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Corso di formazione blended “The taste of language” 16 Febbraio – 3 Aprile 2012 ITC “Pio la Torre” – IPSSAR “P.Piazza” http://lnx.forumlive.net/didaktika/
The taste of language
By “The economist group ” • A. M. Daniela Sortino – U.S.R. Ufficio XV - Palermo • Ninfa Randazzo – I.C.S. “E. Armaforte” - Altofonte • Rosaria Schimmenti – Secondary school “Cosmo Guastella” - Misilmeri • Antonina Marino – Secondary school “Cosmo Guastella” - Misilmeri • Tiziana Calà – Secondary school “Cosmo Guastella” – Misilmeri •
Salvatore Grippi – Secondary high school “P. Borsellino” - Palermo
Composition • Pasta is made from semolina flour and water • Rolled thin and formed into different shapes • Available in enriched and whole wheat • Some pastas are flavored with carrots, spinach, tomatoes, or other foods
Shapes of Pasta
• The Chinese have eaten pasta as far back as 5,000 BC. • The origins of 'macaroni' in Italy go back as far as the time of the Ancient Romans who gave the credit to the 'Gods’ • Italian Marco Polo brought it back to Italy from China in the 13th Century A.D
How is Pasta Made? 1. Blending of flour and water 2. Kneading and mixing of the dough 3. Shaping the dough 4.Drying 5. Packaging and distribution
Cooking Pasta • Cooked in a large amount of salted boiling water • Boil water first, then add pasta • Stir to prevent sticking together • Cook to ‘al dente’ – firm to the bite, yet tender • Drain pasta in colander or strainer
Design a Pasta Dish
The most common type of pasta is spaghetti
The ingredients that we usually add to the pasta are: meat, vegetables and sauce (gravey)
"Pasta with sardines"
Preparation Clean the fennels removing the hardest parts and boil in salted water. Drain, but retain the water. Chop the fennel finely. Brown a shredded onion in a saucepan with a half cup of oil. Add the anchovies and dissolve in the seasoning. Add the pine nuts, the fennel, the raisins and the sardines and let flavour, stirring well. Sprinkle with some wine and let evaporate; dissolve the saffron in a cup of the vegetable broth. Add salt and pepper and cook for about 20 minutes. Cook the pasta al dente in the fennel water. Mix with the sauce and let rest for about ten minutes before serving.
Ingredients 1 pound of pasta bucatini (hollow spaghetti) 1 ½ pounds of sardines 1 pound of farmer fennel 1 small bag of saffron 1 onion 2 tb. of pine nuts 2 tb. of raisins 3 salted anchovies (or 3 ½ ounces of fillets of anchovy in oil) 5 tbsp extra virgin olive oil 3 tbsp dry white wine salt, pepper TT
Ingredients Serving Size : 12 Preparation Time :0:40 •2 tablespoons extra virgin olive oil •2 large garlic cloves -- minced •1/2 cup onion -- chopped •2 28 oz cans crushed tomatoes •1 teaspoon salt •1/2 teaspoon black pepper 1/4 cup fresh basil – chopped Cook the spaghetti according to package directions.While spaghetti is cooking heat the oil in a pot large enough to hold the spaghetti when it is cooked. Add the garlic and cook over low heat, stirring frequently, until the garlic is golden (do not brown).Add the cooked, drained spaghetti to the oil and garlic. Add the salt, pepper, and parsley and toss to thoroughly coat the spaghetti
Couscous is a pasta dish of semolina traditionally served with a meat, or vegetable, or fish.
Couscous is a staple food throughout Algeria, Marocco, Tunisia west of Lybia and Sicily.
"Cous Cous with fish " Preparation • Sprinkle the semolina in the “ mafaradda” (terracotta bowl with flared sides) with a little salty water and knead (“incocciatela”) with a slow and circular movement. Put the grains of couscous on a clean cloth and then let them dry up for a couple of hours. • Pour the couscous again in the “mafaradda” and add ½ cup of oil, coat well. Season with some parsley, 2 cloves of garlic and ½ onion all minced together, then sprinkle some Cayenne pepper. Ingredients 1 pound of semolina of durum wheat 2 pounds of assorted fish for soup 1 pound of ripe tomatoes 5 cloves of garlic 1 big onion fresh parsley 1 pound of blanched almonds 1 pound of mussels – steamed open with broth 2 pounds of prawns 1 pound of scorpion fish 1 pound of bogues (typical Mediterranean fish) – filleted and boiled 1 cup flour 4 bay leaves ½ cup extra virgin olive oil Cayenne pepper salt and pepper
Ingredients
•400g spaghetti •500g small tomatoes (could be substituted by Pachino tomatoes) •2 cloves garlic •1 and 1/2 decilitre extra virgin olive oil •handful of basil •salt. Procedure
Fry garlic with oil and add chopped tomatoes and a pinch of salt. Cook and remove garlic at the end. Boil spaghetti and drain slightly undercooked, pour into the sauce, add basil and mix. Serve hot with some more fresh basil.
Anelletti al forno The dish is based on a type of pasta, anelletti (little rings), mixed with a tasty meat ragu’ and any other ingredients that take the cook’s fancy including mozzarella balls, fried cubes of aubergine, boiled eggs, and chunks of ham or mortadella . Once all mixed up with the pasta and topped with mozzarella slices, the whole lot is placed in an oven to meld together. Once the top layer is browned a little, it’s time to serve up for your guests to discover all the goodies inside.
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Ingredients (Serves 6) 800g of anneletti For the ragu’ 500g minced pork (for a traditional Sicilian ragu’) or beef 1 onion 4-5 cloves of garlic 1 leg of celery 1 largish carrot Up to ½ a litre of red wine A little tomato paste 1 large tin of plum tomatoes or bottle of passata 150g peas Salt, pepper, oregano Other additions: cubes of ham or mortadella, fried chunks of aubergine, hard-boiled eggs, mozzarellballs, etc. etc..
Procedure Gently fry your finely chopped onion, garlic, celery, and carrot in olive oil until the onion becomes soft. Add some more olive oil, let it heat up and add the meat, stirring constantly until it is all sealed. Put a lid on and turn down the flame and let it cook for a while in the meat’s juices. After 10 minutes, turn up the heat and add the red wine, ensuring that all the alcohol is burned off. Turn heat down, cover and let the sauce simmer gently for half an hour. • Add peas and tomatoes, salt and pepper and oregano and once again cover, leaving it to cook as long as possible (the more it cooks the better it is), stirring occasionally to ensure that the sauce is smooth. • When the sauce is almost ready, heat a pan of salted water, add the pasta and cook until “al dente”. Do not overcook. Add the pasta to the ragu and mix well, adding the other extra additions such as mozzarella balls etc. Place the whole lot into a large baking tray, cover with slices of mozzarella and a drop of olive oil and place in a hot oven for 15 – 20 minutes.