Focus on Language
Dialogue 1
A: Have you ever tried Italian food?
B: Yes,several times already.
A: What did you eat?
B: Spaghetti.
A: How do you like it?
B: Well,you know I am used to eat Chinese food which is spicy.
A:Oh,you are exactly.I was puzzled to see some Chinese put extra spice onto Italian noodles.You know it can spoil the food.
B: But I understand them now.
Dialogue 2
Ms.Terry:Today’s class is divided into two parts.First,I’ll show you how to prepare pizza crust;then you will learn how to make pizza toppings.The ingredients for the dough are yeast,sugar,salt,vegetable oil,and flour.
Student 1: Is this self-rising flour?
Ms.Terry:Yes,it is.Now get a cup of warm water.Add yeast to the water and stir until it’s dissolved.Then add one teaspoon of sugar,one teaspoon of salt,two teaspoons of oil,and two cups of flour.
Student 1: Should I keep stirring?
Ms.Terry:Yes.Add another half cup of flour and keep stirring.Now,sprinkle some flour on the board.Knead the dough until it feels elastic.While waiting for the dough to rise,let’s prepare the toppings.Basically,you can put whatever you like on your crust.Here I have sliced Italian sausage,ground beef,peppers,onions,tomato paste,and shredded cheese.
Student 1: What kind of cheese is it?
Ms.Terry:We usually use Mozzarella cheese.Now set the dough on a greased pan,and layer your toppings onto the pizza dough.Put the whole thing in a preheated oven.
Student 2: How long should we bake it for?
Ms.Terry: For about 15 minutes.
Task 1 Try to write down the English names of the following pictures.
Task 2 Retell the recipes.
CREAMY CHICKEN,BACON AND BASIL PASTA
Ingredients:
3 tbsp olive oil
3 large boneless chicken thigh,skin removed,cut into strips
5 rashers bacon,chopped
1～2 garlic cloves,crushed
salt and freshly ground black pepper
300ml/10fl oz double cream
450g/1lb farfalle
handful fresh basil,torn,plus extra for garnish
200g/7oz cheddar or Parmesan,grated,plus extra to garnish
Direction:
Cook the pasta according to packet instructions in a pan of salted boiling water,then drain.
Heat the olive oil in a frying pan,add the chicken strips and bacon and cook for 3～4 minutes,or until the chicken is golden-brown and cooked through.
Add the garlic and cook for one minute.Season,to taste,with salt and freshly ground black pepper,add the cream and warm through.
Add the creamy sauce to the cooked,drained pasta and stir well.
To serve,stir in the basil and cheddar spoon onto serving plates.Garnish with extra grated cheese and basil leaves.
SPAGHETTI BOLOGNESE
Ingredients:
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked streaky bacon,chopped
2 large onions,chopped
3 garlic cloves,crushed
1kg/2¼lb lean minced beef
2 large glasses of red wine
2×400g cans chopped tomatoes
1×290g jar antipasti marinated mushrooms,drained
2 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves,chopped
1 tsp dried thyme or a small handful of fresh leaves,chopped
Drizzle balsamic vinegar
12-14 sun-dried tomato halves,in oil
Salt and freshly ground black pepper
A good handful of fresh basil leaves,torn into small pieces
800g-1kg/1¾-2¼lb dried spaghetti
Lots of freshly grated parmesan,to serve
Direction:
Heat the oil in a large,heavy-based saucepan and fry the bacon until golden over a medium heat.Add the onions and garlic,frying until softened.Increase the heat and add the minced beef.Fry it until it has browned,breaking down any chunks of meat with a wooden spoon.Pour in the wine and boil until it has reduced in volume by about a third.Reduce the temperature and stir in the tomatoes,drained mushrooms,bay leaves,oregano,thyme and balsamic vinegar.
Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen,or just finely chop before adding to the pan.Season well with salt and pepper.Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it’s rich and thickened,stirring occasionally.At the end of the cooking time,stir in the basil and add any extra seasoning if necessary.
Remove from the heat to “settle” while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet).Drain and divide between warmed plates.Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce,finishing with a scattering of more cheese and a twist of black pepper.
PENNE WITH SPICY TOMATO AND MOZZARELLA SAUCE
Ingredients:
2 tsp olive oil
1 onion,peeled,finely chopped
3 garlic cloves,peeled,finely chopped
1 red chilli,seeds removed,finely chopped
1×400g/14oz can chopped tomatoes
splash red wine vinegar
1 tbsp tomato purée
Tabasco sauce,to taste
1 tsp sugar
small bunch fresh basil leaves,torn
salt and freshly ground black pepper
1×125g/4½oz ball fresh buffalo mozzarella,crumbled
400g/14oz dried penne pasta,cooked according to packet instructions,drained grated parmesan,to serve
Direction:
Heat the oil in a saucepan over a medium heat.Add the onion and fry for 4～5 minutes,or until softened and beginning to colour.
Add the garlic and chilli and continue to fry for 1～2 minutes.
Pour in the chopped tomatoes,red wine vinegar,tomato purée,a splash or two of Tabasco (to taste),sugar and half of the basil leaves,and stir well.Season,to taste,with salt and freshly ground black pepper.
Bring the mixture to a simmer,then continue to simmer for 18-20 minutes,or until the sauce has thickened and reduced in volume.
Just before serving,stir the crumbled mozzarella into the spicy tomato sauce.Stir the drained pasta into the sauce.
To serve,divide the pasta and sauce equally among four serving plates.Sprinkle over the remaining torn basil leaves and the grated parmesan.
CHICKEN AND PEA RISOTTO
Ingredients:
For the risotto
olive oil,for frying
2 onions,sliced
400g/14oz arborio risotto rice
splash white wine
1 litre/1¾ pint hot vegetable stock
salt and freshly ground black pepper
200g/7oz fresh peas,blanched
200g/7oz asparagus,blanched
400g/14oz baby spinach
1 tbsp chopped fresh basil
75ml/2½fl oz double cream
For the chicken
oil,for frying
salt and freshly ground black pepper
4 chicken breasts,skin on
chicken or vegetable stock,to cover
parmesan shavings,to serve
Direction:
Preheat the oven to 200C/400F/Gas 6.
For the risotto,heat the oil in a pan and fry the onion until soft.Add the rice and stir well,then add the wine and simmer until reduced completely.Add a good ladleful of the hot stock and stir continuously.When all this has been absorbed,add more stock.
Continue adding more stock,stirring continuously,until the rice is cooked.
Season with salt and freshly ground black pepper and stir in the peas,asparagus,spinach,basil and cream.
For the chicken,season the chicken breasts well with salt and freshly ground black pepper.Heat the oil in a frying pan and place the chicken breasts skin-side down.Fry the chicken breasts on both sides until lightly browned.
Place the chicken breasts in an ovenproof dish and pour in enough stock to come one third of the way up the sides of the chicken breasts.Place in the oven for 15 minutes,or until completely cooked through.
To serve,place the risotto into serving bowls.Slice the chicken and place on top of the risotto,then sprinkle with parmesan shavings.
PAELLA
Ingredients:
170g/6oz chorizo,cut into thin slices
110g/4oz pancetta,cut into small dice
2 cloves garlic finely chopped
1 large Spanish onion,finely diced
1 red pepper,diced
1 tsp soft thyme leaves
¼ tsp dried red chilli fl akes
570ml/1pint calasparra (Spanish short-grain) rice
1 tsp paprika
125ml/4fl oz dry white wine
1.2 litres/2 pints chicken stock,heated with ¼ tsp saffron strands
8 chicken thighs,each chopped in half and browned
18 small clams,cleaned
110g/4oz fresh or frozen peas
4 large tomatoes,de-seeded and diced
125ml/4fl oz good olive oil
1 head garlic,cloves separated and peeled
12 jumbo raw prawns,in shells
450g/1lb squid,cleaned and chopped into bite-sized pieces
5 tbsp chopped flatleaf parsley
Salt and freshly ground black pepper
Direction:
Heat half the olive oil in a paella dish or heavy-based saucepan.Add the chorizo and pancetta and fry until crisp.Add the garlic,onion and pepper and heat until softened.Add the thyme,chilli fl akes and calasparra rice,and stir until all the grains of rice are nicely coated and glossy.Now add the paprika and dry white wine and when it is bubbling,pour in the hot chicken stock,add the chicken thighs and cook for 5～10 minutes.
Now place the clams into the dish with the join facing down so that the edges open outwards.Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.
Meanwhile,heat the remaining oil with the garlic cloves in a separate pan and add the prawns.Fry quickly for a minute or two then add them to the paella.Now do the same with the squid and add them to the paella too.
Scatter the chopped parsley over the paella and serve immediately.