Preparation - Liceo G.D. Romagnosi

Report
Buon Natale
Merry Christmas
from Italy
The Christmas Tree
A Christmas tree is a
decorated tree, ideally a
pine, traditionally
associated with the
celebration of Christmas.
The tree is traditionally
decorated with lights,
garland, tinsel and
Christmas balls.
A star can be placed at the
top of the tree, to
represent the star of
Bethlehem.
Ingredients for 4 people:
•
•
•
•
•
•
•
400 g of flour
2 eggs
12 cl of water
300 gr of leg steer
75 gr of butter
150 gr of bread crumbs
150 gr of Parmigiano
Reggiano
• Celery
•
•
•
•
•
•
•
•
•
1 carrot
1 onion
Clove of carnation
2 eggs
A little bit of tomato sauce
Salt
Nutmeg
5 dl of red wine
2 l of meat stock
Preparation:
Cut the onion,
Prepare
pasta putting
the carrot
theand
flourthe
, adding
celery.eggs,
Placewater,
a saucepan
salt and
onknead
the it.
Leaveput
fire,
it for
the20
butter
minutes.
and add
Stretch
onion,
thecarrot
compound
and celery.
and put
Add
onmeat,
it little balls of
stuffing.
salt,
nutmeg
Cut cappelletti
and the redwith
wine.
a knife
Cook and
it forcook
ten hours
them for
and5after
minutes
five and
enjoy your
hours
add tomato
meal! sauce. Add the other ingredients.
Preparation:
Put into a pot a lot of
Ingredients:
water and boil it. Then
•addA 400
lot ofg clams
of spaghetti
•and400
g ofit.spaghetti
cook
In the
•meantime
Salt
cook the clams
a lot of salt and the
•with
Pepper
Add the pasta and
•pepper.
Parsley
knead it with salt, pepper
and parsley. Enjoy your
meal!
Preparation time: 20 minutes
Ingredients for ten people:
•
•
•
•
•
•
•
•
6oo gr of flour
4 Eggs + 1 yolk
2 tablespoon of sugar
80 gr of butter
1/2 glass of limoncello
Peel of 1/2 lemon grated
A little bit of salt
Oil to fry
To decorate:
•
•
•
•
400 gr of honey
Diavulilli
100 gr of candied orange
100 gr of candied citron
Preparation:
Put
floor
the table
Frythe
them
in on
a frying
and
with
panknead
with aitlot
of eggs,
oil.
butter,
sugar them
the peel
Then leave
on of
the
limon, the
a kitchen
roll.rum
Addand
the
Make
stand it for
thesalt.
honey
to struffoli
½and
hour;
divide
mixthen
them.
Addit in
balls
that fruit
you will
candied
anddivide
inenjoy
manyyour
rollsmeal!
and divide it
in little parts.
Ingredients:
•
•
•
•
•
•
•
•
Butter: 170 g
Flour: 450 g
Milk: 60 ml
Brewer’s yeast: 18 g
Salt: 1 teaspoon
Eggs: 3 + one yolk
Vanilla bean: 1
Sugar: 125 g
Preparation:
Extend
composed
and
In
Puta it
dish
inthe
amelt
dish
15
with
g of200
put
it 140
of
brewer’s
g ofon
flour
yeast
andgknead
in butter.
60 ml
it.
Bend
ititthree
of
Cover
milk,
add
again.
atimes
teaspoon
Add and
200 g
put
it for, a20
minutes
of sugar,
flour
the
yolk.
eggs,
Then
25ing
the
fridge.
Make
add
of sugar,
50 g of
the
flour
salt,this
and
the
three
times.
Make
a ball
knead
vanillas
allbean
it. Cover
and knead
this
with
thefor
dought
add
dought
it again.
Press
an hour.
it,and
bend
it
the
Put
it inwill
awith
When
andbutter.
put
the
it in
volume
a dish
pandoro
tin
andinput
it in
redouble,
the butter.
melt
When
it
the
three
the
ovenwill
atof170
° for
an g
teaspoon
volume
redouble
milk,
three
hour.
Enjoy
meal!
of
again,
brewer’s
put ityour
yeast
in the
, add
fridge
100
for 8/12
g of sugar,
hours.the egg,
and knead it.
Ingredients:
• 650 g plain flour
• 200 g unsalted butter,
melted
• 150 g caster sugar
• 15 g salt
• 2 eggs
• 200 g raisins
• 50 g yeast
• grated rind of 1 lemon
• 100 g candied peel finely
chopped
• about 100 ml lukewarm
water
Preparation:
Placeout
thethe
dough
inin
a tall,
Turn
onto
a floured
Dissolve
yeast
the
greased
cake
tinthe
lined
with
surface
and
knead
foreggs.
5-8
water.
Separate
grease
paper.
minutes,
untilin
smooth
Sift
the proof
flour
a bigLeave
bowl,it
to rise
it
and
elastic.
a
make
a until
wellPlace
inhas
theindoubled
center
in size
the
greased
bowl,
coverliquid.
with
and
add(5-6
thehours).Cut
yeast
to make
aand
cross
shape
atop
damp
cloth gradually
leave
in
Mix
by
hand
brush
with
the
aand
warm
place
toyolks,
rise.egg
adding
the
egg
the
whiteabout
slightly
beaten.
After
1 hour
turnBake
sugar
and the
salt until
the
in
a
moderately
hot
oven,
the dough out onto a
dough is fairly firm. Add the
200°C, Gas
Mark
6, knead
400°F,
floured
surface
and
melted butter, mixing it
for 1 hour
and 30 minutes
again
for 2 minutes,
then
well,
then
incorporate
the
or longer,
until
well
cooked
shape
it into
a tall
oval
lemon
rind,
and
andinoforder
a richraisins
dark
loaf
to
getcolor.
the
candied
peel.
classic panettone
shape.
This recipe is for a
panettone casereccio
(home-made panettone), a
typical Christmas food of
Italy; this recipe has over
200 years old!
Normally people don’t make
Panettone at home but buy
it from the bakers or an
food shop. This recipe is not
suitable for microwaves and
you’ll need a fairly big
traditional oven.
The “Presepe”
The scene
also(also
represents
the “Magi”,
three
riches manof
who
“Presepe”
called Presepio)
is the
representation
Christ’s
donate
some
presents
to Christ.
There
are alsothe
a donkey
and anhis
the nativity
scene.
The nativity
scene
represents
infant Jesus,
ox.
SaintMary
Francis
mother
andcreated
Joseph. it in 1223 (a living one) in Assisi.
The “Presepe”
Also it does exist the tradition of the Presepe Vivente
(living Presepe), where Catholics actors play as the
characters of the Bible for the city.
The most beautiful Presepi are often displayed
each year for the joy of the people who love
their religion and also the art.
The advent
The Advent is one of the
most important period for
Christians who usually pray
more and give presents to
each other. People prepare
to Christ’s birth with a long
spiritual conduct to
become more good. It’s a
wonderful period because
people are more happy
than in other periods.
The city in the
Christmas period
Presented by:
Graphic Design
• Sarah Baracchini Caputi
• Arianna Previtera
• Ilaria Dipaola
Photos
• Bianca Magnanini
• Maddalena Tridenti
• Giorgia Grassi
Texts
• Delia Maria Coluccino
• Tommaso Moroni
• Arianna Previtera
Merry
Christmas
Students of 4ªF – Liceo Classico G.D. Romagnosi

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