Parent & Teen Italian Recipes – Tagliatelle; Caccitore; Chocolate Fondant;
Our 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 for the family to cook again.
You Cooked:
- Main & Sides: Homemade Tagliatelle with Chicken Cacciatore;
- Dessert: Chocolate Fondant;
Homemade Tagilatelle
Ingredients – Serves 4:
- – 2 large eggs
- – 200g of 00 flour, plus extra for dusting
Method:
- Place 180g of the 00 flour onto a large wooden board. Pour the remaining 20g of flour into a small bowl, ready to use if necessary.
- Shape the flour into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
- Using a fork, lightly beat the eggs, then mix in the flour a little at time. It is essential that the flour is gradually beaten into the eggs to ensure the walls of the volcano don’t break too soon. Add the reserved 20g of flour if the dough is too moist.
- Bring the mixture together with a spatula and your hands until you obtain a consistent ball of dough.
- Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
- Dust a wooden board with 1 tbsp of flour. Unwrap the dough and flatten it with a rolling pin. Roll out the dough into thin pasta sheets, less than 1mm thick.
- If you have a pasta machine, divide the dough into 4 before rolling it out. Flatten it to a rough square so that it fits through the machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times. This releases the gluten which increases the elasticity of the dough and stops it cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2ndlast setting. You can feed it through the cutting attachment.
- To cut the pasta sheets into tagliatelle, roll the sheets up and cut into large ¾cm strips. Unravel the cut tagliatelle strips and twirl into little nests. Dust the nests liberally with flour to stop them from sticking.
- Cook the tagliatelle within a few hours in boiling salted water for 3–5 minutes before serving with your favourite sauce.
- Alternatively, freeze for up to 1 month. To freeze the pasta, layer the tagliatelle flat on a tray lined with parchment paper and freeze for 1 hour, then transfer to a freezer bag or another suitable container.
Chicken Cacciatore
Ingredients – Serves 2:
- – 4 chicken thigh, skinless and boneless
- – 1 shallot, diced
- – 2 cloves of garlic, minced
- – 1 red pepper, de-seeded and sliced
- – 400g chopped tomatoes
- – Handful of sun blushed tomatoes
- – Handful of fresh cherry tomatoes
- – Handful of olives of your choice
- – 2tbsp of capers
- – 100ml of red wine
- – 1 tsp of sugar
- – 2 sprigs of thyme
- – 6 basil leaves
- – 1 bulb of mozzarella, shred into pieces
- – 1tbsp of olive oil
- – Seasoning
Method:
- Pre-heat your oven to 185C.
- Place a heavy skillet on medium heat with a splash of oil.
- Season chicken thighs with salt and pepper and sear of in the pan, remove from the pan and leave on side for now (chicken doesn’t need to be cooked through yet).
- Add another splash of oil in the same pan and sauté onions for a couple of minutes, followed by garlic.
- Next comes the red pepper, cook for another minute.
- Now pour in the red wine with sugar and reduce by half, followed by cherry tomatoes, fresh tomatoes, capers, chopped thyme and olives. Simmer for ten minutes, correct seasoning, place the chicken on top and bake for roughly 15 minutes, or until the chicken is cooked through.
- Right before serving, place mozzarella on top and melt in the oven.
- Garnish with chopped basil leaves.
Herb Pesto
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
Method:
- 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
Chocolate Fondant
Ingredients – Makes 4:
- – 100g butter, plus extra for greasing
- – 100g dark chocolate (60-70% cocoa solids), roughly chopped or broken into small chunks
- – 100g plain flour
- – 100g caster sugar
- – 25g cocoa powder
- – 25g melted butter
- – 2 medium eggs
- – 2 medium egg yolks
Method:
- Preheat the oven to 190˚C/170˚C fan/Gas 5.
- Grease 4 ramekins with butter.
- Dust inside of ramekins with cocoa powder.
- Put the butter and chocolate into a large heatproof bowl set over a pan of gently simmering water (don’t let the bottom of the bowl touch the water underneath) and leave until melted, stirring occasionally.
- Remove from the heat, sift over the flour and then whisk it in.
- In a separate bowl, whisk together the eggs, egg yolks and sugar until combined, then whisk this into the chocolate mixture, until smooth and well combined.
- Pour the chocolate mixture into the ramekins.
- Leave to set in fridge for minimum 20minutes but can be overnight.
- Bake for 12 minutes – the fondants are ready when you shake each one gently and only the middle moves a little.
- Remove from the oven, and gently loosen the edge.
- Carefully invert each fondant onto a plate.
We hope you enjoyed the class!
We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk
Spread the word about us! on TripAdvisor or google. If you have any feedback about the class please do let us know.
Take a Look at our cookery classes. Gift vouchers are available and never expire.
