Description
Italian cooking workshop dedicated to the cuisine of Puglia (Apulia), the “heel” of the Italian boot.
Day: Saturday 15 April 2023
Time: 10.30 – 14.30 h.
Workshop The Apulian Cuisine 15 April 2023
€96,00
We start with polpette di melanzana, golden brown aubergine fritters with pecorino and oregano. Then we make capunti, a pasta prepared with flour and Primitivo wine in a spicy Apulian caponata sauce with tomato and fresh vegetables, to proceed with a classic calzone di cipolla (focaccia filled with sweet onions, olives and pecorino) and oven-baked stuffed courgettes. The rich side dish is peperoni ripieni (stuffed, oven-baked bell peppers). And then, two desserts: dried figs marinated in liqueur stuffed with almonds and dipped in chocolate and a wonderful cheese cake with ricotta and citrus fruit. One warning: you’ve got to like cheese since this workshop contains tons of it. 🙂
Day: Saturday 15 April 2023
Time: 10.30 – 14.30 h.
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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