Italian traditional meal

Serves 10 to 12

Tiramisu

Numerous variations of Tiramisu exist. Some cooks use other cakes or sweet, yeasted breads, such as panettone, in place of ladyfingers (savoiardi)

Ingredients

500 g mascarpone
70 g of sugar
200 g of Savoiardi
4 eggs
1 bowl of coffee
Sprinkle of Cocoa Powder

Preparation

1. Separate the 4 egg yolks from the egg white and place the egg yolk in the big bowl and the egg whites in a smaller one
2. Add half of the sugar (35g) to the egg yolks and mix them with the electric whisk
3. Add all the mascarpone bit for bit and keep whisking
4. IMPORTANT! Make sure the whisk is clean and dry, then whisk the egg whites and add the other half of sugar (35g), whisk s long till when you turn the bowl upside down and the egg whites don’t move
5. Then add the foam of the egg white bit for bit to the mascarpone mix, mix it in circle motion with a cooking spoon
6. Take the savoiardi and dip them delicately in the coffee and lay the first layer on the tray
7. Then add half of the mascarpone mix on them and spread it evenly
8. Take the sieve and add the cocoa powder and cover the entire mascarpone cream till you can’t see the white of the cream anymore
9. Repeat the process, dip savoiardi in coffee, another layer, add rest of the mascarpone, and cover completely with cocoa powder

Serves 6

Bruschetta al pomodoro

Ingredients

6 slices of bread
200g cherry tomatoes
2 garlic cloves
10ml olive oil
10 basil leaves
Extra basil leaves as topping
q.b. salt & pepper

Preparation

1. Place the bread on an oven tray and brown it well at 150 degrees in the oven
2. Chop the cherry tomatoes in small pieces and place them in a bowl
3. Chop the basil
4. Add the chopped basil, olive oil, salt and pepper to the bowl
5. Take the garlic clove and rub on the toasted bread
6. Place carefully on each bread some of the tomato mixture
7. Add on each bread 2 basil leaves as topping

Serves 3

Spaghetti carbonara

Ingredients

360g of Spaghetti
200g of Guanciale
8 eggs
200g Pecorino Romano Cheese
q.b. pepper

Preparation

1. Fill a saucepan with water and bring the water to boil
2. Cut the non-peppered skin off the Guanciale and then cut the Guanciale in 5mm stripes
3. Place the Guanciale without any oil in the frying pan and sauté at very low heat
4. Take a bowl and add 3 entire eggs and 5 egg yolks
5. Add 150g of Pecorino Romano cheese, pepper, some oil of the Guanciale, some Guanciale pieces and then whisk with a fork till creamy
6. Salt the water and add the pasta, cook for 11 mins
7. Add the cooked pasta to the carbonara cream and mix good
8. Add the rest of the Guanciale as topping together with some pepper and Pecorino Romano cheese on the plate