Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
Ingredients:
Method:
1. Thaw phyllo in package if frozen. Unwrap phyllo and cover sheets with a damp tea towel. On a piece of
waxed paper slightly larger than the phyllo sheet place the first phyllo sheet. Brush lightly with melted butter and
sprinkle with 2 teaspoons bread crumbs. Repeat twince, topped with an unbuttered sheet.
2. Starting about 1 inch from the edge, spoon half of the filling in a strip along one long side of phyllo, leaving 2
inches free of filling at each end.
3. Roll, starting at edge nearest filling and tucking in ends. Repeat with remaining ingredients. Place on un-
greased baking sheet, seam side down. Brush with melted butter and cut 4 diagonal slits on top of each strudel.
Bake at 200 ‘c for 20 – 25 minutes or until golden brown. Sprinkle with icing sugar and serve warm or at room
temperature with vanilla ice cream.
Roast Leg of Lamb with Herbed Bread Stuffing
Ingredients:
Method:
1. Make the stuffing by lightly frying the onion and garlic in the butter until they are soft but burnt.
2. Cool a little before adding the breadcrumbs, parmesan and tarragon. Season with salt and pepper and mix
well. Open up the lamb shoulder, skin side down on the bench and place the stuffing in the middle, rolling the
shoulder like a jam roll.
3. Using butcher’s twine, tie the shoulder securely and place in a baking dish. Cover the skin with the olive oil,
season with salt and pepper and roast in a preheated 220 ‘c oven for 20 minutes. Lower the temperature to 120 ‘c
and leave for another 20 – 30 minutes.
Remove form the oven, place some foil over the top and rest for 15 – 10 minutes before slicing and serving.
Method:
1. Place onion, garlic, celery and mushrooms into a large stock pot with butter or olive oil and sauté for about 10
minutes; until onions turn translucent and limp and mushrooms begin to brown and release juices.
3. Add chicken broth and parsley. Cover, bring to a boil, then reduce heat and simmer for 10 minutes.
4. Using a handheld blender, puree the contents until smooth and even. If sticker than desired, cut soup with a
little water.
Method:
3. Return the dish to the oven, placing it on the bottom rack, and roast the potatoes, checking occasionally so
that they don’t burn, until a nice crust has developed and they are dark golden brown, about 35 minutes.
Remove the rosemary, stir to coat the vegetables with olive oil and break up the garlic cloves, season as nec-
essary, and serve.