Parmigiana ( eggplant with tomatoes and mozzarella)for about 8/10 people.
take about 5/6medium-sized eggplants. cut into long thin strips and fry in olive oil.
For tomato, we always recommend fresh tomatoes (or cherryor plum tomatoes), cut into small pieces and cookfor about 10 minutes in a pan with olive oil and garlic
Once cooked add to fire off in basil.
To prepare the rolls, lay eggplant ona cutting board andgradually add the ingredients that are:
a teaspoon of ourtomato, a bit of basil, 2/3 pieces of smoked mozzarella, a tablespoon of Parmesan cheeseand roll up ourrolls half and placed in a containerwith high sides and bake for about 10 minutes at 180 degrees
preferably thigh and rear thigh for about 8/9 people.
put to marinate the pieces of chicken in a large bowl with the following ingredients:
juice of 5 lemons,
3 cloves of garlic cut in half,
a sprig of rosemary,
a glass of white wine,
a pinch of oregano
let marinate for a few hours.
prepare a breading with the following ingredients:
300 grams of bread crumbs,
grated 3 lemons,
finely chopped parsley.
finished marinating, breading chicken pieces individually. put extra virgin olive oil in a large frying pan and gradually add the chicken pieces. need to make both the crust on one side than another. Than, take a pan, make a layer of lemon leaves and a drizzle of extra virgin, place the chicken and cover with another layer of leaves. bake at 180 degrees for about 45 minutes.
1 kg of flour (we use the 00, but there are those who use the 0, known as Manitoba, but I have a feeling that come out like plastic) 7/8g yeast
30 g salt
a teaspoon of sugar (to help the leavening)
500/600 grams of water
2 tablespoons extra virgin olive oil.
Dissolve the yeast in the water with the olive oil.
Put the flour on a pastry board, make a hole in the center and gradually add the water, helping you with your hands until the flour is absorbed.
knead until you get a smooth and homogeneous.
Make the dough into a sort of ball and put it in a bowl covered with a damp towel. let stand for 24 hours.
will take 24 hours for a natural leavening and therefore more digestible, increasing the dose of yeast reduces the time to rise.
For example, if you add 24g of yeast takes 3 hours for rising .... but it certainly is not very digestible.
spent 22 hours with the mixture formed about 4/5 smaller balls and let them rest for another 2 hours in a work surface in a dry place.
ready to be stretched and stuffed ... enjoy your pizza!
Scialatielli (handmade pasta famous on the amalfi coast)
Ingredient fo 4 people
200g of flour
200g of semola
a bunch of parsley, chopped
a lemon, grated
150g of water.
combine the flours on a work surface, make a createre the center.
then put the egg, a pinch of salt, parsley and lemon rind.
begin to knead, gradually adding water.
Once obtained un'impasto solid, but no trace lassciare rest for about 30 minutes at room temperature.
If it is fitted with a pasta machine then you must know that it is scialtiello as the double thickness of a normal noodle and length as is practically half of a noodle.
if you do not have the pasta machine then get yourself rolling pin. roll out small pieces of pasta creating rectangles with base 7/8 cm and a height of 20/30 cm. the thickness should be about 3/4 inches. then get yourself a wheel and cut into strips no more than about 8 mm.
00 flour , 120 gr
Butter 250 gr
Sugar 250 gr
Baking powder : 1 teaspoon
3 untreated lemons (zest and juice)
Cornstarch 120 gr
To prepare the lemon cake , cut the butter into small pieces and let it soften at room temperature , then transfer it to the bowl of a mixer and add half of the projected total sugar in the recipe. stir until mixture is smooth and fluffy, then add the egg yolks , one at a time (if you do not have a planetary you can still use an electric mixer ) . When the yolks are fully blended , add the lemon zest.
Now add the flour, cornstarch and baking powder sifted together , mix everything together and put the mixture into a large bowl . Again using the planetary thoroughly clean, whip the egg whites with the remaining sugar .
Continue beating , until you get a thick and fluffy. Add the egg whites gently into the mixture that you have previously prepared , stir from the bottom up , taking care not to remove the egg whites to mix all the ingredients very well .
Transfer everything in a baking dish with a diameter of 22-24 cm, buttered and floured and bake in a preheated oven at 180 degrees for 60 minutes. After the indicated time , wet the cake with lemon juice previously put to boil with a half glass of water and a tablespoon of sugar.
Spaghetti With Lemon:
500 g of spaghetti
1 clove of garlic
a bunch of parsley
olive oil and salt as needed.
Put a pot with water and bring to a boil. Meanwhile, put in a pan, olive oil, chopped garlic, chopped parsley, grated lemon peel, and that he wishes, even the lemon pulp into small pieces.
as soon as the water boils, lower down the spaghetti and salt, I recommend the spaghetti should not cook too much, but they will end their cooking in the pan. I recommend, drain "al dente" ... (this means not too cooked). Enjoy your meal!
Tiramisu with lemon:
120g of sugar
500g of cream
800 g ladyfingers
For the syrup
2/4 of water
Quarter of limoncello
130g of sugar (but can vary according to taste)
peel of a lemon
Whip the cream, which must be very cold and store in the fridge.
Separately in another bowl, beat the egg yolks with the sugar and add the mascarpone, a lemon rind and whipped cream, stirring from top to bottom.
put in the fridge.
In a saucepan, put the water, limoncello, sugar and lemon peel bringing to a boil.
Once boiled, soaked ladyfingers one at a time, do not let it soak a lot, but just that they take the taste, and place them in a baking dish (or glasses, as you prefer). Once you have a layer, make one with compound (mascarpone ect ect) already made, continue until you fill the container.
Finally you can garnish with the lemon zest. Enjoy your meal.
Eggplant with Chocolate
4/5 tablespoons of flour
1 pinch of cinnamon
1 pinch of salt
200 g of cocoa
250 g of sugar
200 g of dark chocolate
For the decoration :
Limoncello (or anise ) , amaretti , pine nuts, almonds and candied fruit
Cut the eggplant into thin slices and fry in plenty of olive oil .
Prepare a plate with flour and one with the eggs, add the salt and cinnamon ( eggs ) .
Resume the previously fried eggplant slices , dip in flour , then in eggs and fry again . it is important to put a paper towel in each layer .
Once cooled eggplant, a dish prepared in 50 grams of 50 grams of sugar and cocoa together. Take the individual slices of eggplant and mash in this mixture , place them in a dish and place in the fridge to rest for a day.
The next day:
put in a pot of water about 150g , 200 g sugar 250 g cocoa and bring to a boil until it thickens . Turn off the heat and gradually add the pieces of dark chocolate. In the cream at this point you can add whatever you like for decoration. You can either make the rolls , but also arrange long ... so enjoy!
wash the pepper and deprive them of the top, but be careful not to break it because it serves to cover.
prepare the stuffing with bread moist, chopped green olives, capers, pepper, fried eggplant, salt, egg, smoked cheese, parmesan cheese, chopped parsley, chopped basil and salt.
stuff the peppers, close with the lid previously cut and bake for one hour at 180 °.
cook the aubergines in the oven for about 40/50 minutes at 170 °. (it is possible to boil for 15 minutes, already peeled) , peel and drain.
after adding all the ingredients: salt, pepper, garlic, chopped parsley (or basil), breadcrumbs, smoked cheese, Parmesan cheese and 1 egg. mix well.
It must be smooth and dry.
roll into balls and roll in bread crumbs,
after frying in hot oil of peanut seeds for about a couple of minutes
(Or if you want a light version you can bake instead of fry for 25min at 180°