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Lesson Cooking of October 18, 2010 in Sicily in September


As we do every third Monday of the month, yesterday, October 18, 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 were 12 women and 2 men. In the quarter October / November / December are 16 members, but at any moment they can get
new members.


We are trying to achieve regional recipes, though not always the equipment and ingredients are the most suitable
. Quantities are for 6 people.


Menu - Spaghetti alla marinara
- Pumpkin saor
- Grissini ironed



Spaghetti marinara

350 grams of spaghetti
shrimp, octopus and squid

5 ~ 6 tomatoes 1 clove of garlic, parsley, hot pepper oil
Ages

white wine salt and pepper, boil for a short

time shrimp, octopus and squid. Shell the shrimp and cut into pieces the octopus and squid.
Sauté the garlic and chilli, add the chopped tomatoes and white wine, salt and pepper.
Add seafood and cook for 2 ~ 3 minutes on low heat.
Cook the spaghetti, mix with the sauce. Serve and garnish with parsley.



Pumpkin saor in

300 g pumpkin 2 medium onions

raisins and pine nuts
bay leaves and cloves
2 tablespoons white wine vinegar

4 tablespoons white wine 2 tablespoons extra virgin olive oil salt and pepper




Chop the pumpkin, peel it, cook for 2 minutes in the microwave at 600W, or steam until it becomes soft
.
Peel and slice onions thinly, sauté with 1 tablespoon oil over low heat.
When they become soft and transparent, deglaze with vinegar and wine. Add the bay leaf and cloves,
salt and pepper and cook for 10 minutes around, always a slow fire.
Combine in a glass bowl: pumpkin, onion, pine nuts and raisins, 1 tablespoon of extra virgin olive oil.
Cover and cook in the fridge for 18 ~ 24 hours.



Grissini ironed

125 gr flour 65 gr water

2 g of freeze-dried yeast
2 ~ 3 g of salt 1 tablespoon extra virgin olive oil

1 / 2 teaspoon of malt flour
of extra virgin olive oil semolina
other
cheese and ham



Mix flour, water, yeast, malt and oil and salt at last. Form a loaf of 15x8 cm,
put it on parchment paper sprinkled with semolina.
Brush surface of dough with a little oil and sprinkle with semolina.
Cover and let rise for 1 hour. Cut the dough from the short side sticks to 1.5 cm.
Use your fingers to hold the stick in the middle and pull with the other hand making him stretch.
do the same on the other side of the stick. Align
breadsticks on a baking sheet covered with parchment paper and bake at 200 ° C for 18 ~ 20 minutes. We
we ate them with ham and soft cheese.

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And, finally, mangiaaaaaaaa !!!!!!



Even today appreciated all the food, having fun in the preparation!