Summer in Italy
Italian Cooking Classes with Chef Filippo Melfi
Duration 1 h 30 m
"Throughout my travels, I have become an expert in teaching authentic Italian cuisine to tourists and locals alike. Leaving the restaurant kitchen to focus on another passion of mine, instructing, started over 4 years ago. In that time, I have learned how to teach my love for pasta, risotto and all things Italian. I have also fine-tuned how to make vegetarian and gluten free dishes, while keeping the authentic tastes of Italy. Just let me know how you want to learn and I will ensure you will have a lovely Italian feast to your tastes!"
Chef Filippo is a Chef Instructor currently living and cooking in Rome, Italy.
The menu
Cavatelli al pesto di
rucola e noci
(Handmade pasta with
rocket and walnut sauce)
Ingredients:
-
100 g/3.5 oz of “00” flour
-
100 g/3.5 oz of semolina flour
-
55 cl/2 oz water
-
200 g of rocket (or basil alternatively)
-
8 walnuts
-
1 tbsp grated parmesan
-
2 tbsp extra virgin olive oil
-
1 garlic clove (optional)
Caponata
(Mixed fried vegetables)
Ingredients:
-
2 slices of bread
-
1 zucchini
-
1 eggplant
-
1 red pepper
-
1 potato (medium size, any variety not sweet)
-
1 garlic clove
-
1 medium onion
-
5 basil leaves
-
1 handful of pine nuts
Gelato alla vaniglia
(Vanilla ice cream)
Ingredients:
-
-
-
-
1 egg (yolk)
-
1 tbsp of sugar
-
1 vanilla bean or extract (no vanilla essence)
-
100 ml/3.5 oz double cream
Required Kitchenware:
-
Electric whisk or handheld whisk to prepare ice cream
-
Squround or small tray/cup to freeze the ice cream
-
Chopping knife to chop the caponata vegetables
-
Chopping board to chop the caponata vegetables
-
Non-stick (medium to large) pan to cook the caponata
-
Food processor or blender to blend pesto ingredients
-
Large pot to boil cavatelli
-
Skimmer or colander to drain the cavatelli
-
Plates to serve
Allergies:
-
Gluten
-
Egg
-
Nuts
-
Dairy
Cooking techniques mastered:
-
Kneading dough
-
Creating homemade pesto
-
Making homemade ice cream