11.02.2016

Sugestion for Fall classes

Menu Suggestion for fall classes
All the classes includes wine as coffee

Classic meal
-Focaccia with rosemary
-Fresh pasta with sauce (Bolognese, Carbonara, Amatriciana, Putanesca, Pesto Genovese)
-Baked chicken with vegetables, olives and sausages
-Tiramisu

Menu del Castello
-Pesto bread filled with asiago cheese and walnuts
-The best bruschetta will you ever had!
-Bigoli with duck sauce
-Apple strudel served with gelato or poached pears with red wine served with gelato

Lasagna class
-Salad with pears, walnuts, truffle oil and cheese
-Traditional lasagna with homemade spinach pasta
-Pannacotta with berries
-Homemade limoncello (you will bring home what we prepare)

The tower menu
-Sage bread
-Lentil soup with chestnuts
-Ravioli filled with pears, served in cheese and walnuts sauce
-Amaretti and chocolate mousse

Menu Zucca
-Zucca Focaccia
-Zucca Ravioli with butter and sage
-Zucca Cappellacci with Sausage ragu
-Zucca Tiramisu

Sicilian menu
-Deep fried calzone with ham, cheese, oregano, olives and tomato sauce
-Arancini (risotto balls made with saffron, filled with meat and cheese deep fried)
-Cannoli

Menu del Sud
-Garlic, cheese and oregano grissini
-Deep fried Pizza
-Pizza
-Homemade Amaretti and chocolate Semifreddo (the grandma of gelato)

Fall in Europe
-Homemade grissini with Parmiggiano cheese and walnuts
-Zucca ravioli with butter and sage or sausage ragu
-Pork fillet mignon served with mushroom sauce and healthy veggi mash
-Tarte Tatin (French Apple pie)

Brazilian fall
-Empanadas with cheese, meat and sqash
-Coconut shrimp served inside a pumpkin (Cooked with cilantro, ginger, lime, tomato, peppers, coconut milk)
-Rice
-Fried Cassava
-Brazilian carrot cake with chocolate served with vanilla ice cream or Lime dessert

East European
-Poppy seeds bread
-Slovakian soup (Kapustnica)
-Homemade pierogi (Polish Style)
-Cheese Blintz 


Greek Party
-Spanakopita
-Skordalia with shrimps
-Stifado with potatoes
-Loukomades

10.03.2016

Touring Italy with Lucas

 Touring Italy with Lucas

10 days of traveling in beautiful cities, drinking good wine and eating good food.

1st day:
We will meet in Vicenza, a beautiful medium size city out of the tourist track. We will arrange for you a nice hotel with a accomodation so you can rest of your long trip from United States.

In order to help you to get adjusted on the Italian time zone we will go for a bar hopping. We will visit one of the best coffee shops of Italy and three different bars around downtown and in each bar we will drink a local wine and talk about it like on a wine tasting.

After the bar hopping we go for a dinner where we will get to know eachother.

2nd day:
The second day you are maybe still jet lagged, but don't worry. We will take it easy. We will go to a Small family owned Frantoio (Olive oil Farm)- On the Frantoio you will learn how Olive oil is made and ba able to taste different kinds of Olive oil and products made with Olive oil. After the olive oil tour we will go to have lunch on a small family run Osteria and then for 'dessert' we will move towards Valpolicella where we will go to two wineries and taste one of the best wines prodeced in the world, Valpolicella, Valpolicella Ripasso and Amarone.
For this night we will go all for a goumet pizza on a beautiful restaurant downtown Vicenza.

3rd day:
After our breakfast we will take a train to the city that is on my opinion the most beautifull city in this world, Venice.
Arriving in Venice I will take you to a workers class bar where you can have the real feel of Venitians and taste the working class wine.
After the wine we will visit the Jewish Ghetto and move towards the Saint Mark Square.
We will walk around downtown and have luch on a very good restaurant. On the afternoon we will go for a cicchetti on a very cool little bar where just locals know about it.
On this day we will walk a lot. In Venice pretty much everything is by foot or boat, so prepare yourself with comfortable shoes.

4th day:
After an intensive day of walking around Venice this day will Sparkle your trip. We will do the prosecco road and visit the beautiful hills of Valdobiadene. 

5th day:
Very early we will say bye to Vicenza and board on a nice comfortable bus to the food heaven. On this day we will visit the Parmigiano cheese factory, Parma ham factory, a small producer of Balsamic vinegar and we will finish our trip in Bologna where we will stay on a nice hotel downtown.

6th day:
We will be waking up on the food capital of Italy. On this day Lucas will bring you to a food tour around Bologna. We will walk around downtown, visit a historical stock market, the oldest college of the world and visit the oldest bar of Italy and taste a delicious Lambrusco with local ham cuts and cheeses then we will go to Lucas favorite restaurant and have a real lasagne Bolognese with a very good of San Giovese wine. On the afternoon we will taste one of the best gelatos of Italy as well, another historical place. Bologna is a very interesting city and is completely out of the tourist beaten path. At the night for the people that are still hungry we will go to a rustic and traditional osteria where they just have three things on the menu and one is the Tagliatelle alla Bolognese.

7th day:
After breakfast we will move towards the train station to catch the most modern and fastest train in Europe, Italo. Our ride to Florence will be just 37 minutes and we will be on the first class drinking prosecco. The trip is so short that we might have just enough time for one glass.
Arriving in Florence we will check in on a nice hotel right in front of Duomo. Your windows will likely have a view to one of the most prettiest churches in Italy. After checking in we will go again for a tour around the city and have lunch on a whole in the wall where they make simple but delicious food. We will walk around the city and taste a typical wine from Tuscany with cantucci. Vin santo.

8th day:


9.09.2016

Nutella Cookies

180g Nutella
150g 00 flour (cake flour)
1 egg
2 tbsp bitter chocolate powder
150g Nutella for the filling

1. Mix the egg, flour, chocolate and Nutella in a bowl. Start mixing with a spoon.

2. Then mix with your hands until is soft. Put inside the fridge for about 30 minutes.

3. Make little balls and make a little hole in the middle using a wood spoon for example.

4. Bake in the convection oven in 180C for about 8-10 minutes.

5. Take out of the oven and let it cool down. Add as well the nutella on the hole. And that's it! Very simple!

Grissini al Parmigiano

1 cup warm water
1 yeast cube
1 tbsp sugar
1 tbsp salt
1 1/2 cup semolina
1 1/2 cup 00 flour
1/4 cup melted butter
1 cup parmigiano
1 tbsp chopped rosemary

In a bowl mix the yeast and sugar. The yeast and sugar will become liquid. Add water and mix. Add the flour, semolina, salt and rosemary. Mix with spoon. Add the butter in your hands and mix with your hands this time, add cheese. If is too stick add a little more semolina or flour. Let raise for about 45 minutes in a bowl. Make little snakes, and add cheese and olive oil around them. Bake for about 20 min in 180C or 450F. Spinkle more cheese on the top if you would like.

6.01.2016

Strawberry Limoncello Tiramisu


















3 eggs
1/2 cup of sugar
1/2 pound of Mascarpone
1/4 cup of Limoncello
1 package Lady fingers cookies
500g Strawberries

1. In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.

2. Add mascarpone cheese and fold until smooth into the eggs cream.
In a separate bowl, whisk the white eggs until peaks.

3. Mix the eggwhites and the mascarpone cream creating the Tiramisu cream cream.
In a small shallow dish, add Limoncello.

4. Dip each ladyfinger into limoncello for only 3 seconds. Letting the ladyfingers soak too long will cause them to fall apart. 

5. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish.

6. Spread half of tiramisu cream mixture over ladyfingers, then half of the tiramisu cream Repeat layers and add chopped strawberries. Cover and refrigerate 4 to 6 hours, until set. Serve with strawberries on top! 


Paella











Patatas Bravas with Chorizo

INGREDIENTS:

  • 500g baby/new potatoes
  • Olive oil
  • 400g of chopped tomatoes from the can or without skin and seeds
  • 4 tbsps balsamic vinegar
  • 1-2 tsps smoked paprika
  • 1-2 tsps brown sugar
  • 150g chorizo ring
  • A Hand of Parsley
For the aïoli:
  • 3 garlic cloves
  • 2 egg yolks
  • 1 tsps dijon mustard
  • 275ml olive oil
  • ¼ lemon (optional)

    METHOD

    Step 1: Preheat oven to 220˚C/fan 200˚C/425˚F/gas mark 7. Season potatoes with salt and pepper and drizzle with oil. Roast for 20 minutes.
    Step 2: Pour the chopped tomatoes into a pan over a medium heat. Add the vinegar, paprika and sugar to taste, a drizzle of oil, and salt and pepper. Simmer for 15 minutes.
    Step 3: Peel garlic cloves for the aïoli, blitz in a food processor with egg yolks and mustard. Keeping the processor running, slowly add half the oil then add the rest in a steady drizzle. Add a squeeze of lemon juice, if using.
    Step 4: Peel and chop chorizo into chunky pieces and stir into the tomato sauce. Cook for five minutes then pour over the hot potatoes and top with aïoli, tear over parsley leaves and serve.

5.30.2016

Parma ham, creammy and nutty sauce

200g Parma ham cutted in stripes
1 cup white wine
1 cup heavy cream
Olive oil
Salt & Pepper
Crushed walnuts

In a big frying pan, add some olive oil and the parma ham. Let the ham to get brown. When the ham starts to stick on the pan, add the white wine. The wine is acidic and will 'clean' the pan for you, this process makes the sauce very tasty! Let the wine evaporate for 5 minutes. Add the cream and cook for another minute. Add the walnuts, salt & pepper. IF you like the taste, you can also add a little bit of nutmeg!

5.18.2016

Cooking classes in Bassano

Cooking classes close to Bassano!

Cooking Classes BASSANO!

  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 favorite 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 Bassano.

Vicenza is also a great city to visit if you are staying in Bassano.

Cooking classes in Verona

Cooking classes close to Verona!

Cooking Classes Verona!!!

  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 favorite 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 Verona.
From Verona is easy access by train or car...! :)

5.17.2016

Amaretto and chocolate mousse


  • 200 g good-quality dark chocolate (70% cocoa solids) , broken into small pieces
  • salt
  • 4 eggs
  • 50 g sugar
  • 150 ml double cream
  • Amaretto
  • 2 tablespoons good-quality cocoa powder , plus extra for dusting
  • Amaretti cookies


  • Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally. 

    Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a pinch of salt until they form soft peaks, beat the cream until slightly thick and just whipped. 

    Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Add the cream and mix again, then fold through the melted chocolate until it’s well combined. Finish by folding in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and put in the fridge for an hour or two until set.

    Just before you’re ready to serve, crack few amaretti cookies and serve on the top. You can also use strawberries, any berries, whipped cream and mint to garnish. 

    4.14.2016

    Bread, focaccia and pizzas


     Rosemary Focaccia
    Rosemary focaccia
    Focaccia with potato dough and tomatoes (Pugliese Style)

     Sage and honey focaccia
    Sage and honey Focaccia
     Beer and squash focaccia with red onions
    Beer and squash focaccia with red onions



    Calzone

     Panzerotti
    Panzerotti
     Stracchino bread
    Stracchino bread
     Beer bread with Sausage and Sauerkraut
    Beer bread with sausage and sauerkraut 
    Herbs bread








    Panzerotti


    Ingredients for the dough:

    3 1/2 '00' flour (cake flour)
    1 tbsp of fine salt
    1 cube of fresh yeast
    1 tbsp of sugar
    5 tbsp olive oil
    1 cup of warm water
    Peanut oil to fry

    Recipe:
    In a large mixing bowl, dissolve the yeast with the sugar by adding the two together and mixing a little with a fork.  Add the warm water, salt and then the flour.  Begin mixing with your hands very well and transfer to a tabletop to continue mixing and working the dough.  Kneed the dough and sprinkle with flour when it sticks to your hands or as needed for texture.  Open the dough and make some holes with your fingertips, add the olive oil to the dough and continue to mix.  Now put back into a clean bowl and allow the dough to “proof” or rise.  Cover with a clean, damp kitchen towel or some kind of cover and place in a neutral temperature area (not in a drafty area).  The yeast will begin to raise the dough.
    After about one hour, remove dough and cut into portions desired.  With your hands, gently make balls with the dough (using flower generously) and allow them to rise for another 30-60 minutes.
    Now with dry hands, make the disks with your hands and try to keep uniformity in dough thickness as you open the dough for the pizza.
    Make your panzerotti with what ever you would like inside. Below there is some suggestions.
    Deep fry until is golden brown.

    4.08.2016

    Dill Tagliolini with almonds and salmon

    500g Dill Tagliolini
    300g Salmon
    1 shallot
    1/2 cup chopped almonds
    1 lemon
    1 tbsp butter
    Olive oil
    Chives
    Salt & Pepper

    Cut the salmon in little cubes. In a frying pan sautè the salmon with the almonds and shallots with olive oil. Add the pasta in the pan and mix very well. Add the butter and the chives.

    3.26.2016

    Arugula tagliatelle served with cherry tomatoes, zucchini and tuna sauce.

    For the dough:

    1 cup arugula
    3 eggs
    1 1/2 cup 00 flour (cake flour)
    1 1/2 cup Semolina flour
    1 tbsp olive oil
    Pinch of salt

    In a blender, blend the eggs with the arugula until is smooth green. In a bowl or on the table mix the eggs with the oil, salt and flour. Mix until the texture is similar to a play dough. Roll the dough in a pasta machine or by hand. If you have a Marcato pasta machine make the tagliatelli until the number 5.

    For the sauce:

    500g cherry tomatoes
    2 zucchini
    4 cloves of chopped garlic
    1/4 cup olive oil
    1 cup already cooked tuna (can or jar is fine)
    3 tbsp balsamic vinegar
    Salt & Pepper
    1 tbsp oregano (the best quality is the Sicilian or Greek)
    Pinch of pepperoncino

    Cut the tomatoes in half. The zucchini we will use just the hard green part, not the seeds. Chop the garlic.
    In a big baking tray, mix the tomatoes, zucchini, garlic, olive oil, balsamic, oregano, Salt & Pepper and a little spicy if you would like. Bake for 30 minutes in a preheated oven 200C. After baked, add the Tuna. Cook the pasta for about five minutes, mix the pasta with the sauce. Serve with balsamic vinegar reduction if you would like! :)

    A very fun night of cooking!
     *You can substitute Tuna for already cooked shrimp, lobster, crabs, squid or octopus...




    3.18.2016

    Pasticcio di Radicchio

    500g/ 1lb Radicchio rosso di Treviso
    Olive oil
    1000ml bechamel
    1 clove of garlic
    Salt & Pepper
    Grana Padano
    300g Asiago
    Lasagne sheets

    The first step is wash the radicchio very well and cut in little strips. In a frying pan, sauté the radicchio with olive oil and the clove of garlic. Leave the clove of garlic until turns brown, then discard. Leave the cooked radicchio in a colander because is better when the radicchio is not wet. Make your bechamel sauce.
    Making the pasticcio: Add a little bit of bechamel in a lasagna baking tray. The sequence is: Bechamel+Pasta+Radicchio+Cheese+Pasta+Radicchio+Bechamel+Cheese+Pasta...

    Curiosity about radicchio... If you like the non bitter radicchio, choose the young ones, the young ones are usually smaller and softer leafs.

    3.11.2016

    Gorgonzola and pear chicken with walnuts and prosecco sauce

    Gorgonzola Pear Chicken
    4 chicken breasts, pounded thin
    Salt
    Freshly ground pepper
    1 pear
    (120g) 4 oz. Gorgonzola cheese
    Toothpicks
    Preheat oven to 200 C,400F.
    Lightly grease a baking dish with olive oil.
    Peel the pear and slice thin.
    Slice the Gorgonzola into 5  1/4 inch strips, reserving 5th strip for the sauce.
    Evenly divide pear slices among chicken breasts, laying them in the middle of each.
    Place 1 Gorgonzola strip on top of pear slices.
    Beginning at one end of the breast, roll each one up securing it with toothpicks. Place seam side down in prepared baking dish. Season with salt and freshly ground pepper. Bake for 20 minutes.
    Sauce
    1 cup prosecco 
    5th strip of Gorgonzola
    2 tablespoons heavy cream or mascarpone
    1 tablespoon cornstarch mixed with 2 tablespoons cold water or milk
    salt
    freshly ground pepper
    In a small saucepan, boil prosecco until there is about 1/2 cup in the pan.
    Lower heat to medium, add the heavy cream and remaining Gorgonzola, stirring until cheese is melted.
    Pour in cornstarch/water, whisking constantly until sauce is thickened.
    Serve separately or pour over chicken.
    Garnish with walnuts.

    2.16.2016

    Pesto bread

    3 cups 0 flour (Bread flour in USA)
    1 cup warm water
    1 cube of fresh yeast or 1 tbsp dried yeast
    3 tbsp pesto genovese
    1/2 tbsp salt
    1 tbsp sugar or honey
    Olive oil

    To start, add the yeast a bowl and mix with the sugar or honey until is liquid.  Add the warm water and mix it with the spoon. Add the sifted flour and the pesto and keep mixing with the spoon until is all together. When is hard to mix with the spoon, add some olive oil on your hands and kneed the bread. Divide the bread in 16 little balls. Leave the bread to raise for 2 hours. Bake for about 25 minutes on 180C on convect oven or a little more time on non convect ones. If you want you can brush some milk at the top of the bread and add poppy seeds on it!

    Pollo alla Romana

    Recipe:
    8 boneless, skinless chicken pieces

    Salt and pepper, to taste
    Olive oil, as needed
    2 red bell peppers, sliced
    2 yellow peppers, sliced
    1/2 cup prosciutto, sliced
    3 cloves garlic, chopped
    1 can diced tomatoes
    1 cup, white wine
    1/2 tbsp. dried thyme
    1 cup chicken broth
    Capers, drained, as needed
    Parsley, for topping
    Directions:
    Season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides, about 12-15 minutes total. Remove from the pan and set aside.
    Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 15 to 20 minutes.

    Secondi piatti

    Pollo All'ancia e limone

     Pollo alla Cacciatora
    Pollo Alla cacciatora
     Arrosto misto delle Marche
    Arrosto misto delle Marche
    Saltimbocca alla Romana


    Chicken breast served with gorgonzola, walnuts and pear sauce wrapped in prosciutto di Parma
    Branzino al Cartoccio
    Peposo
    Pollo alla San Patrizio

    Pollo alla Valdostana
    Pollo alla Romana
     Nonna's Summer Pork roast
    Nonna's Summer Pork Roast


    2.15.2016

    Best places to bring family and friends in Italy while they are visiting.