The Italian group prepared a complete menu that we all cooked together. Here are the recipes for these tasty dishes:
BRUSCHETTA
INGREDIENTS
1 baguette
50ml of extra virgin olive oil
DIRECTIONS
1. Preheat a grill to high
2. Slice the baguette at an angle to a thickness of 2cm
3. Toast the bread on both sides until golden brown
4. Rub the slices with the cut side of the garlic cloves, then drizzle liberally with olive oil
5. Chop the tomatoes into small pieces, shred the basil and mix together, seasoning with salt
6. Spoon the tomatoes onto the toasted bread and serve straight away
PESTO
INGREDIENTS
5 to 6 ounces fresh basil leaves (2 big bunches or about 6 cups gently packed)
1/2 cup toasted pine nuts
1/2 cup grated Parmesan cheese
1 to 2 cloves garlic
1/2 teaspoon kosher salt
1/4 to 1/2 cup extra-virgin olive oil
EQUIPMENT
Mortar or blender
INSTRUCTIONS
1. Blend half the basil with the nuts, cheese, and garlic. Place 1/2 of the basil in a food processor fitted with the blade attachment or blender. Add the nuts, cheese, garlic, and salt and process or blend until the ingredients are finely chopped.
2. Blend in the rest of the basil. Scrape down the sides of the bowl or pitcher and add the remaining basil. Process or blend until a uniform paste has formed, stopping and scraping down the sides of the bowl or pitcher as needed.
3. Stream in the olive oil. With the motor running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl or pitcher and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
4. Taste and adjust. Taste the pesto and add more salt, garlic, nuts, or cheese as needed.
5. Using and storing pesto. Pesto will darken and brown very quickly, but will still be tasty and fresh for several days. For best appearance, use it right away.
Mushroom Risotto
INGREDIENTS
2kg Carnaroli rice 2.5kg Champignon mushrooms • 5 garlic gloves Fresh parsley to taste Vegetable broth Olive oil Salt & pepper 1tbsp margarine
DIRECTIONS
1. Get everything ready: Cut the mushrooms Chop the parsley / the garlic Put on a pot with few liters of water to boil for the broth and salt it.
2. Put on another pen where you will cook the risotto, add olive oil and then the garlic (be careful it will start burning in a really short time so watch it), then add the mushrooms and leave them cook turning them by time to time.
3. When the mushrooms starts to take out their water add the rice. The rice will absorb all the water really fast so watch the pen. Turn it so that you toast a bit the rice.
4. Add the broth till you cover it, when is dry do it again till the rice is cooked as you want.
5. This is the most important moment when cooking a risotto, in Italy is called: “Mantecare”. You can add the margarine and cheese if you like in this step to help it to became creamy.
Tips and tricks:
- The best way of making risotto (for me) is usually toasting the rice in the pen before everything else and then adding the veggies or the rest of the food that you want to use for the risotto, but in this risotto I didn’t do it and wasn’t so bad eheh
- Be sure that the broth is boiling before you put the rice, one of the worst things that you can do the risotto is to change the temperature of it from hot to cold (it really makes the difference)
