Ligurian Italian cooking course

 Tart with wild berry jam Recipe for tart diameter 9" (ø 23): Ingredients  of the Classic shortcrust pastry : Weak flour “00”   17,5 onces / 500 g Icing sugar        3,5 onces / 200 g Butter       10,5 onces / 300 g Pinch of salt   Whole eggs      1 Yolks          4 Grated peel lemon Preparation: Add the icing sugar, flavorings and salt. Add the butter and work with your hands making it into a cream. Add the eggs and the already beaten egg yolks at the end add the flour. Form a loaf and leave it to harden in the fridge for 30 minutes. Roll out the dough ,fill with jam and decorate. Bake at 160° in a static oven. The time varies depending on the size of the cake and the filling

  Tagliatelle alla bolognese Recipe for 6 people: Ingredients  of the fresh egg pasta : re-milled durum wheat semolina flour        17,5 onces / 500 g extra virgin olive oil      2  tablespoons / 2 cucchiai eggs      5 salt     1  tablespoons / 1 cucchiaio Preparation of the fresh egg pasta: by first creating the fountain, add the eggs in the center and beat with a fork, incorporate semolina always helping with the fork and finish kneading by hand leave the dough covered with cling film for about 30'. Roll out the dough with the sheeter and create tagliatelle about 1 mm high Ingredients  of the  ragù alla bolognese: lean minced meat             10 onces / 250 g vegetable broth                  2 cups / 500 ml Full-bodied red wine    1/2 cups / 10 cl  Aromatic bunch         ...