Walter the Educator's Little Italian Recipes Cookbook

By Walter the Educator

When you need to make the best food, Walter the Educator's Little Cookbooks got you covered! Collect them all at WaltertheEducator.com. Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and the son of a disabled war vete

• Language: English
• Publisher: Silent King Books
• Release date: Sep 13, 2023
• ISBN: 9781088290231

Walter the Educator

Walter the Educator is one of the pseudonyms for Walter Anderson. Formally educated in Chemistry, Business, and Education, he is an educator, an author, a diverse entrepreneur, and he is the son of a disabled war veteran. "Walter the Educator" shares his time between educating and creating. He holds interests and owns several creative projects that entertain, enlighten, enhance, and educate, hoping to inspire and motivate you. Follow, find new works, and stay up to date with Walter the Educator™ at WaltertheEducator.com.

Book preview

One

Walter's Ricotta and Fig Breakfast Crostata

Ingredients:

1 sheet of puff pastry

1 cup ricotta cheese

4-5 fresh figs, sliced

2 tablespoons honey

1 tablespoon lemon zest

1 tablespoon chopped pistachios (optional)

Powdered sugar, for dusting

Instructions:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

Roll out the puff pastry sheet on a lightly floured surface and transfer it to the prepared baking sheet.

Spread the ricotta cheese evenly over the puff pastry, leaving a 1-inch border around the edges.

Arrange the sliced figs on top of the ricotta, gently pressing them into the cheese.

Drizzle the honey over the figs and sprinkle the lemon zest on top.

Fold the edges of the puff pastry over the filling, creating a rustic crust.

Optional: Sprinkle the chopped pistachios over the filling for added crunch and flavor.

Bake the crostata in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crisp.

Remove from the oven and let it cool for a few minutes.

Dust the crostata with powdered sugar before serving.

Enjoy this delightful Ricotta and Fig Breakfast Crostata with a cup of freshly brewed coffee or tea. It's a perfect balance of creamy ricotta, sweet figs, and flaky pastry—a unique twist on a classic Italian breakfast. Buon appetito!

Two

Walter's Baked Eggs with Tomatoes and Mozzarella

Ingredients:

4 eggs

2 large tomatoes, sliced

1 small onion, thinly sliced

2 cloves of garlic, minced

1 cup of shredded mozzarella cheese

2 tablespoons of olive oil

1 teaspoon of dried Italian herbs (such as basil, oregano, and thyme)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions:

Preheat your oven to 375°F (190°C).

Heat the olive oil in a skillet over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent and fragrant.

Add the sliced tomatoes to the skillet and cook for about 5 minutes, until they start to soften. Season with salt, pepper, and the dried Italian herbs.

Transfer the tomato and onion mixture to a baking dish. Make four small wells in the mixture and crack an egg into each well. Sprinkle the shredded mozzarella cheese evenly over the top.

Bake in the preheated oven for about 15-20 minutes, or until the eggs are cooked to your desired level of doneness. Keep an eye on