Class of 21st September 2014 - a big thank you to all of you

It is said that pictures are better than words...

Sea salt is the final touch for the Focaccia

Nan is stretching the Focaccia dough

now it is Mike's turn

and Caroline

having fun is the second objective of the class

that dough needs some fixing...

firm, thin and crispy Pizza with your favorite toppings

time for lunch...at last

Sarah finishing off my pickles...

oh what a great lunch!!!

good chat over lunch

Thanks to all of you

See you on the 19th October for another class

Ciao

Conviviality

"..at the (very) heart of all cooking, whether you are rich or poor, is the spirit of conviviality, the pleasure that comes from sharing a meal with others. and there is no enjoyment of food without quality..."
from MADE IN ITALY, by Giorgio Locatelli, 2008

Pane Toscano on the way

Rise baby, rise

This unsalted bread, typical from Tuscany, comes from very far.

It was used to be made in the Middle Ages in Italy, when for several reasons people could not afford to salt or could not get access to it.

The simplicity of this rustic bread gives way to more savory toppings of fillings.

Think about salami, prosciutto, garlic and November new olive oil, ripe tomatoes and flaky sea salt, or even rich flavor like Nutella....

Soon the recipe...

Pickles for my Sunday class

+

Budino di Riso translated Rice Pudding...but it is not the same. at all!!

This is a treat you find in Cafès in Italy as an alternative to croissants and other wonders you may have for breakfast.
This recipe is in two stages. In the first part we prep the pastry (Pasta Frolla) and in the second part we make the filling (made of Crema and Riso).

Pastry
200gr plain flour
100gr rice flour
150gr granulated white sugar
150gr butter
1 large egg
2tsp baking powder
1tsp salt

Get a large bowl and mix rice and plain flower along with sugar, baking powder, salt and butter (previously cut up in cubes) with your thumbs. Beat the egg and pour it in to the bowl. Mix up everything and make a dough, wrap it up with clingfilm and leave it in the fridge for about 1 hour.

Custard
1lt milk
300gr (risotto) rice
1 vanilla pod
1 lemon skin grated
6tbsp granulated sugar
2tsp baking powder
2 large eggs

Milk absorbed

Pour the milk in a boiling pan and wait until it boils, add vanilla and lemon skin (make sure it is organic or wash it thoroughly). Add the rice and keep stirring with a wooden stick until the rice has absorbed almost all the milk. Add the 3tbsp sugar a leave it to cool down.

Mix the eggs white until fluffy and put them in the fridge.
Beat the yolks with the other 3tbsp sugar and the baking powder until pale and fluffy.
Mix up now the whites and yolks and add them delicately to the rice.
The filling is ready now.

Whites and yolks

Turn on the oven 170 C and take the pastry out of the fridge.

Lay the pastry on a surface dusted with flour and roll a 1 cm thick pastry base.

Use a 9cm round pastry cutter and push any disc into every hole of a non stick muffin baking tray.
Push with delicacy around the sides so the pastry stick to them.
Now pour the filling using a icing pastry bag or if you are not very confident with those, use a spoon.

Ready to bake

Put the tray in to the oven and bake the risotti for 40 minutes.

When done, leave them to cool down for half an hour, than pull them out of the tray.

Just out of the oven

Don't forget the icing sugar, it gives them a delicate touch.

Ready to eat

a.

Norwich Restaurant Week

Shame there is no Italian restaurant in the listings...