Usually everyone is used to eating Cantonese, Western food, Japanese food, and Korean food. So today I will teach you how to cook and take you to change your taste! First of all, Teachiao brought you a mysterious guest this time, an Italian beauty who has lived in Guangzhou for 1

Usually everyone is used to eating Cantonese cuisine, Western food, Japanese food, Korean cuisine . Then today I will teach you how to cook and take you to change your taste!

First teaches you this time, this time I brought you a mysterious guest, an Italian beauty who has lived in Guangzhou for 11 months.

She is Mrs. Lucia Pasqualini from the beautiful Marche region of Italy and also serves as the Italian Consul General in Guangzhou.

On August 1, 2018, she officially served as the Italian Consul General in Guangzhou. She admires the flowers and greening in Guangzhou very much, and likes to ride and walk along the Pearl River bank in her spare time.

Mrs. Lucia Pasqualini also loves traveling, meets new friends, and learns about new culture. China and Italy have many similarities in terms of family concepts and friendship concepts, and even their attitude towards festivals.

Italian cuisine is known as the "mother of Western food". Italian dishes have a strong Mediterranean flavor, a hint of spicy and refreshing. Italians are good at using seafood to cook, supplemented with beef, mutton, etc.

Italian pizza , Florence steak, pasta, risotto, tiramisu , ice cream... a variety of special foods attract tourists from all over the world to find out.

And pizza and pasta are probably the most direct and profound impressions of Italian cuisine by Xiaochuan. As Mrs. Lucia Pasqualini introduced, according to tradition, every holiday in Italy is an opportunity to prepare homemade pasta.

Make authentic pasta, and the choice of ingredients often determines the quality of a dish, so Mrs. Lucia Pasqualini said she likes to go to the supermarket herself and choose suitable pasta. Then use the most traditional dish recipes combined with modern cooking and production techniques to present a pure and unique Italian flavor.

Pasta is like a kaleidoscope, with a wide variety of types, it is said that there are at least 500 kinds. With the combination of sauces, you can make thousands of tricks!

This time, Mrs. Lucia Pasqualini also personally cooked three traditional Italian delicacies for us, two of which are made of special pasta types. Interested friends, Mark, learn it!

1

PENNE ALL'ARRABBIATA

Spicy egg white sauce direct powder

Ingredients

500g of penne 500g direct powder

Garlic Two garlic

Chili pepper One red pepper

Extra virgin olive oil Extra virgin olive oil

Two cans of peeled tomatoes Two cans of peeled tomatoes

Parsley Italian coriander

salt salt

Method

1, process garlic (two pieces) and red pepper (one piece), and slice it.

2. Take the pot, add extra virgin olive oil, add minced garlic and chili after the oil is hot, stir-fry and fry until slightly yellow.

3. Open two cans of tomato sauce, pour it into a basin, and crush it with a fork.

4. Pour the tomato sauce into the pot, add salt, and stir-fry/smel.

5. Put the pot in a different pot, add salt after the water boils, pour in the pasta, stir and cook for 10 minutes.

6. Cut the Italian coriander into the pasta and stir well.

2

MEZZE MANICHE ALL’AMATRICIANA

Amatrix-style sleeve surface

Sleeve surface is not a very common type of pasta. It can be filled with filling inside, which is suitable for baking. I heard that some naughty kids stuff hot dogs into it. The sleeve surface is similar to the direct powder. The difference is that Mrs. Lucia Pasqualini adds bacon meat to meet the needs of "meat foodies".

Ingredients

500g of mezze maniche 500g sleeve surface

200/300g Bacon / (cheek) 200g/300g bacon or pork face meat (usually bacon)

2 cans of peeled tomatoes

(I also put onion on it ...) Onion

Extra virgin olive oil extra virgin olive oil

salt and pepper salt and pepper

Method

1, diced bacon meat, onion, and peppers for later use

2, put olive oil in the pot, pour in the onion and pork after the oil is hot, stir-fry

3, pour peeled tomato sauce into the pot, crush it with a fork, make it into tomato sauce

4, add tomato sauce to the pot, and then add tomato sauce Sprinkle in salt (three handfuls) and stir-fry evenly

5. Grind cheese pieces with a grinder into pieces, set aside

6. Boil water, boil the water and put salt and sleeve surface into the water (12 minutes). Cook, drain

6. Pour the noodles into a pan, stir with sauce

7. Stir evenly, wrap the sauce on the sleeve surface, and garnish with appropriate amount of cheese after it is out of the pot. It is finished!

3

TIRAMISU’

Tiramisu

Tiramisu literally translated as "pick me up", but it is not "take me away", but "wake me up". The words such as soldier, parting, love, etc. add many romantic elements to its story.

is actually because tiramisuli contains espresso (Espresso), as well as high-calorie cheese and rich and slightly bitter cocoa powder , which has a mellow taste and a full refreshing effect.

Ingredients

6 fresh eggs 6 fresh eggs

Sugar 6 spoons of fine sugar

500g mascarpone 500g mascarpone cheese

Espresso Italian espresso

Cocoa Cocoa powder: appropriate amount

Chocolate chips Chocolate crispy chips

Savoiardi biscuits Finger biscuits : Appropriate amount of

Method

1. Add coffee powder to an Italian kettle, add boiling water, boil

2. Take 6 eggs, separate the egg yolk and egg white, place the egg yolk in a large bowl, place the egg white in a small bowl,

3. Beat the egg white, and beat until the egg white is hard foaming (about 5 minutes) [Egg paste get]

4. Add fine sugar (6 spoons) to the egg yolk, and beat until the egg yolk color becomes lighter and the volume becomes larger [Egg yolk paste get]

5. Add half a bowl of mascarpone cheese (three tablespoons) to the egg yolk paste, and mix.

6. Put the egg white into the egg yolk cheese paste, [open, 2 times], mix well (using a green stir bar), until it looks like cream.

7. Soak the finger biscuits into the cooled coffee

8. Fill the wet finger biscuits into the bottom of the mold (tray), add a layer of mascarpone cheese mixed cheese into the mold, add chocolate crisps

refrigerate for 2 hours, sift in the cocoa powder to decorate. The sweet and smooth tiramisu full of coffee flavor is finished.

Mrs. Lucia Pasqualini brought us 3 pure Italian delicacies. I wonder if you have learned it? If you learn, start your hand quickly!