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Cooking workshop The Apulian Cuisine Polignano a Mare

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nicolettacooks

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🇮🇹cooking school La Cucina del Sole in Amsterdam. Teacher, food writer&photographer, voice-over, Tarotist. See also @houseoftarot @midorigreensalt 💚

nicolettacooks

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Feb 3

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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.

#tuscankale #vegetarianrecipes #vegetariancooking #italiancooking #italianrecipe #romanesco #wintervegetables #instafood #instafoodie #food52 #food52grams #instafood #igersamsterdam #foodphotography #foodphotographyandstyling #easyrecipes ...

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nicolettacooks

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Jan 30

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🥬 Winter is brassica season. Yeah! Who else loves cabbages, cauliflower, Brussels sprouts, Tuscan kale and their little brothers and sisters? 💚🙃

🥬 This week I’m making (and photographing) a little winter dish with these beauties, so stay tuned!

🥬 And I’m just in time to participate to @luciebeck ‘s “Green” challenge! I just couldn’t skip a photo challenge dedicated to my favourite colour. 🙃

#foodfotografieindepicture #foodfotografieinthepicture #green #winterveggies #wintergreens #vegetables #vegetableslover #tuscankale #foodphotography #foodiegram #foodieamsterdam #italianfoodie #foodphotographyandstyling #veggielove #cavolonero #brusselssprouts #italiancooking #italiancookingclass #italiancook #italianfoodphotography #igersamsterdam #igersholland ...

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nicolettacooks

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Jan 15

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🍕 The next pizza class is on January 24 at 18.00.
Come make #pizza with us! 🙃🍕😋

Link here and in bio.
https://www.cucinadelsole.nl/pizza-workshop/

#pizzaclass #cookingclass #cookingclassamsterdam #kookworkshop #kookworkshopamsterdam #igersamsterdam #amsterdamfoodie #amsterdamfood #pizzaamsterdam #pizzaworkshop #italiancookingclass #italianfood #pizzalover #pizzalove #pizzalovers #igersholland #instapizza #instaamsterdam ...

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nicolettacooks

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Dec 27

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🥗 If you love salads this vibrant winter one is a tasty variation on an everyday mix, and uses a few seasonal ingredients.

🥗 Red endive is at its base, enriched by cooked beets, radish, raw turnip, red carrots, apple and walnuts, plus a few slices of pâté if you want to make it a bit more festive and special (you can of course use some good cheese for a vegetarian version).

🥗 The dressing is a classic olive oil, balsamic vinegar and salt mix, spiced up with crushed pink pepper corns.

Ingredients for 2:

2 red endives
2 cooked beets
1/2 raw turnip
1 red carrot
1/2 apple
6-7 radishes
1 handful of peeled walnuts
1/2 lemon
OPTIONAL: some sliced pâté or cheese

DRESSING:
2/3rds ev olive oil
1/3rd balsamic vinegar
1 teaspoon of pink peppercorns
salt to taste

Peel the apple and slice it thinly. Soak the slices in water with lemon juice to avoid discoloration.

Cut 1 endive in rings and separate the leaves of the other one.
Slice the turnip really thinly (use a mandolin if you can).
Slice the cooked beets and cut the radishes in halves.
Peel and slice the carrots in thick matchsticks.

Make the dressing by crushing the peppercorns and adding them to the other ingredients, mixing well.

Arrange the salad ingredients on a big serving plate and drizzle with the dressing.

Serve with bread, crackers or as is.

#salad
#saladrecipe #wintersalad #wintervegetables #saladlover #redbeets #walnuts #balsamicvinaigrette #balsamic #italianrecipe #italianfood #easyrecipes #recipe #salade #makkelijkerecepten #wewv #postchristmas #lacucinadelsole #lacucinadelsoleamsterdam ...

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Workshop The Apulian Cuisine 8 July 2023

Name: Workshop The Apulian Cuisine 8 July 2023
SKU: 0419
Price: 96.00 EUR
Availability: InStock

€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. 🙂