed aggiungere, poco per volta, la farina ed incorporare nell'impasto.
Nel caso serve, se l'impasto è troppo duro, aggiungere un poco di latte.

Stendere l'impasto e spalmare la marmellata, cercando di sceglierla abbastanza consistente perché if it comes out soft from mixing. Roll up, pinching the edges.
Bake at 180 ° C for 20 minutes.
barely warm, cut into slices with a sharp knife.




Salad Lettuce, cucumbers and herbs seasoned with olive oil, salt and pepper and capers.

And finally my usual bread milk but with semolina, rye and Manitoba.

This time I forgot to take pictures of the tables as we ate, it was very late!
But, as always, everyone enjoyed today and we enjoyed very much.

Until next month!