The following are some current menus you may choose for your 2 course meal cooking class. Keep posted for updates, I like to add new dishes every now and then.
The menu will include a dessert – I’ll make it and bring it along so you can sit and enjoy something sweet after eating the food you have made.
Ricotta Gnocchi with Burnt Butter Sage Sauce
Garlic and Rosemary Roasted Chicken with Tuscan Panzanella Salad
I love Gnocchi, and this recipe is amazing because we use ricotta instead of the classic potato. Much quicker, and very comforting. Sage butter sauce is such a classic, it is delicious. Italians know how to make roast chicken something special, this dish is one you will remake again and again. It’s my family’s favourite.
Pumpkin Tortelloni with Toasted Walnuts and a Sage Butter Sauce
Seasonal Pan Fried Fish fillet on a Bed of Caponata with a Rocket Salad
Pumpkin Tortelloni is my personal favourite, drenched in sage butter it is decadent but oh so good. Learn the technique of making delicate tortelloni and enjoy this sweet, moreish entree before a beautiful fillet of fish (species will depend on what is fresh) on a bed of Caponata, a classic Italian side of eggplant, tomato, capsicum and capers that makes the fish sing.
Eggplant Involtini with Napolitana Sauce
Three Cheese Ravioli with Fresh Baby Roma Tomato and Basil Sauce
Learn how to grill, then roll eggplant around a creamy centre of herbed ricotta, then bake on a bed of Napolitana Tomato Sauce. Absolutely divine! Then learn how to make your own ravioli, cheesy, creamy, delicate, served with a fresh tomato and basil sauce.
Fresh Fettucine with Prawn and Zucchini
Crumbed Pork Loin Cutlet with Orange and Fennel Salad
Learn how to make your own fresh fettucine, then toss it through it a prawn and zucchini sauce. Perfect summer food. The crispy pork cutlet is amazing alongside the fennel and orange salad, a real classic.
Portobello Mushrooms Stuffed with Gorgonzola with a green Leafy Salad
Cotoletta Di Pollo with Hand Made Trofie Pasta with Pesto Genovese
Meaty Portobello Mushrooms with a creamy Gorgonzola filling makes a beautiful entree. Follow with the classic Italian Cotoletta di Pollo (Chicken Cutlet) that you will make again and again. This is served with Trofie Pasta, a very traditional pasta made with your hands, no pasta machine required!
Bruschetta with Pepperonata and Sautéed Potato
Traditional Lamb Ragu with Fresh Pappardelle Pasta
Pepperonata is a classic Southern Italian accompaniment – Sauteed Capsicums with Potato, you will love it. Learn how to cook a family style Lamb Ragu, just like Nonna would make, and hand make your own Pappardelle pasta to serve with it.
Pork and Fennel Tortellini with an Arrabiatta Sauce (Chilli Tomato)
Caprese Salad is a perfect start to any meal, traditional and very Italian. Red Tomatoes, Green Basil, White Mozzarella, it’s the Italian flag on a plate. Learn how to make tortellini with a traditional pork and fennel filling, and serve with a spicy Arrabiatta Sauce.
Rockmelon and Prosciutto Salad with Deep Fried Bocconcini
Crumbed Provolone Stuffed Lamb Cutlets with a Classic Italian Tomato Salad
I love Prosciutto and this salad eptiomises summer to me. Add some deep fried cheese and we’re talking heaven. Follow with a lovely dish of Provolone Cheese stuffed lamb with my childhood Tomato Salad. Finish with a classic Italian tart.