Pastaparade - South Italian special edition
Duration:
3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
Pasta lovers, let us introduce you to the next star of our pasta parade! We'll be working with fresh, hand-made pasta, exploring various types of Italian flours and traditional techniques. First, we have Focaccia Barese – a Puglian bread variety that can easily be made at home in our own ovens. Ricotta gnocchi, unlike its potato counterpart, is less well-known despite being much easier to make. For the gnocchi, we'll prepare an authentic Tuscan tomato sauce based on a soffritto. Finally, using semolina flour without eggs, we'll knead cavatelli pasta and serve it with a creamy pine nut and zucchini ragu with parsley pesto.
MENU
- Focaccia barese / Italian flatbread, cherry tomatoes, oregano
- Ricotta gnocchi, sugo al pomodoro / Ricotta gnocchi, tomato sauce
- Cavatelli con crema di pinoli e zucchini / Cavatelli, creamy zucchini sauce, pine nuts
DATES
COURSE REMINDER …
Notify me if this course is being published at another time or a place becomes available.
