Posts tagged cooking school perth
FREE Pasqua Activity Printout for Kids


Children’s 'Pasqua" (Easter) Activities

 
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Pasqua in Italy is based heavily on religion. In this FREE 4 page printout I created you can read a simple and easy explanation of Easter in Italy to your children and fill in the activities with them. Building your child's Italian vocabulary is a fantastic start for them if they want to learn Italian, and mixing it with learning about some of the Italian culture and traditions is a perfect combination. Does your little one know that the Easter Bunny doesn't exist in Italy? Italian children still eat chocolate Easter eggs. The egg is a symbol of 'new life', and they usually have a 'sorpresa' (surprise) in them. 

Enjoy this FREE 4 page Easter activity printout and build your child's Italian vocabulary. BUONA PASQUA A TUTTI !

Pasqua in Italia.pdf

 
 
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Easter Fiadone Recipe

Fiadone Cake - Easter Ricotta Cake

This morning I woke up really early with the urge to bake a couple of traditional Italian Easter cakes. There's nothing I like more than to rise before the sun and bake while our bambini are still snuggled up in bed asleep. I'm pretty certain they love waking up to the smell of a freshly baked crostata or biscotti too. We love a little 'sweetness' for breakfast in our home. It's one of those 'Italian' things.

Our kids aren't too fussed on 'La Pastiera Napoletana', so I made them a 'Crostata di Nutella' instead. I'll be sure to share the recipe one day soon. But for now lets talk Easter...

Here are the ingredients for a Fiadone cake my beautiful mother in law handed down to me about 20 years ago when we temporarily lived in the in laws home in Italy before getting our own apartment. She would make it every Easter. I don't pretend to be a cookbook writer but I love to share recipes. When it comes to the method, well, I believe that if you practice making something with love enough times you'll work it out.


For the pastry:

10 tbsp of type 00 plain flour

1 egg

2.5 tbsp extra virgin olive oil

2 tbsp sugar

about half cup water

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Knead it well and set aside to let rest while you make the filling. You will need 

5 eggs

5 tablespoons sugar

1 grated lemon zest

about half kilo ricotta ( I use Thats Amore Cheese Ricotta. It's the creamiest and the best and it's already drained and ready to go)

(if you have any fresh cream you can add a dash to the mixture also)


Roll out the dough and place it over an oiled ciambella tin:

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Fill with the mixture and flap the edges over to cover the mixture

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Here are the 2 Easter Cakes I made plus the Crostata di Nutella. 

The Pastiera (pictured left) was on the top shelf of the oven and overcooked slightly on one side just the way my husband likes it. Perfectly imperfect!

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CONSERVARE LE OLIVE
 
Olive Picking
 

It’s olive picking season! And like every other year I get asked ‘how do you do your olives’? So this year I thought I’d write a short blog and include the recipe.

This time each year, we usually have an olive picking day with friends. I’ll make a delicious ragù and some fresh pasta so we can sit and enjoy lunch, a glass of wine and a few laughs together after the job is done.

 
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Our wonderful, kind and very healthy 95 year old neighbour Signor Gangemi, who migrated from Calabria around the same time as my parents, has an olive tree that is over 70 years old, and boasts some enormous and the most wonderfully smelling olives I have ever seen. We also have two olive trees on our verge, much younger than our neighbours, but with equally delicious olives on them.

 
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It just so happens that our trees fruit on alternative years, so it’s olive harvesting every year for us, because Signor Gangemi has an abundance of them when his tree fruits and he loves to share. Infact we spend a lot of time heading over to each other’s houses to share some sort of produce from our yard. He especially loves our fresh eggs, and when my children run them over, they never return home empty handed. It’s just one of those ‘Italian things’.

 
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Now the olive conserving is my husband’s job. He’s responsible for changing the water each day leading up to the day we jar them, so here is a very rough explanation of how you can make your olives if you happen to be picking some this year. I’d be the worst cookbook writer ever, because I don’t measure ingredients (another one of those ‘Italian things’), but here goes in point form, and you can also email me with any questions tania@thelittleitalianschool.com.au

 
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STEP 1

-Pick the olives !
- slit each olive with a knife – or – lightly bash each one with a hammer

STEP 2

-place the olives in a bucket of fresh water (make sure they are covered)
-change the water each day with some fresh water for at least 2 weeks. This may need to be done a little longer depending on the size of your olives. The best way to tell if they have lost their bitterness is to taste them.

STEP 3

-prepare the brine by melting 200gr of salt per 1 litre of water  and bring to boil (you’ll have to work out youself how much brine you may need depending on the quantity of olives you’ve picked. You can always make more if you need it so it’s best to start small and work it out from there.

Once boiling,  and for about 10 litres of water you’ll need to add

-a handful of peppercorns

-4 or 5 bayleaves

-lemon rind

-a clove of garlic (or more if you prefer more)

-a handful of rosemary twigs

STEP 4

-Using your sterilised jars, place the olives in them, poor in some vinegar (we use our own homemade red wine vinegar) maybe to a quarter of the jar, and top up with the brine.

Enjoy your labour of love!    

 
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