Pizza, Pasta & Tiramisu Class with Chef Salvatore
Our classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate your dishes at home.
Pizza, Pasta & Tiramisu Class with Chef Salvatore
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home.
We Cooked:
- Pizza with your selection of toppings
- Pasta with a tomato sauce
- Tiramisu
Salvatore taught you how to make royal pasta dough, it’s richer and softer than regular pasta dough.
Pizza Dough
Ingredients (for 4-5 people)
- 500g Water
- 25g Salt
- 800g Caputo Nuvola Flour
- 2g Yeast
- 8g Sugar
- 25g Extra Virgin Olive OilÂ
Tomato Pizza Sauce
- 795g of tinned San Marzano tomatoes, drained and seeded
- 2 garlic cloves, finely sliced
- 1 pinch of salt
- olive oil, for drizzling
- dried oregano, for sprinkling
Toppings – choose your own favourites
Ham, portobello mushrooms, burrata, rocket, pesto ,pine nuts, peppers, spinach, red onions, courgette, sundried tomato, cappers, anchovies, olives, parmesan cheese
Method
1. Combine water, salt, sugar, half the flour, and yeast in a bowl. Mix until a smooth cream forms, dissolving any flour lumps.
2. Add olive oil and gradually incorporate the remaining flour until the dough comes together.
3. Knead the dough for 15-20 minutes until smooth, elastic, and well-hydrated.
4. Let the dough rest on the work surface for 40 minutes.
5. Divide the dough into portions and shape them into balls (panetti). Allow to rise for 2-3 hours.
6. Gently stretch each panetto using your fingertips, pushing the air from the center towards the edge.
7. Spread tomato sauce in a spiral, leaving about 1 cm of space at the edge for the crust.
8. Sprinkle with oregano (sparingly!), fresh basil, and a drizzle of olive oil.
9. Bake on a preheated pizza stone in a static oven for 6-7 minutes, until the crust is golden and the cheese is melted and bubbly.
Royal Pasta Dough
Ingredients:
- 135g Semolina
- 135g 00 Flour
- 180g Egg yolk
- 20g Egg white
- 1 pinch Salt
Method
- Begin by making the dough. Mix together the flours, eggs and a pinch of salt in a large bowl, wrap in clin film, then leave to rest in the fridge for 1 hour.
- Remove the dough from the fridge.
- Once your pasta dough has come up to room temperature cut it into three pieces, making sure to keep the dough that isn’t being used covered by cling film so it doesn’t dry out. Work each piece through the pasta machine, starting with the largest setting and moving down one each time until you obtain machine’s-width sized sheets.
- Change the cutter and pass through the machine to make tagliatelle
- Blanch the pasta for 4-5 minutes in salted boiling water and strain carefully.
Tomato Sauce for PastaÂ
Ingredients – serves 2
Ingredients
Method
- Place the tomatoes, olives, garlic, capers and sugar into an ovenproof pan and cook gently on a low to medium heat for 15 minutes, stirring occasionally
Tiramisu
Ingredients – Serves 2
Method
- Disolve the coffee in 100ml of boiling water. Stir in 60ml of the Marsala and leave the mixture to cool in a shallow bowl or dish.
- Place the egg yolks in a bowl and whisk in the sugar until it becomes pale and frothy.
- Mix the remaining Marsala with the mascarpone in a separate bowl, then fold this into the yolk mixture.
- In a clean bowl, beat the egg whites with an electric whisk until soft peaks form, then fold gently through the mascarpone mixture. Transfer to a piping bag and set aside.
- Dip the sponge fingers in the cooled coffee on both sides, be sure to do this quickly to stop the sponge going completely soft.
- Line the bottom of 8 glasses with a layer of sponge, pushing them right to the edges, then pipe a layer of cream on top.
- Repeat with the sponge fingers and cream so that you have two distinct layers.
- Dust everything liberally with cocoa powder and place the glasses in the fridge for an hour to chill and set before serving
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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