Italian Extend Your Talent Sessions – Semester 2 – 2016

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These creative students have made -Impasto per la pizza….

  • Gnocchi
  • Sorbeto d’arancia
  • Pizzelle – waffles
  • Pasta
  • Impasto per la pizza
  • Crema pasticciera per i bigne

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photo 1

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Coming up this week…….Salsa Veloce

Next week – following on fromthe first session where we made
pizza dough…..our last lesson for EYT…………Making a Pizza – Tasting la Pizza! Buon Appetito

 

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photo 1[3]photo[1]photo

Gnocchi gnocchi gnocchi ….Extend your Italian cooking skills program

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Ingredients:

• Approx. 4 large potatoes or 6 sm. potatoes
• 2 1/2 cups all-purpose flour, 1/2 cup or more for working dough
• 1/2 teaspoon of salt
• 1 egg

1. Boil potatoes. Once they are cooked – cool, peel and mash.
2. Add potatoes to a clean surface or board.
3. Add flour and salt.
4. Make a well in the centre and crack and egg. Beat the egg with fork.
5. Add egg to the rest of the dough mixture with your fork.
6. With your hands knead the dough into a rectangular shape.
7. Cut dough into smaller pieces. Cut into ropes and then into 1inch pieces. Gently roll, 1 at a time, over the back of a lightly floured fork. The ridges help sauce cling to the gnocchi and give them a traditional Italian finish. Lightly flour before setting aside.
8. Bring a large saucepan of water to the boil. Add one-quarter of the gnocchi. When they rise to the surface – after about 2-3 minutes – they’re ready.
9. Use a slotted spoon to transfer to a baking tray, making sure there’s a little cooking water still on the tray. This stops them sticking together. Add to favourite sauce. Buon Appetito!