11:00 Central European Time / 8pm Australian Eastern Standard Time
or
19:00 Central European Time / 1pm Eastern Standard Time (USA)
Duration: Saturday 2½ hours (includes a 1 hour break); Sunday 1 hour
The best and easiest way to make Arancine is to prepare the rice and meat filling the day before. This way they have a good chance to rest and thicken, making the Arancine easier to handle and shape.
In this class we will make 2 different varieties of Arancine, the most common ones that you will find in Palermo:
1 - Arancina alla Carne: the oldest recipe I know of (and possibly the very original one), saffron rice filled with stewed meat and peas.
2 - Arancina al Burro: this literally translates as Butter Arancina, and is filled with béchamel, ham and cheese. You can also easily turn this into a vegetarian version by leaving out the ham.
In order to give you the full experience of how to make your Arancine properly, this class will be divided over 2 days:
Day 1: Saturday, Duration: 2½ hrs (time includes a 1 hour break) - Prepare the rice; prepare the meat filling
Day 2: Sunday, Duration: 1 hr - Prepare the béchamel, ham & cheese; shape and fry the Arancine
If you’re interested in how to make Arancine, and especially if you have tried a recipe and been disappointed, then this is an opportunity to have a good look at how to make them properly.
Got a question? ask HERE
Sunday 14th March, Cooking Class: How To Make Perfect RISOTTO
11:00 Central European Time / 8pm Australian Eastern Standard Time
or
19:00 Central European Time / 1pm Eastern Standard Time (USA)
Duration: 1½ hours
Cooking an amazing Risotto is actually quite easy, as long as you follow the steps! Toast, Evaporate, Bathe, Stir, Taste, Rest and Wave!
In this class we are going to have a particularly good look at the techniques involved in creating a perfect Risotto. We will also discuss ideas as to what elements make up a deeply satisfying Risotto, as opposed to a plate of cooked rice with stuff!
As an example, I have chosen to make Saffron Risotto, for various reasons:
1 - A lot of people ask me how to use Saffron! (it’s also my favourite spice).
2 - It is a fairly straightforward risotto to make, so we don’t need to get distracted with other complex operations.
3 - It works with various different types of stock, so you can choose your favourite or whatever is most convenient.
4 - It is vegetarian (if you use veggie stock, and leave off the optional crunchy bacon bits).
The focus of this lesson is on the techniques of how to make Risotto, and you will be able to apply these to making your favourite Risotto.
Got a question? ask HERE
Saturday 20th & Sunday 21st March, Cooking Class: SFINCIONE - Sicilian Pizza (2 day course)
11:00 Central European Time / 8pm Australian Eastern Standard Time
or
19:00 Central European Time / 1pm Eastern Standard Time (USA)
Duration: Saturday 1½ hours; Sunday 1½ hours
Pizza is perhaps the most popular food in the world, and recently a lot of people have started making their own pizza, which is great. The problem is that the vast majority of pizza recipes tend to err in one direction or another. Some miss out one of the most important steps: ample fermentation time for the dough (this should range between 24 -72 hours!). Whereas other pizza recipes can seem so technical that you should don a white coat before attempting them!
For this class I have tried to find a point of balance between the two extremes; a pizza recipe with easy-to-follow steps that you can fit into your own time, while also getting the benefit of the more technical steps of professional bread making to make sure you get a great result. These are also techniques that you can transfer to any style of yeasted bread or pizza. We will also discuss how to adjust a recipe in order to use fresh or dried yeast, or sourdough starter.
We will make a traditional Palermo Sfincione: a thick based pizza covered with a thick tomato and onion sauce, plenty of oregano and extra-virgin olive oil, and some little nuggets of cheese buried in the dough like hidden treasure!
In order to let the dough have a minimum fermentation period, this class will be divided over 2 days:
Day 1: Saturday, Duration: 1½ hrs - We will mix and knead our dough and prepare the topping.
Day 2: Sunday, Duration: 1½ hrs - We will shape and bake our pizzas.
Got a question? ask HERE
Sunday 28th March, Cooking Class: MEAT RAGÙ
11:00 Central European Time / 8pm Australian Eastern Standard Time
or
19:00 Central European Time / 1pm Eastern Standard Time (USA)
Duration: 2½ hours (includes a 1 hour break)
Anyone interested in Italian cuisine needs to know how to make a great Meat Ragù.
A great Meat Ragù is hard to describe, it has no particular shape, and it’s not exactly pretty, but it has one very strong attribute, the power to rouse desire! The desire to eat every drop of it: time stops, words like hunger lose their meaning, and your sole objective in life is to fill your soul with the nurturing meaty goodness on your plate.
In this class we are going to focus on the techniques that make the difference between a generic meat sauce and a mouthwatering Meat Ragù. We will also discuss common differences that you find with Ragù throughout Italy; how you can adapt the recipe to suit your taste or a particular recipe that you would like to make and we will of course also talk about the most famous Ragù: Bolognese.
A good Ragù takes at least 90 minutes to cook, and we are not going to compromise! So the class will be divided into two sessions: we will have around 1 hour prep time and then we will break for 60 minutes while the Ragù cooks slowly. We will then join up again to check the results and finish it off with some pasta and a glass of wine.
Got a question? ask HERE
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11:00 Central European Time / 8pm Australian Eastern Standard Time
or
19:00 Central European Time / 1pm Eastern Standard Time (USA)
Duration: Varies depending on the lesson, check the info above.
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