ITALIAN COOKING CLASS (2)

依堂我負責做個主菜 LAMB WITH BALSAMIC VINEGAR AND ROSEMARY。依味我係屋企都做過，但MARINATE既方法有點唔同。出來既效果都好好味！我MARINATE時唔加OLIVE OIL (可參考我早前食譜)。

因為我已經係上堂早一日MARINATE好D羊肉，所以上堂時最主要幫兩位從沙地阿拉伯來的女生做個甜品 YELLOW POLENTA CAKE。依個蛋糕非常之SUMMERY，質地同SPONGE CAKE一樣咁SOFT，但有GROUND ALMONDS同CORNMEAL/POLENTA既關係，所以好有口感！非常之EXOTIC！唔係依到同大家分享都唔得！

另外個前菜STUFFED ZUCCHINI WITH PARMESAN CHEESE & RICE都一絕！依家紐西蘭開始暖和，依個SUMMER DISH非常之開胃！

ANTIPASTO: BRUSHCHETTE POMODORO E BASILICO (TOMATO & BASIL BRUSHETTA)
CONTORNO: ZUCCHINI RIPIENI (STUFFED ZUCCHINI)
SECONDO PIATTO: AGNELLO CON L'ACETO BALSAMICO E ROSMARINO (LAMB WITH BALSAMIC VINEGAR & ROSEMARY)

DOLCE: TORTA DE POLENTA GIALLA (YELLOW POLENTA CAKE)

INGREDIENTS

1 cup sugar
3/4 cup (170g) butter; softened
3 large eggs; separated
1/2 cup ground almonds
3 tbsp fresh orange juice
1/2 tsp vanilla essence
1/2 cup fine-ground or medium-ground cornmeal/polenta
1/2 cup all-purpose flour
pinch of salt
2 tbsp arrowroot
icing sugar (optional)

METHODS

1. Preheat oven to 170C. Spray a 9-inch cake tin with cooking spray and then coat lightly with flour.
2. Cream butter until light and fluffy.
3. Slowly add sugar to butter a little at a time, beating continuously.
4. Add egg yolks, one at a time, beating after adding each.
5. Stir in gorund almonds, orange juice and vanilla essence.
6. Add the cornmeal, blending thoroughly.
7. In a separate bowl, mix together flour baking powder, salt and arrowroot; set aside.
8. In a separate bowl, using clean beaters, beat egg whites to stiff peaks.
9. Stir about a quarter of the egg whites into the batter, then sift about a third of the dry ingredients over it. Fold flour into batter. Continue adding whites and flour two more times.
10. Pour batter into prepared cake pan and bake for 30-35 min, or until cake is golden brown and springs back to the touch.
11. Cool on a rack before removing from pan.
12. If desired, sift a little icing sugar over top before serving.