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PASTA ALLA CRUDAIOLA

La pasta alla crudaiola è un tipico piatto pugliese dell’estate. Si chiama così perché tutti gli ingredienti sono crudi. È semplicissimo da preparare, ed è molto gustoso. La ricetta originale richiede un formaggio pugliese che si chiama cacioricotta; poiché è impossibile trovarlo fuori dalla Puglia, ho deciso di sostituirlo con la ricotta salata. La ricotta salata è un formaggio siciliano dal sapore molto simile al cacioricotta, ed è più facile da trovare nei supermercati. Qui a Carlisle si può trovare da Giant.

Gli ingredienti per 2 persone sono:

pasta: 200 grammi

basilico: 8 foglie grandi
ricotta salata: 70 grammi
pomodori ciliegini: 22
aglio: 1 spicchio
olio: 2 cucchiai

sale: 1/4 di un cucchiaino

Preparazione:

Un’oretta prima di preparare il sugo, affettare uno spicchio d’aglio in 3 pezzi, e metterlo nell’olio.

Mettere l’acqua sul fuoco. Mentre si aspetta che l’acqua bolla, si prepara il sugo. In una grande coppa, grattugiare la ricotta salata. Poi tagliare il basilico a pezzetti piccoli, tagliare i pomodorini in quarti, aggiungere il sale e l’olio (dopo avere tolto l’aglio) e mescolare.

Quando l’acqua bolle, versarci una bella manciata di sale e poi la pasta. Fare cuocere fino a quando è al dente, e poi scolare. Versare la pasta nella coppa con il sugo, mescolare bene e servire. Buon appetito!

PASTA ALLA CRUDAIOLA

Pasta alla crudaiola is a typical summer dish from Puglia. Its name comes from the fact that all of its ingredients are “crudi” (raw). It is very easy to prepare, and very delicious. The original recipe requires a cheese from Puglia called cacioricotta; but since it is impossible to find outside of Puglia, I decided to replace it with ricotta salata. Ricotta salata is a Sicilian cheese whose flavor is very similar to cacioricotta’s, and it is much easier to find in US grocery stores. Here in Carlisle it is sold at Giant.

The ingredients (for 2 people) are:

pasta: ¼ of a pound

basil: 8 large leaves
ricotta salata: a little less than ¼ of a pound

cherry tomatoes: 22
garlic: 1 clove
oil: 2 tablespoons
sale: 1/4 teaspoon

Preparation:

About an hour before making the sauce, slice one clove of garlic in 3 pieces, and put it in the oil.

Put the water on. While the water heats up, make the sauce. In a large bowl, grate the ricotta salata. Then cut the basil in small pieces, cut the cherry tomatoes in quarters, add the salt and the oil (after getting rid of the garlic) and stir the mixture.

When the water boils, add a handful of salt and the pasta. Let it cook until the pasta is “al dente”, and then drain it. Pour the pasta in the bowl with the sauce, stir well and serve. Buon appetito!

Prof. Arnedo's Recipe for Totrilla espanõla

Make a tortilla de patates as a main dish for 4 or a tapas for 8

Ingredients: 1 cup of olive oil, 4 large potatoes pealed and sliced, 1 large onion thinly sliced, 4 eggs, salt to taste, preferably sea salt. Heat most of oil in frying pan, add potato and onion slices, cook slowly on medium heat, drain mixture in a colander. In a bowl, beat the eggs, add salt, mix the eggs with the potatoes and onions. Put 2 tablespoons of oil in the frying pan. Return mixture to the pan and allow to spread. Shake pan to avoid sticking. When the potatoes start to brown place a plate on the top and flip the tortilla upside down. Add another tablespoon of oil to the pan and cook other side. Enjoy!

Baudroie à la provençale

The Global Gastronomy Group made an excellent monkfish today. It’s the poor man’s lobster, $9.99 for a full pound of meaty fish. Here’s the recipe:
Baudroie à la Provençale
Serves 6
1/2 cup extra virgin olive oil
1/4 cup finely minced red onion
1 T. garlic, peeled and finely minced
1 1/2 lbs. peeled tomatoes, coarsely chopped
1/4 t. crushed fennel seeds
1 t. sea salt
Freshly ground black pepper to taste
2 pounds of monkfish, skinned, washed, and cut into slices
Flour for dredging
3 T. fresh parsley, chopped
Heat a skillet over medium-high heat. Cook the onion in 3 T. of the oil until translucent. Add the garlic, tomatoes, and fennel; cook until tomatoes reduce slightly and form a sauce. Set aside.
In another skillet, heat the remaining oil over medium-high heat. Sprinkle the monkfish slices with salt and pepper. Dredge the slices in the flour and fry in the oil until golden brown. Drain on paper towels.
Return the tomato sauce to the burner over medium heat; add the monkfish slices and let simmer about 10 minutes.
Serve with tomato sauce spread around the fish slices, topped with the parsley.

Global Gastronomy Group in Marseilles

All ashore who is going ashore at the Global ed Kitchen in Stern
tomorrow, Thursday 9/23 at high noon.

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Gazpacho (para un litro, o 4-5 personas)

3-4 tomates maduros (más si son pequeños)
½  pimiento verde

½  pepino
1-2 dientes de ajo (a gusto)
1-2 vasos de agua
½ vaso de vinagre
4 cucharadas de aceite de oliva

Miga de pan (de una barra de pan)

Sal

Tiempo de realización 20 minutos

Preparación

1. Sacar la miga del pan, poner en un cuenco y mojar con el vinagre, añadiéndole un poco de sal y aceite. Se reserva.

2. Trocear los tomates, los pimientos, el pepino, el ajo. A los pimientos se les quita las semillas, y el pepino se pela.

3. En la licuadora, se añade la mezcla de ingredientes poco a poco, añadiendo un poco de agua y triturar hasta conseguir una crema. Se añade el pan con el vinagre y se bate nuevamente hasta conseguir que todo esté bien triturado y emulsionado.

4. Añadir agua fría y mezclar bien. Comprobar el punto de sal y vinagre.

5. (opcional) Pasarlo por un colador chino o un pasapurés, para eliminar la piel de pimiento.


6
. Introducirlo en la nevera hasta conseguir la temperatura.  Si queda muy espesa, se puede echar más agua o cubitos de hielo, que al derretir dejan el gazpacho frio y menos espeso. 

7. Se puede servir con una guarnición de pepino crudo cortado en dados, cuadraditos de pan (normal o frito en aceite de oliva), pimiento cortado en cuadraditos, cebolla picada, y huevo duro picado. Se sirven en unos platitos aparte para que cada uno pueda servirse a su gusto.

Gazpacho (1 liter or 4-5 servings)

3-4 ripe tomatoes (more if they are small)
½  green pepper

½  cucumber
1-2 cloves of garlic (to taste)
1-2 c. cold water
½ c. vinegar
4 tablespoons of extra virgin olive oil

Day old breadcrumb from an Italian or French bread loaf

Salt

Preparation time 20 minutes
1. Take the breadcrumb out of the loaf, leaving the hard crust.  Put the breadcrumb in a plate and wet it with the vinegar, adding salt and some olive oil.  Put aside.

2. Cut up the tomatoes, the green pepper, the cucumber, and the garlic clove(s). Make sure to seed the green pepper, and peel the cucumber.

3. In an electric mixer, add the vegetables a little at a time, adding a bit of water to make it easier to mix.  Add the breadcrumb that has been soaking in the vinegar and oil and mix well. Puree until you get the consistency of a cream and the mix is emulsified.

4. Add the cold water and mix again.  Taste to see if it has enough salt and vinegar.
5. (optional) Pour the mix through a colander to get any bits that didn’t get pureed.


6
. Put into the fridge until cold.  You can also add ice cubes to it to get it cold and make the gazpacho a thinner consistency.

7. You can serve it with chopped cucumber, green pepper, onion, and hard boiled eggs.  You can also add fried bread cubes in olive oil.  These garnishes are usually served in little dishes apart from the gazpacho, so everyone can add them to taste.

Alumni and Alumnae Weekend

Grow Locally, Cook Globally  Participate in a demonstration of how to travel the world from our home kitchens, eating healthily, sustainably, but neglecting none of the spice of life. Presented by Catherine Beaudry, associate professor of French, Jen Halpin, director of the Dickinson Farm and Jennifer Kiehl, quest pastry chef. 
Stern Center kitchen 9 a.m. on Saturday  June 12, 2010

Culinary Cruise of the Mediterranean

Culinary Cruise of the Mediterranean

Autumn 2010

Join us on a culinary tour of various ports of call on the Mediterranean Sea on Tuesdays  or Thursdays at noon or at 4:30 depending on the chef’s availability.

The Global Gastronomy Group invites you on a virtual culinary cruise of the Mediterranean Sea out of the Global Ed Kitchen. We will be disembarking at several ports of call during the fall semester, beginning with Málaga on Tuesday September 7 at noon. Gazpacho and a tortilla española are on the menu, made with ingredients from the Dickinson Farm. Our only imports from the Mediterranean will be olive oil, vinegar, herbs and spices. Recipes will be provided in English and Spanish. On September 14, at 4 pm, we will sail into Barcelona for some Catalonian fare, pan con tomaca, escalibada, and flan for dessert. Our chefs are Professors Arnedo, Copeland and Quintero. We will then sail north to France, Marseille and Nice. See our blog weekly for further information.