Italian Cicchetti Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Venetian Polpette with Pomodoro Sauce
Serves: People
Ingredients
For the Polpette
- 80 g Beef mince
- 80 g Pork mince
- 1 clove Garlic minced or grated
- 30 g Parmesan grated
- ¼ tsp Ground Nutmeg
- 5 g Fresh Parsley 1 tbsp, roughly chopped, plus extra to garnish
- Sea salt to taste
- Cracked black pepper to taste
- 1 tbsp Olive oil
For the Pomodoro Sauce
- 2 tbsp Olive oil
- 1 White onion finely diced
- 2 clove Garlic halved
- 400 g Chopped tomatoes OR 400 ml Passata
- 15 g Fresh Basil 3 tbsp
- Sea salt to taste
- Cracked black pepper to taste
Method
For the Pomodoro Sauce
- Heat the Olive oil in a saucepan over medium heat.
- Add the White onion and cook for 5–6 minutes until softened.
- Add the Garlic and cook for 1 minute until lightly golden.
- Stir in the Chopped tomatoes or Passata and the Fresh Basil.
- Bring to a gentle simmer, cover and cook for 20–25 minutes until thickened.
- Remove the Garlic cloves.
- Blend for a smooth sauce if preferred.
- Season with Sea salt and Cracked black pepper to taste.
For the Polpette
- Combine the Beef mince, Pork mince, Garlic, Parmesan, Nutmeg, Fresh Parsley, Sea salt and Cracked black pepper in a bowl.
- Mix until evenly combined.
- Divide into 8 equal meatballs.
- Heat the Olive oil in an ovenproof pan over medium-high heat.
- Brown the meatballs on all sides for 5–6 minutes.
- Pour the Pomodoro sauce over the meatballs.
- Transfer to a preheated oven at 200°C and bake for 4–5 minutes, or until the meatballs are cooked through.
Mozzarella Arancini
Serves: People
Ingredients
For the Risotto
- 1 White onion finely diced
- 2 clove Garlic minced or grated
- 240 g Risotto rice
- 800 ml Vegetable stock OR 800 ml Chicken stock
- 80 g Parmesan grated
- 50 g Butter
- 125 ml White wine
- 1 Lemon zest
- 2 g Fresh thyme 1 sprig, OR 5 g Fresh Oregano, 1 tbsp, chopped
For the Filling
- 125 g Mozzarella cut into 12 pieces
- Sea salt to taste
- Cracked black pepper to taste
To Coat
- 100 g Plain flour
- 2 Medium Egg beaten
- 200 g Panko breadcrumbs
For Frying
- Vegetable oil
Method
For the Risotto
- Finely dice the White onion, mince the Garlic and zest the Lemon.
- Heat a large pan over medium heat and melt half of the Butter.
- Add the White onion and cook for 3–4 minutes until softened.
- Stir in the Garlic and cook for 1 minute.
- Add the Risotto rice and cook for 1–2 minutes, stirring continuously until lightly toasted.
- Pour in the White wine and cook until almost fully reduced.
- Gradually add the Vegetable stock or Chicken stock, one ladle at a time, stirring regularly and allowing each addition to absorb before adding the next.
- Continue until the rice is tender with a slight bite, approximately 20 minutes.
- Stir through the remaining Butter, Parmesan, Lemon zest and Thyme or Fresh Oregano.
- Taste and adjust the seasoning with Sea salt and Cracked black pepper if required.
- Spread the risotto onto a tray to cool completely, then refrigerate until cold.
For the Arancini
- Season the Mozzarella lightly with Sea salt and Cracked black pepper.
- Divide the chilled risotto into 12 equal portions.
- Place a piece of Mozzarella in the centre of each portion and shape into a ball, ensuring the filling is completely enclosed.
- Coat each ball in the Plain flour, then the beaten Egg, then the Panko breadcrumbs.
- Chill for 20 minutes if time allows.
To Cook
- Deep Fry
- Heat the Vegetable oil to 180°C.
- Fry the arancini in batches for 7–8 minutes until golden brown and heated through.
- Drain on kitchen paper.
Garlic Aioli
Serves: People
Ingredients
For the Garlic Aioli
- 1 Egg yolk
- 25 ml Extra virgin olive oil
- 75 ml Olive oil OR 75 ml Rapeseed oil
- 1 clove Garlic minced or grated
- ½ Lemon juice
- 5 g Fresh Parsley 1 tbsp, roughly chopped
- 5 g Fresh Basil 1 tbsp, roughly chopped
- Sea salt to taste
Method
- Place the Egg yolk, Garlic and Lemon juice into a food processor.
- Blend until combined.
- With the motor running, slowly drizzle in the Olive oil or Rapeseed oil until the mixture thickens and emulsifies.
- Gradually add the Extra virgin olive oil and blend until smooth.
- Add the Fresh Parsley and Fresh Basil and pulse until finely chopped and evenly incorporated.
- Season with Sea salt to taste.
- Chill until ready to serve.
Shortcut Method
- Use 100 g good-quality mayonnaise.
- Stir in the Garlic, Lemon juice, Fresh Parsley and Fresh Basil.
- Season with Sea salt to taste.
Grilled Aubergine Rolls with Goat's Cheese
Serves: People
Ingredients
For the Aubergine Rolls
- 50 g Soft goat's cheese OR 100 g Dairy-free soft cheese
- 1 Aubergine sliced lengthways into four 4 mm slices
- ½ Lemon zest and juice
- ¼ Red chilli finely chopped
- 5 g Fresh Parsley 1 tbsp, finely chopped
- 5 g Fresh Basil 1 tbsp, finely chopped
- 15 g Parmesan grated
- 4 Sundried tomatoes
- 1 tbsp Olive oil
- Sea salt to taste
- Cracked black pepper to taste
Method
For the Aubergine
- Slice the aubergine lengthways into approximately 4 mm slices, aiming for four usable slices.
- Brush with oil and season with salt and pepper
- Heat a pan or pan over high heat.
- Cook the Aubergine for 2–3 minutes on each side until lightly charred and tender. Set aside to cool slightly.
For the Filling
- Combine the Soft goat's cheese, Parmesan, Fresh Parsley, Fresh Basil, Lemon zest , black pepper and Red chilli in a bowl.
- Mix until evenly combined.
To Assemble
- Spread a layer of the filling over each Aubergine slice.
- Place one Sun-dried tomato at one end of each slice.
- Roll tightly and arrange on a serving platter.
- Finish with a squeeze of the Lemon juice.
To Serve
- Serve with Black olive tapenade.
Black Olive Tapenade
Serves: People
Ingredients
- 280 g Black olives
- 1 clove Garlic minced or grated
- 50 g Anchovies OR 2 tbsp Capers
- 3 tbsp Olive oil
- 5 g Fresh Parsley 1 tbsp, chopped
- Sea salt to taste
Method
- Place the Pitted black olives, Garlic and Anchovy fillets into a food processor.
- Blend until roughly combined.
- With the motor running, slowly drizzle in the Olive oil until the tapenade reaches your preferred consistency.
- Stir through the Fresh Parsley.
- Taste and season with Sea salt if required.
- Chill until ready to serve.
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
Spread the word! let others know about your experience on TripAdvisor Deansgate Google Didsbury Google
Take a Look at our cookery classes. Gift vouchers are available and never expire.
