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Cooking Together Italian Recipes – Tortellini; Cacciatore;

Cooking Together Italian Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

  1. Starter: Spinach and Ricotta Tortellini, Tomato Pesto;
  2. Main: Chicken Cacciatore (or Portobello Mushroom), Garlic & Rosemary Medley 
  3. Dessert: Choose from the Food Sorcery favourites on the link below

Spinach and Ricotta Tortellini – Starter

Ingredients: 

For the pasta (makes more dough than needed for this recipe)

  • 2 large free-range egg 
  • 200g ‘00’ flour, plus extra for dusting

For the tomato pesto:

  •  
  • handful of parmesan, grated
  • handful of cherry tomatoes
  • handful of sun blushed tomatoes
  • 2 cloves of garlic
  • 3tbsp of olive oil
  • salt and pepper to taste

For the filling:

  • 150g ricotta
  • a handful spinach, pan-fried and water squeezed out…roughly chopped
  • 50g Parmesan (or a similar vegetarian hard cheese), grated
  • 1 lemon, zest only
  • pinch of grated nutmeg
  • salt and freshly ground pepper
  •  

Method

For the pasta dough:

Mix flour and eggs in a bowl and mix together with a fork. Tip out onto a lightly floured table and bring together using your hands. Knead the dough until it’s no longer sticky, this will take roughly 10 minute. Cover and rest in the fridge while you make the filling and pesto.

For the pesto: 

Mix all the ingredients in a food processor and blend until desired texture is achieved. Pulse if you’d like rough rustic pesto, blend longer for a smoother texture. 

For the filling:

 Mix the ricotta, Parmesan, lemon zest, nutmeg and a pinch of salt and pepper until well combined. Transfer to a piping bag or a plastic food bag with the corner snipped off.

  1. To assemble the tortellini, roll the pasta dough through all the sizes on the pasta machine starting with the widest setting and finishing on the smallest setting when the pasta is very thin. Using a 9cm/3½in round cutter, cut out 10 circles. (Any leftover dough can be frozen to use another time.)
  2. Pipe a heaped teaspoon amount of filling inside each pasta circle and fold in half to create a half moon shape. Wet the edges and press down to help them stick, use only if your dough is not sticking together. Pull the two narrow ends together to form a tortellini shape.
  3. Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well.
  4. Meanwhile, put a frying pan over a medium–high heat and add a knob of butter. Cook until lightly browned and starting to bubble. 
  5. Serve with grated parmesan and cracked black pepper on top.

Chicken Caccitore or Portobello Mushroom

Ingredients – Serves 2:

  • – 2 chicken thigh, skinless and boneless or 2 portobello mushrooms
  • – 1 shallot, diced
  • – 2 cloves of garlic, minced
  • – 400g chopped tomatoes
  • – Handful of fresh cherry tomatoes
  • – 2tbsp of capers
  • – 100ml of red wine
  • – 2 sprigs of thyme
  • – 6 basil leaves
  • – 1 bulb of mozzarella, shred into pieces (or goats cheese)
  • – 1tbsp of olive oil
  • – Seasoning

Method:

  1. Pre-heat your oven to 185C.
  2. Place a heavy skillet on medium heat with a splash of oil.
  3. Season chicken thighs or mushrooms with salt and pepper and sauce until golden brown on both sides, remove from the pan and leave on side for now (chicken doesn’t need to be cooked through yet). 
  4. Add another splash of oil in the same pan and sauté onions for a couple of minutes, followed by garlic.
  5. Now pour in the red wine with sugar and reduce by half, followed by cherry tomatoes, fresh tomatoes, capers and chopped thyme. Simmer for 5 minutes, correct seasoning, place the chicken on top and bake for roughly 15 minutes, or until the chicken is cooked through.
  6. Right before serving, place mozzarella or any other cheese on top and melt in the oven.
  7. Garnish with chopped basil leaves.

Garlic & Rosemary medley

Ingredients – Serves 2:

  • – 200g of new potatoes, diced 
  • – 1x onion, sliced
  • – 2x clove of garlic
  • – 1x sprig of rosemary
  • – 1 tbsp pomace olive oil
  • – Knob of butter to finish (optional)
  • – Seasoning

Optional: red peppers, courgettes etc.

Method:

  1. Get a non-stick pan on medium heat, add oil and get it really hot.
  2. Sauté the potatoes until golden, add butter, crushed garlic, onion and chopped rosemary, let the butter foam and serve immediately.
  3. If using any other vegetables, add after potatoes are golden and cook for extra five minutes.

Use the link above to explore the Food Sorcery favourite dessert recipes

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 lovetocook@foodsorcery.co.uk

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

Lemon Posset

Ingredients – Serves 3-4:

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

Method:

  1. Squeeze the lemon.
  2.  
  3. 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.
  4.  
  5. Take the pan off the heat and whisk in the lemon juice.
  6.  
  7. Strain this into a jug and leave to cool for 20minutes.
  8.  
  9. 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.
  10.  
  11. Refrigerate for 6 hours minimum.
  12.  
  13. Serve with fruit and edible flowers

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 lovetocook@foodsorcery.co.uk

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