MARÍA TERESA’s recipes
“I´m not a chef, I cook as a mother does, the way mine taught me”
María Teresa Corradini de Barbera
CAPELLETTI SAN MARTINO
This is a homemade pasta filled with steer meat, different types of cheese and scents, along with pink cream, champignons, parmesan, mozzarella, and parsley.
80 gr per plate
Chicken: 20 gr
Steer meat: 20 gr
Pork meat: 20 gr
White wine: ½ cup
Salt and pepper: a pinch
Garlic oil: ½ a teaspoon.
Olive oil: ½ a teaspoon
Parmesan cheese: 1 tablespoon
All-purpose flour: 80 gr
A pinch of salt
Make a nest with the flour, add the egg well beaten to the center. Work the dough until you get a shaggy ball. Let it rest for an hour approximately.
Cook the rest of the ingredients but the mortadella and grated cheese, in a frying pan.
Once the meats are brown, pour the wine and wait for it to boil down, then add the cheese and mortadella. Add salt and pepper, put away from the fire and blend it in a food processor or you can also hand-slice it.
Flatten the dough and then cut 4×4 cm squares. Put a tablespoon of the filling in the center. To close it you need to put together the sides and the take the opposite extremes and close them. Once ready, the cappellettis are boiled in a pot with water and salt. Make sure the water is boiling before adding the pasta.
Depending on the guest, the boiling can be from 3 to 6 minutes.
Present the plate with sauce or stir-fry in a frying pan.
PAPPARDELLE WITH FUNGHI
Egg yolk Pappardelle and malbec wine pappardelle, with pine mushroom cream and gruyere cheese slices.
Dry mushrooms: 30 gr
Onions: 40 gr
Bacon: 25 gr
Olive oil: 1 tablespoon
Tomato sauce: 1 cup
Malbec red wine: 1 cup
Bay: 2 leaves
Black pepper: ½ teaspoon
Ground paprika: ½ teaspoon
Salt: ½ teaspoon
Vegetable broth: 1 cup
Garlic: 1 clove.
Chopped parsley: ½ tablespoon
All-purpose flour: 100 gr
Salt: a pinch
Place the mushrooms in a small bowl and cover with a cup of warm water, rinse it after a couple of hours and drop the water. In a pot with fresh water boil the mushrooms for ten minutes, drain the mushrooms and save the water.
Cook the bacon along with the oil, garlic, and onions. Once the onion is clear, add the chopped mushrooms, stir it and after a couple of minutes add the wine. Once the wine boils down, add the mushroom water and the cup of broth.
Let the mix cook slowly until all the liquids boil down.
Season, add two or three tablespoons of tomato sauce, continue boiling for a minute and then add the milk cream and chopped parsley and serve with the pappardelle pasta
If the sauce is too thick, add chicken or vegetable broth.
PASTAS FRANCESCO ASSAGGIO
Tasting of a variety of filled pasta, lasagna Italia filled with steer meat and cheese with bolognesa sauce, ricotta and spinach rottollini and Capelletti San Martino with pink cream, champignons, parmesan and mozzarella cheese and parsley.
Ricotta: 90 gr.
Spinach: 40 gr, cooked and well drained.
Nutmeg: a pinch.
Chopped nuts: 20 gr.
120 gr of dough, idem as for rottolini.
Cut in squares of 12×12 cm approximately.
Step 1, rottolini filling.
Use a blender to mix the ricotta and spinach, season with salt and pepper, add a tablespoon of grated cheese, the nutmeg and chopped nuts.
Butter a baking dish, place the rottolinis carefully, cover with bechamel sauce and take to a hot oven until there´s a brown crust.
Step 3, capelleti dough for the rottolini
Flatten the dough until is very thin and boil it. Let the boiled dough rest on top of a wet cloth. Once it is cold, filled with the ricotta and spinach, and roll it to form a cannelloni that later we will cut in 4 o 5 pieces.
Step 4, lasagna Italia
Once the dough is boiled, let it rest on a wet cloth until it is cold. Then place the dough in buttered baking dish.
Make layers with the bolognese sauce, pieces of mozzarella and parmesan cheese, and the bechamel sauce. The final layer must be of bechamel sauce only. Sprinkle with grated cheese and bake it in a mid-temperature oven for 35 minutes.
Once the crust is brown it is ready to be served.
POTATO GNOCCHI WITH SAUCE
Sauces: cream, tomato, bolgnese or pesto.
For one guest
Boiled potatoes: 200gr.
All-purpose flour: 40 gr.
Grated cheese: 1 tablespoon.
Salt: a pinch.
Egg White or egg yolk: 1.
Butter: 10 gr.
Milk cream: 75gr.
Grated nutmeg: a pinch.
Parmesan grated cheese: 1.
It is best to boil the potatoes with their peel, so they maintain their flavor. Boil them in a pot covered with water. Once cooked, put away from the fire and try to peel them while they´re still hot.
Dry the potatoes, place them in a bowl and sprinkle with a pinch of salt. Mash them until you get a puree. Make a nest with the mashed potatoes and add ½ the egg yolk.
Sprinkle the potato nest with flour, knead all the ingredients and make a ball. The kneading must be quick (potatoes are very humid so they would need more and more flour and end up being hard).
Sprinkle a clean surface with flour and place the dough, make not too thin sticks, and cut them in small pieces. Then roll each piece through a fork. Once ready, cook them in a pot with boiling water until they float in the surface, leave them a few mor minutes and remove them from the water to serve them.
If you want to save the gnocchi for later, you can remove them from the water, drain them, then rinse with cold water, drain them again and, with your hands anointed in oil, place them in a container with cover. In this way you can save them in your fridge for a few more days.
Step 6, cream
Butter a frying pan and put it in the fire until it is hot, add the milk cream and the rest of the ingredients. Stir the mix and as soon as it starts boiling add the gnocchi.
Cook the gnocchi for a few minutes so they absorb the flavors and soak up the cream.
CALABRESA GOAT MEAT
White dry wine and garlic spicy sauce.
For one guest
Goat meat: 450 gr to 500 gr.
White dry wine: 1 cup.
Rosemary: a pinch.
Garlic: 2 cloves, peeled and mashed.
Ground Red hot chilli pepper: at consumer’s taste.
Tomato: 1, peeled, crushed and chopped.
Water: 1 cup.
Olive oil or the one of consumer´s preference: ½ cup.
Bay: 2 leaves.
Stir-fry the cloves at low heat, as they become clear, add the chopped goat meat previously rinsed and dried, and increase the heat. Be careful to remove the frying pan before adding the goat meat so it doesn´t splash out.
Place the pan back in the heat, brown the meat on both sides, season, add the rosemary and the bay, then pour the wine in and continue to cook at low heat. After a couple of minutes add the tomato and stir it with a wooden spoon until it dissolves.
Pour the water into the mix and cover until it is completely cooked. You can add olives or fresh chopped peppers. The most important part is to season the mix properly. Be careful when adding the chilli pepper so it is not too much.
This dish can be sided with mashed potatoes, or you can add 2 thin potato slices when adding the water in the previous step.
If the dish was too dry, you can add wine or vegetable broth.
Sided with mashed sweet potato and focaccia.
For one guest
Lamb: 400 gr to 500 gr.
Bay: 2 leaves.
Red wine: 1 cup.
Broth: ½ cup.
Olive oil: ½ tablespoon.
Onions: 50 gr.
Carrots: 1, small.
Garlic: 1 clove.
Coarse salt: at the guest´s taste.
Ground Red hot chilli pepper: a pinch.
Ground paprika: a pinch.
Black peppercorns: 4.
Placed the chopped lamb in a small oven dish and sprinkle with the coarse salt. Put in the oven at medium heat until the meat is brown.
Stir-fry the onion, garlic and carrot until the onion is clear and then add the lamb.
Season and pour the wine, add the bay, and continue cooking at medium heat. Add a pinch of sugar.
Once the liquid boils down, pour the broth, cover, and let it cook until the meat is tender. If necessary, add more broth.
If wanted, you can grate a potato when adding the vegetable broth.
Boil the sweet potatoes with salt, once cooked, dry them, and mash them to make a puree. Add a pinch of pepper, sugar, and optionally you can add some milk cream or olive oil.
For the focaccia, toast some bread and season with olive oil and garlic.