Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class 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.
Gamberi all Busara; Piadina Flatbread; Mushroom & Goats Cheese Arancini; Red Pepper & Pomodoro Puree; Spinach & Ricotta Tortellini; Herb Pesto;
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
- 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.
- Pour in the wine, increase the heat to medium-high and allow it to evaporate.
- 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.
- 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.
- Serve on toasted sourdough rubbed with fresh garlic.
Ingredients – Serves 2:
- – 185g plain or 00 flour – plus extra for dusting
- – 20 ml of olive oil
- – 80ml water
- – 0.5tsp of baking powder
- – 1tbsp of dried oregano
- – 2tbsp of grated parmesan
- Add the flour, baking powder, parmesan, oregano, olive oil & 80ml water to the mixing bowl, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
- Set Aside – it doesn’t need to rest for long, but you can wait until you need to cook.
- Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
- Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
- Add 2 -3 flatbreads to your pan at a time and cook until you see the piadinas blister and char.
- Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.
Mushroom & Goats Cheese Arancini
Ingredients – Serves 1:
- – ½ pack shimegi mushrooms
- – 3 chestnut mushrooms
- – 2 shiitake mushrooms
- – 30g mascarpone
- – 30g butter
- – 75g Risotto rice (Arborio)
- – 75ml white wine
- – 100ml veg stock
- – 20g parsley
- – 1 shallot
- – 1 stick celery
- – 1 clove garlic
- Halve the mushrooms
- Fine dice all veg as small as possible
- Heat butter in a pan large enough to construct your dish in…as the butter starts to foam, cook mushrooms in burnt butter and remove from heat on to a plate for later
- Cook the veg in the same pan with no colour and add rice, cook for a further 2 minutes
- Add wine and cook until all liquid has gone
- Add half the stock and continue to cook until the rice nearly cooked on a low heat
- Add the remaining stock and simmer
- Add mascarpone, remaining butter and mushrooms back to the pan
- Take off heat season and add chopped parsley
- Serve with a shaving of Parmesan or fresh truffle
Red Pepper & Tomato Puree
Ingredients – Serves 6:
- – 1/4 cup extra virgin olive oil
- – 1 1-inch-thick slice of crusty bread, torn into pieces
- – 1/2 cup blanched almonds, chopped or slivered (can substitute hazelnuts, peeled)
- – 5-6 garlic cloves, chopped
- – 1 teaspoon salt
- – 1 15-ounce can of crushed tomatoes, or canned whole tomatoes (including the juice) that have been de-seeded, or 1 pound fresh tomatoes that have been par-boiled, skins removed, and de-seeded
- – 1 8-ounce jar of roasted red bell peppers, drained
- – 1 tablespoon smoked paprika (preferred) or sweet paprika
- – 2-3 tablespoons sherry vinegar or red wine vinegar
Sauté torn bread and almonds:
- Heat the olive oil in a medium sauté pan over medium-high heat. When the oil is hot, sauté the bread and almonds, stirring often, until they just begin to brown.
- Add the garlic and sauté another 1-2 minutes, stirring once or twice.
- Place the contents of the sauté pan into a food processor with the remaining ingredients—salt, tomatoes, roasted bell peppers, smoked paprika, vinegar. Purée until smooth.
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
- 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.
- 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.
- 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.
- To make the pesto, crush the hazelnuts in a pestle and mortar, then gently stir in the Parmesan and oils.
- 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.)
- 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.
- 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.
- 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.
- Serve the tortellini with the pesto spooned over the top.
Ingredients – Serves 4:
- – 1 clove of garlic
- – 1/2 big bunch of fresh basil
- – Handful of chives
- – Handful of coriander
- – 1 handful of pine nuts
- – 1 good handful of freshly grated Parmesan cheese
- – extra virgin olive oil
- – 1 lemon
- Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
- Pick, roughly chop and add the basil, followed by coriander and chives, then blend in a food processor.
- Add the pine nuts (very lightly toast first, if you like) to the mixture and blend again, same with the parmesan.
- Drizzle in some oil – you need just enough to bind the sauce and get it to an oozy consistency.
- Add most of the remaining cheese, then season to perfection with salt and black pepper. Have a taste and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
- Add a squeeze of lemon juice at the end.