FC: Italy | By Kimi Sysengthong, Erin Gubatanga and Daphne Huang
1: Where is Italy? | South Central Europe.
2: 2007 | Map | Climate | a | World Map
3: Italy | Home | Hostel
4: Crops | YUMMY
6: Breakfast | Breakfast is commonly, yogurt or a croissant with a cappuccino.
7: Lunch is typically the biggest meal of the day.
8: on top of | PASTA | The average Italian consumes 26 gallons of wine a year.
9: The average Italian consumes 25 kilograms of pasta a year!
10: Almost 20% of Italy's population is over 65 years old. Italy borders Austria, France, Vatican City, San Marino, Slovenia, and Switzerland. | Italy has 20 regions and 6 islands. | Most unmarried children live with their parents | With over 5 million people, Rome is Italy's largest Italy.
11: Colosseum | The average Italian makes $26,700 a year; however those in the more prosperous north make almost $40,000. | Italy has a population of over 58 million. | Italy has three active volcanoes: Vesuvius, Etna, and Stromboli. | With almost 40 million visitors, Italy is the fourth most visited country in the world.
13: Italy’s Boccaccesca Food and Wine Festival
14: Angel hair pasta with garlic, oil and chili | ingredients (serves 6) 150g olive oil 1/2 cup (50g) breadcrumbs, made from day-old bread 6 cloves garlic, very thinly sliced width ways 1 1/2 small red chili, seeded, finely chopped Finely grated rind and juice of 1 lemon 400g dried spaghetti or make your own pasta Basic fresh pasta recipe 2 2/3 cups (400g) Italian '00' flour or high-grade flour, plus extra, for dusting 4 (59g each) eggs, at room temperature Fine semolina, for dusting
16: Method If making fresh pasta: Place flour in a mound on a work surface. Make a large well in the centre, and then break eggs into it. Using a fork, gently beat eggs, while, with your other hand, secure the walls of the well. Continue stirring with the fork, drawing in flour until mixture is very thick, then, using your hands, work in remaining flour. Once flour is incorporated, knead the dough (it should be firm and not sticky) for 5 minutes or until smooth. Wrap in plastic wrap and set aside for 30 minutes. | Divide dough into 6 pieces. Flatten 1 piece with your hand until 3mm thick. Dust lightly with flour. For machine-rolled pasta (for hand-rolled method, see tip), set your pasta machine to its widest setting, then feed the dough through 4-5 times, folding it in half each time and turning it 90 degrees until it is smooth and the width of the machine. Repeat feeding the dough through, without folding, narrowing the settings on your machine, 1 notch at a time (the highest number being the thinnest setting), until you reach the second last setting, then place pasta sheet on a semolina-dusted work surface. Repeat with remaining dough. For ravioli, once you have rolled out 2 pasta sheets, fill immediately, so dough remains pliable.
17: For machine-cut pasta, drape pasta lengths over a clean broom handle, railing or opened cupboard door for 10 minutes or until slightly dry. Feed dough lengths, 1 at a time, through cutting attachment on your pasta machine, then scatter lightly with semolina and place on a tray. To make pasta sauce: Heat 1 tbs oil in a large frying pan over medium heat. Add breadcrumbs and cook, stirring continuously, for 2 minutes or until golden, then remove from pan. Wipe pan clean. | Heat remaining oil, garlic and chilies in cleaned pan over low heat for 2 minutes or until oil is hot and garlic is light golden. Add 1 1/2 tsp salt, lemon rind and juice and stir to combine. Remove from heat. Add fresh pasta to a large saucepan of salted boiling water and cook for 20-30 seconds or until it just floats (for dried pasta, cook following packet directions). Drain, and then add immediately to hot oil mixture with the breadcrumbs. Toss well to combine. Serve.
18: Chocolate caramel tiramisu Ingredients (serves 8) 395g can sweetened condensed milk 2 tablespoons brown sugar 250g cream cheese, chopped 1/3 cup drinking chocolate powder 3/4 cup boiling water 1/2 cup chocolate liqueur 24 sponge finger biscuits | Combine condensed milk and brown sugar in a large heatproof, microwave-safe bowl. Microwave, uncovered, on high (100%) for 3 minutes, whisking every minute until mixture starts to thicken. Microwave on high (100%) for a further 2 to 3 minutes, whisking every 30 seconds until a thick caramel forms. Refrigerate for 30 minutes or until chilled.
19: Using an electric mixer, beat cream cheese on high speed until creamy. Add caramel and stir to combine. Freeze caramel mixture for 1 hour or until thick and semi-frozen. Combine 2 tablespoons chocolate powder and boiling water in a jug. Stir until chocolate dissolves. Pour into a shallow dish. Add liqueur and stir to combine. Dip 8 biscuits, 1 at a time, in chocolate mixture, turning to coat. Place biscuits, side by side, on a platter to form a rectangular base. Stand for 3 to 5 minutes or until biscuits have absorbed liquid. | Spread one-third of the semi-frozen caramel mixture evenly over biscuits to cover. Repeat layers twice with remaining biscuits, chocolate mixture and caramel mixture. Cover and freeze for 4 hours. Transfer to the fridge 1 hour before serving. Dust top with remaining 2 tablespoons chocolate powder. Serve.