€89,00
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: Thursday 11 April 2019
Time: 18.30 – 22.30 hrs
Price: € 89,00 p.p. all-in (a glass of Spritz with nibbles at arrival, 3 glasses of wine, Italian beer, all non-alcholic drinks – Italian mineral water, fruit juices etc– coffee/tea, recipes for home, cleaning), liqueur.
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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: Thursday 11 April 2019
Time: 18.30 – 22.30 hrs
Price: € 89,00 p.p. all-in (a glass of Spritz with nibbles at arrival, 3 glasses of wine, Italian beer, all non-alcholic drinks – Italian mineral water, fruit juices etc– coffee/tea, recipes for home, cleaning), liqueur.
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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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Cooking workshop Sicilian Cuisine 3 Oct. 2019
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