€94,00
We begin our cooking workshop and adventure into the culinary history of Venice by preparing two cicchetti: small snacks served as aperitif in the characteristic cafés called bàcari. With our cicchetti we drink a Spritz, the famous cocktail made with Campari and Prosecco.
The cicchetti are polpettine di carne e patate (fried meatballs with potatoes and mortadella) and sarde in saor (marinated sardines with pine nuts and raisins). Our primo piatto is gnocchi di zucca (pumpkin gnocchi with a delicate mixed herbs pesto) and as a secondo we prepare the delicious pollo in tecia, braised chicken in tomato sauce the Venetian way served with a creamy carrot and pancetta side dish and a rich Venetian salad. Our dessert is a creamy zabaione with zaleti, sabayon with crispy corn flour cookies served with a glass of grappa or limoncello.
Find the complete description of the workshop here.
Date: Saturday 14 August 2021
Time: 10.30 – 14.30 hrs
Price: € 94,00 p.p. all-in (a glass of Spritz with nibbles at arrival, wine, Italian beer, all non-alcholic drinks – Italian mineral water, fruit juices etc– coffee/tea, liqueur, recipes for home, use of aprons, cleaning).
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Cooking workshop on the Venetian cuisine, for all those who love the food of this beautiful city.
Find the complete description of the workshop here.
Date: Saturday 14 August 2021
Time: 10.30 – 14.30 hrs
Price: € 94,00 p.p. all-in (a glass of Spritz with nibbles at arrival, wine, Italian beer, all non-alcholic drinks – Italian mineral water, fruit juices etc– coffee/tea, liqueur, recipes for home, use of aprons, cleaning).
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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.
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