Italian Cuisine by Anita Shan

By Anita Shan

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Take out of the oven immediately and carefully lay the wafers, while still soft, over upturned bowls or beakers, so that they will cool and harden in a bowl shape. Make 2 more pastry shells in the same way. 6 To serve, fill each pastry shell with radicchio puree, garnish with pistachios and basil leaves. Mascarpone cream and fruit Serves 4 Ingredients Method • 3 figs 1 Wash and quarter the figs. Wash • 12Y2oz (400g) strawberries and hull the strawberries and quarter • 2tbsp (30ml) sugar if necessary.

Cook the pasta in plenty of salted water, until 'al dente' and drain. Mix the hot pasta with the green courgette ribbons and 2tbsp (30ml) olive oil. Add a little salt. 5 Arrange the pasta on plates with a stuffed courgette half on each plate and serve, garnished with black olives. 30 Main course Fried potatoes with chanterelles Serves 4 Ingredients • 190z (600g) cooked potatoes from the • previous day (firm-cooking) 1 small carrot • • • • • • • 32 2 small onions 1 clove garlic 112 bunch parsley 160z (500g) chanterelles 3tbsp (45ml) clarified butter Salt & freshly ground pepper as desired A dash of dry white wine Main course Method 1 Peel and thickly slice the potatoes.

Brush the slices of bread with the rest of the brandy. Whisk the egg and dip the slices of bread first in the egg and then in the crushed biscuits. 5 Heat the oil in a frying pan and fry the brandy bread on both sides until golden brown. Finally sprinkle with honey. 6 To serve, dip the timbale mouIds briefly in hot water, turn the mascarpone out onto dessert plates and serve with the brandy bread. Filled pastry shell Serves 4 Ingredients • • • • • • • • • • • • 42 Y2 radicchio 1 Y20Z (50g) preserving sugar Y2 glass red wine 1 Y20Z (50g) ricotta 1 tbsp (1 5ml) Campari 1 2Y20Z (400g) cream 1 Y20Z (50g) softened butter 1 Y20z (50g) icing sugar 1 egg white 1 Y20Z (50g) flour 1 tbsp (1 5ml) chopped pistachios Basil Desserts Method 1 Wash and sort the radicchio and finely chop the leaves.

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