Italian Cuisine • Contents
Item
Spaghetti With Eggplant
Spaghetti Arrabiata
Firenze In Padella
Rissoto Prima Vera
Vegetable Lasagna
Spinach And Beansprout Soup
Description
Spaghetti and diced brinjal topped with grated cheese and chopped parsley.
Spaghetti topped with saut•d tomato sauce and grated parmesan cheese.
A rich combo of mixed vegetables, walnuts and fresh cream.
Rice with vegetables saut•d in butter.
A tasty baked dish made of pasta and mixed vegetables.
A healthy soup made of spinach and beansprouts.
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Spaghetti 1 pkt.
Eggplant 200 gms.
Blanched tomatoes 4 nos.
Chopped garlic 1 tbsp.
Crushed black pepper 1/2 tsp.
Grated cheese 1/2 cup
Oil 2 tbsps.
Capsicum 1 no.
Crushed dry red chilli 1 tsp.
Parsley 1 sprig
Salt To taste

Method:
1.Boil spaghetti in a large vessel in plenty of salted water till it is almost cooked or al dente.
2. Peel eggplant and dice them into small pieces and discard pieces with too many seeds.
3. Heat oil in a pan, add crushed garlic, saut• for half a minute and add diced eggplant. Cook for ten minutes on
slow flame.
4. Add tomatoes and sliced capsicum. Stir fry for five minutes and season with salt, black pepper and crushed red
chillies.
5. Stir in cooked spaghetti. Mix well and finish with grated cheese and chopped parsley.

Spaghetti 500 gms.

Crushed garlic 2 tbsps.
Sliced onion 1/2 cup
Blanched tomatoes 5 nos.
Crushed dry red chilies 2 tbsps.
Olive oil 2 tbsps.
Chopped parsley 1 tbsp.
Salt To taste

Method:
1. Cook spaghetti in plenty of salted boiling water, drain and keep aside.
2. Heat oil in a pan, add crushed garlic and cook until light brown.
3. Add sliced onions, cook until onions are transparent and then add chopped, blanched and deseeded tomatoes.
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4. Cook for about 5 minutes on a slow flame, then add salt, crushed red chilies and chopped parsley.
5. Pour the sauce over cooked spaghetti and garnish with grated parmesan cheese.

Capsicum quarters 1/2 cup

Onion quarters 1/2 cup
Mushroom sliced 1/4 cup
Carrot sliced 1/2 cup
Yellow zucchini sliced 1/2 cup
Tomatoes quarters 1/2 cup
Cauliflower florets 1/2 cup
Eggplant sliced 1/2 cup
Brussels sprouts 4-5 nos.
Olive oil 1 tbsp.
Walnut 40 gms. Cream 1/2 cup
Saffron A pinch Salt To taste

Method:
1. Heat olive oil in a pan, stir fry onions, capsicum and mushrooms.
2. Add par boiled carrots, cauliflower and brussels sprouts.
3. Deep fry sliced eggplant and add to this.
4. Stir in par boiled yellow zucchini and season with salt.
5. Add fresh cream and saffron. Add walnut pieces and finally stir in seedless tomato quarters.

Risotto rice (Vialone) 2 1/2 cups

Chopped onion 2 tbsps.
White wine 1 cup
Grated parmesan 100 gms.
Carrot sliced 1 cup
Roasted capsicum 2 nos.
Mushroom sliced 3/4 cup
Dried basil 1 tsp.
Pepper 1/2 tsp.
Asparagus 1/4 cup
Green Peas 1/2 cup
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Butter 4 tbsps.
Salt To Taste

Method:
1. Melt butter on a slow fire, add chopped onion and cook until transparent.
2. Add sliced mushroom and carrots, cook for few minutes, then add rice and cook for about 2 minutes stirring
constantly.
3. Add white wine and once the rice has fully absorbed the wine, gradually add hot water or stock (6cups) and stir
constantly.
4. After about 5 minutes, add green peas, salt, pepper powder, dried basil and asparagus cut into 1 inch pieces.
5. After the rice is almost cooked, add grated parmesan and stir.
6. Add roasted capsicum pieces and serve hot topped with cheese.

For Dough
Flour 1 cup
Eggs 1 no.
Oil 1 tbsp.
Salt 1/4 tsp.
Vegetable Mixture
Eggplant sliced 75 gms.
Capsicum sliced 1 no.
Mushroom sliced 1/2 cup
Tomatoes blanched 2 nos.
Onion chopped 1 no. Cheese sauce 1 cup
Garlic crushed 4 cloves Oil 2 tbsps.
Pepper crushed 1/2 tsp. Salt To taste
Zuchinni sliced 3/4 cup

Method:
1. Sprinkle salt on sliced eggplant,leave aside for about half an hour, wash and drain well.
2. Heat oil in a pan, add chopped onion, crushed garlic and sliced capsicum, cook until onions are a little softened.
3. Add eggplant and cook for about 3-4 minutes, then stir in mushroom, sliced zucchini, roughly chopped blanched
tomatoes and cook for about 2 minutes.
4. Season with salt, pepper, dried basil and keep aside.
5. Mix the flour and salt and make a well in the center.
6. Add 1 egg and 1 tbsp oil and mix to a bread crumb consistency.
7. Add 2 tbsps water and knead lightly for 5-10 mins.
8. Cover and rest the dough for 10 mins, then divide into 3 parts and roll out on a floured board into a 12"inch
square.
9. Cut each square into 6" inch strips and cook in boiling salted water for 3 mins.
10.Drain the strips and put in cold water and keep aside.
11.Layer the lasagna sheets and vegetable mixture in a greased oven proof dish, ending with pasta as the top layer.
12. Pour the cheese sauce over and bake in a preheated oven for about 20 minutes.

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Spinach shredded 500 gms.
Beansprout 50 gms.
Bayleaf 1 no.
Chopped onion 1/2 no.
Chopped celery 2 tsps.
White pepper powder As per taste
Butter/oil 1 tsp.

Method:
1. Melt butter in a sauce pan and then add bayleaf, chopped onion, chopped celery and saut• until onion is
transparent.
2. Add spinach, stir for a minute, add half of the beansprout and stir well.
3. Add 4 cups of vegetable stock/water and cook till spinach is done without getting discolored.
4. Remove, cool, puree it nicely and add salt, white pepper powder and mix well.
6. Reheat and add rest of the beansprout.
7. Serve hot garnished with fresh cream.