Cooking Together Italian 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:
- Starter: Aubergine with goat cheese and cherry tomatoes.
- Main: Malloreddus (Sardinian Gnocchi) with Sausage and Fennel Ragu
- Dessert: See Food Sorcery favourites below
Grilled Aubergine Rolls with Goat Cheese
Any soft cheeses work, you can replace with dairy-free alternatives if you are plant based.
Ingredients – Serves 4:
- – 100g soft goat’s cheese
- – 1 long aubergine
- – 1 lemon zest and juice
- – 1/2 a fresh chilli
- – 1 bunch of parsley
- – 1 sprig of basil
- – 30g x grated parmesan
- – Cherry tomatoes – 1 per roll
- – Olive oil
- – salt
Method:
- Trim the aubergines and slice lengthways into 4mm thick slices. Brush the slices generously with oil.
- Heat a griddle pan over a high heat until smoking. Add the aubergine slices and cook for 2-3 minutes on each side until charred and soft.
- In a bowl, mix the goats cheese and Parmesan with the herbs, lemon zest, and chilli
- Spread the filling over the aubergines, place 1 piece of sun-blushed tomato on top, roll and serve with black olive tapenade.
Malloreddus (Sardinian Gnocchi) with Sausage and Fennel Ragu
Ingredients Serves 2
For the Gnocchi
- 100g of semolina
- 50ml of warm water
- 1 pinch of powdered saffron
For the Campidanese Sauce
- 1.5 pork sausages, good-quality, removed from their skins (use Sardinian pork and fennel sausages if you can get hold of them)
- 1 tsp fennel seeds
- 1/2 onion, chopped
- 1 garlic cloves, sliced
- 50ml of white wine
- 200g of tinned Datterini tomatoes
- 1 bay leaf
- olive oil
- salt
- black pepper
Method
- To make the gnocchi dough, add the saffron powder to the warm water, then beat into the semolina to form a dough
- Knead for 5 minutes until the dough becomes springy. Wrap in cling film and leave to rest for 1 hour
- Meanwhile, make the ragù. Sauté the onions and garlic with the fennel seeds and bay leaf in a splash of oil until soft but not coloured
- Add the sausage meat, stir until nicely browned, then add the white wine and reduce by three quarters
- Add the tin of tomatoes and season with salt and pepper. Cook down for around 20 minutes until the sauce has thickened. Keep warm
- When ready to shape the malloreddus, cut off a piece off the dough and roll into a thin cylinder, around 0.7cm in diameter. Chop into pieces around 2.5cm long
- Repeat this process with the rest of the dough
- Using a gnocchi board, drag the dough pieces down the board with your thumb one at a time, creating ridged little curls; the perfect shape for collecting the ragù
- Leave the shapes to dry out on a tray sprinkled with semolina flour
- Cook in a pan of salted boiling water, they will float to the top when cooked
- Drain the malloreddus and stir into the ragù. Divide between plates and top with plenty of grated Pecorino Romano
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
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