Pizza, Pasta & Tiramisu Class with Chef Salvatore
Our classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your day and are ready to recreate your dishes at home.
Pizza, Pasta & Tiramisu Class with Chef Salvatore
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.
We Cooked:
- Pizza with tomato and basil
- Tagliatelle with a tomato sauce
- Tiramisu
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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