Italian Masterclass with Salvatore – Recipes
Italian Masterclass Recipes
We hope you enjoyed your class with us, below are the recipes – if you have any questions for chef please do ask and we’ll get back to you as soon as possible.
We cooked:
- Crab & Smoked Haddock Raviolo
- Pollo Alla Trentina
- Risotto & Arancini
Crab & Smoked Haddock Raviolo
With a parsley and wild garlic sauce, samphire and spring vegetables
Ingredients: Serves 1
For the Royal Pasta Dough
- 135g Semolina
- 135g 00 Flour
- 180g Egg yolk
- 20g Egg white
- 1 pinch Salt
For the Parsley and Wild Garlic Sauce:
- 85g of fresh parsley, leaves only
- 15g of wild garlic leaves
- 25g of garlic
- 30g of white onion, sliced
- 2 anchovy fillets
- 1/2 lemon, juice only
- 3 tbsp of olive oil
- 50ml of double cream
- 20ml fish stock
For the Raviolo Filling:
- 50g of smoked haddock
- 35g of crab meat
- 90g of Parmesan
- 20g of peas
- 2 mint leave
- ½ tsp lemon zest only
- 15ml of olive oil
- salt to taste
- black pepper to taste
- ½ tsp lemon juice
For the Spring Vegetables:
- 2 asparagus spears
- 20g of peas
- 15g samphire
- 15g pea shoot
- ½ courgette
- 15g baby spinach
- 15g sorrel
- 15g of unsalted butter
- 1 lemon
- 1 tbsp of flat-leaf parsley, finely chopped
- 1 spring onion
- 1 garlic cloves
- 1 tbsp of olive oil
Method:
- Begin by making the dough. Mix together the flours, eggs and a pinch of salt in a large bowl, wrap in clin film, then leave to rest in the fridge for 1 hour.
- Roast the smoked haddock in a pan with olive oil , butter until soft.
- To make the raviolo filling, place the peas, mint, lemon zest, olive oil and a pinch of salt into a blender and pulse. This mixture should remain quite coarse. Transfer to a bowl and combine with the cooked haddock and the crab meat, parmesan, lemon juice and some salt and pepper. Place in a piping bag and leave in the fridge.
- Once your pasta dough has come up to temperature cut it into three pieces, making sure to keep the dough that isn’t being used covered by cling film so it doesn’t dry out. Work each piece through the pasta machine, starting with the largest setting and moving down one each time until you obtain machine’s-width sized sheets.
- Once all the dough has been worked, cut the sheets in half once and then into round shape. Pipe the filling into the middle of each square, slightly more than a pea shape in size. Place the other round shape on top, making sure there is no trapped air. Lay the raviolo on a tray lined with flour or semolina to rest.
- Next, blanch the peas, broad beans and asparagus in heavily-salted water for one minute, then cool in iced water. Thinly slice the courgette and parsley.
- Make the sauce by heating the olive oil and sweating the onions and garlic with a pinch of salt. Add the anchovy fillet, the fish stock and the cream cook for 5-6 minutes. Transfer to a blender and blend with the parsley and wild garlic. Pass through a sieve. Add salt and lemon juice to taste
- Blanch the ravioli for 4-5 minutes in salted boiling water and strain carefully.
- Place the sauce in a pasta bowl add the raviolo, then dress with vegetables. Finish with a nice drizzle of olive oil and pea shoot.
Pollo Alla Trentina
Ingredients: Serves 1
- Chicken Breast, skin-on
- flour, for dusting
- 100g of butter
- 4 sprigs of tarragon
- 1 shallot
- 1 carrot
- 1 glove garlic
- 20ml white wine
- 1 sprig rosemary
- 1 bay leave
- 4 juniper berries
- ½ teaspoon nutmeg
- 20g butter
- 120ml chicken stock
- 120 g of chopped tomatoes
- salt
- pepper
POLENTA
- 110ml of chicken stock
- 1 sprig of thyme
- 1 bay leaf
- 100g of polenta
- 40 gr parmesan
Method:
- To make the polenta, add the chicken stock, thyme and bay leaf to a pan and bring to the boil. Add the polenta and simmer for 10–15minutes, whisking occasionally
- When the polenta is ready, whisk in the cheese and season with salt and pepper. Set to one side
- Trim the chicken and cut in small pieces. Cover the meat with flour and fry it in a saucepan with the butter, a few sprigs of herbs, saltand pepper for 5–6 minutes until golden brown all over. Leave to rest for 5 minutes then cut into pieces and add to your tomato base.
- To prepare the garnish, heat a small frying pan over a high heat with a generous spoon of rapeseed oil, add the tarragon leaves and fry until crispy. Add the redcurrants and cook until they just start to soften. Drain on kitchen paper.
- To serve, place a mound of polenta in the centre of the plate with pieces of chicken on top. Garnish with fresh herbs.
Risotto & Mozzarella Arancini
Ingredients – serves 4:
For the risotto:
- – 1 x small white onion
- – 2 x garlic cloves
- – 240g x risotto rice
- – 800ml x vegetable stock
- – 80g x parmesan cheese
- – 50g x butter
- – 125ml x white wine
- – zest of 1 lemon
- – 1 pinch of saffron
For the filling:
- – 80g x sun dried tomatoes
- – handful of fresh oregano
- – 2 x mozzarella balls
To coat:
- – 2 x eggs, beaten
- – 100g x plain flour
- – 200g x panko breadcrumbs
Method:
- Start by making the risotto. This needs to be cooked and chilled before the arancini can be made, so give yourself time to do it in advance, ideally cook a day ahead.
- Finely dice the onion, make a paste from the garlic and zest the lemon.
- Add a squeeze of oil to a large pan over a medium heat. Add half the butter and allow to melt before adding the onion.
- Whilst the onion cook, add the saffron to the white wine.
- Cook for a few minutes until soft, then add the garlic paste.
- Give the garlic a minute to cook before adding in the rice. It’s important to toast the rice for a minute or two.
- Add the wine and give it a stir. Allow it to bubble and reduce down until the pan is almost dry, then add enough stock to cover the rice. Stir occasionally and top up with stock whenever the pan starts to dry out.
- The rice will need about 20 minutes to cook. You may or may not use all of the stock. If you run out but the rice isn’t cooked, use water in place of stock to avoid it becoming too salty.
- Once the rice is cooked, it is no longer chalky, but still has a bite to it. Try the rice to check. Stir in the parmesan, lemon zest and remaining butter. Taste to check the seasoning.
- Spread the rice over a baking tray or large plate to cool, the transfer to a fridge to keep cold.
To make the arancini:
- Tear the mozzarella into 12 pieces and place in a bowl. Chop the tomatoes and oregano and add to the mozzarella. Season with salt and cracked black pepper.
- Scoop some rice into you hand and spoon some of the mozzarella mix into the middle of the rice. Form a ball around the filling and roll in your hands to cover the filing completely. Repeat with all of the rice.
- Set up your pane station with a bowl of flour, then a bowl of beaten eggs, then a bowl of breadcrumbs. Dunk your rice balls first into the flour, then the egg and finally the panko.
To cook:
- Deep fry in oil heated to 180 degrees until golden brown and hot throughout- about 8 minutes.
- Shallow fry in a frying pan with hot oil. Place the arancini into the oil and cook until golden brown, and then roll over to cook another side. Repeat until the whole ball is golden brown and crispy- about 8 -10 minutes.
- Air fry by spraying the balls with oil and placing into a pre-heated air fryer at 190. Cook for 10 minutes, until crispy and golden brown.
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
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