Description
Italian cooking workshop dedicated to the cuisine of Puglia (Apulia), the “heel” of the Italian boot.
Day: Thursday 22 October 2020
Time: 18.00 – 22.30 h.
Cooking workshop The Apulian Cuisine 22 October 2020
€94,00
We start with polpette di melanzana, aubergine fritters with pecorino and oregano as a little nibble. Then we prepare capunti, a handmade pasta made with flour and Primitivo wine and served with a Primitivo wine sauce with fresh herbs, chickpeas and vegetables) to proceed with a classic from Bari, the braciolette al sugo (small beef rolls in tomato sauce filled with garlic and pecorino cheese). The vegetarian main is a calzone di cipolla (focaccia filled with sweet onions, olives and pecorino). The rich side dish is peperoni ripieni (stuffed, oven-baked bell peppers). And then, two desserts: figs marinated in liqueur, stuffed with almonds and dipped in chocolate plus a delicious cheese cake with ricotta and citrus fruit.
Day: Thursday 22 October 2020
Time: 18.00 – 22.30 h.
WOULD YOU LIKE TO LEARN THE APULIAN CUISINE IN PUGLIA? YOU CAN JOIN NICOLETTA OF LA CUCINA DEL SOLE FOR ONE OF HER WONDERFUL CULINARY HOLIDAYS THERE! FOR MORE INFO, CLICK THIS.
For more info on the menu click here. Come cook with us!
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🥬 So here it is, the recipe made with the beautiful Brassica I photographed a few days ago, plus a handful of Jerusalem artichokes, those cute little tubers that taste so much like real artichokes.
🥬 If you like winter greens and especially cruciferous vegetables, this is the dish for you (save it for later).
Should you be on a diet, though, you might want to leave it for a later date or adapt it, since it contains quantities of cheese and cream that wouldn’t exactly help you lose weight or detox. 😄
🥬 I guess you can considerably decrease the levels of fat by using yoghurt instead of cream, though the velvety richness of the dish will not be the same. But hey, it’s going to taste nice anyway!
🥬 I’ve used Tuscan kale, Brussels sprouts and Romanesco broccoli (the most beautiful vegetable on Earth with all its little Fibonacci spirals, don’t you think? 😍)
Plus a lot of aromatic fresh dill, a bunch of flat-leaf parsley and some Jerusalem artichokes. In case you don’t find them you can use a few boiled or steamed potatoes, always nice.
🥬 I added the Tuscan kale to the ricotta mixture still raw because of the crunchier note, but you can definitely steam it with the rest of the greens for a less chewy texture.
🧀 The cheese of choice for the finishing touch was Asiago, a delicate yet aromatic and slightly nutty dairy product originating from the Veneto region. I also grated in the mixture some Grana and a bit of Fontina. So with the ricotta this is practically a quattro formaggi dish!
🥬 These quantities will easily serve 4 to 6 people (side dish). Of course, being a Brassica and cheese lover I ate it all on my own as a main. Not in one single session, though! 😂
The recipe is in the first comment and will be added to the bio.
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