Bsc 6th semester-Menu 6(Italian menu )

Italian International Menu

Bsc 6^th Semester

                                          Menu -6

Minestrone

·         Ravioli Arabeata

·         Fettochini Carbonara

·         Pollo alla Cacciotose

·         Mendanaza Parmigane

 

Minestrone        No of portion-4

·         4 cups vegetable broth

·         4 cups diced tomatoes

·         1 tbsp chopped fresh basil

·         1/2 tsp oregano

·         2 carrots, chopped

·         2 stalks celery, chopped

·         1/2 onion, chopped

·         3 zucchini, chopped

·         1 cup green beans, chopped

·         3 cloves garlic, minced

·         1 bay leaf

·         salt and pepper to taste

·         1 1/2 cups macaroni pasta

Preparation:

In a large pot, combine all the ingredients except the pasta. Simmer over low heat for at least one hour, or until vegetables are tender.

Add the pasta and bring to a slow simmer. Cook for another 20 minutes, or until pasta is done cooking.

Fettuchini Carbonara             6 servings

 

Ingredients

 

·          Makes servings USMetricAdjust Recipe (Help)

·         

·          5 teaspoonsolive oil

·         

·          4shallots, diced

·         

·          1 largeonion, cut into thin strips

·         

·          1 poundbacon, cut into strips

·         

·          1 clovegarlic, chopped

·         

·          1 (16 ounce) packagefettuccini pasta

·         

·          3egg yolks

·         

·          1/2 cupheavy cream

·         

·          3/4 cupshredded Parmesan cheese

·         

·          salt and pepper to taste

Directions

1.      Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.

2.      Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.

3.      In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.

 

Ravilo arabeata/penne arabiata          No of portion-4

Penne Arrabiata

2 tablespoons olive oil
1 clove garlic, chopped
1 teaspoon crushed red pepper flakes -- or more if brave
1 stem fresh rosemary, chopped, or 1 tablespoon dried
5 fresh basil leaves or 1 tablespoon dried
1 large can crushed tomatoes
1/3 cup red wine
Salt and pepper
1 pound box penne pasta or rigatoni, cooked according to package directions

In skillet, sauté garlic, rosemary and red pepper flakes in oil. Add tomatoes, wine, salt and pepper. Cook on medium heat. When sauce begins to bubble, stir and add basil. Reduce heat; cook for 15 minutes or until thickened. Toss with cooked penne or rigatoni. Makes 4 servings

Chicken Hunter style      

No of portion-4

·    Pollo alla Cacciotose

Ingredients

·         Chicken, cut into serving pieces --  .5 kg

·         Flour -- 1 cup

·         Salt -- 1 teaspoon

·         Pepper -- 1/2 teaspoon

·         Olive oil -- 3 tablespoons

·         Onion, chopped -- 1

·         Garlic, minced -- 2 or 3 cloves

·         Porcini or other mushrooms, chopped (optional) -- 2 cups

·         White or red wine -- 1 cup

·         Tomatoes, chopped -- 1 cup

·         Water or chicken stock -- 2 cups

·         Parsley, chopped -- 1/4 cup

·         Fresh rosemary, chopped -- 2 teaspoons

·         Thyme -- 1 teaspoon

·         Salt and pepper -- to taste

Method

1.        Rinse the chicken pieces and pat them dry. Mix the flour, salt and pepper together in a large bowl. Toss the chicken pieces in the seasoned flour, shaking off any excess, and set aside.

2.        Heat the olive oil in a large sauté pan over medium-high flame. Add a few chicken pieces at a time and brown them on both sides. Remove the chicken to a plate. Add the onions and sauté for 2 to 3 minutes. Add the garlic and mushrooms and sauté for another 3 or 4 minutes, or until the mushrooms are wilted and cooked through.

3.        Stir in the wine and tomatoes and simmer for a few minutes until cooked down somewhat. Then stir in the water or stock, herbs and salt and pepper to taste. Reduce heat to medium-low and simmer for 20 to 30 minutes, or until the chicken is cooked through and tender.

4.        Adjust seasoning to taste and serve with polenta or roasted potatoes.

 

Mendanaza parmigane      No of portion-4

Ingredients

• olive oil
• 2 garlic cloves , thinly sliced
• 2 x 400g tins chopped tomatoes
• 1 cinnamon stick
• 1 small bunch basil , shredded
• 3 medium aubergines
• 2 balls mozzarella , sliced
• a handful grated Parmesan (or vegetarian alternative)

1. Heat the oven to 180C/fan 160C/gas 4. Heat 2 tbsp oil in a pan, add the garlic and gently sizzle for 2 minutes. Add the tomatoes and cinnamon and simmer for 15 minutes until thickened. Stir in the basil and season.
2. Slice the aubergines lengthways about 1/2cm thick. Brush both sides with oil, season and griddle (chargrill), turning a few times until completely tender (you could also do this in a non-stick frying pan). It's important to get the aubergine as tender as possible, so give it time.
3. Remove the cinnamon stick and put a few spoonfuls of the sauce in the bottom of an ovenproof dish. Cover with the aubergine and mozzarella then repeat, ending with a thin layer of sauce (you'll have roughly 3-4 layers). Sprinkle with Parmesan and bake for 30-40 minutes until bubbling and golden.