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UT Dinner Italian Dinner COOK: Alessio Mari

Appetizer: Bruschetta First Dish: Two kinds of Pasta Pesto alla Siciliana Pesto alla Genovese Second Dish: Arrosto con Patate Dessert: Torta Cioccolato e Ricotta

May 6, 2012


Italian Dinner May 6, 2012


Alessio Mari

MENU Appetizer: Bruschetta First Dish: Two kinds of Pasta Pesto alla Siciliana Pesto alla Genovese Second Dish: Arrosto con Patate Dessert: Torta Cioccolato e Ricotta

Bruschetta caprese

Ingredients (Serves 4):

• Cherry Tomatoes 200g • Mozzarella 250g • Italian bread 4 slices • Extra virgin olive oil • Basil 8-10 leaves • Oregano 1 pinch • Garlic ½ clove • Salt & Pepper

Drain mozzarella properly and Cut it into 1/4-inch dice. Cut cherry tomatoes into quarters as well.

In a bowl, mix mozzarella, tomatoes, Basil, Oregano, Salt and Pepper.

Slice a loaf of durum wheat bread, and toast both sides of the bread under the grill of the oven or on a smooth pan. When a slice becomes golden, garlic is rubbed lightly over the hot bread after it is removed from the pan.

Sprinkle a little olive oil

Pesto alla Siciliana


• Tomatoes • Ricotta • Parmigiano Reggiano • Extra virgin olive oil • Pine nuts • Basil • Garlic • Salt & Pepper

500g 150g 100g (6-7 spoons) 150ml (8-15 spoons) 50g 1 bunch 1 clove

Clean and wash tomatoes. Cut it in half, remove the white part, and squeeze it to remove the excess liquid and seeds. Measure Parmigiano Reggiano.

Put washed and dried basil, pine nuts, a clove of garlic, grated Parmesan cheese, Ricotta, and oil (* no water) in a blender. PurĂŠe everything until almost smooth. Mix the source with boiled Italian pasta.

Pesto alla Siciliana

Pesto alla Genovese


• Basil 50g (8-10 bunch) • Parmigiano Reggiano 70g (6 spoons) (parmesan cheese) • Pecorino cheese 30g (2 spoons) • Pine Nuts 15g • Extra virgin olive oil 100ml (7-10 spoons) • Garlic 2 clove (1 big clove) • Coarse Salt

Clean basil leaves with a humid soft towel and put them with peeled garlic and some coarse grain salt in a blender.

PurĂŠe everything without adding water and add pine nuts.

Add cheese and mix everything, making creamier sauce, and lastly add some extra virgin olive oil.

Arrosto con Patate


Chicken (Serves 4): • Chicken


• Extra-virgin olive oil

1/2 cup

• Fresh sage • Fresh rosemary • Garlic (whole cloves)


• Paprika • Salt & Pepper Potatoes (Serves 4): • Potatoes


• Extra-virgin olive oil

1/4 cup

• Fresh sage • Fresh rosemary • Salt & Pepper

Season chicken with paprika and pepper in a bowl and mix them with olive oil and salt, and then mix them with rosemary, sage, and garlic, which is cut a bit with a knife in the back. Leave them until all the flavors stay on chicken. OR Leave Fresh Chicken Drumsticks (BBQ Seasoned) with fresh sage, rosemary, and garlics for a while.

Place potatoes into a pot of lightly salted water, bring to the boil, simmer until lightly tender and drain. Add rosemary and pepper.

Roast potatoes as well.

Preheat the oven to 400째 F.

Place marinated chickens and cooked potatoes on the plate. Roast them for 40 minutes.


appe tito!

Torta cioccolato e ricotta




• Flour for cake 300g

• Ricotta 500g

• Butter


• Egg


• Sugar


• Sugar


• Egg


• Chocolate flakes <option> small pieces of pear

(or 1 whole egg + 1 yolk) • 1 generous teaspoon of vanilla baking yeast • Yeast

1 tbs

Mix Ricotta cheese, Egg, and sugar well.

Mix the ingredients of pastry well.

The UTDinner Club, a student club at the University of Toronto, is sharing different cultures & foods, experiencing multiculturalism at the university. We exchange various recipes and cooking styles from around the world with students from different ages, countries, and regions. If you would like to sponsor us for a kitchen space, utensils, ingredients, etc., please contact at

With the cooperation of many people, the Club has hold a number of cooking events, which are painted with green. Our mission is to paint this world map with green. For our cooks and chefs, the club is looking for students or alumni from the countries left in blank as well as from the countries painted in green. If you like cooking, please share your or your familyâ&#x20AC;&#x2122;s recipes with us!

June 13, 2012

UT Dinner

Club Recipes: Alessio Mari Photo & Magazine Design Credit: Yayo

Italian Cooking Event on May 6, 2012  

Cook: Alessio Mari Copyright: UTDinner Club

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