Cooking with Lucas

Cooking classes in Vicenza lucas@cookingwithlucas.com

Dear friends! This blog is under re-construction! Soon you will have access to all the recipes for free anywhere and anytime! :)

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12:37 AM

Cooking classes in Vicenza, Italy.

Looking for cooking classes in Italy!?



  A chance for you and your friends to get together and create a private cooking class.  You reserve the day, decide the menu, and together you discover new recipes or how to make your favourite dish.
 For information on how to book a class, send en email to lucas@cookingwithlucas.com
 
The classes are hands on, includes wine, ingredients for the menu, and finished with Italian coffee, all while having a lot of fun!
 
All the recipes will be available on the website for free for everyone that wants to replicate the recipes wherever you are in the world!

The class is located in Vicenza just 30 min from Venice and 30 min from Verona.

Vicenza is also a great city to visit if you are staying in Venice or Verona. I can give you some tips in where to go and what to do here! Cooking with Lucas is one of the best rated cooking classes in Italy according to Trip Advisor reviews!










Cooking with Lucas Recipe Book


Bread, pizzas and focaccias


Antipasti

Primi Piatti (First courses)
Secondi Piatti (Second courses)

Side dishes and Salads

Dolci

Brazilian Food


EASY ACESS FROM VERONA AND VENICE!




10:32 PM

Arrosto Misto delle Marche


Arrosto misto delle Marche

Very simple, delicious and healthy meal. The origins of this dish come from the peasants farmers, they would hunt and gather what they could for their meals combining different meats, to make a complete dish.


700gr of poultry or rabbit
300gr of sausage
2 onions (quartered)
5 cloves of garlic, whole and unpeealed
1 red pepper (quartered)
3 carrots (peeled and cut in half)
1 cup of your favorite olives
1/4 cup capers
2 bay leaves
Fresh herbs of the season (Basil/Rosemary/Oregano/Parsley/Time)
1/3 cup Olive oil
1/3 cup balsamic vinegar 
Salt and freshly ground pepper and crushed red peppers if you like a little spice.

In a bowl combine the chicken, the sausages, the balsamic, olive oil and herbs. Let rest for few hours. In a big baking tray you will combine together all the other ingredients, and mix well. Note that all the ingredients needs to be cut in similar sizes pieces. Bake everything together after mix all the ingredients very well with your hands. All the chicken skins should face up for a better result. Bake for about 40 minutes in 220C / 420F moving the meat occasionally if starts to get to brown. 
4:01 PM

Piccata di Pollo


8 chicken breast cutlets
2 shallots, chopped
4 tbsp butter
2 tbsp olive oil
3 lemons
1 tsp dried oregano
½ cup chicken broth
½ cup white wine
½ cup cappers, rinsed
Flour
Salt & Pepper to taste
Fresh oregano or parsley to garnish

The first step is to marinate the chicken with one lemon (squeezed), oregano, salt & Pepper. Let marinate for one hour.

Place flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.
Repeat two times for better result.

In a big frying pan, add the olive oil and the butter. Brown the chicken in both sides, when you turn the chicken the first time add the shallots.

 Then add the white wine and capers and cook for 3 minutes. Combine the stock and squeeze the other lemon. Finalize cooking for another minute. Serve with fresh oregano or parsley to garnish and sliced lemons.






 

10:55 PM

Duck Sauce



Duck Sauce 


Duck Sauce 

500g Bigoli 
400 duck meat minced
4 tablespoon butter
1 tablespoon olive oil
2tbsp Olive oil
1 cup chicken broth
1 onion
3 cloves of garlic
1 carrot
1 cup red wine
thyme to taste
marjoram to taste
1 bay leaf
Parmiggiano to taste
Parsley to taste

In a pan containing one tablespoon of butter butter and one of olive oil, brown the onions, garlic and carrots. Combine the duck meat and the bayleaf. Mix thoroughly.
Pour the red wine over the duck, allow to evaporate in low heat. Pour the stock and cook for another 10 minutes.
Add the herbs. In the meantime, cook the pasta in abundant boiling and salted water.

When the pasta is cooked, when it is still “al dente”, drain it, put it in the pan with the sauce and toss it with the remaining butter. Remove from the heat and sprinkle with grated cheese, finely chopped parsley and arrange on the serving dish.







12:47 PM

Beer and onion focaccia



·      3 cups 0 Flour (in the USA this would be Bread flour), divided
·      1 cup beer

·      ¼ cup Olive oil
·      1 tablespoon Sugar
·      1 tablespoon Fine salt
·      ½ tablespoon Rock salt
·      1 cube Fresh yeast (or 1 Satchel of dry yeast)
·      1 sliced onion
·      Oregano, to taste
·      Pepper, to taste



1.     Preheat the oven to 180˚C/350˚F.
2.     In a big bowl, dissolve the fresh yeast with the sugar.  Simply by moving it around with a fork and mixing a bit, the fresh yeast will turn to liquid.  If you're using dry yeast, it will dissolve in the beer... Add the beer water.
3.     Sift 1½ cups of flour into the bowl. Mix the beer into the flour with a strong wooden spoon. Add the salt and mix with the spoon for about 1-2 minutes.
4.     Add the other 1½ cups of flour and kneed the focaccia dough for about 3 minutes, mixing very well.  Add the dough into the bowl and add olive oil.  Using your hands, squeeze the olive oil into the dough for about a minute.  Simply mixing with your hands, do this for about one minute...there will be extra oil a the bottom of the bowl (this will be poured on top of the dough later).
5.     Make a ball with the dough, and put the dough in a pan with a sheet of baking paper.  Press the dough into the pan with your hands.  Then make dimples in the dough with your fingers.  Mix the onions with olive oil and oregano in a separate bowl, the spread the onions on top of the focaccia.
6.     Let the focaccia rise for approximately two hours.
7.     Bake at 350F/180C for about 30 minutes or until golden brown.