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Italian Cookery Class & Meal Recipes – Bruschetta; Tortellini; Risotto;

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 and make a great combination for dinner party ideas. 

You Cooked:

  • Prawn Bruschetta
  • Spinach Tortellini
  • Goats Cheese & Red Pepper Risotto

Brushetta ala Busarra

Ingredients – Serves 6:

  • – 6x Chunky slice of sourdough, toasted and rubbed with fresh garlic (we used piadina flatbread)
  • – 3 tbsp of extra virgin olive oil
  • – 3 garlic cloves, crushed and peeled
  • – 600g prawns, medium-sized, deveined
  • – 3 cloves of garlic, crushed
  • – 1 small onion, golden, peeled and finely chopped
  • – 60ml of dry red wine
  • – 200g of cherry tomatoes
  • – 200g chopped tinned tomatoes
  • – 1 dried chilli, crushed 9or fresh)
  • – fine sea salt
  • – freshly ground black pepper
  • – 1 handful of parsley leaves, minced

Method:

  1. Heat the olive oil in a large skillet set over a medium heat. Add the prawns and cook for about two minutes per side, ensuring that they don’t overlap, set aside. Add the onion to the same pan and fry for a couple of minutes, until fragrant. Stir in the garlic and cook until soft and translucent.
  2.  
  3. Pour in the wine, increase the heat to medium-high and allow it to evaporate.
  4.  
  5. Add the tomatoes and crushed chilli. Lower the heat, cover and cook until the tomatoes have fallen apart and look saucy; add a splash of water if needed to help the sauce come together. Taste and season.
  6.  
  7. Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sauté for about five more minutes, then remove from the heat and sprinkle with parsley.
  8.  
  9. Serve on toasted sourdough rubbed with fresh garlic.

Spinach Tortellini

Ingredients:

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

  • – 2 medium eggs
  • – 200g ‘00’ flour, plus extra for dusting

For the hazelnut pesto:

  • – 25g whole blanched hazelnuts
  • – 15g Parmesan (or a similar vegetarian hard cheese), grated
  • – 1 tbsp hazelnut oil
  • – 1 tbsp rapeseed oil

For the filling:

  • – 150g ricotta
  • – 500g grams of blanched spinach, water squeezed out of it
  • – 50g Parmesan (or a similar vegetarian hard cheese), grated
  • – 1 lemon, zest only
  • – pinch grated nutmeg
  • – salt and freshly ground pepper
  • – knob of butter, to serve

Method:

  1. Put eggs and flour in a food processor and process until smooth. The mixture will look like breadcrumbs at this stage. Tip out onto a lightly floured board and bring together using your hands. Knead the dough until it’s no longer sticky. Cover and rest in the fridge while you make the filling and pesto.
  2.  
  3. For the pesto, spread the hazelnuts on a baking tray and toast in the oven for 6–8 minutes, until golden brown, then set aside to cool.
  4.  
  5. For the filling, mix the ricotta, parmesan, spinach, 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.
  6.  
  7. To make the pesto, crush the hazelnuts in a pestle and mortar, then gently stir in the Parmesan and oils.
  8.  
  9. 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.)
  10.  
  11. 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. Pull the two narrow ends together to form a tortellini shape.
  12.  
  13. 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.
  14.  
  15. Meanwhile, put a frying pan over a medium–high heat and add a knob of butter. Cook until lightly browned and starting to bubble. Then add the hazelnut pesto and gently heat through.
  16.  
  17. Serve the tortellini with the pesto spooned over the top.

Goats Cheese & Red Pepper Risotto

Ingredients – Serves 4:

  • – 5 litre chicken or vegetable stock
  • – 2 tbsp olive oil
  • – 30g/1oz butter
  • – 1 onion, finely chopped
  • – 2 garlic cloves, finely chopped
  • – 300g/10½oz risotto rice
  • – 1 large sprig thyme
  • – 100ml/3½fl oz dry white wine
  • – small bunch fresh parsley, finely chopped
  • – small bunch fresh dill, finely chopped (optional)
  • – squeeze lemon juice (optional)
  • – salt and freshly ground black pepper
  • – 1 red pepper, sliced
  • – 100g Soft goats cheese
  • – Tbsp of grated parmesan

Method:

  1. Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2–3 minutes. Add red peppers and sauté for 3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter.
  2.  
  3. Turn the heat to high and pour in the wine. Cook for 1–2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of hot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente.
  4.  
  5. Beat in the remaining butter and parmesan. Stir through half of your goats’ cheese and herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig.
  6.  
  7. Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table.
  8.  
  9. It works well with toasted pine nuts as garnish.

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