Antonella Cooking Classes
Well I can say I’m not a fan of Valentine’s day, but any occasion is good for baking! I love the idea of these little tarts, mostly of desserts and tarts are pretty better if they are made in smaller individual portions. I used the classic sablèe dough, is richer in butter and sugar then
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I know, this is not politically correct. Monday is for detox and “clean” food and here… you find chocolate! So I can understand if you prefer save the recipe for the next weekend dinner with friends, but please, give it a try. This spoonful dessert is for chocolate lovers: the bitter and strong taste of
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2016 was the year of the babka! Surfing around the blogosphere you can find lots of blogs and magazines writing about this traditional jewish… bread? brioche? A babka it’s a buttery rich brioche, marbled with chocolate or nuts and topped with streusel. It’s a traditional easter Polish dessert, nowdays produced in lots of New York
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The “scacciata” is a sort of flattened pizza, typical of Catania, my city. Omnipresent on the Christmas Eve dinner table, during my childhood this dish was a Saturday family dinner classic. The dough is crunchy outside and soft inside, with a rich and tasty filling… soo good. A proper scacciata catanese needs the “tuma”. The
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The pumpkin you can see on the picture is the “zucca mantovana”. Among the several kinds of pumpkin that grow in Italy, the Mantovana is my favorite one. The outside skin is green and hard, the orange pulp is firm , sweet and is suitable for many dishes. The soups are creamy even without using
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At the end of the day, sometimes I talk with my family about my work, the people I meet and the food I cook with them. With the help of cooking classes I have the opportunity to discover again some Italian dishes, more or less traditional, I cook them again for my family and, if
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I met Chris during a class last July. We shook hands, we seated around the table and we started talking. Meat sauce recipe has been our first topic. Chris has Italian roots, from Southern Italy, and he still uses to cook the meat sauce each Sunday for all his family following his grandmother recipe. He
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Who knows me knows that I’m not a meat eater. When I was child my favorite dish was pasta, any kind of pasta. At family dinners I was known by cousins and uncles for my habit of asking for bread and oil instead of the “secondo” or my ability to eat just the fried bread
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In Italy you can find gnocchi made with ricotta cheese and flour (without potatoes), gnocchi with roasted pumkin or beetroots instead of potatoes, with chestnuts flour instead of regular flour. When I start talking about gnocchi, during my cooking classes, I realize that people usually knows just the potatoes dumplings. It’s normal, they are a
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