Presentazione sul tema: "Benvenuti Italian Language and Cooking Workshop Benvenuti Emilia Quaranta."— Transcript della presentazione:
Benvenuti Italian Language and Cooking Workshop Benvenuti Emilia Quaranta
Benvenuti Italian Language and Cooking Workshop Introduction Learn some cultural aspects of cucina italiana through group work Learn some basic vocabulary relating to cucina italiana through games Prepare some dishes: – Un antipasto – Un primo piatto Taste some piatti italiani
Benvenuti Italian Language and Cooking Workshop How many of dishes/foods do you recognise?
Benvenuti Italian Language and Cooking Workshop Did you know…? Working in groups, and using the maps provided, find the answers to the questions on the worksheet provided.
Benvenuti Italian Language and Cooking Workshop History and traditions
Benvenuti Italian Language and Cooking Workshop History and traditions: over 2000 years old? Cicerone e Orazio, 100 (BC) anni prima di Cristo làgana ( dal greco laganoz da cui il latino Làganum) strisce di pasta sottile:lasagne
Benvenuti Italian Language and Cooking Workshop History and traditions: over 2000 years old? Up to 1700: maccheroni until i napoletani took ownership of the word and it was used to describe paste lunghe trafilate.
Benvenuti Italian Language and Cooking Workshop History and traditions: Become part of literature! Gragnano became la patria della pasta celebrata da scrittori, storici e poeti. Uno dei tanti artisti che celebrarono le doti e le qualità degustative della pasta di Gragnano fu il poeta Gennaro Quaranta il quale compose Maccheronata, una poesia in risposta al pessimismo del poeta recanatese Giacomo Leopardi.
Benvenuti Italian Language and Cooking Workshop History and traditions: Different phases. During the mediaeval period, the tradition of pasta, passed down from the ancient Greek, Arabic, and Etruscan cultures, was further developed by the introduction of new forms, such as hollow pasta, and pasta ripiena (filled pasta)
Benvenuti Italian Language and Cooking Workshop History and traditions: Different phases. The most influential innovation during this period however was the development of techniques for making pasta secca a lunga conservazione (long life dried pasta), an invention which is generally attributed to the nomadic Arabs who needed to be able to carry their provisions over long distances during their travels through the desert. Due to the fact that the process of essiccazione (drying) allowed pasta to be conveniently transported by both land and sea, it was this development above all which enabled the widespread commercial distribution of pasta.
Benvenuti Italian Language and Cooking Workshop History and traditions: Different phases. By the middle of the XIII secolo (13th century) the first professional botteghe per la preparazione della pasta (pasta making shops) appeared in Napoli and Genova In the XIV secolo (14th century) two new development in the story of pasta made their appearance: – corporazioni di pastai (corporations of pasta makers) – la forchetta (the fork)
Benvenuti Italian Language and Cooking Workshop How many types of pasta are there? Over 350 different types with new ones been created all the time.
pomodori basilico mozzarella olive nere olio doliva sale pepe Cosa cè nella caprese ? Nella caprese ci sono :
http://www.galbani.it/ricette/cerca/index. html http://www.dossier.net/ranieri.htm http://www.ricette-italiane.info/ http://www.pasta-recipes- online.com/pasta-shapes.html http://www.pastaonline.tv/typesofpasta.ht ml
pomodori basilico mozzarella olive nere olio doliva sale pepe Un Antipasto: La caprese
1. Tagliate la mozzarella a fette 2. Tagliate i pomodori a fette
4. Mettete la mozzarella sui pomodori 3. Mettete i pomodori su un piatto 5. Sistemate le foglie di basilico 6. Aggiungete un pizzico di sale e pepe 7. Aggiungete le olive a piacere 8. Versate un filo dolio
ingredienti per 6 persone: Pasta: -3 uova -400 gr. di farina -acqua -sale Ripieno: -300 gr. di ricotta -100 gr. di spinaci lessati -2 cucchiai di parmigiano grattugiato -noce moscata -sale Un primo piatto: Ravioli con ricotta e spinaci
1. First make the pasta dough. Put the flour and salt in a bowl. Mix well. Make a well in the centre and add the eggs. The dough should be elastic and not sticky. 2. Knead the dough for about 10 minutes 3. Place in a bowl covered with cling film for 30 minutes before rolling it out.
4. While the dough is resting, prepare the filling. Drain the spinach, squeeze all the water out and chop finely. In a large mixing bowl mix together the chopped spinach, ricotta and 1 egg. Season with nutmeg, salt and freshly ground pepper. 5. Put the pasta dough on a lightly floured surface and roll as finely and evenly as possible (use a pasta machine if you have one). Roll into strips about 4 inches wide. Shape small balls of the spinach filling and place them on the pasta strips about 5cm apart. Then cover with another strip of pasta. Press the pasta sheets together around the filling, sealing firmly. 6. Cut into ravioli using a pastry wheel or sharp knife. Or use a glass to shape into half moon
7. Bring a large saucepan of salted water to the boil. Add the ravioli and cook for 6-8 minutes until 'al dente'. Drain. 8. Meanwhile, in a small frying pan melt the butter and add the sage leaves. Toss the ravioli with the sage butter and sprinkle with Parmesan cheese. Serve.
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