You are currently viewing Cooking Together Italian – Mozzarella Arancini; Rib-Eye Steak; Homemade Tagliatelle;

Cooking Together Italian – Mozzarella Arancini; Rib-Eye Steak; Homemade Tagliatelle;

Print Friendly, PDF & Email

We hope you enjoyed your evening with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.

You cooked:

Starter: Smoked Mozzarella Arancini with Romesco Sauce and Pesto

Main: Rib-Eye Steak, Homemade Tagliatelle with Arrabbiata Sauce

Dessert: Lemon Posset

Smoked Mozzarella Arancini

 These are really versatile, so adopt the method and then experiment with different fillings, stuffing the centre of the  balls.

Chefs tip: to make really consistently sized arancini – weigh your balls to ensure all equal.

Ingredients – Makes 15:

  • – 1 cup of arborio rice
  • – 5 cups of chicken stock
  • – 4tbsp of unsalted butter
  • – 1 onion, diced
  • – 2 cloves of garlic, minced
  • – 1/2 a cup of white wine
  • – 40g of grated parmesan
  • – Seasoning
  • – 1/4 cup of double cream
  • – 2 tsp of lemon zest
  • – 1 tbsp of lemon juice
  • – 100g of mozzarella torn into pieces
  • – 2 cups of panko breadcrumbs
  • – 1/2 a cup of plain flour
  • – 2 eggs

Method:

  1. Bring stock to a simmer in a medium pot over medium heat, then keep warm over low.
  2.  
  3. Heat 2 Tbsp. butter in a medium saucepan over medium. Add onion and cook, stirring often, until softened but not browned, 4–5 minutes. Add garlic and cook, stirring constantly, until softened but not browned, about 1 more minute.
  4.  
  5. Stir in rice; season with 1½ tsp. salt. Cook, stirring often, until some of the grains turn translucent around the edges, about 3 minutes. Add wine and cook, stirring often, until pan is almost dry, about 2 minutes.
  6.  
  7. Ladle in 1 cup warm stock, bring to a simmer, and cook, stirring often, until liquid is absorbed, about 4 minutes. Ladle in another 1 cup stock and continue to cook, stirring yet again, until most of the liquid is absorbed, 5–7 minutes.
  8.  
  9. Add remaining 1½ cups stock and cook, stirring often, until rice is cooked through and liquid is mostly absorbed, 9–11 minutes longer. Remove from heat.
  10.  
  11. Stir in Parmesan, cream, lemon zest, lemon juice, 1 tsp. pepper, and remaining 2 Tbsp. butter. Season risotto with salt.
  12.  
  13. Spread risotto in an even layer on a parchment-lined rimmed baking sheet. Chill at least 1 hour or up to 4 (cover risotto with plastic wrap after 1 hour so it doesn’t develop a skin).
  14.  
  15. Line another rimmed baking sheet with parchment. Scoop about ¼ cup risotto into your hands and form into a patty about 2½” in diameter.
  16.  
  17. Place a pieces mozzarella in the centre of patty. Carefully pinch and shape risotto so it completely encases the cheese, then roll into a 2″ ball.
  18.  
  19. Your hands might get messy, and the balls may be slightly misshapen (they’ll firm up later). Place on prepared baking sheet. Repeat with remaining risotto and mozzarella.

Romesco Sauce

Ingredients – Yields 3 Cups:

  • – One 450g jar of roasted red peppers, drained
  • – ½ cup raw or roasted almonds (unsalted)
  • – ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
  • – 2 medium-to-large cloves garlic, peeled and quartered
  • – 1 tablespoon sherry vinegar or red wine vinegar
  • – 1 teaspoon smoked paprika
  • – ½ teaspoon fine sea salt, to taste
  • – ¼ teaspoon cayenne pepper

Method:

  1. In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
  2.  
  3. Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a chunkier texture).
  4.  
  5. Taste, and add additional salt (up to ¼ teaspoon) if it doesn’t quite knock your socks off yet. Serve immediately with toasted sourdough bread rubbed with raw garlic (as a funkier version of Pan con tomate), you could add chorizo or other toppings.
  6.  
  7. You could also use as a sauce for arancini and many other dishes
  8. Or store in a jar in the refrigerator for 4-5 days.

Rocket Pesto

Ingredients:

  • – 50g Pine Nuts
  • – 100g Rocket
  • – 50g Parmesan
  • – 150ml Olive Oil
  • – 1 Garlic Clove

Method:

  1. Combine the pine nuts, rocket, Parmesan, olive oil and garlic clove in a blender. Season and blend to a paste.

Rib-Eye Steak - Tips for Cooking the Perfect Steak

Heat, heat and more heat!  Choose your steak well, ideally use the butcher but if you are buying at a supermarket, remove the packaging sooner rather than later.  Buy as thick a piece as possible, so if cooking for 2, buy twice the thickness and cut after cooking.   The meat must be at room temperature before you cook it, and it must rest for at least 5 minutes after cooking.  If cooking a bigger piece – it should rest for about half the cooking time.  You can rest it covered with foil, on a rack (like a cake rack), to catch any juices.

Which ever cut you have, you just need your pan or a griddle pan, then you can finish the cooking in a low oven if it’s a thicker piece.

If your steak has a piece of fat on it, leave it on to cook, you can choose to eat or leave.  But use the fat as a visual guide to cooking.  As the fat renders it colours and the flavour joins the juices in the pan.  If you have a steak on the bone – T-Bone or Tomahawk, cook with the bone in and remove before serving.  The bone adds flavour to the cooking.

For these 5-6oz fillet steaks, we are in the region of 1-2 minutes each side in a hot pan.  There are arguments about seasoning before or after cooking – both work….however do oil the meat directly…not the pan.  Don’t move it until ready to turn and when you have turned the second time, you will get a feel for how you like your steak to be cooked!  Don’t be afraid to poke it with your finger!

Homemade Tagliatelle

Ingredients – serves 4

    • 2 large eggs
    • 200g of 00 flour, plus extra for dusting

Method

  1. Place 180g of the 00 flour onto a large wooden board. Pour the remaining 20g of flour into a small bowl, ready to use if necessary

    Shape the flour into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle

    Using a fork, lightly beat the eggs, then mix in the flour a little at time. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don’t break too soon. Add the reserved 20g of flour if the dough is too moist

    Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough

    Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes

    Dust a wooden board with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick

    If you have a pasta machine, divide the dough into 4 before rolling it out. Flatten it to a rough square so that it fits through the machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times. This releases the gluten which increases the elasticity of the dough and stops it cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2nd last setting. You can feed it through the cutting attachment.

    To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips. Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking

    Cook the tagliatelle within a few hours in boiling salted water for 3–5 minutes before serving with your favourite sauce

    Alternatively, freeze for up to 1 month. To freeze the pasta, layer the tagliatelle flat on a tray lined with parchment paper and freeze for 1 hour, then transfer to a freezer bag or another suitable container

Rustic Arrabbiata Tomato Sauce

Ingredients – Serves 2:

  • – 4 fresh tomatoes
  • – 1 clove garlic, roughly chopped
  • – 1 teaspoon of harissa paste (if you don’t like spice, use tomato paste)
  • – Salt & Pepper
  • – 1 Banana Shallot, finely diced
  • – 1 teaspoon sugar
  • – Sprig Thyme – stalks removed
  • – Teaspoon of olive oil
  • – Lemon – squeeze.

Method:

  1. Using a box grater, grate the tomatoes into a bowl – discard the skins.
  2.  
  3. In a small pan, heat the olive oil then soften the garlic and shallot.   Add the harissa paste, then the tomatoes and stir – season with salt and pepper, plus a teaspoon of sugar – taste and then keep warm until needed.  Add squeeze of lemon as you serve.

Lemon Posset

You could crush up biscuits of your choice and put in the bottom of the glass. 

Ingredients: Serves 2

  • ·      300ml of double cream
  • ·      60g caster sugar
  • ·      1 juicy lemon
 
 
 
 
 
 

Method

  1. 1. Squeeze the lemon
  2. 2. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  3. 3. Take the pan off the heat and whisk in the lemon juice
  4. 4. Strain this into a jug and leave to cool for 20minutes.
  5. 5. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  6. 6. Refrigerate for 6 hours minimum.
  7. Serve with fruit and edible flowers
  8.  

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch [email protected]

Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.

Take a Look at our cookery classes. Gift vouchers are available and never expire.

Follow us @foodsorcery