Top Class Zeppelin Cooking Course Recipes

A bunch of us participated in an all-day cooking course and culinary festa at Zeppelin Restaurant here in Orvieto. We pretty much cooked, ate, drank espresso, ate more, drank wine, cooked more, visited a winery, butcher and olive oil press...and then ate some more!

Tasty photos taken by Katrina at:

http://picasaweb.google.com/summerbclewis/041008ZeppelinSCookingCourse

Here are the recipes:

Focaccia
Ingredients for the Bread:
· 4 kilograms flour
· 2 liters of water
· salt
· yeast
· olive oil

For the Pizza:
· sauted onions
· crushed tomatoes

For the simple focaccia:
· salt
· rosemary with
· olive oil

For the buns:
· egg yolks
· poppy seeds
· paprika
· sesame seeds

(Makes 4, 18 in. x 11 in pans)

1. Mix yeast and salt with flour.
2. Add water.
3. Mix it up until it forms a dough.
4. Let rise for 30 minutes or so.
5. Coat pans in olive oil.
6. Press dough into pan. Let rise 10 min.
7. Drizzle with oil and salt.
8. For simple focaccia, add rosemary. For pizza, cover with tomato sauce and sauted onions.
9. Bake at 450° F until brown on bottom.

For the buns:
1. Form 1 in. x 1 in. buns.
2. Let rise 30 min.
3. Coat with egg yolk and sprinkle on poppy seeds, or sesame seeds or paprika.
4. Bake at 450° F (?) until brown on the bottom.

Amatriciana (pasta sauce)
Amatrice is a town close to Rome. This recipe is an “updated” version of a classic.
Ingredients:
· pork jowls (guanciale or pancetta), cut into 1 inch squares or smaller
· onions, chopped
· garlic, chopped
· red wine
· tomato sauce
· water
· balsamic vinegar
· salt
· oregano

1. Cook pork jowls in oil until they start to sweat.
2. Add onions and garlic. Cook until pork jowls curl, and don’t let the onions carmelize.
3. Add red wine and cook until you can’t smell alcohol.
4. Add tomato sauce and some water. Turn down to medium heat.
5. Add balsamic vinegar, salt and oregano.
6. Let cook for an hour or longer—the longer the more flavorful!

Fried Artichoke
Ingredients:
· 20 artichokes
· 10 eggs
· flour
· peanut oil
· salt to taste

1. Tear off outer artichoke leaves to white base.
2. Clean stem by paring off outer, rough layer.
3. Chop off top leaves 1/3 down from bloom.
4. Quarter the artichokes.
5. Soak in cold water with lemon juice.
6. Whip eggs well in a separate bowl.
7. Dip artichokes in egg and then in flour.
8. Fry in a pan with peanut oil til golden brown.
9. Place on tray (with paper towels to soak up excess oil) and salt.

Porchetta
Ingredients:
· Italian pork “fatback”
· fresh fennel, chopped
· fresh garlic, chopped
· fresh rosemary
· salt
· pepper
· olive oil

1. Lay fatback flat and rub in salt and pepper. Add fresh fennel and fresh garlic in the middle.
2. Fold over the fatback and tie with oven-safe twine/string.
3. Stuff sprigs of rosemary under strings.
4. Cover in olive oil and salt and pepper.
5. Cook for 3 hours at 350° F.

Capocolo (Spezzatino di Maialle) (really yummy braised pork)
Ingredients:
· pork
· fresh rosemary
· onion, chopped
· fresh fennel, chopped
· tomato sauce
· olive oil
· black olives

1. Sear pork in olive oil til browned.
2. Add rosemary, onions and fennel.
3. Cook on high heat for a few minutes.
4. Lower heat and let simmer 20 minutes.
5. Add tomato sauce and black olives and stir.
6. Reduce heat, cover and stir every once in a while. Add water as necessary.
7. Cook for a half hour or more.

Tiramisu
Ingredients: ('full' recipe ingredients, which we reduced by half)
· 16 eggs (8 eggs)
· 1 T. kg sugar (420 g)
· 3 kg mascarpone
· 2 lt. cream
· Rum
· Vanilla

1. Mix mascarpone, sugar, and vanilla in mixer
2. Add yolks & continue mixing
3. Soak ladyfingers in instant coffee, rum, hot water, and sugar mixture until spongelike
4. Put mascarpone mixture in big bowl
5. Mix the cream in the mixer until it becomes thick
6. Sprinkle cocoa on bottom of backing pan and layer ladyfingers on top
7. Once the cream is thick enough to stick to the beaters, add it to the mascarpone mix
8. Heat 1 kilo sugar, 3 liters water and warm up on the stove to a boil and add to the coffee mix (we did this because the original coffee mixture for the ladyfingers was too strong...)
9. Mix egg whites with sugar until it peaks (make sure that there is no yolk in the egg white mixture or it will not thicken like it's supposed to) + a pinch of salt
10. Fold egg whites into cream and mascarpone mixture
11. Layer ladyfingers and cream (usually just 2 layers)

Chocolate Mousse
Ingredients:
· 1 k. dark chocolate
· ½ pound butter
· 12 eggs
· 1 ½ liter whipped cream
· ½ k. sugar
· gelatin (36 gr)
· rum
· instant coffee
· little salt

1. Melt chocolate.
2. Separate egg yolks from egg whites.
3. Melt butter. Add chocolate to butter all at once.
4. Beat egg yolks with sugar and add cream.
5. Pour egg mixture into butter/chocolate and fold together.
6. Beat cream.
7. Beat egg whites, add instant coffee, sugar and a little salt.
8. Melt gelatin and add rum.
9. Add gelatin (should be tepid so it doesn’t gel). Beat in with whisk.
10. Add egg whites and beat in with a whisk.
11. Pipe into individual serving dishes. (Tap dish bottoms against surface to get air bubbles out).
12. Chill in freezer for an hour before serving.