Description
Italian cooking workshop dedicated to the cuisine of Puglia (Apulia), the “heel” of the Italian boot.
Cooking workshop The Apulian Cuisine 25 January 2020
€89,00
We start with ciceri e tria (handmade pasta made with Primitivo wine, in a red wine sauce with fresh herbs 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) and a calzone di cipolla (focaccia filled with sweet onions, olives and pecorino). The side dishes: peperoni ripieni (stuffed, oven-baked bell peppers) and polpette di melanzane (aubergine fritters with pecorino and oregano). And then, dessert: dried figs marinated in Marsala and stuffed with almonds and dipped in chocolate.
Time: 10.30 – 14.30 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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🥕 Last week was
#zerowasteweek and I prepared this frittata with leftover veggies that were threatening to rot in my fridge. 😂
Plus a couple of eggs that were officially “expired”, but since I know you can use eggs way past their “Best before” date (see my post for a link related to ingredients that can be used after it) I didn’t think twice about incorporating them in my dish.
🥕 I also had 3 egg whites from making a carbonara the evening before. No way I was going to toss them!
🥕Frittata is one of Italy’s most loved classic and is made in many different ways (if you want to learn how to make the iconic frittata di pasta come to my Basics of the Italian Cuisine 2 course that starts tomorrow!). Usually with leftovers. Nothing gets waisted in an Italian home, believe me. 💪🏻
🥕Learning to cook with leftovers is a great thing, especially these days when prices are going up. Should you want to try this simple yet very tasty #nowasterecipe follow the link, here and in bio (ook in het NL 🇳🇱).
https://www.cucinadelsole.nl/zero-waste-frittata-with-veggies/
#verspillingsvrijeweek #verspillingsvrijeweek2022 #recipes #recipe #vegetarianrecipes #zerowastecooking #recipedeveloper #nowaste ##nowastedfood #veggiefood #veggielover #veggielove #italianrecipe #frittata #foodphotographer #nicolettatavella #lacucinadelsole #lacucinadelsoleamsterdam #italianfoodbloggers #igersnederland #food52 #food52grams #foodwaste #foodphotography #italiancookingclass #igersamsterdam
