USING LOCALLY SOURCED FRESH INGREDIENTS
MENUS FOR COOKERY CLASSES
These are examples of just some of the dishes of the Monferrato that you will learn to prepare and cook during your vacation with us.
ANTIPASTI
Verdura Fritto (Tempura)
This method of deep frying vegetables can be used for pumpkin flowers, as shown above, sage leaves, courgettes, cauliflower and broccoli florets and other vegetables .
Vitello Tonnato
Lean veal boiled in stock, wine and herbs, thinly sliced and served with a tuna, mayonnaise, anchovy and caper sauce.
Frittata con Zucchini
Similar to an omelette but much richer, usually made with onion, vegetables and cheese.
PRIMI
Tajarin al Tartufo
Fresh tajarin, simply prepared with Piemontese virgin olive oil, parsley and shaved white truffles.
Gnocchi Piemontese
Freshly made gnocchi with a simple tomato sauce made from fresh San Marzano tomatoes.
Agnolotti al Sugo d’Arrosto
Ravioli stuffed with sugo (ragu) d’arrosto. The sugo is made with minced veal and soffritto, (a mixture of finely diced fresh onion, garlic, carrots, celery and rosemary).
SECONDI
Brassato di Maiale
Pork loin seared and braised in white wine, vegetable stock and finely diced vegetables.
Polpette
These meatballs are made with minced veal, onion, herbs, spices and Parmigiano. A sugo di Pomodoro is prepared separately and added to the meatballs before roasting.
Capunet
These delicious cabbage rolls are made after preparing a mixture of minced lamb, onions, diced vegetables, white wine and rosemary.
DOLCI
Semifreddo al Torroncino
Beaten cream, eggs, fine sugar, crushed Torino nougat and frozen overnight. Served with chocolate sauce.
Bunet alle Nocciole
This version of Bunet uses hazelnuts rather than chocolate.
Torta di Ricotta
This version of ricotta tart does not have a pastry base and is much lighter to eat. Made from fresh ricotta, sultanas, butter, sugar and fresh free-range eggs.
MAKING FRESH PASTA
Making fresh pasta is one of the basic skills in Italian cooking, whatever the region. During your course, we will demonstrate how simple it is to make fresh pasta.
Using the best ingredients produces the best pasta. We use only fresh, free-range eggs and locally milled ’00’ flour.
Gnocchi is made using mashed potatoes, fresh eggs and ’00’ flour.
Ravioli can be made using a variety of fillings including meat sauces, most vegetables and cheeses.
POLENTA
Polenta is very much part of Piemontese cuisine and easy to prepare. Polenta can be served with many dishes, or combined with other ingredients and taken as a first course. Part of your course will demonstrate how to make polenta. Piemonte is one of the largest producers and users of polenta in Italy. Produced from maize, polenta is perfect as a vegetarian dish, especially if topped with a wild mushroom sauce or grilled with Fontina or Dolcelatte cheese.
BROTHS AND SAUCES
Many of the recipes you will create require broths and sauces using the freshest ingredients. You will learn how to make these during the course.
Brodo Vegetale (Vegetable Stock) All stocks are made using mixed vegetables and adding chicken bones, beef bones, mushrooms etc. to give the flavour of whatever stock is required.
Besciamella (Bechamel Sauce) A milk, flour and nutmeg sauce used in Italy for lasagna and otherbaked pasta dishes.
Bagna Cauda A classic Piemontese sauce used for dipping sliced, raw vegetables.Made from Piemontese virgin olive oil, anchovies and garlic.
