BREAKFAST
How to Make Cornetti
Ingredients
- 500g all-purpose flour
- 7g instant yeast
- 100g sugar
- 200ml milk
- 100g unsalted butter (softened)
- 2 large eggs
- 1 tsp salt
- 1 tsp vanilla extract
- Powdered sugar for dusting
Step-by-Step Instructions
Step 1: In a large bowl, combine the flour, sugar, and salt. In a separate bowl, warm the milk and dissolve the yeast in it. Let it sit for 5-10 minutes until frothy.
Step 2: Add the yeast mixture, eggs, and vanilla extract to the dry ingredients. Mix until a dough forms.
Step 3: Knead the dough on a floured surface for about 10 minutes, gradually adding the softened butter until the dough is smooth and elastic.
Step 4: Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 2 hours or until doubled in size.
Step 5: Roll out the dough into a large rectangle, about 1/2 inch thick. Cut the dough into triangles.
Step 6: Roll each triangle from the base to the tip to form the Cornetti shape. Place them on a baking sheet lined with parchment paper.
Step 7: Cover and let the Cornetti rise again for 30 minutes. Preheat the oven to 180°C (350°F).
Step 8: Brush the Cornetti with an egg wash and bake for 15-20 minutes or until golden brown.
Step 9: Let them cool slightly and dust with powdered sugar. Serve warm and enjoy!
LUNCH
How to Make Risotto
Ingredients
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth
- 1/2 cup white wine
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: Fresh herbs for garnish
Step-by-Step Instructions
Step 1: Heat the broth in a saucepan, warming it over low heat. Keep it warm but not boiling.
Step 2: Sauté the onion and garlic in a large skillet or pot, heating the olive oil and butter over medium heat. Add the chopped onion and cook until translucent. Add the minced garlic and cook for another minute.
Step 3: Add the Arborio rice to the skillet and stir well to coat the grains in the oil. Cook for 2-3 minutes until the edges of the rice are translucent.
Step 4: Pour in the white wine and stir continuously until the wine is mostly absorbed.
Step 5: Begin adding the warm broth one ladle at a time, stirring frequently. Wait until each addition of broth is almost fully absorbed before adding the next.
Step 6: Continue this process until the rice is tender and creamy, about 18-20 minutes.
Step 7: Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Step 8: Garnish with fresh herbs if desired, and serve immediately.
DINNER
How to Make Pizza Pepe in Grani
Ingredients
- 1 pizza dough (preferably Neapolitan-style)
- 200g San Marzano tomatoes (or high-quality Italian tomatoes)
- 200g mozzarella di bufala (buffalo mozzarella)
- Extra virgin olive oil
- Freshly ground black pepper (the star ingredient!)
- Fresh basil leaves
- Salt, to taste
- 1 teaspoon sugar (optional, to balance the acidity of the tomatoes)
- Flour, for dusting
Step-by-Step Instructions
Step 1: In a bowl, combine the flour, salt, and yeast. Gradually add the warm water and olive oil. Mix until a dough forms.
Step 2: Knead the dough on a floured surface for 10 minutes until smooth and elastic.
Step 3: Place the dough in a lightly oiled bowl, cover with a cloth, and let it rise for 1-2 hours until doubled in size.
Step 4: Preheat your oven to 250°C (480°F). If you're using a pizza stone, preheat it in the oven.
Step 5: Punch down the dough and divide it into two equal portions. Roll each portion into a circle, about 10 inches in diameter.
Step 6: Spread a thin layer of mozzarella cheese on top of the dough, followed by parmesan and pecorino cheese. Sprinkle the crushed black pepper over the top.
Step 7: Transfer the pizza to a hot baking sheet or pizza stone. Bake for 10-12 minutes, or until the crust is golden and the cheese is melted and bubbling.
Step 8: Once the pizza is done, remove it from the oven and drizzle with olive oil. Garnish with fresh basil leaves.
Step 9: Slice the pizza and serve warm. Enjoy your delicious Pizza Pepe in Grani!
APPETIZERS
How to Make Olive Ascolane
Ingredients
- 20 large green olives (pitted)
- 150g ground beef
- 150g ground pork
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 100g breadcrumbs
- 2 tablespoons Parmesan cheese (grated)
- 1 tablespoon fresh parsley (chopped)
- 1 egg (beaten)
- Flour for dusting
- Salt and pepper to taste
- Vegetable oil for frying
Step-by-Step Instructions
Step 1: In a large pan, heat a little oil and sauté the chopped onion and garlic until soft and translucent.
Step 2: Add the ground beef and pork to the pan and cook, stirring occasionally, until browned. Season with salt and pepper.
Step 3: Once the meat is cooked, add the breadcrumbs, Parmesan cheese, and parsley. Stir well to combine and remove from heat.
Step 4: Stuff each olive with a small amount of the meat mixture. Ensure the olives are completely covered.
Step 5: Roll the stuffed olives in flour, then dip them into the beaten egg, and coat them with breadcrumbs.
Step 6: In a large pan, heat the vegetable oil over medium-high heat. Fry the olives in batches, turning them occasionally, until golden brown and crispy.
Step 7: Remove the olives from the oil and place them on a paper towel to drain any excess oil.
Step 8: Serve warm as an appetizer or snack. Enjoy your Olive Ascolane!
DESSERTS
How to Make Tiramisu
Ingredients
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 cup mascarpone cheese (room temperature)
- 1 1/2 cups heavy cream
- 2 cups strong brewed coffee (cooled)
- 1/2 cup coffee liqueur (optional)
- 1 pack of ladyfinger biscuits (savoiardi)
- 1/4 cup cocoa powder (for dusting)
- 1 teaspoon vanilla extract
- Dark chocolate shavings (optional for garnish)
Step-by-Step Instructions
Step 1: In a mixing bowl, whisk together the egg yolks and sugar until smooth and creamy.
Step 2: Add the mascarpone cheese and vanilla extract to the egg mixture, and whisk until smooth and well-combined.
Step 3: In another bowl, whip the heavy cream to soft peaks using an electric mixer.
Step 4: Gently fold the whipped cream into the mascarpone mixture, being careful not to deflate the cream.
Step 5: In a shallow dish, combine the brewed coffee and coffee liqueur (if using).
Step 6: Quickly dip the ladyfingers into the coffee mixture, ensuring they don’t soak too long to avoid sogginess.
Step 7: Arrange the soaked ladyfingers in the bottom of a 9x9-inch dish or a trifle bowl.
Step 8: Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly.
Step 9: Repeat the layers: dip more ladyfingers in the coffee and layer them on top of the mascarpone mixture, then spread the remaining mascarpone mixture on top.
Step 10: Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Step 11: Before serving, dust the top with cocoa powder and garnish with chocolate shavings, if desired.
Step 12: Serve chilled and enjoy your homemade tiramisu!