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Family Cooking Together – Italian Recipes

Family Cooking Together Italian Recipes

Our Cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.

We Cooked:

  • Main & Sides: One pan meatballs with tomato sauce & mozzarella with Rosemary Focaccia
  • Dessert: Tiramisu with chocolate and orange

One Pan Meatballs with Cherry Tomato Sauce & Mozzarella


serves 2

For the Balls:

  • – 250g Beef Mince
  • – Salt & Pepper
  • – 1/2 Clove Garlic – smashed into a paste
  • – Handful Fresh Parsley – rough chop (plus extra for garnish)

For the Cherry Tomato Sauce:

  • – 150g Cherry Tomatoes
  • – 1/2 Banana Shallot
  • – 1/2 can of chopped tomatoes 
  • – 1 Garlic Clove
  • – 1/2 tsp Sugar
  • – 1tbsp Olive Oil
  • – Pinch of Chilli Flakes
  • – Water

For the Garnish:

  • – 1/2 ball of mozzarella, torn into pieces
  • – a handful of shredded basil leaves


For the sauce:

  1. Finely dice the shallot, crush the garlic into a paste using salt, and half the tomatoes.
  2. Heat a small saucepan, add the oil and fry the shallots for one minute.
  3. Add the garlic and fry for another minute. If the onions start to brown, turn the heat down and add a spoonful of water.
  4. Add the tomatoes, sugar and chilli flakes and leave to cook until the tomatoes begin to break down.
  5. Add 1/4 cup of water and leave to simmer until the sauce is thick.


  1. In a bowl mix the mince, salt and pepper, garlic (remember some is for the salsa) and parsley together. Divide into equal sized balls – approx 6
  2. Heat your pan to medium high and pop the balls in, turning so all sides are coloured.
  3. Transfer the meatballs to the saucepan, spoon over some of the sauce and place in a hot oven for 4 minutes.
  4. Top the meatballs with sliced mozzarella and return to the oven for another three minutes.
  5. In the meantime, slice the focaccia and toast in the meatball frying.

Rosemary Focaccia


  • – 500g strong bread flour , plus extra for dusting
  • – 7g dried fast action yeast
  • – 2 tsp fine sea salt
  • – 5 tbsp olive oil , plus extra for the tin and to serve
  • – 1 tsp flaky sea salt
  • – ¼ small bunch of rosemary , sprigs picked


  1. Tip flour into the bowl of a mixer.
  2. Poke a hole into the flour and add the salt, then do the same on the opposite side for the yeast.
  3. Using the dough hook, turn the mixer on to a low setting to combine, then add 2 tbsp of the oil and slowly pour in 350-400ml or warm
    Oil a rectangle tin (25 x 35cm).
  4. Tip the dough out, then stretch it to fill the tin. Cover with a tea towel and leave to prove for another 35-45 mins.
  5. Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples. Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread. Push sprigs of rosemary into the dimples in the dough.
  6. Bake for 20 mins until golden. Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you.

chocolate orange Tiramisu

Ingredients – Serves 2:

  • 200ml of double cream
  • 100g of mascarpone
  • 1x orange
  • 2tsp of caster sugar
  • 1tbsp of hot chocolate mix dissolved in 70ml of water
  • 100g of lady finger biscuits
  • 1tbsp of cocoa powder
  • 1tbsp of grated dark chocolate


  1. Put the double cream and sugar into mixing bowl and whish until semi-whipped. Add mascarpone, orange zest and fold together.
  2. Pour the dissolved hot chocolate into a shallow dish and add orange juice. Dip in a few of the sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these in a dish until you’ve used half the sponge fingers, then spread over half of the creamy mixture.
  3. Using the coarse side of the grater, grate over most of the dark chocolate. Then repeat the layers, finishing with the creamy layer.
  4. Cover and chill for a bit to firm up (you can speed it up by whipping a bit more firmly). Will keep in the fridge for up to two days. 
  5. To serve, dust with the cocoa powder and grate over the remainder of the chocolate.

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