Cooking class: Focus on Antipasto 2008
1.
Crostini Misti
Mixed crostini platter, tuna & caper, ham & mascarpone plus parmesan & rocket
OR
Crostini Toscani
Traditional Tuscan recipe made with chicken livers, anchovies & capers
2.
Pasta Sfoglia Tricolore
Filo pastry base topped with cured beef slices, spinach and cheese
OR
Carpaccio di Zucchine
Finely sliced zucchini topped with rocket & shaved parmesan
OR
Rotolini di Melanzane
stuffed eggplant rolls
3.
Verdure Grigliate
Assorted grilled seasonal vegetables including peppers/capsicum, zucchini and eggplant slices
OR
Fiori di Zucca ripieni
Stuffed and fried zucchini flowers
OR
Peperonata
Mixed pepper strips gently sautéed in extra virgin olive oil
4.
Fett’unta
Slices of Tuscan bread toasted with garlic & extra virgin olive oil, may be topped with tomatoes or white Tuscan beans
OR
Schiacciata
Flattened bread with extra virgin olive oil & fresh rosemary
5.
Panzanella
Tuscan bread salad
OR
Insalata di Riso
Italian rice salad
6.
Insalata Caprese
Fresh buffalo mozzarella & tomato salad with rocket or basil
OR
Bresaola con rucola
Thin slices of cured beef topped with rocket leaves & shaved parmesan
OR
Bocconcini con rucola
Mini balls of mozzarella topped with chopped rocket and balsamic
7.
Fagioli toscani con tonno
Tuscan white beans with tuna & red onion, served at room temperature
OR
Ceci e tonno
Chickpeas with tuna and fine slices of red onion
Select one dish from each of the 7 options, class includes tips for creating mouth watering Antipasto platters and a trip to the local market to source quality cheeses, cold cuts, olives, artichokes, sun dried tomatoes etc. may be incorporated into morning.
A simple pasta dish from the Pasta In Minutes menu may also be incorporated into the class and subsequent lunch or dinner.