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Sabatini Room, IPSEOA G.Marchitelli Villa Santa Maria26/03/2024


Micaroni NicolasLucci AngeloNechifor MarioDi Mito Gioele



Yogurt Bread

Pizza Scima

Barberry Salad

Goat Cheese Sauce

Barberry salad, walnuts, raisins and honey citronette

*For the salad:* - 1.5 kg of barberry (or other type of green leafy salad) - 400g of walnuts, toasted and lightly chopped - 300g of raisins - Salt and Pepper To Taste. *For the honey citronette:*- 3/4 cup of extra virgin olive oil - Juice of 5 lemons - 6 tablespoons of honey - Salt and Pepper To Taste.

***Method:** 1. Prepare the honey citronette by whisking together the extra virgin olive oil, lemon juice and honey until you obtain a smooth emulsion. Add salt and pepper to your personal taste. Set aside. 2. Wash and dry the barberry and cut it into smaller pieces if necessary. Transfer it to a large salad bowl. 3. Add the toasted and lightly chopped walnuts and raisins to the salad bowl with the barberry. 4. Pour the honey citronette over the salad and toss gently to make sure all the ingredients are well seasoned. 5. Taste the salad and add salt and pepper if necessary. 6. Once the salad is well dressed, transfer it to a serving platter or individual plates to serve.

*Crespigno (in Abruzzo dialect "cascigne"): Green leafy salads have been consumed since ancient times, with varieties such as lettuce, rocket and crespigno, just to name a few. These fresh vegetables have always been an integral part of diets in many cultures, due to their (spontaneous) availability and their nutritional valueAllergens: nuts

Pizza Scima

*For the pizza scima:* - Flour 00 kg 1 -Evo oil 180 ml-Seed oil 180 ml -Water 350 ml -White wine 90 ml -Salt 18g

***Method:** 1. Combine the liquids with the flour and knead. 2. Cook at 180°C for 45 minutes. until it comes away from the walls.

*The "scima" (stupid, silly) pizza takes this name given the absence of the typical ingredients of pizza, during the war considered rich which were therefore replaced by wine and oil which made this pizza, originally prepared under the tile and with carbons, nutritious and characteristic Allergens: gluten

Yogurt Bread

*For the yogurt bread- 750g of flour - 375g of natural yogurt - 1.5 teaspoons of sodium bicarbonate - 1.5 teaspoons of salt - 1.5 teaspoons of sugar - Extra virgin olive oil to taste

***Method:** 1. In a large bowl, mix the flour with the baking soda, salt and sugar. 2. Add the natural yogurt and start kneading until you obtain a smooth mixture. If the dough is too dry, add a little warm water. 3. Continue kneading the dough until it is soft and elastic. 4. Divide the dough into 10 equal parts and shape each part into round loaves. 5. Lightly crush each loaf with your hands to form disks about 1 cm thick. 6. Heat a non-stick pan lightly greased with olive oil over medium heat. 7. Cook the bread discs in the pan for about 2-3 minutes per side, until they are golden and slightly puffy. Cover the pan while cooking to ensure the bread cooks evenly. 8. Once cooked, transfer the disks to a plate and continue cooking the others. 9. Serve the bread hot, perhaps accompanied by sauces or fresh cheeses.

*The combination of flour and yogurt to make bread may have arisen from the desire to use yogurt as an alternative leavening agent to traditional yeast, especially in contexts where yeast could be scarce or expensive. This combination can also add moisture and softness to bread, making it tastier and more nutritious. While there is no precise dating for the invention of yogurt bread, we can hypothesize that it became popular in the context of regional cuisines where yogurt is traditionally used, such as in Sardinia. Its diffusion may have occurred through cultural exchanges and migrations of people, including that of the Indians, leading this recipe to be appreciated in many parts of the world. Allergens: gluten, lactose (yogurt)

Goat Cheese Sauce

*For the goat cheese sauce- 200g of fresh goat's cheese - 100ml of milk - chopped mint pleasure - Juice of half a lemon - Salt and black pepper to taste

***Method:** 1. In a bowl, mash the goat cheese with a fork until creamy. 2. Add milk and mix until smooth. 3. Add the mint and lemon juice. Mix well. 4. Taste and adjust salt and pepper to your taste. 5. Let it rest in the refrigerator for at least 30 minutes before serving to let the flavors blend.

*This goat's cheese and fresh herb sauce is perfect to accompany yoghurt bread, adding creaminess and freshness and therefore marrying perfectly with the fragrant yoghurt breadAllergens: Lactose (milk and goat's cheese)

Micaroni NicolasLucci AngeloDi Mito GioeleNechifor Mario

Thank you!