Salvador Queirós - Italian Cookbook

Welcome to Italian Kitchen. In this book I will put together the very best Italian recipes that I have ever made. I hope you have fun cooking them. Thank you so much for you purchase. Recipes you will find in the book: -Mushroom Lasagna -Focaccia with rosemary and tomato -Gnocchi of sweet potato with arugula pesto -Rustic focaccia with purple onion and black olives -Tagliatelle with mushrooms -Asparagus ravioli -Cannelloni with fresh pasta -Pasqualina Cake -Capeletti Soup -Tuna lasagna -Noodles with sweet potatoes and cheese -Spaghetti with red wine -Pizza Margherita -Italian Stuffed Chicken -Malfatti Recipe with Tomato Sauce INGREDIENTS 700 g mushroom mixture 1 spoon of olive oil 6 cloves garlic 1 c. salt tea toasted pepper 1 pack spinach leaves 1 pack bechamel sauce 250 g fresh lasagna sheets 200 g curd 50 g grated Parmesan cheese PREPARATION The first thing you need to do is preheat the oven to 180C, then you need to clean the mushrooms and cut them roughly.

Saut the crushed garlic cloves with the olive oil in the nonstick frying pan. When they begin to brown, add the mushrooms and saut them for 5 minutes, stirring constantly. Season with salt and pepper and add the spinach and, as soon as they wither, remove from the heat. Spread some bchamel on a tray then place a layer of pre-cooked lasagna leaves and spread 1/3 of the mixture of mushrooms and half of the curd cheese into pieces. Cover with another layer of lasagna leaves and spread half of the mushroom mixture and the remaining curd and finish with another layer of lasagna. INGREDIENTS 300 g flour for white bread 1 small spoon of salt 2 small spoon of dried rosemary 1 small spoonful of sugar 3 tablespoons olive oil 1.75 dl of water 250 g cherry tomato PREPARATION Preheat the oven to 210 C in the ventilated function. INGREDIENTS 300 g flour for white bread 1 small spoon of salt 2 small spoon of dried rosemary 1 small spoonful of sugar 3 tablespoons olive oil 1.75 dl of water 250 g cherry tomato PREPARATION Preheat the oven to 210 C in the ventilated function.

In a large bowl, combine the flour with a teaspoon of salt, a tablespoon of rosemary and sugar. Open a hole in the middle of the mix. Then, add a tablespoon of olive oil and water. Stir well until all ingredients are in place and the dough comes loose from the bowl. With your hands, mold the ball dough, cover with a cloth and let it rise in a warm place for 40 minutes. In a baking tray lined with parchment paper, pour a tablespoon of olive oil.

Put the dough on top and roll it so that it is completely wrapped in the oil. Spread it slightly. Cover and let rise another hour. Spread the dough on the tray with your fingertips. Cover again and let rise another 30 minutes. Cut the tomato in half, spread the olive oil and water on the surface of the dough, bury the tomato halves with the cut side facing up and let it leavened, covered for another 30 minutes.

Sprinkle the dough surface with remaining salt and rosemary and bake for 20 minutes. INGREDIENTS FOR THE GNOCCHIS 3 sweet potatoes 1 tablespoon butter fine salt 1 small spoon of ground nutmeg ground pepper 120 g cornmeal FOR THE PESTO 1 pack arugula 1 clove garlic 20 g almond kernels C. of olive oil soup salt 40 g grated Parmesan cheese PREPARATION Cook the sweet potatoes to steam until they are tender. Once cooked, crush them, add the butter, salt, nutmeg, pepper and knead with a wooden spoon. Add the flour, continuing to knead until a homogeneous mass is obtained. Form a ball, cover with a cloth and let it rest.

Grind the arugula leaves, clove garlic and almond. Add the olive oil and salt and grind again. Wrap the cheese, stir and set aside. Remove walnut-sized dough pieces, place them on a speckled countertop, and press each with the tip of a fork so that the marks are visible. Bring to the heat a pan with plenty of water seasoned with salt. Once boiling, introduce a quarter of the gnocchi and cook until they come to the surface.

Remove with a skimmer and place them into the serving bowl, along with a little pesto, wrapping everything delicately. Repeat until the gnocchi are gone and serve immediately. INGREDIENTS 300 g flour for seed bread 2 small spoon coarse salt 1 tablespoon thyme 3 tablespoons olive oil 1.75 dl water 1 purple onion 30 g black olives pitted fine salt PREPARATION Preheat the oven to 210 C. Mix the flour with a teaspoon of salt and the thyme. Open a cavity in half and pour a tablespoon of olive oil and water into it. Stir with a wooden spoon until you bind all the ingredients and the dough loosens from the walls of the cup.

Mold the dough into a ball, cover with a cloth and let leaven in a warm place about 40 minutes. In a baking tray lined with parchment paper, pour a tablespoon of olive oil and place the dough. Turn it so it is completely wrapped in the oil and spread it slightly. Cover and let rise another hour. Spread the dough on the tray with your fingertips. Back cap and let rise for another 30 minutes.

In a frying pan, saut the onion, cut into thin half-moons in remaining oil until soft. Remove from heat and let cool. Cut the olives in half and bury them lightly in the dough into regular spaces. Spread the onion on the surface, sprinkle with salt and bake for 15 to 20 minutes. INGREDIENTS 300 g Portobello small mushrooms 200 g Pleurothus mushrooms 3 cloves garlic 4 petals of dried tomato 300 g courgettes 8 quail eggs 1 table spoon salt 3 tablespoons olive oil 1 pack Tagliatelli (250 g) fresh with oregano 320 g cherry tomato black pepper fresh thyme PREPARATION Cut the portobello into pieces and tear the pleurothus into strips. Crush garlic cloves, peel off their skin and prick them.

Cut the dried tomato into strips. Cut the zucchini into cubes. Place the eggs in a saucepan where you can also bake the dough. Cover with water, season with 1 tablespoon of salt and boil for 5 minutes. Heat the olive oil in a large skillet, add the cloves of garlic and the dried tomatoes, the mushrooms and the zucchini. Saute over medium-high heat, until vegetables are tender but al dente.

Remove the eggs, put the dough in the same water and boil for 2 minutes. Drain the dough in a pan. Add the dough to the vegetables, add the cherry tomatoes, washed and cut in half, season with ground pepper and perfume with fresh thyme leaves. Mix well, garnish with the eggs peeled and cut in half and serve without delay. INGREDIENTS 300 g wheat flour 3 eggs 0,5 dl olive oil 1 tablespoon salt 2 dl water 200 g green asparagus 60 g cheese (for flakes) of the cured Island wedge 50 g grated and grated Ilha cheese nutmeg 1 teaspoon salt pepper 1 tablespoon olive oil PREPARATION Put the flour in a pile on the table, open a hole in the center and place in it the egg yolks, the oil and the salt. Knead, adding the water necessary to obtain a smooth and elastic consistency.