Class 6
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Friday 10th July 2020
Posted: Jul 9, 2020 by: Mrs Parker (NHemingway) on: Class 6
Buongiorno anno 6, signorina H qui!
Mr C will be happy because today we are in Italy! Italy is one of my favourite places to go and visit because of the beautiful scenery and delicious food! In Italy, people enjoy leisurely meals, taking time for cooking, eating and telling stories when sharing food with family and friends.
There were so many different Italian dishes to choose from that I am going to put the links to some other dishes on here so you can have a go at making them all but I am going to focus on a spaghetti bolognaise by Jamie Oliver …
Ingredients
- 2 free-range pork sausages
- olive oil
- 500 g lean beef mince
- 2 onions
- 2 cloves of garlic
- 1 large carrot
- 1 stick of celery
- 1 courgette
- 2 tablespoons thick balsamic vinegar
- 2 x 400 g tins of plum tomatoes
- 1 heaped teaspoon tomato purée
- 450 g dried spaghetti
- Parmesan cheese, to serve
Method
- Place a large shallow casserole pan on a medium-high heat. Squeeze the sausage meat out of the skins.
- Put 1 tablespoon of olive oil into the pan, with the mince and sausage meat, breaking everything up with a wooden spoon. Cook for 5 minutes, stirring regularly, while you prep your vegetables.
- Peel the onions and garlic, trim the carrots, celery and courgette. Coarsely grate all the veg on a box grater, finely grate the garlic, and stir it all into the pan.
- Reduce the heat to medium-low and cook for 10 to 15 minutes, or until the vegetables are soft and sweet, stirring occasionally.
- Add the balsamic vinegar and the tinned tomatoes. Half fill each tin with water, swirl it around to pick up all the last bits of tomato and pour into the pan.
- Stir in the tomato purée and a pinch of black pepper. Mash everything up with your spoon, reduce to low and leave to cook for 2 to 3 hours, or until thick, glossy and reduced.
- About 15 minutes before you’re ready to serve, cook the pasta in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water.
- Add the pasta to the sauce, stir in some of the reserved pasta water to help the sauce stick and mix well over the heat.
- Use tongs to divide between your bowls, then serve with a good grating of Parmesan cheese.
If you would like you have a go at making your own pasta, here is an easy pasta recipe.
Here are a few more Italian dishes for you to have a go at:
Why not finish your meal off with some gelato! In Italian Gelato means frozen and this typical Italian ice-cream comes in all colours and flavours and is usually served as balls in a wafer cone or cup. Here is a recipe for some gelato if you fancy trying it …
Ingredients
- 475ml milk
- 250ml double cream
- 4 egg yolks
- 100g sugar
Method
- In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
- In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture thickens slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
- Pour the mixture through a sieve into a bowl. Cover and chill for several hours or overnight.
- Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer to a sealed container and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
I hope you all have a wonderful day and Buon appetito!
Miss H xx
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