Corsi di cucina – Team Building – Chef a domicilio | Marco's Kitchen

Pumpkin ravioli

Marco — Thu, 22 Oct 2020 05:32:21 +0000

This pumpkin ravioli is a traditional fall vegetarian dish from Northern Italy.

The filling is enriched with amaretti biscuits to enhance the sweetness of the pumpkin.

The sauce used in this recipe is butter and lemon, that compensate the sweetness of the filling, another classical sauce used for this ravioli is butter and sage sauce.

You can prepare these ravioli in one of our cooking classes.

Pumpkin ravioli

Yield: 10

Prep Time: 1 hour 30 minutes

Cook Time: 3 minutes

Total Time: 1 hour 33 minutes

Ingredients

Ingredients for filling:

500 g pumpkin
100 g amaretti
200 g pear or apple mostarda, Italian specialty prepared with fruit, sugar and mustard
200 g parmigiano reggiano
1 medium egg
3 tbsp breadcrumbs
nutmeg, to taste
salt
pepper

Ingredients for dough:

400 g flour, W160-200 - protein content around 11%
4 eggs , medium 60-70g
semola or flour, to sprinkle the table and prepared ravioli

ingredients for seasoning:

1 lemon
150 g butter
100 g grated Parmigiano Reggiano

Instructions

Prepare the dough, create a volcano with the flour, put the eggs inside and mix, knead the dough for at least 20 min until it becomes elastic, then wrap in plastic film and reserve for 30-60 minutes.
Slice the pumpkin and bake it for 30 minutes, then peel it and remove the seeds, cut and mix the pumpkin, the mostarda, the amaretti, the egg and the parmigiano reggiano in the blender.
Add to the mix the breadcrumbs (the filling has not to be too wet), salt, pepper, nutmeg to taste.
Sprinkle the surface of the table with semola, divide the dough in 4 pieces, use the first one and cover with plastic film the other ones.
Using the pasta machine, start with the thicker setting and then step by step continue to the thinner setting.
Lay the pasta sheet on the table, distribute evenly the filling in small heaps in half of the rolled dough, use water to wet the dough surface where there's no filling, cover with the other half, try to extract all the air from each raviolo, press the dough in order to stick,
Cut the ravioli with the specific small wheel or use a ravioli stamp.
Put the butter in a small pot and let it melt and brown as desired, squeeze the lemon and add the juice to melted butter.
Bring a pot of salted water to boil, put the ravioli in, let them cook 2-3 minutes, more or less, depending how thin you have rolled the dough, obviously the ticker, the longer the time.
Serve ravioli, pour the lemon and butter sauce on top and sprinkle some grated Parmigiano Reggiano.

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Pasta alla Norma

Marco — Wed, 09 Sep 2020 17:25:56 +0000

This vegetarian pasta dish is one of the very classics from Sicily.

The name Norma refers to the homonymous opera of the famous Italian composer Vincenzo Bellini from Catania, Sicily, and it means that is as wonderful as the Opera.

You can prepare this pasta alla Norma in one of our cooking classes.

Pasta alla Norma

Yield: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Optional: 3 hours

Total Time: 3 hours 40 minutes

Ingredients

320 g pasta, usually the short one, like macaroni, not spaghetti
2 eggplants, medium
600 g tomato sauce
100 g ricotta salata
1/2 onion
8 basil leaves
EVOO
salt
pepper

Instructions

Dice the eggplants and put them in a colander with rock salt for 3 hours, remove the salt in excess and dry them with paper, if necessary.
Heat a pan with some EVOO and sauté the eggplant, remove from the pan and dry them from the oil in excess with paper, if needed.
Prepare a tomato sauce with some EVOO, chopped onion, canned tomato sauce or canned diced tomatoes, as you like.
Cook pasta in boiling salted water, following the directions on the package.
In the mean time reheat tomato sauce, add the eggplant.
Drain pasta 1 minute before reaching the cooking time, and mix it in the pan with the sauce.
Serve on plates, sprinkle grated ricotta on top, add 2 basil leaves for each serving.

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Neapolitan Pastiera

Marco — Fri, 21 Aug 2020 06:19:47 +0000

Neapolitan pastiera is one of the most widespread Neapolitan desserts especially during the Easter period.
It is a typical spring dessert, and at Easter, it can never be lacking on the tables of the Neapolitans.

The recipe that I propose is from the great Neapolitan pastry chef Mario Scaturchio.

The pasta to be used is the short pastry that is called “fine”, this to differentiate it from the normal short pastry or the “current” that is used for the sfogliatelle.

Remember the Pastiera should be consumed after at least two days of rest, in fact traditionally it’s prepared on Holy Thursday.

You can prepare this recipe in one of our cooking classes.

Neapolitan Pastiera

Yield: 8

Prep Time: 1 hour

Cook Time: 2 hours

Rest: 1 day

Total Time: 1 day 3 hours

Ingredients

The following quantities are for a 22-24 cm (9 in) cake mold

250 g Flour
100 g Sugar
1 egg
100 g Lard
1 g Ammonia for sweets
1/2 lemon zest, grated

For the stuffing

250 g sheep's milk ricotta
250 g Sugar
250 g Cooked wheat
3 Eggs, whole
50 g candied orange, in very small cubes
1 vial orange blossoms
Vanilla
1 teaspoon Lard
150 ml Milk

Instructions

Make the "flour fountain" on the work table. In the flour all the ingredients have to be put together and mixed together and the flour will absorb everything. Warning! Do not press the dough!
The dough must rest at least 24 hours.
Then, cook the wheat in the milk with the peel of lemon and a teaspoonful of lard, until it becomes a cream, about 20 minutes. Now you can leave the whole grain or blend it, or half and half.
Remember to remove the lemon peel. Reserve in the fridge.
At this point, reserve some dough to make the stripes on top.
With the remaining dough, using a rolling pin, make the "pettola", that is a disk of shortcrust pastry and spreads it in the cake mold.
Warning: you have to make the whole thing adhere well and then you have to trim it all around.
Mix the ricotta with the sugar and let it rest for a few hours, then add the cold wheat, beaten eggs, candied orange and aromas. Fill the molds up to the edge.
From the short pastry we have reserved previously, we then make rectangular strips of 1 cm. and put them on top of the filling of the pastiera, in order to control their leavening in the oven; in fact these strips help to contain everything: when the Neapolitan pastiera is in the oven tends to become a balloon, then at the exit from the oven it reassumes, returning to its original shape.
Let it cook in the oven at 190 °C (375°F) for about 90 minutes and even a little longer, in any case until the
Neapolitan pastiera takes on a nice amber color. In this way, the sugar becomes almost shiny and a little bright.

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Sicilian Caponata

Marco — Fri, 14 Aug 2020 13:40:20 +0000

This sweet and sour dish from Sicily is one of the famous Italian original vegan dishes.

Depending on the other courses of your meal, this could be an appetizer, or a side dish or even a main dish.

You can prepare this recipe in one of our cooking classes.

And if you want to end your vegan meal with a dessert, check out these luxurious Christmas coconut and rum snowballs or, if you prefer a gluten-free dessert, check out these Healthy Vegan Flourless Peanut Butter Cookies.
If your diet is keto or paleo, you can have Sicilian caponata as a side dish for these Juicy Instant Pot Frozen Chicken Thighs.

Sicilian Caponata

Yield: 6

Prep Time: 30 minutes

Cook Time: 1 hour

Rest: 2 hours

Total Time: 3 hours 30 minutes

Ingredients

1 kg Eggplants
3 stalks Celery
250 g Onions
100 g Pitted Black olives
50 g Capers in salt, or in brine
60 g Pine nuts
500 g diced canned tomatoes
50 g Sugar
50 g White wine vinegar
6 Basil leaves
Rock salt
EVOO
salt and pepper

Instructions

Dice the eggplants 1,5-2 cm size, put them on a colander, sprinkle some rock salt in between, this will force the bitter liquid that is inside to exit, put a weight on top, leave it for min 2 hours, then brush away the salt and remember that you will need little or no salt later in the recipe.
If you don't have time for the previous step, you can omit it, but when you will fry the eggplants, you will not obtain the same result.
In a pan put the pine nuts and let them brown a little to release the flavour, reserve them in a small bowl.
In the same pan put some EVOO and fry the eggplants, for a 10-15 minutes until they brown a little, reserve them in a bowl.
Cut celery in 1-2 cm pieces, put it in boiling salted water for 3-4 minutes, drain and let it dry, then briefly fry it in the pan with some EVOO, reserve it. in a small bowl
Rinse capers to remove the salt, cut olives in pieces.
In the same pan put some EVOO and the diced onion, let it brown a bit, add tomatoes and let cook for 10 min, then add sugar and vinegar, stir 1 minute to evaporate the vinegar, add the other ingredients and some basil leaves, stir to mix all together 1-2 minutes,
Caponata is ready, let it cool a little bit and serve.

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Poached egg and sweet and sour radicchio – sous vide

Marco — Sat, 08 Aug 2020 07:59:59 +0000

This recipe uses the sous vide controlled temperature technique to obtain the desired texture of the poached egg.

Poached egg with sweet and sour radicchio - sous vide

Yield: 6

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Ingredients

6 chiken egg
60 g almonds
salt, to taste
500 ml peanut oil , or sunflower oil or corn oil

Sweet and sour radicchio

12 Radicchio salad leaves
25 ml red wine vinegar
10 ml red wine
25 g sugar
5 ml EVOO
5 g salt
1 pinch pepper

Instructions

Prepare the water for the eggs: set the temperature at 62°C (144°F), cooking time 1 hour. Immerse the eggs and start the cooking.
Prepare the liquid for sweet and sour radicchio: mix red wine, vineger, EVOO, sugar sal and pepper in a small bowl.
Rinse the radicchio leaves and put them in a bag for sous vide cooking, add the liquid, vacuum seal the bag. Cook sous vide at 85°C (185°F) for 25 minutes.
Remove the leaves from the bag, put the liquid in a small pot and heat until it is reduced as a sauce.
Pre-heat the oil up to 170°C (340°F).
Chop the almonds in small pieces.
When the eggs are cooked, cool down them in running water, until you can handle them.
Break and remove the eggshells carefully.
Coat the egg with the chopped almonds.
Use a ladle to immerse the egg in the oil and deep fry for 30 seconds.
Put the egg on a kitchen paper to remove the oil in excess.
Plate the egg, 2 radicchio leaves, three teaspoons of sauce and serve immediately.

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Timballo del Gattopardo

Marco — Sun, 24 May 2020 08:07:36 +0000

This timbale is described in the famous novel Il Gattopardo by Tomasi di Lampedusa.

Inside a tart wrapper there is a sumptuous filling made up of about ten ingredients!

The preparation takes some time, but you will undoubtedly be rewarded when you will taste the timballo del Gattopardo.

You can prepare this recipe in one of our cooking classes.

Timballo del Gattopardo

Yield: 6

Prep Time: 1 hour 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Ingredients

Filling

400 ml gravy, meat extract is also fine
500 g chicken
100 g mushrooms
100 g chicken liver
100 g baked ham
100 g sausage
80 g peas
Extra virgin olive oil
100 g Grated Parmigiano
4 eggs
200 g macaroni
Salt
Pepper
20 g black truffle

Shortcrust pastry

400 g flour
150 g sugar
150 g lard
2 eggs
cinnamon

Custard

3 tbsp sugar
3 yolks
2 tbsp 00 flour
cinnamon
salt
500 ml milk

Instructions

Boil a pot of water and cook the chicken, cut into pieces, for 20 minutes, then remove from the water and let it cool.
Meanwhile, prepare the shortcrust pastry by mixing all the ingredients without overkneading the dough, then wrap it in plastic wrap and put it in the refrigerator for an hour.
Bring the milk to a boil in a large saucepan, mix the sugar, a pinch of salt, flour, a pinch of cinnamon and the yolks in a bowl, add the hot milk to the mixture in three times, mixing with the whisk.
Then pour the mixture back into the saucepan, heat over low heat, continuing to stir with the whisk, remove from the heat as soon as the cream begins to thicken and pour it back into a bowl to cool quickly.
Cut the ham and half of the chicken into strips. Remove any soil from the mushrooms and slice them. Remove the casing from the sausage and crumble it with your hands. Roughly cut the chicken livers.
Put a little extra virgin olive oil in a pan over medium heat, add the livers, sausage, mushrooms and chicken strips, cook for 2-3 minutes pay attention do not stick to the pan. Add half of the meat sauce and cook for 10 minutes over low heat. At the end add the strips of cooked ham. Salt and pepper to taste.
Blanch the peas for 2-3 minutes, cool them with running water and drain. Salt them lightly. Reserve some for decoration.
Put two eggs in a saucepan in cold water and cook them for 9-10 minutes after boiling, cool with running water. Then remove the shell and slice the hard-boiled eggs.
Mix the remaining coarsely chopped chicken in the mixer, mix with the grated Parmigiano and one egg, salt and pepper to taste. Obtain small meatballs, a maximum of 2 cm in diameter. Fry them in abundant extra virgin olive oil, turning them frequently.
Bring a pot of salted water to the boil, cook the macaroni for 3/4 of the cooking time indicated on the package, drain them well and put them in a bowl with the remaining meat sauce.
Turn on the oven and bring it to 200 ° C (400 ° F).
Remove the dough from the refrigerator, divide it into equal parts, according to the number of portions. Flour the work surface, take a portion of shortcrust pastry, divide it into a smaller part, about 1/4, which will serve to close the timbale at the top and a larger one, about 3/4 which will serve for the base and the side walls. Using a rolling pin, flatten the two shortcrust pastry disks. Butter a ramekin and insert the larger shortcrust pastry making it adhere well to the walls.
Drain and add some macaroni, some meatballs, a few slices of boiled egg, a spoonful of the mixture of meat and mushrooms, a few peas, the custard, letting it pour into the other ingredients. Finish with a few slices of truffle. Close the timbale with the other shortcrust pastry, sealing the edges with a fork, make a few holes with a fork on the top to let the steam out during cooking. Brush with a little egg.
Repeat the previous two steps for all portions to be made.
Bake at half height and cook for 30-40 minutes.
Heat the peas left in the microwave for 10-20 seconds, pour a little gravy on the flat plate and spread it, remove the timbale from the ramekin and place it in the center on the plate, put some peas as decoration, repeat the operation for the other timbales, serve hot.

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Pistachio crusted baked turbot

Marco — Sun, 17 May 2020 14:44:17 +0000

Pistachio crusted baked turbot is a quick and easy recipe.

Here it is proposed with a side dish of carrots with butter and a mashed potato with celery.

You can prepare this recipe in one of our cooking classes.

Pistachio crusted baked turbot

Yield: 4

Prep Time: 40 minutes

Cook Time: 1 hour 20 minutes

Total Time: 2 hours

Ingredients

Crusted turbot

400 g Fillets of rombolino
40 g grated pistachios
40 g breadcrumbs
Extra Virgin Olive Oil

Mashed potato with celery

300 g potatoes
60 g celery
100 g milk
30 g butter

Carrots

200 g carrots
1 g annatto seeds, optional
20 g butter
salt
pepper

Instructions

Boil the potatoes in their skins for 40-60 minutes depending on the type of potatoes used.
In the meantime wash the celery and cut it into small pieces, blanch it for 2 minutes, and cool it with cold water.
Reduce the annatto seeds to a powder using a pestle and mortar.
Peel and cut the carrots into pieces, put them in a pan with the butter and annatto powder. Leave to cook on low heat for 5 minutes, salt to taste.
At the end of cooking, cool the potatoes in cold water and peel them, cut them into pieces.
Put the potatoes, celery, milk and butter in the blender.
Operate the blender until the mixture is homogeneous, salt and pepper to taste.
Heat the oven to 200°C (400°F).
Mix the chopped pistachios, the breadcrumbs, the salt and a little extra virgin olive oil, in order to obtain a paste, which can then be spread on the rombolino fillets.
Cut the rombolino fillets into 4-5 cm wide strips, lightly oil a baking dish, arrange the rombolino fillets and spread the pistachio mixture,
Cook for 15-20 minutes.
Before serving, heat the mashed potatoes and carrots briefly in the microwave.

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Pasta cacio e pepe

Marco — Fri, 08 May 2020 17:22:24 +0000

Pasta cacio e pepe is one of the most famous Italian dishes, more specifically it is Roman cuisine.

In this version we will use homemade tagliatelle.

Quick to prepare and delicious despite its simplicity.

You can prepare this pasta cacio e pepe in one of our cooking classes.

Pasta cacio e pepe (cheese and pepper)

Yield: 4

Prep Time: 1 hour 30 minutes

Cook Time: 4 minutes

Total Time: 1 hour 34 minutes

Ingredients

200 g Flour, type 00 or if you can't find it, all purpose
2 eggs, medium size
80 g pecorino cheese
salt
pepper

Instructions

Prepare the dough, create a volcano with the flour, put the eggs inside and mix, knead the dough for at least 20 min until it becomes elastic, then wrap in plastic film and put in the fridge for 1 hour.
Alternatively, use your Kitchen Aid mixer or similar appliance with the hook tool for the same time, 20 minutes.
After 1 hour you can use the dough, split into parts no more than 50g each, use one of this and leave the rest in plastic film.
After fixing the pasta machine at the table, sprinkle some flour on the table and roll the dough starting with the largest thickness and then to the smaller thickness, than pass the rolled dough thru the tagliatelle cutter tool and lay them on the table, sprinkle again the flour, do not pile up tagliatelle otherwise they will stick each other.
Bring to boil a pot of water, add salt and in the meantime grate the pecorino cheese in a large bowl.
Put the tagliatelle in the boiling water, , let them cook for 3-4 minutes, depending on the thickness,
Before the end of the cooking time, pour some boiling water in the bowl with pecorino cheese and mix well to dissolve the cheese creating a creamy sauce, grate some pepper.
Drain the tagliatelle and pour it into the bowl, mix, grate some more pepper on top and serve immediately,

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Asparagus and turmeric risotto

Marco — Tue, 28 Apr 2020 06:18:29 +0000

Risotto is one of the most famous Milan dishes! This tasty vegan and gluten free recipe uses fresh asparagus and turmeric.

If you like turmeric and you want to end your meal with a dessert based on that spice, check out this Middle-East Turmeric semolina cake recipe.

You can prepare this asparagus and turmeric risotto in one of our cooking classes.

Asparagus and turmeric risotto

Yield: 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients

280 g rice Carnaroli or Arborio
400 g Asparagus
1 small onion , or 1 scallion or 1/2 leek
800 ml vegetable broth
150 ml rosè wine
EVOO
1 tbsp turmeric powder
salt
pepper

Instructions

Rinse asparagus and peel them, cut the asparagus tips and reserve
bring a small pot of water to boil and put the asparagus base, cook for 10-15 minutes, drain reserving the resulting liquid that will be used for the risotto cooking
blend the asparagus base using the immersion mixer, and strain using a colander to eliminate the fibers, reserve the sauce obtained, salt and pepper to taste
put some EVOO in a pan, add the asparagus tips, add 50 ml rosé wine and cook for 3-5 minutes depending on how big are the asparagus, salt and pepper to taste, reserve
put some EVOO in a pot, add the onion thinly diced and briefly cook, add rice, stir and let it shine, add 100 ml rosé wine, let the alcohol evaporate, add some vegetable broth, stir and let it absorb, continue to add broth as needed,
5 minutes before the end of cooking time, add turmeric powder, salt and pepper to taste, gas off, let risotto rest 2 minutes,
plating: put risotto on the dish, add the asparagus sauce in the center and put the asparagus tips on top and serve.

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Veal Milanese

Marco — Mon, 16 Mar 2020 16:14:19 +0000

This recipe is one of the famous Milan dishes! The name in Italian is “Cotoletta alla Milanese”.

Don’t be fooled if someone says that this dish is the same as the “Wiener Schnitzel“, the veal Milanese is thicker and juicy, follow this recipe and you’ll see the difference.

You can prepare this veal Milanese in one of our cooking classes.

Veal Milanese

Yield: 4

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients

4 veal cutlets, with bone-in
2 eggs, medium
250 g clarified butter, the same as ghee
200 g flour, all purpose
500 g breadcrumbs
1 lemon

Instructions

If the edges of cutlets have the connective tissue, you need to cut the edges in 2/3 points to make sure that the meat does not bend during cooking.
Whisk the eggs in a bowl, put the flour in one dish and the breadcrumbs in another one.
Coat the veal cutlets with the flour.
Dip the cutlets one by one in the eggs. Bread the meat, pressing down with your hands so the breadcrumbs don’t come off during the cooking.
Repeat the previous step another time, so a total of two breadcrumbs coating.
Melt the clarified butter in a frying pan or cast iron sklillet.
As usual, to have the best result the temperature of the butter has to be around 170°C or 340°F.
The final result has to be very crunchy outside but inside it has to be tender and juicy.
Fry the cutlets about 5 minutes on each side, if you don't have a big pan, fry them one by one.
During the cooking time, use a spoon and continue to pour the frying butter from the pan to the top of the cutlets.
Before serving, remove the excess butter using a paper towel and add salt to taste.
Serve Veal Milanese hot with a lemon slice and a salad or your preferred side dish.

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