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Cooking Together – Italian – Bruschetta, Saltimbocca, Risotto, Velouté

We hope you enjoyed your cooking together evening – if you have any questions for chef please do ask and we’ll get back to you as soon as possible [email protected]

You Cooked:

  • – Sourdough king prawn bruschetta, red pepper puree, avocado, toasted pine nuts
  • – Chicken saltimbocca, lemon risotto, herb and spinach velouté
  • – Lemon posset

Sourdough King Prawn Brushetta – Gamberi alla busarra prawns

Ingredients – Serves 6

  • 6xChunky slice of sourdough, toasted and rubbed with fresh garlic
  • 3 tbsp of extra virgin olive oil
  • 1 garlic clove, crushed and peeled
  • 1kg prawns, medium-sized, deveined
  • 3 cloves of garlic, crushed
  • 1 small onion, golden, peeled and finely chopped
  • 60ml of dry white wine
  • 200g of sun blushed tomatoes, finely chopped
  • 1 dried chilli, crushed
  • fine sea salt
  • freshly ground black pepper
  • 1 handful of parsley leaves, minced

Method

  1. Heat the olive oil in a very large skillet set over a medium heat. Add the garlic and fry for a couple of minutes, until fragrant. Stir in the onion and cook until soft and translucent, stirring often so it doesn’t colour
  2.  
  3. Add the prawns and cook for about two minutes per side, ensuring that they don’t overlap. Pour in the wine, increase the heat to medium-high and allow it to evaporate. Remove the prawns; transfer them to a plate while you carry on with the sauce
  4.  
  5. Remove the garlic and add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season
  6.  
  7. Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sauté for about five more minutes, then remove from the heat and sprinkle with parsley.
  8. Serve on toasted sourdough rubbed with fresh garlic.

Red pepper and pomodoro puree

Ingredients – Serves 6

  • 1/4 cup extra virgin olive oil
  • 1 1-inch-thick slice of crusty bread, torn into pieces
  • 1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
  • 5-6 garlic cloves, chopped
  • 1 teaspoon salt
  • 1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded
  • 1 8-ounce jar of roasted red bell peppers, drained
  • 1 tablespoon smoked paprika (preferred) or sweet paprika
  • 2-3 tablespoons sherry vinegar or red wine vinegar

Method

  1. Sauté torn bread and almonds:
  2. Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown.

    Add the garlic and sauté another 1-2 minutes, stirring once or twice.

  3. Remaining ingredients:
  4. Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth.

Lemon Risotto

Ingredients – Serves 4

  • butter 50g
  • garlic 3 cloves, crushed
  • onion 1, finely chopped
  • risotto rice 250g
  • white wine 150ml
  • vegetable stock 1 litre, hot
  • lemon 1, zested and juiced
  • flat-leaf parsley a small bunch, roughly chopped

Method

  1. Melt the butter in a saucepan and cook the onion and garlic with some seasoning for 5 minutes until soft. Tip in the rice and stir until every grain is coated, then pour in the wine and bubble for 5 minutes. Add the stock a ladle at a time, while stirring, only adding more once the previous batch has been absorbed. 
  2.  
  3. Meanwhile, take 1/2 the beetroot and whizz in a small blender until smooth, and chop the remainder. 
  4.  
  5. Once the rice is cooked, stir through the whizzed and chopped beetroots, lemon zest and juice, and most of the parsley.

Rustic Basil Pesto

Ingredients – Serves 4

  • ½ a clove garlic
  • 1 big bunch of fresh basil
  • 1 handful of pine nuts
  • 1 good handful of freshly grated Parmesan cheese
  • extra virgin olive oil
  • 1 lemon, optional

Method

  1. Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
  2.  
  3. Pick, roughly chop and add the basil leaves, then bash to a paste (or pulse in a food processor).
  4.  
  5. Add the pine nuts (very lightly toast first, if you like) to the mixture and pound again, then stir in half the Parmesan.
  6. Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
  7.  
  8. Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
  9. Add a squeeze of lemon juice at the end to give it a little twang, if you like, but it’s not essential.

Chicken Saltimbocca

Ingredients – Serves 4

  • 4 (6 Ounce) Boneless, Skinless Chicken Breasts
  • 3/4 Cup All-purpose Flour Seasoned With Salt & Pepper
  • 1 1/2 Tablespoons Minced Fresh Sage Leaves
  • 8 Thin Slices of Prosciutto
  • 1/4 Cup Olive Oil
  • 1 1/2 Cups Dry Vermouth or Dry White Wine
  • 1 Tablespoon Lemon Juice
  • Salt & Pepper to Taste
  • 4 Tablespoons Unsalted Butter
  •  

Method

  1. Slice each chicken breast in half lengthwise, then pound thin with a meat mallet. Chicken should be about 1/4 inch thick.
  2. Place the seasoned flour in a shallow bowl, and dredge each piece of chicken on both sides, then place on a baking sheet.
  3. Sprinkle the top of each cutlet with the chopped sage, then cover with a slice of prosciutto.
  4. Press the prosciutto to help it to adhere to the chicken and then refrigerate until needed.
  5. 30 minutes before you plan to cook, remove the chicken from the refrigerator.
  6. Heat 2 tablespoons of the oil in a heavy skillet over medium high heat until lightly smoking, then place 4 cutlets in the pan prosciutto side down.
  7. Cook the cutlet until you can see the edges are beginning to brown, about 3 minutes.
  8. Carefully flip the cutlets over and reduce heat to medium and cook until no longer pink inside, about 2 to 3 minutes.
  9. Move the cutlets to a warm platter, cover with foil, and cook the remaining cutlets in the same manner.
  10. Once all the cutlets are cooked and moved to the platter, add the wine 9or vermouth) and lemon juice to the pan and scrapping up and browned bits, cook over high heat until the liquid has been reduced to about 1/2 cup.
  11. Add the butter and season with salt and pepper and stir until blended.
  12. Pour the sauce over the chicken and garnish with fresh sage leaves.

Spinach & Herb Velouté

Ingredients –  Serves 4:

  • – 2 tbsp Olive Oil
  • – 1 Onion, finely chopped
  • – 1 Garlic Clove, crushed
  • – Salt
  • – 100ml Dry White Wine
  • – 6 cups Baby Spinach (washed)
  • – ½ Bunch of Chives
  • – ½ Bunch of Parsley
  • – ¼ Bunch of Basil
  • – 3 cups Vegetable stock (hot)
  • – ⅓ cup Double Cream 
  • – Freshly Ground Peppers

Method:

  1. 1. Heat the oil in a large pan set over a medium heat until hot.
  2. 2. Add the onion, garlic and a pinch of salt and cook gently for 5 minutes until softened.
  3. 3. Add the wine and boil for 2 minutes to evaporate the alcohol.
  4. 4. Add the spinach, stir well, and cover with the stock. Cook until simmering, then continue to cook steadily for a further 5 minutes. 
  5. 5. Add the cream, stir well, and cook for 2 minutes Do not boil. Add all the herbs at this point. Blend with a stick blender until smooth. You can pass the sauce through a fine strainer for extra smooth results.
  6. 6. Season to taste with salt and pepper and serve immediately.

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