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Italian Cooking Together – Cicchetti Style

We really enjoyed having you on our Italian Cooking Together event.  Here are the recipes that we cooked, we really hope that you can enjoy them again in your own homes. Any questions just let us know

Chamula Prawns; One Pan Meatballs with a Pepper Tomato Salsa; Bruschetta;  Baked Fennel with Wine & Potato; Rocket, Parmesan & Roasted Pepper Salad



  • Chamula Prawn


Large (king) raw prawns, deshelled and deveined and you can butterfly if you like

  1. 1 green chilli – fine diced and deseeded
  2. Splash olive oil
  3. Small handful fresh coriander and parsley
  4. 1 clove garlic, rough chop
  5. Sprinkle of rock salt
  1. Method
  2. Use a pestle and mortar to crush the chilli, garlic, salt and herbs with the splash of olive oil
  4. Inspect the prawn, remove any vein carefully.  Butterfly if you like, taking care not to cut all the way through.
  6. Cover the prawns in the sauce, ideally cover & refrigerate for a couple of hours.
  8. To Cook
  9. Take a griddle pan or frying pan – heat until smoking hot and then drop your prawns in – cook for a minute each side and serve immediately!  Delicious!

  1. Bruschetta Tips

  2. We are going to use a half sized baguette and through the evening do two different styles of bruschetta, this first one is really just there to mop up the sauce.
  4. Take half of the stick, take the very end off and cut lengthways, then follow our top tips:
  5. 1.              Heat (the cast iron grill pan)
  6. 2.              Toast, soft side down, you want it to crunch
  7. 3.              Rub with garlic
  8. 4.              Brush or drizzle extra virgin olive oil – quality matters here!
  9. 5.              Top with fresh tomatoes or whatever you love!

  1. One Pan Meatballs with a Roasted Pepper & Tomato Salsa

  1.  Ingredients – serves 2
    1. For the Balls

      200g Beef Mince

      Salt & Pepper

      1-2 Clove Garlic – smashed into paste

      Handful Fresh Parsley – rough chop (plus extra for garnish)

    1. For the Salsa

      One Red Pepper – Roasted whole (half for the salsa and save some for the rocket, parmesan salad)

      2 Tomatoes

      ½ Shallot

      1 Clove Garlic

      Olive Oil

      50ml Red Wine

  1.  Method – to cook, we used one griddle pan throughout – you can use a frying pan if no griddle.
  3. Prep – pop your red pepper into the oven to soften, you can then pull the stalk and seeds out, and rough chop – 20 minutes is fine for this.
  5. Grate your tomatoes, fine dice the shallot, crush both your garlic cloves into a paste.
  7. Meatballs – 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. 8-12, size dependant
  9. Heat your griddle pan to medium high and pop the balls in, turning so all sides are coloured
  11. Add the Salsa
  12. Move the meatballs to one side of the pan, if the pan is dry, add some oil, if there is sufficient juices from the meat, you don’t need.  Add the shallot and the garlic, soften and then add the grated tomato and the red pepper, mix around and add the wine.  The meat balls will now be in the middle of the pan.
  14. Leave on a medium heat – as the wine reduces, the balls will be cooked. 
  16. Serve immediately with a sprinkle of parsley on top.

  1. Baked Fennel with White Wine and Potato

  1. Ingredients – Serves 2
  3. 1 head fennel, ½ white onion, 2 jacket sized potatoes, 2 cloves garlic, 1 sprig/ twig of rosemary, 175ml white wine, 175ml vegetable stock, grated parmesan (enough to sprinkle over the top), splash of oil
  5. Method
  6. Slice the onion, potato and fennel – all a similar thickness – aim for about the thickness of a £1 coin.  Fine dice the garlic
  8. Use a small frying pan that is suitable for the oven, if your pan can’t go into the oven, you will need an oven proof dish.
  10. Take your pan, heat the oil to medium heat then add the rings of fennel.  You are looking to get some colour into the fennel, then add the garlic.   On top of the fennel, season each layer – layer the potato then onion, then potato.  You then cover in the wine and stock, and place the sprig of rosemary on top. 
  12. Into the oven for about 45 minutes at 150C,  When it comes out, sprinkle with some parmesan and serve….

  1. Food Sorcery Chocolate Brownies

  2. Makes: 24 brownies
  3. Preparation: 30 minutes Cooking: 25-30 minutes
  5. Ingredients
  6. •           ¾ cup (180g) unsalted butter
  7. •           8oz (250g) dark chocolate, coarsely chopped
  8. •           4 large eggs
  9. •           1 ¼ cups (250g) granulated sugar
  10. •           ½ cup (100g) light brown sugar
  11. •           ¼ tsp salt
  12. •           1 ½ tsp vanilla essence
  13. •           1 cup (150g) plain flour
  14. •           8 oz (250g) milk chocolate, coarsely chopped
  17. Method
  19. ·       Preheat the oven to 350F (180C gas 4 )
  20. ·       Butter and flour a 9x 13 inch (33 x 22 cm) baking pan.
  21. ·       Line with foil leaving pieces to foil overhanging the sides.
  22. ·       Place the butter and dark chocolate in a double boiler and stir over barely simmering water until melted, remove from the heat and set aside to cool.
  23. ·       Beat the eggs and both sugars in a large bowl with an electric mixer at high speed until creamy, then with the mixer on low speed, beat in the salt and chocolate mixture, followed by the vanilla.
  24. ·       Gradually beat in the flour, stir in the milk chocolate and then spoon the batter into the prepared pan.
  25. ·       Bake until the brownies are set in the middle, 25-30 minutes. A toothpick inserted into the centre will come out slightly gooey.
  26. ·       Cool in the pan on a wire rack for 30 minutes. Then use the overhanging foil to lift the brownies out of the pan.
  27. ·       Remove the foil and place on a cutting board. Chill in the refrigerator for 15 mins before cutting.

We hope you enjoyed the 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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