Menu for Elisa Vol1

This week is the birthday of my sweet sister Elisa.

I prepared this little book with some of her favourites recipes.
Happy birthday Elisa, and enjoy!
Kisses Sarah

© 2013 Gastronomiaditalia.com
 ÍNDICE DE RECETAS

STARTERS
Rolls of bresaola and cheese página 1
Pinzimonio página 2

PASTA
Spaghetti alla puttanesca (recipe from Campania) página 3

MEAT
Eggplants Caponata página 4
Fried eggplants with mozzarella página 5

PASTRY
Hazelnut cakes página 6

© 2013 Gastronomiaditalia.com
 Rolls of bresaola and cheese

prep. and cook time Ingredients for 4 people: 200 grams (0.44 lb) of bresaola (air-cured beef), 100
15 min grams (0.22 lb) of valerian, extra virgin olive oil, pepper, fresh cheese like
Philadelphia.
rest time
0 min
Bring the cheese at room temperature.
Wash and dry the valerian.
difficulty in execution
On each slice of bresaola (Air-cured beef) put a teaspoon of cheese and a sprig of
valerian.
Roll up and serve with extra virgin olive oil and a sprinkling of pepper.
recipe gluten-free

© 2013 Gastronomiaditalia.com página 1

 Pinzimonio

prep. and cook time Ingredients for 4 people: 1 yellow pepper, 1 red pepper, 5-6 tomatoes, 1 celery,
15 min 2 fennels, 1 bunch radishes, 12 carrots, oil, salt.

rest time
0 min
The Pinzimonio is an alternative way of eating a salad. You must prepare all the
vegetables (washed, cleaned, cut) and you dip in a bowl with oil, salt and vinegar
difficulty in execution
or with a sauce like a green sauce, mayonnaise, red sauce.
It is a great dish for summer. Fresh and tasty.

recipe gluten-free Thoroughly wash all vegetables and cut them into pieces.
Prepare bowls with oil, salt, vinegar or with favourite sauce.
Dip the vegetables in the sauce and enjoy!

© 2013 Gastronomiaditalia.com página 2

 Spaghetti alla puttanesca (recipe from
Campania)

prep. and cook time Ingredients for 4 people: 400 gr (0.88 lb) spaghetti, 300 gr (0.66 lb) peeled or
30 min diced tomatoes, extra virgin olive oil, 2 cloves of garlic, 100 gr (0.22 lb) of pitted
black olives, 2 tablespoons of capers, parsley.
rest time
0 min
Wash the parsley, dry and finely crumble. Please keep in mind the parsley must
be added almost at the end of the preparation to give off all its perfume with a
difficulty in execution
quick cooking.
Eliminate the skins from the garlic cloves.

recipe gluten-free In a pan heat the olive oil and fry two cloves of garlic. Then add the diced
no tomatoes. Cook for a couple of minutes, then add capers and olives. Season with
salt, but keep in mind that this sauce has ingredients, like capers, already
naturally salty.
Cook for about 20 minutes over low heat.
Immediately before sautè the spaghetti into the sauce, remove the garlic and add
the chopped parsley.

Cook the spaghetti in salted water until al dente and drain.

Sauté the spaghetti in the sauce for a few minutes and serve immediately.

© 2013 Gastronomiaditalia.com página 3


prep. and cook time
60 min
rest time
120 min
difficulty in execution
recipe gluten-free
© 2013 Gastronomiaditalia.com
Eggplants Caponata
Ingredients for 6 people: 4 - 5 eggplants, 1/2 celery, 1 onion, 150 gr (0.33 lb) of
green olives, 1 tablespoon sugar, 1-2 tablespoons of pickled capers, 0.75 lt (1.59
pt) fresh tomato sauce, 1/2 cup vinegar, salt, pepper, extra virgin olive oil.
The eggplant caponata is a typical Sicilian dish. There are variations on this dish:
1) with the addition of peppers and pine nuts
2) with the eggplants baked in the oven - this version is called "caponatina"
This is the basic recipe, only with eggplants.
Wash the eggplants and trim the ends. Cut the eggplants into cubes. Wash the
celery and cut into pieces. Cut the onion into washers.
Boil the celery in salted water for about 10 minutes. Drain off the water.
Fry the eggplants in abundant olive oil for about 10 minutes. At this point remove
the eggplants from the heat and drain them on absorbent paper. In a other pan
sauté onions in olive oil. Add the boiled celery, olives, capers and the tomato
sauce. Add salt and pepper. Cook over low heat for about 10 minutes. Finally add
the fried eggplant and continue to cook for a few minutes. Dissolve the sugar in
the vinegar and pour it into the sauce with the eggplants.
Simmer the vinegar continuing cooking for 15 minutes. Leave to cool. Serve cold.
página 4
 Fried eggplants with mozzarella

prep. and cook time Ingredients for 4 people: 3-4 eggplants of medium size, 2 eggs, 200 grams (0.44
45 min lb) of bread crumbs, 300 grams (0.66 lb) of mozzarella, olive oil for frying, salt.

rest time
0 min
Cut the mozzarella into slices and leave to drain on a plate for about 15 minutes.
Wash the eggplant and discard ends.
difficulty in execution
Cut them into slices about half a centimeter thick.

In a bowl beat the eggs. In a plate pour the bread crumbs.

recipe gluten-free Dip the eggplant slices first in the egg and then in bread crumbs.
no
In a pan pour plenty of oil. Fry the eggplant for about 2-3 minutes per side.
Season with salt.

To assemble the dish, start with a slice of eggplant. Then add a layer of
mozzarella. Continue alternating eggplant and mozzarella. Serve warm.

© 2013 Gastronomiaditalia.com página 5

 Hazelnut cakes

prep. and cook time Ingredients for 6 people: 250 grams (0.55 lb) of shelled hazelnuts, 4 eggs, 150
80 min grams (0.33 lb) sugar, 80 grams (0.18 lb) butter.

rest time
0 min
An autumn gluten-free recipe. Soft and tasty.
difficulty in execution
Bring butter to room temperature.
Preheat oven to 160 degrees C (that is 320 F).
Toast the hazelnuts in a frying pan for a few minutes.
recipe gluten-free Allow to cool and then remove the skins from the hazelnuts.
Then chop them finely.

Beat the egg whites until stiff.

Melt the butter in double boiler. Then add the sugar and the egg yolks. The add
chopped hazelnuts and stir.
Finally add the egg whites and mix from the bottom to top to incorporate air.

Line a baking sheet with sweets cutters. Pour the mixture into each cutter. Bake
for 30-40 minutes.
Serve warm.

© 2013 Gastronomiaditalia.com página 6

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