Italian Street Food – Cicchetti Cookery Class Recipes
Italian Street Food – Cicchetti Recipes
We hope you enjoyed your class and are ready to recreate the meals at home. If you have any questions for chef, please do ask and we’ll get back to you as soon as possible.
We Cooked:
- One pan Meatballs with Pepper & Tomato Salsa.
- Grilled Aubergine Rolls with Robiola.
- Goats Cheese & Red Pepper Risotto and Rocket & Parmesan Salad.
- Rosemary Focaccia.
One Pan Meatballs with Red Pepper & Tomato Salsa
Ingredients:
For the Balls:
- – 125g Beef Mince
- – Salt & Pepper
- – 1 Clove Garlic – smashed into paste
- – Handful Fresh Parsley – rough chop (plus extra for garnish)
For the Salsa:
- – One Red Pepper – Roasted whole
- – 2 Small Tomatoes
- – ½ Shallot
- – 1 Clove Garlic
- – Olive Oil
- – 50ml Red Wine
Method:
- To cook, we used one griddle pan throughout – you can use a frying pan.
Prep:
- Pop your red pepper into the oven to soften, you can then pull the stalk and seeds out, and rough chop – 20 minutes is fine for this.
- Grate your tomatoes, fine dice the shallot, crush both your garlic cloves into a paste.
Meatballs:
- in a bowl mix the mince, salt and pepper, garlic (remember some is for the salsa) and parsley together. Divide into equal sized balls – approx. 8.
- Heat your griddle pan to medium high and pop the balls in, turning so all sides are coloured.
Add the Salsa:
- Move the meatballs to one side of the pan, if the pan is dry, add some oil, if there is sufficient juices from the meat, you don’t need. Add the shallot and the garlic, soften and then add the grated tomato and the red pepper, mix around and add the wine. The meat balls will now be in the middle of the pan.
- Leave on a medium heat – as the wine reduces, the balls will be cooked.
- Serve immediately with a sprinkle of parsley on top.
Rosemary Focaccia
Ingredients:
- – 500g strong bread flour , plus extra for dusting
- – 7g dried fast action yeast
- – 2 tsp fine sea salt
- – 5 tbsp olive oil , plus extra for the tin and to serve
- – 1 tsp flaky sea salt
- – ¼ small bunch of rosemary , sprigs picked
Method:
- Tip flour into the bowl of a mixer.
- Poke a hole into the flour and add the salt, then do the same on the opposite side for the yeast.
- Using the dough hook, turn the mixer on to a low setting to combine, then add 2 tbsp of the oil and slowly pour in 350-400ml or warm
Oil a rectangle tin (25 x 35cm). - Tip the dough out, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
- Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
- Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you.
Grilled Aubergine Rolls with Robiola
Ingredients – Serves 4:
- – Robiola Cheese
- – 1 long aubergine
- – 1 piece of lemon zest
- – 1/2 a fresh chilli
- – 1 bunch of parsley
- – 1 sprig of basil
- – extra virgin olive oil
- – salt
Method:
- Cut the aubergine into slices not too thin. Lay on a tray and salt, rest for ten minutes. When it is ready, remove all the salt then grill them. Pat dry with a paper towel & allow to cool. In a bowl, mix the two cheeses with the herbs.
- Take the aubergines, place them on a plane then you put on the mixture of cheeses.
- Serve with basil pesto and croutons.
Goats Cheese & Red Pepper Risotto
Ingredients – Serves 4:
- – 5 litre chicken or vegetable stock
- – 2 tbsp olive oil
- – 30g/1oz butter
- – 1 onion, finely chopped
- – 2 garlic cloves, finely chopped
- – 300g/10½oz risotto rice
- – 1 large sprig thyme
- – 100ml/3½fl oz dry white wine
- – small bunch fresh parsley, finely chopped
- – small bunch fresh dill, finely chopped (optional)
- – squeeze lemon juice (optional)
- – salt and freshly ground black pepper
- – 1 red pepper, sliced
- – 100g Soft goats cheese
- – Tbsp of grated parmesan
Method:
- Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2–3 minutes. Add red peppers and sauté for 3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter.
- Turn the heat to high and pour in the wine. Cook for 1–2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of hot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente.
- Beat in the remaining butter and parmesan. Stir through half of your goats’ cheese and herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig.
- Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table.
- It works well with toasted pine nuts as garnish.
Tomato Sauce
Ingredients:
- – 800g good quality
- – tinned tomatoes
- – 150ml red wine
- – Pinch of sugar
- – 1/2 tsp dried oregano
- – Oil, to fry
Method:
- Heat the olive oil in a medium pan over a medium-high heat and add the garlic. Fry for a minute, then tip in the tomatoes and wine. Bring to the boil, mashing the tomatoes, stir and then turn down the heat slightly. Add a pinch of sugar, a little seasoning and the oregano, and simmer gently for 45 minutes, stirring occasionally. Puree until smooth.
- Make extra and freeze!
We hope you enjoyed the class!
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