Make the dialogue between a waiter and a guest ordering healthy dishes.

Writing

Exercise 3

Make the description of the healthy food using the following samples:

· Healthy food means….

· Healthy food does not use….

· Healthy cookery makes wide use of …

· Healthy food is famous for/noted for its regional diversiti…

· Healthy food is characterized by…

· Healthy food dishes/ desserts are characterized by the dominant use of…...

· The most characteristic elementsof healthy food are…

 

Exercise 4.

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

Typical recipes

Sweet pea toasts with spicy coppa

 

Ingredients:

· 2 cups shelled fresh sweet English peas (about 2 1/4 pounds in the pod)

· 2 teaspoons salt, plus extra kosher salt, to taste

· 2 tablespoons extra virgin olive oil, plus more for drizzling

· 1/2 teaspoonfinelymincedlemonzest

· 2 teaspoons freshly squeezedlemonjuice

· 1 teaspoon minced fresh chervil or thyme

· Freshlygroundblackpepper

· 1 baguette

· 1/4 pound spicy coppa, very finely julienned

 

Directions:

1. Preheat the broiler. Over high heat, bring a large saucepan of water and 2 tablespoons salt to a boil. Add the peas and cook until just tender, 3 to 4 minutes. Drain in a colander and transfer to a small food processor. Process until all the peas are broken down but not smooth. You do not want to pureé them completely; a little texture is just fine.

2. Transfer the peas to a bowl and add the olive oil, lemon zest, lemon juice, and chervil or thyme. Season with salt and pepper and mix well. Slice the baguette on a slight diagonal into 1/4-inch pieces. Place the bread on a baking sheet and drizzle with olive oil. Toast under the broiler until light golden brown.

3. To serve, spread the pea purée on the toasts and top with a little mound of coppa. Serveimmediately.

 

Shaved brussels sprout salad

 

Ingredients:

· 1 teaspoonDijonmustard

· 3 tablespoons extra virgin olive oil

· 1 tablespoonwalnutoil

· 1 tablespoonlemonjuice

· 1 teaspoonsherryvinegar

· 1 tablespoonfinelychoppedparsley

· Salt and freshly ground black pepper, to taste

· 1 quart Brussels sprouts, shaved thinly by hand or on a mandolin

· 1 cuproastedpeanuts

· 1 cup shaved Pecorino Romano cheese (or Parmigiano-Reggiano)

· 1/2 cupflat-leafparsley

Directions:

1. Put the mustard in a heavy bowl. Slowly add olive oil and walnut oil while whisking. Add the lemon juice and sherry vinegar. Finish with the chopped parsley and season with salt and pepper.

2. To prepare the salad, toss Brussels sprouts, peanuts, cheese and parsley in a salad bowl with the vinaigrette to your taste.

 

Apple crumble

 

Ingredients:

· 3 apples, peeled, cored, and cut into 1-inch chunks

· 1/3 cupapplejuiceorcider

· 1/2 cup all-purpose flour, preferably whole grain

· 1/3 cuprolledoats

· 1/3 cupmaplesugar

· 1/2 teaspooncinnamon

· 1/4 teaspoonsalt

· 4 tablespoonbutter, softened

Directions:

1. Preheat oven to 375ºF.

2. Place diced apples and apple juice in a 9 x 9-inch baking dish.

3. Combine flour, oats, maple sugar, cinnamon, and salt in a medium bowl.

4. Using your fingers, work the softened butter into the flour mixture until it looks like crumbs.

5. Top apples with the crumb mixture and bake for 40 to 50 minutes or until golden brown and bubbling.

 

Chicory salad

Ingredients:

· 1 headradicchio, sliced

· 1 headfriséesliced

· 2 tablespoonsmincedshallots

· 2 tablespoons sherryvinegar

· 2 tablespoonsextravirginoliveoil

· 2 teaspoonsshavedParmesan

· 2 cupsslicedpearsorapples

 

Directions:

1. Mince the shallots and add vinegar; set aside for at least 15 min or up to 2 hours.

2. Soak the radicchio and frisée in a bowl of ice water for 1 hour, then spin or dry completely.

3. When ready to serve, add all ingredients to a bowl. Season with salt and pepper.

Butternut squash bisque

Ingredients:

4 tablespoons butter

· 1 large onion (4 ounces), peeled and diced

· 2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes

· 2 GoldenDeliciousapples, peeledand

· cored

· 2 quartschickenstockorwater

· 1 bayleaf

· 1 sprigofthyme

· 2 tablespoonshoney

· 1/2 teaspoon kosher salt (or to taste)

· 1/2 teaspoongroundpepper

 

Directions:

1. Melt the butter in a large pot. Add the onion and sauté until translucent; this sweetens the onion. Add the squash and the apples and sauté for a few more minutes. Cover with the stock and add the bay leaf, thyme, and honey. Salt lightly, bring to a boil, and simmer until the squash is very soft, about 25 minutes.

2. Remove the bay leaf and thyme. Purée the soup in a food processor or run it through the food mill. The blender will have a more velvety texture, the food mill is more coarse.

3. Return the soup to the pot. Add the pepper and, if desired, the cheese. Stir over a low flame until the cheese is melted and the soup is piping hot.

 

Mango fonio salad

Ingredients:

· Juiceof 2 lemons

· 1 teaspoonsalt

· ½ teaspoonfreshlygroundblackpepper

· 1 cupoliveoil

· 2 cupscookedoquinoa

· 1 bunchparsley, leavesfinelychopped

· 1 bunchmint, leavesfinelychopped

· 1 ripe mango, peeled, pitted, and diced

· ½ redonion, finelychopped

· 1 cup red and yellow grape tomatoes, halved

· 1 smallcucumber, seededanddiced

· ½ cupspicedcashews

Directions:

1. In a small bowl, combine the lemon juice with the salt and pepper. Slowly pour in the oil, whisking to emulsify.

2. Place the fonio in a large bowl and add the parsley, mint, mango, onion, tomatoes, and cucumbers. Toss well and generously fold in the vinaigrette to taste. (You may have some left over.) Top with the spiced cashews and serve immediately.