Italian and Spanish Cookery Book

TRADITIONAL ITALIAN-SPANISH/CATALAN DISHES

RICETTA Bruschetta Risotto mare e monti Cannelloni ricotta e spinaci Focaccia pugliese Spaghetti allo scoglio Cotoletta alla milanese Spaghetti aglio olio e peperoncino Bucatini all’amatriciana Spaghetti alla Gricia Pizza Margherita Spaghetti Carbonara Pasta con pomodorini e pancetta Pasta all’arrabbiata Penne alla vodka Tortellini in brodo Pasta fredda Lasagna Pasta al pesto Rigatoni al pecorino

Pasta con le melanzane Tiramisù Ciambellone

AUTORE Lorenzo Borghese Gianmarco Giansanti Matteo Di Lullo Fabio Domesi Luca Pisano Marco Sforza Valentina Salvati Alessandra Peruzzo Simone Cardelli Paolo Peluso Jenny Menacho Francesco Leccese Matteo Abbondante Mattia Sau Francesco Perrelli Andrea Iannarilli Valerio Fucili Marco Torricelli Alessandro Zummo Valerio Collacchi Alessia Napoletano Luly Daniele Federica Amendola Alessio Verna

RECETA Crema Catalana Gazpacho Ensaladilla Rusa Escalibada Paella Canelones Catalana Escudella Tortilla Española Croquetas Boquerones Albóndigas Lentejas Cochinillo Zarzuela Fideuà Merluza Vasca Bacalao con tomate Arroz con leche Panellets Profteroles

Angel Garrido Inma Gómez Noemí Bermúdez Dani Ligero Sabrina Jin Adrià Tortosa Elio Ruiz Joan Aguilella Cristina Espinosa Alejandro Rojas Marta Porcel Marc González Vladimir Shenkov Ursula Hernández Rocio Sánchez Erik Leiva Daniel Espinola David Roldán Inma Gómez Angel Garrido

AUTOR

Sangria Patatas bravas

Victoria Carreño Silvia Sacristan

BRUSCHETTA Info This is a nice appetizers for barbecues and open air parties.

Ingredients: Bread, olive oil, salt, garlic, red tomatoes Procedure: You must slice a loaf of bread in thick slices.

After you must grill the slices of bread possibly on charcoal.

Take the bread when it is toasted, spread mashed garlic on the bread and put some olive oil and salt on that Then you must cut a tomato in little parts and then you must add it on the bread and the bruschetta is finished and it is ready to be eaten when it is still hot.

Serving tips: Serve bruschetta with olives, pickles, grilled vegetables and some white wine.

Info It is a great dessert for Spring, since it is also called Crema de Sant Josep, or St. Joseph’s cream, traditionally prepared on March 19th, St. Joseph’s Day. Ingredients: 1 cup sugar ,4 egg yolks ,1 tbsp cornstarch ,1 stick cinnamon ,grated rind of 1 lemon ,2 cups milk Procedure This is a great dessert to make ahead of time, it requires 23 hours of refrigeration. Make it the day before . Then, heat the broiler, carmelize the sugar and serve!

In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy. Add the cinnamon stick and grated lemon rind. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.

Before serving, preheat the broiler. When broiler is hot, allow the sugar to caramelize, turning gold and brown. .

Remove and serve immediately.

If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler.

CREMA CATALANA

RISOTTO MARE E MONTI SPECK E GAMBERETTI

Ingredients

Ingredients: Rice Olive oil Garlic Speck (smoked ham produced on the Italian Alps) Shrimps White Wine Procedure: Fry in a pan olive oil and garlic, cut the smoked ham and add in the pan, add half glass of white wine. Boil the shrimps, and add into the pan. Boil some water in a pot, when it boils add the rice, make boil for about 10 minutes, stirring it.

Then drain the rice and add it to the pan. Mix the seasoning.

Serving tips: Serve it with a bit of grated black truffle.

10 arge tomatoes,1 clove garlic , 1 medium green bell pepper, minced ,1 cucumber, peeled and minced,1 tbsp vinegar ,1 tsp. salt , stale bread, olive oil, water Procedure Puree tomatoes or juice with garlic in a blender until completely smooth.

Add all other ingredients(except for water and vinegar) and stir until combined. Taste, and add more seasoning if necessary.

Add as much water as you like and vinegar.

Chill in the refrigerator for at least 30 minutes before serving. Serve with fried bread, small cubes of cucumber, pepper, onion.

Serving tips Serve it very cold !

GAZPACHO

Info

CANNELLONI RICOTTA E SPINACI Ingredients: 3 cups fresh spinach leaves, steamed,drained and finely chopped (about 1/2 to 3/4 cooked) 2 cups ricotta cheese 1/3 cup of grated parmesan cheese (freshly grated) salt and pepper 4 tablespoons of finely chopped fresh basil 2-3 cups of tomato sauce (home made or bought) 1/2 cup of grated fresh parmesan cheese, for topping 5 ounces of purchased lasagna sheets, fresh Procedures: Mix the first 5 ingredients together • • • • • •

Preheat your oven to about 180d C When all sheets are filled place a cup of the sauce on the bottom of a 9 x 12 inch pan and then lay the cannelloni's on top of it.

After all have been assembled spread the remaining sauce on top then sprinkle with remaining cheese.

Place about 1/3rd cup of filling into the centre of each pasta sheet and roll into a cylinder.

Bake about 30 mins until they are bubbling and golden then let stand for 10 minutes before serving.

ENSALADILLA RUSA

•

The name for potato salad in Spain is ensaladilla rusa, or Russian Salad. Why? It is said that a Russian invented the salad in the late XIX century

Ingredients 7 medium potatoes ,2 roasted red peppers (bottled is fine) , 2 hard-boiled eggs ,1 6 oz can tuna, drained ,mayonnaise – For home-made, see recipe link below.

Procedure Boil the potatoes with skins on until they are cooked, but not too soft. Don’t overcook the potatoes !.Boil the eggs until hard.

Drain the water from the pot and add cold water to the pot, covering the potatoes, peel them and cut them into small cubes. Return to refrigerator while you prepare the other ingredients.

Put approximately 1 1/2 cups of mayonnaise into a bowl.

Slice 1 of the roasted pepper into strips then cut into smaller pieces and add to bowl. Drain tuna thoroughly. Peel 1 egg, chop and add to bowl. Mix all ingredients together.

Add the mayonnaise mixture to the potatoes and mix thoroughly. If necessary, add more mayonnaise.

FOCACCIA PUGLIESE

Ingredients:

Info, origins, curiosities: In the past the “focaccia� was prepared for parties, because, it is made of simple ingredients and cheap too, is very appetizing and nourishing and, in difficult years, it constituted sometimes a plate, while today it is eaten as a snack!

1/2 cup olive oil ,3 red peppers, 6 baby eggplant, halved lengthways ,1 bunch

Ingredients: 500 grammes of white flour, 2 potatoes, 20 grammes of yeast, 4 spoons of extra-virgin olive oil, salt, 400 grammes of tomatoes, oregano Procedure: Boil the potatoes for about 40 minutes, when they are tender rinse, leave it for cooling and it pass them into the potato crusher. Arrange the flour and add the potato mash, add half teaspoon of salt and the yeast and mix all with hot water, to have a soft dough. Shape it in a ball, cover it with a napkin, let it rise at least one hour in a tepid place.

When ready, work it for a few minutes, then spread it in a baking pan greased with oil. Peel tomatoes, after depriving it from from seeds and cut and sink in pastry, sprinkle it with salt and oregano. Pour some oil on focaccia, let it rise for another quarter of hour, covered, then bake at 230 grades at least for 40 minutes and however until brown. Leave it cooling before serving.

SERVING TIPS: Being a very nutrient food it can be served alone, stuffed with cold meat or cheeses for a complete meal; in alternative it can be served in starters cut in little slices to replace bread.

ESCALIBADA

spring onions, trimmed, halved lengthways .

Dressing :1/3 cup extra-virgin olive oil ,1 1/2 tablespoons red wine vinegar ,pinch salt,1 teaspoon dijon mustard ,1/2 small garlic clove, crushed ,2 tablespoons flat-leaf parsley leaves, finely chopped Procedure Make dressing: Combine all ingredients and ground black pepper in a screw-top jar. Secure lid. Shake until well combined.

Preheat barbecue grill or chargrill pan on high heat. Brush both sides capsicum and eggplant with oil. Place onions in a bowl and drizzle with remaining oil. Season with salt and pepper.

Barbecue capsicum, skin side down, for 3 minutes or until charred. Transfer capsicum to a plastic bag. Twist top to seal. Stand for 10 minutes. Peel and discard pepper skin.

Cut pepper flesh into long, thick strips.

Meanwhile, barbecue eggplant and onions for 2 to 3 minutes. Pour over dressing. Toss gently to combine. Serve.

SPAGHETTI ALLO SCOGLIO Info: It is a typical Italian recipe, which was born in cities near the sea, because its ingredients come from the sea. Drink white wine with it.

Ingredients: (for four people) • 360g. of spaghetti • 2kg. of sea food (mussels, clams, etc..)

• 8 big crustaceans like caramote prawns or prawns • 20 little crustaceans like shrimps • olive oil, salt, garlic, chilli, pepper, parsley • 400g. of little tomatoes Procedure: Cut the garlic Brown the garlic with oil and chilli in a frying pan Clean and cook the clams with white wine in a pan.

When the clams are open add the mussels.

Wash the tomatoes and cut them Add the cut tomatoes to the crustaceans Cook the spaghetti in salted water Drain the pasta and add it to the other ingredients Add to the dish pepper and parsley and you’re done.

Serving tips: You can serve the dish with a leaf of basil. Try to create a good composition with the tomatoes and the other ingredients. Eat it with white wine.

PAELLA Info

It is the typical, rich rice dish from Valencia, located on the east Mediterranean coast of Spain. Even though you can taste this food all over Spain .

Ingredients medium chicken ,1 medium rabbit ,2 medium ripe chopped tomatoes ,165 grs. wide green bean , 130 grs. large white lima beans ,1 level teaspoon of saffron , 4 cups of spanish rice ,8 cups of hot water or ( even better chicken broth), olive oil ( enough to cover the bottom of the paella pan), salt ( to taste) ,1 level teaspoon of sweet red paprika Procedure First, heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted ) and fry unitl lightly browned.

Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge. Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes, we add rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be high, not interrupting the boil. It takes 20 minutes to cook. Do not stir the rice once you have added it to the paella pan. All the broth should be absorbed when finished. Take the paella off the fire and let it stand for 5-8 minutes covered with a lid or a newspaper.

CANELONES A LA CATALANA

COTOLETTA ALLA MILANESE Info: The “Cotoletta alla Milanese” is an Italian dish which comes from Milan, but can be found everywhere.

Ingredients (for four persons): 4 Veal cutlets; 2 Eggs; a pinch of salt Bread crumbs; Butter.

Procedure: Beat the eggs in a bowl with a pinch of salt. Dip the veal cutlets in the eggs, and pass the cutlet in the bread crumbs, pressing it on the bread crumbs.

Melt the butter in a casserole, and when the butter is melted, put the cutlets in the casserole. Cook the cutlets, six minutes for side, dry with absorbent paper, and serve hot.

Serving Tips: You can serve the cutlets with slices of lemon and some lettuce salad.

Info This Italian dish is typical in Catalonia. It’s eaten on December, 26th with the remains of our typical “Carn d’Olla” eaten on December, 25h.

Ingredients: 500 grms minced beef., 250gr. Pork, minced. 150 gr.

Chicken, minced , half an onion, pepper, salt, half a glass of brandy, a tin of foie gras, nutmeg.. 24 canenoli dough Procedure Heat the oil and cook the onion. Add the three kinds of meat, roast them, add salt and brandy. Cook everything until dry, remove it from the heat and add the foiegrass. Leave it cool.Add salt , pepper and nutmeg to taste.

Boil the caneloni dough in salted water, when they are cooked, wash them with cold water and spread some oil. Save them.

Stuff the rolls of dough with the mixture. Place the canelones in a oven dish, sprinkile with emental cheese and grill them for 8 minutes.

SPAGHETTI AGLIO, OLIO E PEPERONCINO! Info: this is a very quick dish to prepare, especially good when you invite firends at your home at the last minute Procedure: Boil a lot of water in a big pot.

Peel the garlic and cut it in a pan, then fry the oil with the garlic...but don’t burn it!

So add the whole pepper and heat it to leave the fragrance and the spicy flavour.

Turn off the fire of the pan with the oil, and if you don’t like the garlic, you can remove it.

When the water boils, salt it and put the pasta it. Don’t stew the pasta! It must be still hard when you drain it.

Then put it in the pan with the oil.

Turn on the fire and stir the pasta with the hot oil for about 30 seconds, adding other oil if you like.

Serve in a dish, and eat immediately.

If you want you can garnish it with some parsley.

Enjoy it!

Info Escudella means "bowl," and in Catalonia it is the name of a big stew-soup, escudella i carn d'olla, usually made for Christmas.

Ingredients: Chicken bones, lamb ankle, jamon bones ( procioutto), beef and pork bones, botifarra ( pork sausages), garlic, pepper, salt, potatoes, egg, carrots, parcely, chickpeas, Procedure: Place the chicken bones, lamb ankl, prosciutto bone or piece of prosciutto, beef or pork marrow (soup) bones in a large stew pot.Add water and bring to a boil for 2 hours.

Meanwhile, make the large meatball. Soak the slice of bread in water. Squeeze the water out and place in a mixing bowl with the beaten egg. Add the ground pork, botiffara , garlic, and parsley ,salt and pepper. If the meatball doesn't hold together well add some of the bread crumbs. Form the meat into a single large ball and set aside in the refrigerator. After the meat bones have been boiling for 2 hours, remove the bones. Remove the marrow from the soup bones and the meat from the lamb , cut it up. Transfer the marrow and meat to a stew pot or large casserole. Strain the broth and add it to the stew pot. Bring to a boil and add the potato, carrot, and Swiss chard. Season to taste with salt and boil for 10 minutes. Dredge the meatball evenly in flour, tapping off any excess, add it to the broth and boil until firm,

about 20 to 25 minutes, replenishing the water if necessary.

ESCUDELLA or CARN D’OLLA

SPAGHETTI ALLA CARBONARA

Ingredients: for 3 people 240 grams of Pasta 3 eggs A little bit of pepper A little bit of salt A little bit of grated parmisan cheese Some bacon Procedure Boil some water in the pot.

Take 1 egg for every person.

Whisk the eggs in a bowl.

Add to the mixture some pepper, salt.

Grate the parmesan cheese and add it to the eggs.

Mix it all well.

Chop in little pieces and fry some bacon with olive oil in a pan.

When the pasta is ready (not too cooked), drain the pasta and put it in the frying pan.

Mix it all and serve hot.

TORTILLA ESPAﾃ前LA Info

Unknown origin, first mentioned in XVI century in a convent in Seville, given to poor and sick people.

Ingredients

4eggs , 1/2 kilo potatoes, olive oil salt and half an onion.

Procedure Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. . As soon as they are a golden colour, remove from the pan and put the potato mixture either in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed.

2: Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well.

3: Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil.

Once the oil is hot, add the potato and egg mixture. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked.

BUCATINI ALL’AMATRICIANA Ingredients: (for four people) Three spoons of olive oil, salt, half onion, a clove of garlic, 100gr fresh bacon, 500gr tomato cubes, basil, chilli, sheep’ s milk cheese.

Procedure: In a frying pan put three spoons of oil and salt. Cut the onion and a clove of garlic and put in a frying pan.

Just fry it.

Then chop the bacon and put it in a frying pan of oil.

Later add the 500gr of tomato pieces.

In the meantime, put the water in a pot to boil.

After 10 minutes of cooking add in tomato the basil and if you want the chilli.

When the water boils, put the pasta and wait seven/eight minutes for cooking.

D When ready, drain the pasta and add it to gravy.

Mix everything and add the sheep’s milk cheese.

Serving tip serve the dish warm.

CROQUETAS

Info These tapas of French origin are typical all over Spain.Served as a tapas. You can make croquetas with ham, fish, chicken.

Ingredients: olive oil ,2 spoons of flour ,1/4 litre of milk,1 Egg100 grams of bread crumbs ,Nutmeg ,150 grams of ham, cut into small pieces ,Salt

Procedure Put the oil in a frying pan and warm it. Once the oil is warm, remove the pan from the heat and add the flour to the oil. Stir with a wooden spoon until it becomes a paste.

Put the pan on the heat again and add the milk, little by little, stirring the mixture all the time until it is cooked and even. Add the nutmeg, a pinch of salt and the ham. Cook in the pan until stiff, and don't stop stirring.

As soon as the mixture is stiff enough, spoon it into a bowl and let it cool. Beat the egg. Once the mixture is cool, make small portions and mould them with your hands . Dip each croqueta into the beaten egg and then dip it into the breadcrumbs . Place each croqueta separately on a plate.

You can fry them straight away.

Fry the croquetas in a pan with enough oil to cover them.

When they are golden and crispy, take them out and lay them on kitchen roll to absorb the excess oil. Serve straight away.

SPAGHETTI ALLA GRICIA Curiosities: A dish of Roman cuisine, a white version of amatriciana Ingredients: (for 4 persons): 500 grams of spaghetti 100 grams of streaky bacon 100 grams of “pecorino�(typical roman cheese) Garlic ( a clove) Onion ( half one) Olive oil Chilli pepper white wine ( a glass) Procedure: Brown chopped bacon, garlic, onion and chilli pepper in a frying pan whit the oil; add the wine when bacon is half - browned . Meantime, let salted water boil in a pot , put spaghetti and cook them for five minutes.

In a bowl apart, put a half of pecorino and a couple of spoons of cooking water; pour drained spaghetti in the bowl and stir. Then, put all in the frying pan, add the other half of pecorino and finish cooking until merged.

Serving tips: Pecorino can be added at will on single plates.

BOQUERONES

Info Boquerones are a kind of anchovy and are delicious cold and marinated as tasty tapas, or marinated and then fried as a first course.

Ingredients 1kilo of boquerones (anchovies) ,1 cup vinegar ,1/4 cup rock salt ,slices of ginger1/2 cup olive oil ,1/4 cup finely chopped parsley ,1/4 cup vinegar ,2 tbsp. finely chopped galic.

Procedure 1. Clean fish and marinate overnight in the vinegar, salt and ginger mixture.

2. The following morning discard the liquid. Prepare all the other ingredients and add the fish.

3. Mix well and put in bottles. Leave refrigerated for at least 2 weeks before serving

PIZZA MARGHERITA Curiosities: This pizza takes its namne form Queen Margherita, who visited Naples and was offered a pizza by a Neapolitan cook.

The colours of the pizza are red (tomatoes), white (cheese) and green (parsley), the same of the Italian Flag.

Ingredients: 1 kg of flour beer yeast water salt tomatoes mozzarella cheese olive oil parsley Procedure: Put the flour in a container and knead the yeast, the flour and the water. Then prepare a dough, wait for some hours so that it swells.

Take a little portion of it and extend it on the table to form a circle. Put on it first the tomato sauce, then mozzarella cheese in little pieces, some olive oil and some salt.

Put it in the oven at 180 degrees and wait.

When the pizza is ready you can drink it with coca cola.

ALBONDIGAS

Ingredients 2 medium onions, 2 cloves of garlic, 2 whole cloves, 1 small glass of white wine, a little of flour, salt and pepper, 1 carrot, 1 babylear, tomato sauce, half a stock cube, 400 mince chicken, 100 minced bacon, 1tbsp. Parsley. , olive oil, ripe tomatoes

Procedure: Mix the chicken and bacon. Grate one onion and chop or crush one clove of garlic. Add the grated onion, chopped garlic, breadcrumbs to the meat, and mix all ingredients together very well. Make small balls with the mixture about the size of a large marble. Coat them lightly in the flour and put all the balls on a large plate until you are ready to fry them. Now make the sauce. Cut up the other onion and chop the other garlic, and put both of them in a nonstick pan with a little olive oil, the fresh parsley and some salt and pepper. Fry gently until they are soft, and then chop the 2 tomatoes and add them. Finally grate the carrot and add that too. Add the white wine and the cloves, half a stock cube dissolved in half a cup of water, a bayleaf and a bit of tomato purĂŠ . Stir well and put on a low heat. Put some olive oil in a non-stick frying pan, enough to cover the bottom of the pan, and fry the meatballs until they are brown all over.

You don't have to use lots of oil - turn them over so that they cook on all sides, and make sure the heat isn't too strong, otherwise they might burn. Put the meatballs straight into the pan with the sauce and when they are all done and in the pan, leave them to simmer in the sauce for about half an hour. You can serve them as a tapas dish, or as a main course accompanied by a green salad.

PASTA CON POMODORINI E PANCETTA Ingredients for four persons 500 grams of spaghetti Little salt pepper Some small tomatoes (called Pachino) 100 grams of fresh bacon Olive oil Procedure Take a pot with some water and put it on the cooker.

Take the small tomatoes, wash them and cut them in small pieces.

Now take a frying pan and put some olive oil into it.

Put the frying pan with the oil on the cooker and heat it.

When it fries, add the bacon and the tomatoes. Let it cook for 10 minutes and add salt and pepper When the water is boiling, add some salt and throw the pasta in.

The spaghetti must be cooked for not more than 10 minutes.

When the spaghetti are ready, drain them to take away the water.

Then put them in the pan with the sauce and the bacon and stir them for few minutes.

Now you can eat this fantastic food.

LENTEJAS

Info Many traditional Spanish dishes include lentils or all sorts of small or flat or large beans, chickpeas, rice etc.

Visitors to Spanish restuarants will often see lentils (lentejas) offered as a first dish.

Ingredients 250gr. lentils ,1 chorizo (or a few slices if you can't get a small sausage-shaped one) ,100 gr. serrano ham ,1 large onion ,1 small glass of red wine ,2 cloves (optional),1 red pepper (optional),Half a small glass of olive oil ,1 bayleaf ,2 large carrots ,3 small potatoes ,2 cloves garlic ,1 pinch of saffron,fresh parsley,salt and pepper

Procedure Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking.Cut the ham and chorizo into dice-shaped pieces. Peel the carrots and potatoes. Slice the carrots and the potatoe.Wash and slice a small red pepper (optional). Drain the lentils and put them in a saucepan. Add enough water to cover them and add the ham, chorizo, carrots, potatoes, bayleaf, pepper, parsley, a little salt, saffron and wine. Also add the cloves if you want the lentils to have a slightly spicey air to them. Put the pan over a low heat and cover. Slice the onion and garlic and fry, stirring all the time. After a minute or so, add the sliced red pepper. This is optional and adds a slightly sweet flavour to the lentejas. When soft, add to the other ingredients in the saucepan. Let the lentil stew simmer for at least 40 minutes.

Boil off any excess liquid at the end.

PENNE ALLA VODKA

Ingredients

Ingredients: (for 4 people) 400 grams of pasta style “penne” 250 grams of smoked bacon 100 grams of butter 1 small glass of brandy 1 small glass of vodka 1 quarter of a litre of milk cream grated parmisan cheese salt pepper Procedure: Brown the bacon in the butter.

When the bacon is crisp add the brandy, the vodka, salt and pepper.

Cook for 20 minutes and at the end of the cooking add the milk cream.

Meanwhile cook the penne in hot boiling water with a pinch of salt. After 10 minutes drain the penne.

Mix this sauce with the pasta and serve immediately.

Enjoy it!

6 lb suckling pig ,1/2 cup Spanish olive oil ,salt and pepper to taste ,1/2 cup butter ,2 medium carrots ,1 yellow onion Procedure

Heat the oven to 425º.Season the piglet with salt and pepper, inside and out. Wrap the ear with aluminum foil to prevent them from burning. Then, place it in a large, open roasting pan. Baste with olive oil and dab with butter all over.Place in oven and roast, basting often with the pan drippings for about 2 1/2 hours.While the piglet is being roasted, peel the carrots and the onion. Slice the carrots into 4 pieces each. Coarsely chop the onion. About 10 minutes before removing the piglet from the oven, place the carrots and onion in the pan with the piglet.Remove the piglet from oven when it is fully cooked. (Check meat and make sure that the juice is clear and not bloody.) Remove the aluminum foil from ears and place on a serving dish. Keep warm in a warming drawer or under heat lamps.Pour juices from roasting pan into a sauce pan with the vegetables and heat over medium heat on stove. When the juices start to sizzle, skim fat off top. Add 2 cups of water. Increase heat to high and boil rapidly to thicken. Strain through a strainer or cheesecloth.Serve the piglet on a large platter with the warm gravy on the side, roast or fried potatoes and a simple green salad.

PASTA ALL’ARRABBIATA COCHINILLO ASADO Info Cochinillo Asado or Roast Suckling Pig is one of the most typical dishes in the cuisine of Segovia (Castilla)

CURIOSITIES: All’ arrabbiata means "angry style", and it's named as such due to the Hot flavour of the chili powder.

INGREDIENTS: 320 Grams Type Pasta Penne stripes, 400 Grams peeled tomatoes in a can, 2 Spoons of Extra-virgin olive oil, 20 grams of grated Parmesan cheese, A clove of Garlic, hot pepper water and salt .

PROCEDURE: Take a pot, put some oil in it, a clove of garlic, a pinch of salt and red pepper.

Leave at low heat and wait it to brown.

Put the tomatoes, peeled and crushed well in the same pot .

After about twenty minutes taste it and add salt if necessary.

Throw the pasta cautiously in boiling and salted water , When the pasta is ready, drain it and put it in the pot with the tomato sauce.

Stir it for few minutes on the fire before serving in the dishes.

CAUTION: This pasta dish can be very hot-flavoured.

ZARZUELA Ingredients: 6 crayfish, 12 prawns, 30 mussels, 6 squid 12 slices of white fish ( halibut, haddock,sea bass) ½ olive oil, minced onion, 2 cups tomato sauce, toasted hazelnuts, garlic cloves ( 3), fresh parsely, anis, salt, pepper

Ingredients Cut squid in rings. Open mussels.Wash crayfish and prawns, but do dot peel.Brown onions slowly in olive oil.

Increase heat, add tomato, and let it cook 1 minute.

Season with pepper. Add slices of fish with squid cut in rings.Spoon sauce over them and let them cook over a rather hot fire.In a mortar, crush the hazelnuts with the garlic and parsley to a smooth paste (or mix in an electric blender with 1/2 cup water).When the fish has been cooking 4 to 5 minutes, turn it over.

Season with salt. Two minutes later, add the strained juice from the mussels, 1 cup cold water, and the prawns and crayfish.Cook 2 minutes more.

Add cooked mussels. Dilute contents of mortar with 1/2 cup water.Add to sauce in pan and stir.

Add water if necessary to prevent sauce from sticking to bottom of pan.

When the slices of fish are tender, remove them to a warmed serving dish.Sprinkle liqueur over the sauce, stir it well over heat, and pour the contents over the fish in the serving dish. shellfish.

Info This dish is a viariety of paella, made with noodles.

TORTELLINI IN BRODO Ingredients : Ingredients: For the stuffing: Minced meat, mortadella (a kind of salami with cooked meat), breadcrumbs, eggs, salt,nutmeg powder, parmisan For the dough: flour, eggs, salt, water.

For the broth: water salt onion carrot, celery and some meat (beef, chicken) Procedure: Prepare the stuffing: in a bowl shed the meat, the ham and the mortadella, the parmesan, the breadcrumbs, the eggs, add some salt and some nutmeg. Mix the kneading and put it in the fridge.

Prepare the dough with flour, eggs and a pinch of salt.

Mix all and work the dough for about twenty minutes, continue until you get a hard and homogenous dough.

Now work the dough with the hand for some minutes and then flatten and widen it. Than cover it with a cloth for ten minutes. Than cut the dough in squares of 3-4 cm. Don’t cover with flour the dough because it loses its adhesive power.Meanwhile prepare the broth.

Then put the stuffing into the dough’s square and model it around your finger. When the process of making tortellini is finished, strain the soup and when it boils put the tortellini in . After 5 minutes the dish is ready to be eaten.

FIDEUÀ

600g of noodles, 500g of Norway lobsters, 250g prawns, 250g of anglerfish, 200g of cuttlefish, 100g of tomatoes, 2 cloves of garlic, 1.5dl of oil, 5 or 6 strands of saffron, 5g of paprika, 2l of fish stock Procedure Wash and dry the prawns and the lobsters and salt them. Clean and chop the anglerfish and cuttlefish.

Peel and chop the tomato and, separately, mash the garlic, the parsley and a little lemon juice in a mortar and pestle. Pour the oil into a casserole or large pan and, when it is hot, lightly fry the prawns and Norway lobsters; then take them off the heat and put them aside. In the same oil, then lightly fry the anglerfish, the cuttlefish, the chopped tomato and the paprika. It is very important that it is done in this order. Once everything is fried, add the fish stock and salt if necessary. Once it begins to boil, add the noodles. After 5 or 6 minutes, put in the prawns and Norway lobsters and the paste of garlic, parsley and saffron. Let it cook for another 16 or 18 minutes.

After this time, take the pan off the heat and let it rest for 5 minutes for the noodles to soak up the cooking liquid.

PASTA WITH EGGPLANTS

Info

Ingredients: Water Salt Pepper Basil Olive oil Pasta Eggplants Grated parmisan cheese

Basque fish dishes are renowned in Spain and this one is as easy as it is delicious.

Procedure: 1) Boil water to cook pasta, add salt.

2) In the meantime, cook the tomato sauce with garlic and oil.

3) When the water boils throw the pasta and cook it for the time necessary.

4) While the pasta is cooking, fry the eggplants in small pieces. Add salt and pepper 5) When the pasta is cooked mix with the sauce and the fried eggplants, and then add some of parmesan cheese and fresh basil.

1.Prepare the fish by sprinkling a few pinches of salt over the pieces then set aside

Ingredients 4

hake steaks (200g each) ,olive oil ,white wine vinegar 3 garlic cloves,fresh parsley ,salt

Procedure

2. Put 2 tbsp of olive oil in a baking dish and place the fish steaks in the dish moving them around so that they are well covered in oil - place in a preheated oven (200 degrees) for 20 mins 3. Remove the fish from the oven and place on a large plate 4. Pour a generous amount of olive oil into a frying pan and place over a high heat add the sliced garlic and chopped parsley fry for a few minutes until the garlic turns golden 5. Finally pour the hot oil over the fish steaks, sprinkle a few drops of vinegar on top and serve immediately

MERLUZA A LA VASCA

LASAGNA Ingredients 1 packet of pasta for lasagna 50 g flour, 50 gr of butter celery, carrot, onion, garlic 1 litre of milk, grated nutmeg 600 g ground beef 800 g of tomato sauce 70 g of grated cheese 125 grams of parmesan cheese Procedure: Fry together chopped onions, garlic, carrot and celery.

Then add the meat. Let evaporate. Add tomato sauce.

Adjust salt and pepper and then let cook over low heat for 45 minutes.

Prepare the bechamel: melt butter and add flour out of the fire. Again on the fire stir until it becomes smooth. Slowly add milk. Do not stop stirring, until the mixture is thick. Then, scent with nutmeg and adjust salt and pepper. Let it cook for about 5 minutes on low flame, always stirring it.

Oil the pan for lasagna. Cover the bottom with a thin layer of bechamel and then begins to stratify: lasagna, sauce and parmesan cheese in three layers. On the layer of lasagne, only put white sauce and grated cheese. Cospargi with a curl of butter. Cook in the oven to 200 째 C for about 25 minutes.

BACALAO CON TOMATE

Info Dried salt cod is popular throughout Spain. It has a strong taste which fish connoisseurs love. If you aren't keen on tomatoes, try this alternative salt cod recipe.

Ingredients: 1kg dry salt cod,150ml olive oil ,6 cloves of garlic ,2 tsp paprika100g bacon ,2 onions ,1 tbsp chopped fresh parsley , 2 large tomatoes peeled and chopped Procedure 1.

Prepare the salt cod by soaking it overnight (12 hours) and changing the water several times 2. Once you have soaked the salt cod cut it into large pieces and remove any scales or bones3. Place the oil and sliced garlic in an earthenware casserole dish and heat slowly then add the cod and cook over a medium heat for about 20 mins4. Fry the chopped bacon for a few mins then add the onions, parsley and paprika and fry for a further 20 mins 5. Add the peeled, chopped tomatoes to the bacon and onion and cook for a further 15 mins -season with salt and pepper 6. Pour this mixture over the cod in the casserole dish and cook slowly over a low heat for a further 20 mins moving the dish from side to side to prevent sticking - add more liquid if the sauce gets too thick.

PASTA FREDDA

Info

Ingredients: Short pasta like penne, farfalle, eliche, chiocciole Red tomatoes Wurstel, cheese Tuna Basil Salt Pepper

Typical dish of our cousine, cooked in wintertime.

Ingredients: 2

cups of water , 1 can evaporated milk. ,2 cans of sweetened condensed milk ,1 cup of rice ,1 teaspoon of vanilla extract ,zest of a lemon (optional) ,1 cinnamon stick ,Ground cinnamon

Procedure: Cook the pasta in water and a little salt till it is eatable but not completely cooked.

Procedure

Drain the pasta, pass it under cold water and drain again . Put it in a big bowl Put some olive oil in it.

Place the rice in a heavy pot and soak for one hour before cooking.

Cut tomatoes, cheese and wurstel in little cubes.

Drain the oil of a tin of tuna fish and add to the pasta.

Add olives, salt, pepper to taste Mix everything with two wooden spoons

Put the water in a pot with the rice. Bring it to a boil.

Put the bowl in the fridge for at least an hour till it is cold.

Serving tip: This past is very good in the summer.

When the water is boiling, (add optional lemon peel), lower heat and wait for the rice to cook over low heat.

When rice is very well cooked add the vanilla extract 2 tablespoons, the evaporated milk, and sweet condensed milk.

Stir the mixture constantly until it reaches the desired consistency. Let it cool.

Finally, serve it with a dusting of ground cinnamon.

PASTA AL PESTO ARROZ CON LECHE

Ingredients: Spaghetti or other kind of pasta.

For the sauce called pesto: 30 leaves of Italian sweet basil 30 grams of Pine seeds A clove of garlic Olive oil Salt Parmisan cheese Procedure: Wait till the water boils and add 100 grams of pasta for every person. Cook the pasta in a large pot of water for about ten minutes, then drain it.

Whisk all the ingredients very energetically in a little bowl, adding olive oil little by little.

Pound the compound and whisk it until you see a beautiful green cream with a very good smell.

When the pasta is ready, drain it and add the green sauce, mix everything, add parmisan cheese and eat immediately.

Serving tip If you want you can also eat this pasta with pesto cold, after keeping it in the fridge for an hour.

Info: Pesto refers to the action of pounding the basil leaves and pine tree seed to extract their aromatic essences.

PANELLETS Info Sweets made on October, 31st.Homemade sweets.

Ingredients BASE: 500 g flour of almond (ground almond) 500 g sugar 250 g potatoes Skin of a small lemon grated Procedure Boiling the potatoes with skin. Peeling them and doing them puree well fine with a fork. Leaving to cool.

Adding the sugar, the almond and the skin of lemon.

Mixing with the fork until you obtain a homogeneous mass.

OVEN: Warming it up to the utmost. Putting the panellets in the tray covered of butter or using one of silicone.

Baking the panellets among 6 at 10 minutes (those of chocolate require less time and the rest to take once start to be golden). Leaving to cool before eating.

RIGATONI AL PECORINO Ingredients: 400 grams Half rigatonis 200 grams grated Roman pecorino Black pepper ground at the moment Olive oil Little salt

Ingredients 50g butter ,90g flour3 medium eggs (beaten) ,185ml water ,200g fresh cream ,150g milk chocolate

Procedure Procedure Bring to ebullition a pot of salty water Cook the rigatonis.

In the meantime in a tureen put the grated pecorino and some ground black pepper.

Rinse the rigatonis.

Add a ladle of water of the cooking and season rigatonis.

PROFITEROLES

1. Sieve the flour into a bowl - meanwhile heat the water and butter in a pan 2. Add the flour to the pan and mix well until it forms a ball in the bottom of the pan3. Place the mixture in a separate bowl then add the beaten eggs little by little and mix well 4. Place small balls of the dough on a baking sheet (spread a little butter on it first) and bake in a preheated oven (210 degrees) for 25 minutes5. Remove the baking tray from the oven after 20 mins or when the dough has risen and turned golden brown - set aside to cool 6. Melt the chocolate in a bowl suspended over boiling water (the bowl mustn´t touch the water) 7. Cut the cooled profiteroles in half and pour the melted chocolate over the top halves set aside to cool 8. Meanwhile whip the cream until stiff and then place a spoonful on each half then put together with the other halves covered in chocolate (once the chocolate has set) 9. Place in the fridge for 1 hour before serving

TIRAMISU’

Ingredients 4/6 servings 3 Egg whites 5 Egg yolks SUGAR, 6-1/2 tablespoons MASCARPONE, 500 g LADY FINGER biscuits 500g ESPRESSO COFFEE, 1 cup BITTER COCOA POWDER Procedure: - Have the espresso coffee available in a dip dish. Add 1-1/2 tablespoons of sugar.

- Separate the eggs yolks from the whites.

- Place 3 egg whites into a mixing bowl and the 5 yolks into a dip dish.

- Whisk the egg whites to thick-lather - Add the 5 yolks and all the sugar while continuing to whisk.

- Add the mascarpone cheese and continue whisking.

- In the large bowl layer the bottom with the mix.

- Quickly soak the savoiardi cookies into the espresso - Lay the soaked cookies on the mix in the pan and cover them with another layer of mix.

- Repeat laying sequence until the bowl is almost full finishing with a thick layer of mix. Do not top or overfill the bowl.

- Dust the top layer with the cocoa powder - Wrap the top of the bowl with aluminum foil and store in the refrigerator for at least 3 hours before serving.

SANGRIA

Ingredients: • • • • • • • •

A bottle of cheap red wine A similar quantity of lemonade A glass of cointreau) A peach An apple An orange 5-10oz of sugar Cinnamon

Procedure

Step 1 Pour the wine in a pitcher Step 2 Add the sugar and the cointreau.

Step 3 Squeeze the juice of a lime, lemon, and orange, add sugar.

Step 4 Slice up the rest of fruit into wedges and add it to the drink Step 5 Put it in the refrigerator for an hour

CIAMBELLONE

Info

Info:

Tapas are a Spanish institution, delicacy and way of life. Most bars in Spain offer tapas when you order a drink,

The name of this well known cake, typically eaten for breakfast or with tea, comes from its shape which resembles a Ingredients: 500 grams of flour 500 grams of sugar 5 eggs half a glass of olive oil 1 and a half glass of milk 1 pinch of salt 1 packet of baking yeast

Procedure: Take a bowl and put all the sugar and eggs in it. Whip them all well.

Slowly add the flour and the milk, then add half a glass of olive oil and a pinch of salt, too.

At the end add the yeast and pour the content into a baking tin.

Leave it in the oven for about an hour and the cake is ready.

PATATAS BRAVAS

Ingredients 3Large potatoes, peeled and cut into small chunks ,1 Medium onion, chopped into small pieces ,2 Cloves garlic, minced ,1 tbsp oil ,1 tbsp white flour,1 tsp chili powder ,1/2 c. water ,Salt to taste ,2 frying pans Pan or cookie sheet for roasting

Procedure Heat the oven to 450 degrees F. Toss the potatoes in a bit of oil. You’ll want just a light coating.

Add the garlic and salt, mixing as you add.

Spoon the potatoes and garlic into a single layer in the pan.

Roast for 20 to 25 minutes, checking occasionally. The potatoes are finished when they are golden brown.

Cook the onion over a medium heat for about 7 minutes as the potatoes are roasting.

Add chili powder and flour. Be sure to sprinkle over the onions, as opposed to dumping it in the pan.

Add water slowly, stirring continuously, until the sauce is slightly thick.