Italian Class & Meal – 90 minutes

Italian Class & Meal – 90 minutes

  • Post category:Recipes

Italian Cookery Class – Delicious flavours of rural Italy, all in 90 minutes!

Menu – Spinach and Ricotta Gnocchi, Rustic Tomato Arrabbiata Sauce, Parmesan Crisp, Courgette Fettuccini

Rustic Arrabbatia 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 teaspoon sugar
  • Teaspoon of olive oil

Method

  1. 1. Using a box grater, grate the tomatoes into a bowl – discard the skins. 
  2. 2. 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.

Spinach and Ricotta Gnocchi

Ingredients – serves 2

  • 100g defrosted frozen spinach
  •  2 sprigs of fresh flat parsley chopped
  • 1 garlic clove crushed
  • 70 Grams of ricotta
  • 45 Grams of plain flour
  • 1 egg
  • 50 Grams of grated parmesan or hard cheese
  • Pinch of nutmeg
  • 1 Tablespoon of olive oil

Method

Step 1 – Place the spinach, parsley, garlic, ricotta, flour, egg, cheese, nutmeg in a bowl.

Season with salt pepper – Use fork to thoroughly mix together – now with damp fingers split into 2 balls shape – roll into 2 sausages – cut each into 6 portions

Step 2 – shape with flour dusted hands pop onto a plate (at home refrigerate) today we will rest and then cook

Step 3 – Bring a pan of water to the boil – use a pan with lots of room – now reduce the heat  to medium – drop in the gnocchi 6 at a time -they will sink when they pop up cook for a minute more – remove with a slotted spoon – place on a tray – ready for next stage

Step 4 – heat a fry pan with a little olive oil and fry the gnocchi quickly until golden colour – then pour the sauce over and simmer for 1 minute before serving.

Courgette fettuccini with one pan pesto flavours

Ingredients – serves 2

  • 1 large courgette or 2 small
  • 1 tablespoon of olive oil or pumace oil
  • 1 garlic clove crushed –
  • 6 Basil leaves chopped
  • Tablespoon of ground almonds
  • Tablespoon of grated hard cheese or parmesan
  • Black pepper salt to taste

Method

  1. 1 – With a peeler simply peel the courgette lengthways to form thin long strips
  2. 2 – Place 3 strips on top of each other, then roll from the bottom up tightly
  3. 3 – Now cut into strip thin as possible – repeat until all the courgette has been sliced.
  4. 4 – Heat a frying pan, add the oil and garlic quickly stirring.  Then add the courgette strips, toss with spoon for 1 minute – add all the other ingredients and quickly heat through
  5. 5 – Twist around a for a cheffy edge and plate up – maybe top with a fresh basil leaf and a sprinkle of parmesan

We hope you enjoyed the cookery class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef please do ask and we’ll get back to you as soon as possible.

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