Cooking course The Basics of the Italian Cuisine PART 2 WED11 Sept.-Oct. 2023

Cooking course The Basics of the Italian Cuisine PART 2 WED11 Sept.-Oct. 2023

Wednesday 13 & 27 September and 11 & 25 October 2023, 18.00 – 22.00 h.

(also suitable for vegetarians since every non-veg dish is also made in a vegetarian version)

This course is a follow up of the Basics of The Italian Cuisine PART 1 and we prepare some of the best and most surprising Italian classic and regional dishes. YOU DON’T NEED TO FOLLOW PART 1 PRIOR TO THIS COURSE.

Here a few of the recipes we make:

Lesson 1, “King Tomato”: all sorts of dishes with tomato, the real King of the Italian cuisine. Fresh tagliolini pasta “nests” with mozzarella and basil, oven-baked aubergines with cheese and lemony Sicilian sauce, tomatoes stuffed with pasta, pancetta and scamorza cheese – also in vegetarian version – and herby frittata strips from Milan in tomato sauce. Then stuffed bell peppers with pesto and cheese, fried panzerotti (mini stuffed calzone) with tomato and mozzarella from Puglia and more! A beautiful dessert, mini hazelnut cakes with layers of crunchy dough, cream and fresh fruit, is the sweet note.

Lesson 2, Beautiful, pure dishes: 4 cheeses terrine with nuts and pears served with home-made nut and figs bread, also perfect for our creamy mushroom paté. Chickpea&vegetables burgers with a spicy home-made salsa, aubergine “schnitzels”, plus a rustico (stuffed savoury pie) with cheese, courgette and meat, also in vegetarian version. Cookies filled with a sweet Limoncello cream and the famous “roses cake” from Mantua with home-made sabayon are our desserts.
Lesson 3, A stroll through the Italian regions: a wonderful focaccia barese with tomato and olives from Bari (Puglia), Sicilian arancini di riso, minestrone alla genovese. Sicilian layered potato cake with mozzarella and oregano, a mixed vegetables tartare with buckwheat and a basil “coulis”, spicy ricotta fritters from Calabria. As dessert the salame di cioccolata, a wonderful, chocolaty “salami” made with cocoa, almonds, butter and dates plus the soft soffione ricotta cake from Abruzzo.
Lesson 4, Easy and laborious at the same time: pumpkin gnocchi with butter and fresh herbs sauce, oven-baked mozzarella “cocottes” with tomato sauce, and a rich frittata with spaghetti. Little croquettes made with peas and ricotta, a quick pizza with pecorino, vegetables and fresh basil for every day. We also make rosted peppers stuffed with cream cheese and tuna (also in vegetarian version). The sweet finishing touch is represented by an innovative carb-free tiramisù-like dessert with fresh fruit and white chocolate.

For complete info on this course please click this.

THIS COURSE CAN ALSO BE GIVEN AS A PRESENT IN THE FORM OF A GIFT VOUCHER.
Please click here to order a voucher. Please remember to specify if you want to give this course specifically or a general voucher for a 4-lessons course. The person who receives it will then be able to decide which course she/he wants to follow.

€375,00

14 in stock

SKU: 0427 Categories: Cooking Courses, The basics of the Italian Cuisine Tags: cooking class, cooking class AMsterdam, cooking course Amsterdam, vegetarian cooking course

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nicolettacooks

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🇮🇹cooking school La Cucina del Sole in Amsterdam. Teacher, food writer&photographer, voice-over, Tarotist. See also @houseoftarot @midorigreensalt 💚

nicolettacooks

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Mar 14

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🍊 I made this simple salad to use the last blood oranges in my fruit bowl and get some extra vitamin C before Spring arrives.

🍊 It also includes some lightly grilled bimi - mini broccoli - and a mild pecorino from Sardinia. You can of course use another type of pecorino or any other cheese of your choice, which will bring a pleasant touch of saltiness to contrast the sweetness of the oranges and the honey in the dressing.

🍊 I grilled the mini broccoli briefly to keep it almost raw and crunchy, and because I didn’t want it to get dry and lose all of its vitamin C. The rucola and mini romaine lettuce are the extra greens that give more taste and texture, while pomegranate and fennel seeds in the dressing add some serious crunchiness.

🍊 Here’s the recipe. Save it for when you’re craving a bowl of sunshine.

Serves 1

🍊SALAD🍋
2 handfuls of rucola
1 Little Gem romaine lettuce
a bunch of mini broccoli
1 blood orange
80 gr. mild pecorino or other cheese, diced
a handful of pomegranate seeds

🍊DRESSING🍋
juice of 1/2 blood orange
juice of 1/2 lemon
enough ev olive oil
a pinch of fennel seeds
1 heaped teaspoon of honey
salt and black pepper to taste

Start soaking the fennel seed in orange and lemon juice to soften it a bit while you prepare the salad.
Make a base of rucola on a plate. Chop the romaine and add to the rucola.
Peel the blood orange and cut in round slices. Add to the greens.
Briefly grill the mini broccoli and let it cool.
Add the broccoli to the salad together with the pomegranate seeds and the diced cheese.

Prepare the dressing by mixing all the ingredients well, making sure the honey dissolves properly.
Pour over the salad and enjoy.

#foodphoto #foodartblog #foodphotography #salad #saladrecipe #eatyourgreens #vitaminc
#foodphotographyandstyling #foodblogger #food52 #foodstagram #healthyfood #bloodorange #saladlover #instafood #insalata #ensalada #salade #easyrecipes #wewv #wintersalad #easyveggie #easymeals #foodpics #bimi #minibroccoli ...

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nicolettacooks

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Mar 10

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🍪After preparing my hazelnut milk (see previous post) I still had the pulp to use so I decided to make cookies by adding some almond flour and a few spoons of ground flaxseed as a substitute for eggs. Like this they’re both gluten free and plant based.

🍪They’re sweetened mainly with Medjoul dates plus a little brown sugar. 
🍪You can eat them as a sweet treat and they’re also perfect to accompany coffee and tea (here they’re served next to a classic black tea with lemon, as we like to drink it in Italy, in my grandmother’s beautiful tea set from the Thirties, one of my most prized possessions).

🍪They’re very easy to prepare: there’s no proofing time, and the dough is done in minutes.
 🍪You can keep them for quite some time in a cookie box or in a glass jar.

Link here and in bio https://www.cucinadelsole.nl/hazelnut-and-almond-cookies/

Gluten free hazelnut and almond cookies - recipe

2 tablespoons of ground flaxseed 2 tablespoons of water 115 gr. hazelnut pulp 100 gr. almond flour 200 gr. Medjoul dates 3 heaped tablespoons of brown sugar some powdered sugar to garnish

Pre-heat the oven at 180 C.

Soak the flaxseed in 2 tablespoons of water (leave them to rest for a few minutes so that they release their gel).

Mix well with the rest of the ingredients and leave to rest for a few minutes.

Make balls with the mixture and flatten them a little. The cookies have to be pretty chubby.

Bake for 15-17 minutes and let them cool.

Garnish with a sprinkle of powdered sugar.

#cookies #glutenfree #plantbased #plantbasedcookies #healthycookies #easyrecipes #healthycooking #reuserecycle #reuse #hazelnutmilk #plantbasedrecipes #cookiesofinstagram #instagood #instafood #instafoodie #foodphotography #foodphotographyandstyling #foodstagram ...

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nicolettacooks

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Mar 1

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🥛What you do when you discover you’ve finished the oat milk for your morning caffellatte? You make your own plant-based milk, of course. But with hazelnuts, because you don’t have any oats at home. 🙃

🥛I had a ton of tasty Turkish roasted hazelnuts instead, and I simply mixed them with water and a pinch of salt to produce one of the best vegetable milks I’ve ever tried. The fact that the hazelnuts were roasted was a game changer. What a flavour! Not many chances of getting a good cappuccino froth, though.

🥛If you want to make it you’ll need a powerful blender and a piece of cheese cloth to squeeze all the milk out of the pulp. Don’t try it with a sieve: out of sheer laziness I did it for a first batch and I had a very chewy caffellatte. 😩

🥛You can sweeten it with a date, mixed together with the rest, or prepare it plain, with just water, hazelnuts and a pinch of salt (my favourite option). Don’t skip the salt in any of the two versions since it really brings out all the flavours.

Here the ingredients and the procedure:

1 cup of roasted hazelnuts (skinless)
3 cups of water
1 pinch of salt
1 Medjoul date (optional)

Rinse the hazelnuts and soak them in hot water for about 10-15 minutes.

Blend them with the rest of the ingredients until very finely ground and then sieve with a clean cheese cloth.
You’ll be able to use the remaining pulp for baking cakes, cookies or similar.

Store in the fridge for max. 3 days.

#plantbasedmilk #hazelnutmilk #plantbased #veganmilk #vegandairy #hazelnuts #easyrecipes #makeityourself #dairyfree #homecooking #recipe #recipeoftheday #foodphotography ##foodstyling #foodstagram ...

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nicolettacooks

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Feb 26

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☀️A walk along the Amstel river on a sunny Sunday.

#photography #nature #naturephotography #amstel #amstelriver #amstelveen #igersholland #panoramaphoto #naturelovers #naturelover #skyphotography #clouds #cloudscape #dutchclouds #dutchnature #dutchnaturephotography #dutchlandscape #netherlands #sunnyday #sundayphoto #nikon #nikonphotography #nikond3300 ...

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