Pizza, Pasta & Tiramisu Class with Chef Salvatore Recipes
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.
Salvatore taught you how to make royal pasta dough, it’s richer and softer than regular pasta dough.
Tomato & Basil Pizza
Serves: people
Ingredients
For the dough
- 250 g Water
- 12.5 g Sea salt
- 400 g 00 flour
- 1 g Fast action dried yeast
- 4 g Caster sugar
- 12.5 g Extra virgin olive oil
For the sauce
- 400 g Peeled plum tomatoes drained and seeded
- 1 clove Garlic finely sliced
- Sea salt to taste
- Olive oil for drizzling
- Dried oregano for sprinkling
- 5 g Fresh Basil 1 tbsp, torn
Optional toppings
- Ham
- Portobello mushroom sliced
- Burrata
- Rocket
- Pesto
- Pine nuts
- Red pepper sliced
- Spinach
- Red onion sliced
- Courgette sliced
- Sundried tomatoes
- Capers
- Anchovies
- Olives
- Parmesan
Method
To make the dough
- Combine the water, sea salt, sugar, half of the flour and the yeast in a large bowl. Mix until smooth and free from lumps.
- Add the extra virgin olive oil and gradually incorporate the remaining flour until a dough forms.
- Knead for 15–20 minutes until smooth, elastic and well hydrated.
- Leave the dough to rest on the work surface for 40 minutes.
- Divide into 2 equal portions and shape into dough balls. Leave to prove for 2–3 hours.
To make the sauce
- Crush the tomatoes by hand or pulse briefly in a food processor.
- Stir through the garlic and a pinch of sea salt.
- Leave for 15–20 minutes to allow the flavours to develop.
To finish
- Preheat a pizza stone in the oven at its highest setting.
- Stretch each dough ball gently with your fingertips, pushing the air towards the edge to form the crust, and transfer to a floured pizza peel or tray.
- Spread a thin layer of tomato sauce over the base, leaving a 1 cm border around the edge.
- Finish with a light sprinkling of dried oregano, fresh basil and a drizzle of olive oil. Add any other toppings of your choice.
- Bake for 6–7 minutes, or until the crust is golden and the toppings are cooked.
Royal Pasta Dough
Serves: people
Ingredients
- 68 g Semolina Rimacinata
- 68 g 00 flour
- 90 g Egg yolk
- 10 g Egg white
- Sea salt 1 pinch
Method
- Combine the semolina, 00 flour, egg yolks, egg white and sea salt in a large bowl.
- Mix until a dough forms, then knead until smooth and elastic.
- Wrap in cling film and rest in the fridge for 1 hour.
- Remove the dough from the fridge and allow it to come to room temperature.
- Divide the dough into 2 pieces, keeping any unused dough covered to prevent it drying out.
- Pass each piece through a pasta machine, starting on the widest setting and reducing the thickness one setting at a time until you have thin sheets of pasta.
- Fit the tagliatelle cutter attachment and pass the sheets through to create tagliatelle.
- Bring a large pan of salted water to the boil.
- Cook the fresh pasta for 4–5 minutes until tender.
- Drain carefully and serve immediately.
Tomato Pasta Sauce
Serves: people
Ingredients
- 25 g Black olives sliced
- 200 g Chopped tomatoes
- 1 clove Garlic minced or grated
- ½ tsp Capers
- ¼ tsp Caster sugar
- 5 g Fresh Basil 1 tbsp, torn
Method
- Place the chopped tomatoes, black olives, garlic, capers and sugar into a saucepan.
- Bring to a gentle simmer over medium-low heat.
- Cook for 15 minutes, stirring occasionally.
- Stir through the fresh basil and serve.
Tiramisu
Serves: people
Ingredients
- 4 Sponge finger
- 1 Medium Egg separated
- 15 g Caster sugar
- 100 g Mascarpone
- 25 ml Marsala wine
- 2 tsp Instant coffee granules
- Cocoa powder for dusting
Method
- Dissolve the instant coffee granules in 100 ml boiling water.
- Stir in 15 ml of the Marsala wine and leave to cool in a shallow dish.
- Place the egg yolk and caster sugar in a bowl and whisk until pale and thick.
- In a separate bowl, combine the mascarpone with the remaining 10 ml Marsala wine.
- Fold the mascarpone mixture into the egg yolk mixture.
- In a clean bowl, whisk the egg white to soft peaks.
- Gently fold the egg white through the mascarpone mixture until fully incorporated.
- Transfer the mixture to a piping bag if desired.
- Quickly dip the sponge fingers into the cooled coffee mixture, coating both sides.
- Divide the soaked sponge fingers between 2 serving glasses, creating the first layer.
- Pipe or spoon over half of the mascarpone mixture.
- Repeat with a second layer of sponge fingers and mascarpone mixture.
- Dust generously with cocoa powder.
- Chill in the fridge for at least 1 hour before serving.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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