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| Agnolotti Alla Siciliana |
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The most crucial properties of a good risotto rice are high starch content and the ability to absorb liquid. Arborio rice has long been a t... -
Calzone Ingredients for the dough: 2 cups 0 flour (bread flour) 1 cup semolina flour 1 teaspoon of fine salt 1 cube of fresh... -
1 cup dried porcini mushrooms 6 cups of beef/chicken or vegetable stock 1 1/2 cup uncooked Arborio rice or other short-grain ric... -
For more information on hours and prices for the cooking classes and events send an email to lucas@cookingwithlucas.com
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Garganelli dough 2 egg yolks 2 eggs 1 1/2 of semolina flour 1 pinch of salt Using a fork begging mixing in the egg with the s... -
Sword fish, eggplant and mint sauce 3 cloves of garlic 1lb of sword fish (In cubes) 1 small eggplant (In cubes) 15 cherry tomato... -
Sausage Filling 1/2 pound Italian Sausage (In Italy is just called Salsiccia sfusa) 1 tbsp. butter 1 tsp. crushed red pepper (or if you p... -
Arancini Siciliani Ingredients for the rice: 1 finely chopped onion 1 finely chopped ga... -
1 packet active dried yeast or one cube of fresh yeast 1 tsp sugar 1 1/2 cups warm water ... -
Serves 6: To make the pasta: 4 large eggs400g 00 flour pinch salt 1/2 tablespoon of olive oil For the filling: 350g fresh ricotta 1 la...
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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....
Popular
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The most crucial properties of a good risotto rice are high starch content and the ability to absorb liquid. Arborio rice has long been a t...
-
1 cup dried porcini mushrooms 6 cups of beef/chicken or vegetable stock 1 1/2 cup uncooked Arborio rice or other short-grain ric...
-
Calzone Ingredients for the dough: 2 cups 0 flour (bread flour) 1 cup semolina flour 1 teaspoon of fine salt 1 cube of fresh...
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Pear ravioli with Parma ham and Gorgonzola sauce You can also substitute the Gorgonzola for other cheeses For the dough: ...
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For more information on hours and prices for the cooking classes and events send an email to lucas@cookingwithlucas.com
Difference between rices
