Window on Italy – The new Indian Express

Express press service

HYDERABAD: Italian Food Week Worldwide is an initiative developed to promote Italian culinary traditions, gastronomy and knowledge of wine as a distinctive feature of Italian identity and culture. Immerse yourself in Italian culinary culture and easy recipes to make at home, and of course, buon appetito!

Buffalo mozzarella and semi-candied tomatoes
Ingredients
Extra virgin olive oil 3 1/2 tsp. (52ml) | Blushing red tomatoes 4 | Buffalo mozzarella 9 oz. (250g) | Fresh basil approx. 30 sheets | Sugar as needed | Thinly sliced ​​fresh garlic | Fresh thyme | Salt for flavor and pepper for spices

Method
● Heat the oven to a temperature of 200°F (100°C).
● Cut the tomatoes and place them on a baking sheet.
● Add a pinch of sugar, a little garlic and thyme.
● Drizzle with olive oil and bake for about an hour.
● Boil water in a medium-sized saucepan while waiting. Basil should be soaked in water before immersing in ice water.
● Blend the basil leaves with 3 1/2 tablespoons (50 ml) of olive oil in a blender. Lightly season the mozzarella with salt and pepper after slicing it.
● Let the semi-candied tomato and mozzarella slices overlap to create piles.
● Drizzle lightly with olive oil and basil sauce for garnish.
— Chef Kailash Gundupalli – Culinary Director – Novotel Hyderabad Convention Center and Hyderabad International Convention Center

CHICKEN SCALLOPINI
Ingredients:
Chicken breast 1 no | Salt 2g | Black pepper 1 g | Thyme 1 spring |
Sautéed mushroom 20 g | Parmesan cheese 10 g | Mozzarella Cheese 08g | Olive oil 05ml | Panko Breadcrumbs 20g | Butter 8g | Chicken juice 40 g | Chopped parsley 1 g
Method
● Marinate the chicken with salt, black pepper and make a pocket.
● Mix the sautéed mushrooms with half the parmesan, mozzarella and parsley.
● Stuff the mushroom mixture into the chicken. And coated in panko and parmesan breadcrumbs.
● Heat the non-stick pan, add the olive oil and the butter, the thyme and add the chicken breast. Cook the breast on both sides for 2 min.
● Preheat the oven to 190 degrees Celsius. Place the chicken in the cooking try to cook for 10 min.
● Serve with vegetables and chicken jus.

CLASSIC TIRAMISU
Ingredients: Eggs 4 nos | Sugar 180g | Mascarpone cheese 320 g | Heavy Whipped Cream 180g | Brewed Coffee 160ml | Coco powder 15 g | Vanilla Essence 5ml | Lady fingers 15 no

Method
● Mix the egg yolk and the sugar in the top of the bain-marie. Over boiling water, reduce heat to low and cook for about 10 minutes.
● Stir continuously and remove from the heat, whisk the yolks until thick and lemon-colored
● Add the mascarpone to the whipped yolks, beat until smooth.
● In another bowl, whip the cream until stiff. Beat egg white mixture until frothy. Gently fold into the yolk mixture and set aside.
● Cut the ladyfingers in half and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Pour half of the cream filling over the ladyfingers and cocoa powder. Repeat cookies, coffee liqueur and layers of filling. Top with cocoa.
● Refrigerate several hours or overnight.
— Chef Shyamal Raj, Executive Chef, Prost

Spaghetti bolognese with red wine
Ingredients
Ground lamb 120 g | Onion 10g | Garlic 6g | Leeks 10 g | Celery 5g | Carrots 5g | Red wine 50ml | Tomato paste 20 g | Peeled tomato 50 g | Lamb broth 50 ml | Boiled spaghetti 200 g | Dried rosemary 4 g | Black pepper 5g | Salt to taste
Method:
● Put a little oil in a frying pan. Add the finely chopped onions, leeks, carrots and celery and sauté for 1 min.
● Add the minced lamb and cook over high heat for 2-3 minutes. Add the lamb broth and simmer for 5-6 minutes.
● Then add red wine and simmer for 2 to 3 minutes.
● Now add the tomato paste and the peeled tomatoes to it and cook the sauce for 2-4 minutes.
● Add seasoning – salt, black pepper and dried rosemary. Now put spaghetti al dente in it and mix well.
● Serve with mini garlic bread. — Chef Sandeep Sai, Executive Chef, Farzi Café

FAJITA FETTUCCINE WITH SHRIMPS
Ingredients
Fettuccine 150g | Shrimp (deveined) 150 g | Julienne of red and yellow peppers 10 g | Olive oil 25g | Butter 25g | Garlic (chopped) 25g
Parmesan cheese (grated) 25 g | Cream 10ml | Salt to taste | Pepper 5g
For the fajita powder:
Cayenne pepper 1 teaspoon | Cumin powder 1 teaspoon | Coriander seed powder 1 tsp | Garlic powder 1 teaspoon | Smoked paprika 1 teaspoon
Method:
● Boil the fettuccine according to the instructions and refresh in tap water and drizzle with olive oil and reserve, reserve the pasta water.
● In a skillet or frying pan, add the olive oil and butter, add the minced garlic and sauté until browned.
● Add the onion and pepper julienne.
● Add the prawns and season with salt and pepper.
● Now add the fettuccine, the fajita powder and sauté gently. Add a little cooking water to homogenize the dish, stirring gently.
● Add cream and cheese and serve hot.
— Chef Asif iqbal, Executive Chef Sanctuary Bar & Kitchen

— (Compiled by Reshmi Chakravorty)

HYDERABAD: Italian Food Week Worldwide is an initiative developed to promote Italian culinary traditions, gastronomy and knowledge of wine as a distinctive feature of Italian identity and culture. Immerse yourself in Italian culinary culture and easy recipes to make at home, and of course, buon appetito! Buffalo mozzarella and semi-candied tomatoes Ingredients Extra virgin olive oil 3 1/2 tbsp. (52ml) | Blushing red tomatoes 4 | Buffalo mozzarella 9 oz. (250g) | Fresh basil approx. 30 sheets | Sugar as needed | Thinly sliced ​​fresh garlic | Fresh thyme | Salt to taste and pepper for the spices Method ● Heat the oven to a temperature of 200°F (100°C). ● Cut the tomatoes and place them on a baking sheet. ● Add a pinch of sugar, a little garlic and thyme. ● Drizzle with olive oil and bake for about an hour. ● Boil water in a medium-sized saucepan while waiting. Basil should be soaked in water before immersing in ice water. ● Blend the basil leaves with 3 1/2 tablespoons (50 ml) of olive oil in a blender. Lightly season the mozzarella with salt and pepper after slicing it. ● Let the semi-candied tomato and mozzarella slices overlap to create piles. ● Drizzle lightly with olive oil and basil sauce for garnish. — Chef Kailash Gundupalli – Culinary Director – Novotel Hyderabad Convention Center and Hyderabad International Convention Center CHICKEN SCALLOPINI Ingredients: Chicken breast 1 no | Salt 2g | Black pepper 1 g | Thyme 1 spring | Sautéed mushroom 20 g | Parmesan cheese 10 g | Mozzarella Cheese 08g | Olive oil 05ml | Panko Breadcrumbs 20g | Butter 8g | Chicken juice 40 g | Chopped parsley 1 gMethod ● Marinate the chicken with salt, black pepper, and make a pocket. ● Mix the sautéed mushrooms with half the parmesan, mozzarella and parsley. ● Stuff the mushroom mixture into the chicken. And coated in panko and parmesan breadcrumbs. ● Heat the non-stick pan, add the olive oil and the butter, the thyme and add the chicken breast. Cook the breast on both sides for 2 min. ● Preheat the oven to 190 degrees Celsius. Place the chicken in the cooking try to cook for 10 min. ● Serve with vegetables and chicken jus. CLASSIC TIRAMISU Ingredients: Eggs 4 nos| Sugar 180g | Mascarpone cheese 320g | Heavy Whipped Cream 180g | Brewed Coffee 160ml | Coco powder 15 g | Vanilla Essence 5ml | Ladyfingers 15 nos Method ● Mix the egg yolk and sugar in the top of the bain-marie. Over boiling water, reduce heat to low and cook for about 10 minutes. ● Stir continuously and remove from heat, whisk yolks until thick and lemon-colored ● Add mascarpone to whipped yolks, beat until combined. ● In another bowl, whip the cream until stiff. Beat egg white mixture until frothy. Gently fold into the yolk mixture and set aside. ● Cut the ladyfingers in half and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Pour half of the cream filling over the ladyfingers and cocoa powder. Repeat cookies, coffee liqueur and layers of filling. Top with cocoa. ● Refrigerate several hours or overnight. — Chef Shyamal Raj, Executive Chef, Prost Spaghetti bolognese with red wine Ingredients Ground lamb 120 g | Onion 10g | Garlic 6g | Leeks 10 g | Celery 5g | Carrots 5g | Red wine 50ml | Tomato paste 20 g | Peeled tomato 50 g | Lamb broth 50 ml | Boiled spaghetti 200 g | Dried rosemary 4 g | Black pepper 5g | Salt to tasteMethod: ● Put a little oil in a frying pan. Add the finely chopped onions, leeks, carrots and celery and sauté for 1 min. ● Add the minced lamb and cook over high heat for 2-3 minutes. Add the lamb broth and simmer for 5-6 minutes. ● Then add red wine and simmer for 2 to 3 minutes. ● Now add the tomato paste and the peeled tomatoes to it and cook the sauce for 2-4 minutes. ● Add seasoning – salt, black pepper and dried rosemary. Now put spaghetti al dente in it and mix well. ● Serve with mini garlic bread. — Chef Sandeep Sai, Executive Chef, Farzi Cafe FETTUCCINE FAJITA WITH SHRIMP Ingredients Fettuccine 150 g | Shrimp (deveined) 150 g | Julliene of red and yellow peppers 10 g | Olive oil 25g | Butter 25g | Garlic (chopped) 25 g Parmesan (grated) 25 g | Cream 10ml | Salt to taste | Pepper 5 g For the Fajita powder: Cayenne pepper 1 tbsp. tea | Cumin powder 1 teaspoon | Coriander seed powder 1 tsp | Garlic powder 1 teaspoon | Smoked paprika 1 teaspoon Method: ● Boil the fettuccine according to the instructions and refresh in tap water and drizzle with olive oil and set aside, setting the pasta water aside. ● In a skillet or frying pan, add the olive oil and butter, add the minced garlic and sauté until browned. ● Add the onion and pepper julienne. ● Add the prawns and season with salt and pepper. ● Now add the fettuccine, the fajita powder and brown gently. Add a little cooking water to homogenize the dish, stirring gently. ● Add cream and cheese and serve hot. — Chef Asif iqbal, Executive Chef Sanctuary Bar & Kitchen— (Compiled by Reshmi Chakravorty)