Cooking course The basics of the Italian cuisine in Amsterdam, October-November 2020
- Lesson 1: Classic Italian dishes, antipasti and starters
We start with a collection of classic Italian dishes that have to be part of every Italy loving cook’s repertoire: frittata (Italian omelet) with herbs and sweet onions, meatballs in a classic tomato sauce, crespelle con pesto rosso e mozzarella (little oven-baked crêpes stuffed with red pesto and mozzarella), focaccia with rosemary, crema di olive (olive tapenade), oven-roasted peppers, cured meat rolls with truffled cheese, crostini with basil-lemon ricotta, caprese in a glass (with mozzarella mousse) and more (incl. a dessert). The above-mentioned dishes can vary according to the different seasons.
- Lesson 2: Pasta, gnocchi and sauces
Pasta making (techniques, tips & tricks, the best ingredients and variations, for example coloured or filled pasta – ravioli with ricotta and spinach – etc), basic sauces (among which the great walnut and cream sauce from Liguria, a tomato-vegetables ragù and a classic bolognese), plus potato gnocchi (dumplings), other pasta types (maltagliati, farfalle, cavatelli) and a dessert.
- Lesson 3: Bread, risotto and special vegetables
Making ciabatta (basic bread making), making great stock (vegetarian, meat), saffron risotto with a milanese chicken stew, risotto alle verdure di stagione (risotto with seasonal vegetables), special vegetables that are less common than most (think about cavolo nero, small Italian artichokes, cime di rapa etc) and a dessert.
- Lesson 4: More classics and desserts! Bruschette with roasted tomatoes and grilled vegetables, spaghetti alle vongole (with Italian clams, in aglio, olio e peperoncino version for the vegetarians), pollo alla cacciatora (Tuscan stew with chicken in red wine, also in veg version for the vegetarians), gratin di patate alla piemontese (potato gratin with lots of Parmesan cheese), a sweet and sour peperonata (pepper stew prepared in the oven), yummy hand-rolled chocolate truffles, a lovely semifreddo (parfait) with orange and thyme and panna cotta with figs and a fruit sauce as dessert.
All menus can be made 100% vegetarian proof.