Dinner Cookery Workshop with own group
NOW WE ALSO OFFER VIDEO TEAM BUILDING! (click)
EVENING COOKING CLASSES
At La Cucina del Sole you can organize a private cooking class with your own group perfectly tailored for a a bachelor/ette party, a dinner with friends or a family reunion. One of the advantages of such a cooking workshop is that you can book a date entirely according to your schedule and that of the other participants.
Come and learn how to cook real Italian food from real Italian chefs!
These cooking classes are also an excellent way to improve the team spirit of your group. Everyone learns to know each other better by cooking and eating together a great Italian meal accompanied by fine Italian wines.
The minimum number of participants is 8. With less than 8 participants the total price is € 780,00.
THE EXPERIENCE: you are welcomed with one glass of Italian bubbles, other drinks (red & white wine, Italian 0% and alcoholic beer, water, fruit juice) and nibbles. After the first glass the teacher explains the recipes with the tips and tricks and the cooking can start! Preparing dinner takes about 1,5 hour, with drinks and nibbles, then all the dishes prepared are enjoyed at the table, accompanied by good Italian wines. The class lasts a maximum of 3,5 hrs in total.
The price of 97,50 euro p.p. of our cooking sessions includes (per person): Prosecco/Spumante and unlimited drinks with nibbles at arrival, snacks while cooking, all ingredients + cooking and dining, unlimited Italian wines while eating, unlimited Italian beer/ 0% beer and other non-alcoholic drinks, coffee and tea, limoncello or other liqueur, recipes for cooking the chosen menu at home, use of aprons and cleaning after cooking.
IT IS ALSO POSSIBLE TO ORGANISE A LUNCH COOKING CLASS. PLEASE CLICK HERE FOR MORE INFO.
IF ANY ALLERGENS MIGHT CAUSE PROBLEMS, WE ARE HAPPY TO MODIFY THE DISHES TO AVOID THEM.
POSSIBLE MENUS
For the evening workshops with own group you can choose one of the following seasonal or thematic menus. Most menus can also be made suitable for vegetarians and vegans (the pasta workshop is not suitable for vegans).
The starting time of these classes can vary between 15:30 and 19:00 hr. (thus everything in between too).
ITALIAN CLASSICS
The starter is rich crostini with a tangy green olive and fresh herbs pesto, garnished with oven-roasted cherry tomatoes. The main is hand-made spaghetti with a puttanesca sauce, a frittata with caramelized onions, a vibrant mixed salad with lettuce, tomato and steamed veggies in a lemon, lime, sun-dried tomatoes and herbs dressing, plus a calzone stuffed with courgette and cheese. Our dessert is a rich ricotta cream with chocolate and fresh fruit.
ALLERGENS: gluten, dairy, eggs
OR
THE SICILIAN CUISINE
The Sicilian cuisine is the result of an amazing melting pot since Sicily has hosted lots of different populations (Greeks, Arabs, Normans and so forth). The richness of her cuisine is therefore immense.
We start with a dish from the island of Pantelleria: crostini con pesto pantesco, crunchy crostini with a basil and almond pesto. The main course is a wonderful chicken stew with Grillo white wine, vegetables, capers and olives, some of the island’s wonderful products. For the vegetarians we prepare a delicious savoury tart with sundried tomatoes, olives and oregano. Couscous with mixed vegetables and fresh herbs and caponata (the Sicilian ratatouille) are the rich and elaborate side dishes. Cassata siciliana is our sweet masterpiece: a rich base soaked in Marsala – Sicilian liqueur wine – filled with a sweet ricotta cream enriched with chocolate and candied orange peels. Some great Sicilian wines will of course complete our meal and help us appreciate even better the wonderful cuisine of this amazing island.
ALLERGENS: gluten, dairy, eggs, nightshades, nuts
OR
ANTIPASTI MENU
Eating Antipasti – the “Italian tapas” – is one of the best ways to have lunch or dinner because you get the chance to taste more dishes than during a “standard” meal. We cook several dishes that can vary based on the available seasonal ingredients. Amongst others, a selection of these piatti: Italian meatballs in tomato sauce, tartlets with cherry tomatoes and thyme, parmigiana di zucchine, an oven dish with courgette, Parmesan cheese, basil and tomato, crostini with a lemony herb ricotta, pomodori ripieni di riso (oven-baked tomatoes stuffed with risotto rice and herbs), frittata alle erbe (a classic Italian egg dish with fresh herbs and onions), peperoni gratinati (bell peppers au gratin with a crunchy topping) and a creative deconstructed caprese salad in a glass.
Our dessert is a delicious panna cotta with red wine jelly (or apple jelly for those who don’t want/can’t have wine).
ALLERGENS: gluten, dairy, egg, nuts
OR
THE TUSCAN CUISINE
We’re starting our meal with wonderful, spicy crostini with Tuscan bean hummus and fresh herbs. Our primo piatto is handmade pappardelle pasta with an intense roasted tomatoes sauce. The secondo is a wonderful tart with crunchy pastry stuffed with courgette, ricotta, pancetta and eggs (also in vegetarian version). The side dishes are Tuscan stuffed tomatoes and sautéed potatoes with red onions and garlic.
The dessert is zuccotto, a delicious Florentine cake with a very creamy filling, plus a glass of vin Santo or limoncello. Coffee/tea are of course the finishing touch.
ALLERGENS: gluten, milk, eggs, nightshades
OR
THE VEGAN ITALIAN CUISINE
The Italian cuisine is perfect even when you decide to eat vegan. Nicoletta, La Cucina del Sole founder and owner, eats preferably vegan at home and loves to develop recipes that are both nutritious, tasty and fun to make.
We start with crostini with a lemony green olives and parsley pesto followed by a rustico, an oven-baked savoury pie stuffed with mixed vegetables and herbs. We also make two side dishes (an eggless frittata with caramelized onions and sun-dried tomatoes plus a colourful caponata (the Sicilian ratatouille with lots of veggies and basil). Our dessert is a luscious vegan panna cotta made with coconut cream and topped by a red wine jelly (or apple jelly for those who don’t want/can’t have wine).
ALLERGENS: gluten, celery, nightshades, nuts
The p.p. price of € 97,50 includes: Prosecco with nibbles at arrival plus unlimited wine/beer, snacks while cooking, all ingredients + cooking and dining, all Italian wines while eating, unlimited Italian beer/0% beer and other non-alcoholic drinks, coffee and tea, limoncello or other liqueur, recipes for cooking at home, use of aprons and cleaning after cooking.
Special requirements: what else can we do for you?
Do you have any special requirements? Would you like to cook an all vegetarian menu? Or is there somebody allergic to specific ingredients? Would you prefer the spoken language and that of the working recipes to be Dutch or English?
We would be happy to hear that from you so that we can organize the perfect cooking workshop for you and your group!
My recipe “spaghettoni with butter, anchovy and dill” is now on my blog.
Link here and in bio.
P.S.: if you missed the reel where I’m making this, you can find it a few posts back. ⬅️
https://www.cucinadelsole.nl/spaghetti-with-butter-anchovy-and-dill/
#recipes #easyrecipes #easyrecipe #pastarecipe #recipeoftheday #recept #makkelijkerecepten #pastarecept #pastarecipes #pastalover #spaghettoni #foodphotography #foodphoto #instagood #instafood #instarecipe #igersholland #lacucinadelsole #nicolettatavella
🍌 Who loves banana bread? I do!
It’s the perfect recipe to use the very ripe bananas that cannot be eaten fresh anymore, something which I always seem to “produce” every time I buy bananas. ☹️
🍌 My cousin @_sissicomeno_ is visiting and she loves to bake, so I asked her to make her signature banana bread.
And what a good idea that was. 🙃
🍌 We decided to add no sugar (I find ripe bananas sweet enough) also because we sweetened it further with some chopped Turkish dry figs. You can of course add a dash of agave syrup or honey, if you prefer a sweeter taste.
This bread is also gluten free since the flours we used are g-f oats and almond, which makes it nice and moist. Should you prefer a fluffier bread, use less almond and more oats.
🍌 Save this recipe for when you have very ripe bananas and you want to make a nice, naturally sweet bread.
🍌 Ingredients and procedure are in the first comment.
#bananabread #savetherecipe #glutenfreebaking #glutenfree #sugarfreebaking #naturallysweet #noaddedsugar #sugarlessbaking #naturalfood #baking #bakinglove #easybaking #healthybaking #easyrecipes #foodphotography #foodphotographyandstyling #bananabreadrecipe
Zuccotto is probably the first semifreddo ever recorded in the history of the Italian cuisine. Semifreddo literally means half-cold and is like a no-churn ice cream or a frozen French parfait.
Created at the court of Caterina de’ Medici in Florence by Bernardo Buontalenti during the Sixteenth century, it has turned into a classic Tuscan dessert.
It’s usually made with sponge cake soaked in liqueur and layers of a mixture of whipped cream and ricotta in two different versions, plain and cocoa flavoured, both enriched with pieces of chocolate and candied orange peel. My mum’s recipe also includes chopped hazelnuts, which I love to add.
This is a simplified version made in single-portion bowls. Simplified because I’ve used lady fingers instead of pan di Spagna (Italian sponge cake) and just whipped cream without ricotta, which makes its texture a lot airier and lighter.
You can of course make a big zuccotto like the original one and then cut it in slices, which is a lot more choreographic than these small versions. The mould has to be dome-shaped. I’ve used small ones in which I created just a base of cookies soaked in liqueur instead of covering the whole bowls with them.
Zuccotto is super easy to make and needs at least a couple of hours in the freezer, so make it in advance. It keeps really well for weeks in case you don’t eat it all, which I seriously doubt. 🙃
Dust with cocoa powder before serving.
RECIPE IN FIRST COMMENT. ⬇️
#zuccotto #italiandessert #dessert #dessertrecipe #dessertrecipes #toetje #toetjesrecept #recipe #recepten #dessertrecepten #foodphotography #foodphotographyandstyling #italianfoodbloggers #italiancooking #italianfood
This is my newest pasta obsession: spaghettoni - thick spaghetti - with butter, anchovy, garlic, dill and chili peppers. It’s super simple and requires just a few ingredients, but the taste is incredible. I’ve already been eating it four times in little more than a week!
Use anchovies in olive oil and make sure they melt completely in the butter. Like this the pasta won’t taste fishy at all but will have a beautiful sapidity that only salty fish can give. The Vietnamese cuisine with its nuoc mam, the Thai one with nam pla and the Mediterranean cuisine with salted anchovies really have something in common, here, in spite of their huge differences.
A few tips: the pasta needs to be drained very al dente (meaning: still a bit hard) because it’ll cook further in the sauce, absorbing its flavours and releasing the starches that thicken it up just right to make it beautifully creamy.
I like my garlic and chili quite chunky but you can of course chop them really finely. Soften them up by letting them simmer with some pasta water.
If you don’t like dill you can use parsley or any other herb that goes well with fish.
The quantities are for 1 serving:
40 grams of butter
a dash of ev olive oil
2 cloves of garlic
1 chili pepper
2 anchovy fillets in oil
90 grams of spaghettoni or other long pasta
a handful of dill
1 small lime
Hope you like this dish as much as I do. Buon appetito!
#italianrecipe #pastarecipe #pastasaus #pastalover #pastalove #pastareels #instagood #instafood #instapasta #pastarecept #recipereels #recipereel #instafoodie #foodstagram #foodreels #igersamsterdam #easyrecipes #easyrecipe #pastagram #italiancooking #nicolettatavella #lacucinadelsole #lacucinadelsoleamsterdam #nicolettacooks #foodphotography