Make the dialogue between a waiter and a guest in an Italian resraurant.

Writing

Exercise 3

Make the description of the Italian cuisine using thefollowing phrases:

· Contemparary Italian cookery makes wide use of …

· Italian cuisine is famous for/noted for its regional diversity…

· Italian cuisine is characterized by…

· Italian main dishes are

· Desserts are characterized by the dominant use of …..

· Some dishes use…

· The most characteristic and ancient elements of Italian cuisine are…

Grammar exercise 4

Change the following sentences to questions beginning with the question word in parentheses.

1. She works in a bar. (where)

2. Her work begins at 9 a.m. (what time)

3. The waiter speaks English very well. (how well)

4. These shrimps cost $50. (how much)

5. They travel by plane. (how)

6. She wants to learn English in order to get a better job. (why)

7. This apron belongs to my chef. (to whom)

8. Mr. Brammit returns to the restaurant at 8 p.m. (when)

9. My boss drives a Cadillac. (what car)

10. We have three vacant tables. (how many)

 

Exercise 5.

Read and translate the typical recipes. What disheswould you like to cook for your friend’s birthday party?

Typical recipes

Rigatoni with roasted tomatoes & ricotta salata

 

Ingredients:

 

· 1.5 kg vine tomatoes

· 4 cloves of garlic unpeeled

· 3 bay leaves

· 5 thyme sprigs

· a splash of red wine vinegar

· 400 g dried rigatoni

· 80 g ricotta salata

· a small bunch of basil

· leaves picked (optional)

 

Method of cooking:

1. Preheat the oven to 200C/gas 6. Put the tomatoes on a large baking tray, and season. Scatter over the garlic cloves, thyme sprigs and bay leaves then transfer to the oven and roast for 25 minutes, until the tomato skins are burnished and split. Let the tomatoes cool for a minute or two, then pull them off the vines and place in a frying pan with the red wine vinegar and a pinch more salt and pepper.

2. Squash with a spoon and simmer for 15 minutes, until you have a thick, strawberry-red sauce with an almost creamy consistency.

3. Bring a pan of salted water to the boil and cook the rigatoni according to the packet instructions.

4. Drain, reserving a cupful of cooking water, and add to the sauce with a little of the water to loosen.

5. Drizzle over a good glug of olive oil and serve with grated ricotta and a scattering of basil leaves, if you like.

6.

Pasta peperonata

 

Ingredients:

· 2 red peppers, deseeded and sliced;

· 2 yellow peppers, deseeded and sliced;

· extra virgin olive oil, sea salt, freshly ground black pepper;

· 2 red onions, peeled and finely sliced;

· 2 cloves garlic, peeled and grated;

· 2 handfuls fresh flat-leaf parsley, leaves finely chopped, stalks reserved;

· 2 tablespoons red wine vinegar or balsamic vinegar;

· 2 handfuls Parmesan cheese, grated;

· 2 heaped tablespoons mascarpone cheese or crème fraîche, optional;

· 455 g rigatoni, penne or spaghetti.

Method of cooking:

1. Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour.

2. Add the onion and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan.

3. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar - it will sizzle away, so give everything a good toss.

4. Then add one handful of the grated Parmesan and the mascarpone or crème fraîche if you are using it and turn the heat down to minimum while you cook the pasta.

5. Meanwhile put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water. Put the peppers, pasta and parsley leaves into a large warmed bowl.

6. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.