Semifreddo with Hazelnut chocolate cream, cookies and Amaretto

200g whipping cream
70g Mascarpone
70g Condensed milk
50g hazelnut chocolate cream (Nutella or similars)
1/4 cup Amaretto
1 tea spoon cocoa powder 
Your favourite chocolate cookies

In a big bowl, mix the condensed milk , hazelnut chocolate cream with mascarpone (try to heat the mascarpone on microwave, so is not so hard to mix) until is all incorporated. Then add the amaretto.
Using a mixer, whip the cream until is firm. You can test it turning the bowl upside down.
Fold the whipped cream with the mixture, fold very carefully to make it most fluffy as possible and slowly add crushed chocolate cookies.
You can set the semifreddo in espresso cups in the freezer for about two hours. 
Before serving, dust cocoa powder in the top and add a little bit more whipping cream.
It's possible to keep it for six weeks on the freezer.

Creamy tomato sauce with sausages

3 cloves of garlic, minced
200g of sausage, taken out of their casings
1/2 cup of tomato paste
1 cup Mascarpone
1 1/12 cup of red wine
Thyme, about a Tablespoon
Olive oil for frying the onion
Salt & Pepper to taste

Fry the onion, garlic and sausage in a generous amount of olive oil.  Once onions have browned and meat has cooked, add one cup of wine and let liquid reduce half it's amount.  Add tomato paste, and thyme.  Let cook for five minutes and add another half cup of wine.  Cover and simmer the sauce at a low temperature for about 30 minutes then add the mascarpone, stirring occasionally, do not allow to boil.
Serve with a hard cheese, recommended Parmesan (Parmigiano Reggiano).

Chicken with oranges and lemons

Super easy dish to put together when you don't have a lot of time but you want to impress anyway! This chicken with oranges and lemons dish is a quick, inexpensive and healthy option. The chicken will turn out citrusy, tender and will melt in your mouth.



1 whole chicken cut in pieces
1/4 cup olive oil
1 lemon, sliced
1 orange, sliced
1 red onion, sliced
3 cloves garlic, chopped
1 tea spoon of crushed red chilli peppers
10 fresh sage leaves
Salt & Pepper

In a baking dish combine all the ingredients together. Using your hands or a big spoon, mix all the ingredients very well. Place the chicken skin facing up, so you have a tender and moist chicken. Bake in 200C/390F for about 30 minutes or until the chicken is brown. Serve with baked potatoes, rice or anything you like.

Tip: leave the whole dish marinating overnight. The next day the dish will taste much better.

Zucchini curry with coconut milk, lemongrass and ginger

This Zucchini curry is delicious, healthy and vegan. This is a very easy dish that for sure you will impress all your family and friends! Delicious served with barley, quinoa, buckwheat or rice. Perfect for making on the summer, when you find the best tasting zucchini.

3 tbsp coconut oil
3 garlic cloves, chopped
1 onion, chopped
2 tbs ginger, chopped
3 kaffir lime leaves
1 lemon grass leaf
1 tsp cumin
1 tsp tumeric
1 tbsp curry paste (you can pick, green/orange or red)
1 can coconut milk
500g / 1lb Zucchini (smaller the zucchini are better they taste, I used baby zucchini)
4 roma tomatoes
1/ cup orange lentils
Red chilli peppers, by your taste
Fresh cilantro
Lime to serve
Peanuts

Heat the oil on a big saucepan over medium heat and fry the ginger, garlic, onion, kaffir leaves and lemon grass leaf for about 2 minutes.

Add two cups of water and the lentils, increase the heat and combine as well the cumin, turmeric, curry paste and the chilli pepper, keep in high heat for another 2 minutes (this process will help to extract the flavours of the kaffir leaves and the lemon grass leaf. Add the tomatoes, coconut milk and cook in medium heat for 10 minutes.

Add the zucchini cut in sizes not bigger than a cherry, the zucchini cooks very fast so after you add the zucchini, close the lid and turn off the pan. Let rest for five minutes, the heat of the curry will cook the zucchini without getting soggy.

To finalise, open the lid add the chopped cilantro and squeeze one lime. Serve with rice, quinoa or anything else you prefer.

For serving, squeeze more lime on the top of the zucchini curry and serve with some peanuts.

Contact us!

For more information on hours and prices for the cooking classes and events send an email to lucas@cookingwithlucas.com

Cherry tomatoes, Zucchini, Almonds and Tarragon sauce

500g 1,1 pound cherry tomatoes (cut in half)
2 garlic cloves (chopped)3 zucchini, chopped
1 cup chopped almonds
60ml 1/4 cup olive oil
60ml 1/4 cup balsamic vinegar
Salt & Pepper
Fresh Tarragon

In a baking dish combine all the ingredients. Mix all very well and bake on convection mode (200C/390F) for about 25 minutes. After baked, if you desire a more saucy texture break the tomatoes using a wood spoon. Mix very well with the pasta and serve with good Parmiggiano on top.
This recipe goes very well with Asiago cheese Ravioli. You can find the recipe in this link. <<<Ravioli with Asiago>>>

Ravioli filled Asiago cheese

For the dough:

3 cups 00 flour (cake flour in USA)
3 organic fresh eggs

For the Asiago filling:

1 cup grated Asiago mezzano
1 cup ricotta
Pinch of lack pepper
Pinch on nutmeg
Pinch of salt

Making the Asiago filling:

Mix with a fork the ricotta and the grated Asiago. Season with the salt, pepper and nutmeg. If the filling is dry, add some milk and olive oil.


Making the Pasta:

Pour the flour into a bowl or table, then the eggs in the middle.
Mix with a fork to thoroughly blend the eggs with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers, if the dough stick to your fingers it will stick on the pasta machine, and that will be a disaster!
Continue kneading the dough by hand and break it up into little pieces. 

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.
Cut ravioli sheets with a ravioli cutter. Using a brush, brush with egg yolk around each ravioli if the dough is not sticking. Place 1 teaspoon filling in the center, close to expelling the air, sealing the edges properly. Make sure the edges is very well stick together, pinch hard as you would pinch a really bad child.
Boil the Asiago ravioli for about three / four minutes and mix with the sauce you like. I suggest to make the sauce for the Asiago Ravioli with cherry tomatoes, zucchini and almonds.
Click in this link for the recipe! <<<CHERRY TOMATOES, ZUCCHINI AND ALMONDS SAUCE>>>>>

Cherry tomatoes sauce with almonds, basil and mozzarella

 This is a very different way to make your tomatoes sauce, you will bake it in a oven instead of cooking on stove top. This sauce is very versatile and you can always add pretty much anything you think is good with it.
 I learned to make this one day when I was just talking to a friend in front of my house when I was bringing my dog for a walk. Simple and casual sauce, learned in a very casual way.


500g / 1,10 pound cherry tomatoes (cut in half)
2 garlic cloves (chopped)
1 cup chopped almonds
60ml 1/4 cup olive oil
60ml 1/4 cup balsamic vinegar
Salt & Pepper
Basil
Fresh mozzarella di Bufala

In a baking dish combine all the ingredients, except the cheese. Mix all very well and bake on convection mode (200C/390F) for about 25 minutes. After baked, if you desire a more saucy texture break the tomatoes using a wood spoon. Mix very well with the pasta and serve with the fresh mozzarella and fresh basil leaves on the top.

You can always modify this recipe adding other ingredients like capers, olives, pine nuts, cilantro. coconut milk, cream, zucchini, eggplant, peppers, tuna, mussels, shrimps and whatever you think will taste really good with tomatoes.

Tiramisu

3/4 cup of sugar
3 Eggs
1/2 pound of Mascarpone
1/4 cup of strong coffee
Amaretto
Chocolate powder
1 package Lady fingers cookies



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

2.  In a separate bowl, whisk the white eggs until peaks. Mix everthing creating the Mascarpone cream.

3. In a small shallow dish, add espresso and amaretto. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. 

4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of tiramisu cream mixture over ladyfingers, then half of the tiramisu cream Repeat layers and sprinkle with cocoa.

5. Cover and refrigerate 4 to 6 hours, until set.

Chocolate Salami (Salami di cioccolato)

Chocolate Salami

Chocolate salami is a perfect recipe to make your kids. It is funny, quick and delicious. The idea of eating a chocolate salami is a little gross, but it taste like just like any good chocolate dessert.  You can serve the Salami with whipped cream and strawberries, it will taste delicious. 

Ingredients

• 7 oz / 200g dark chocolate, chopped
• 3 oz / 85g unsalted butter
• 1/3 cup / 70g white sugar
• 1 large egg plus 1 large egg yolk
• 6 oz / 170g plain cookies (tea biscuits, digestive cookies), crushed not to small
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons / 30ml dark rum or amaretto liquor
• 1 cup mixed nuts, toasted and roughly chopped

Instructions

1. Mix chocolate and butter in a pot and melt it over another pot of boiling water.
2. In a bowl, combine vanilla extract, sugar, egg and yolk. Add to the chocolate mixture and mix well. Stirring frequently, continue to cook until sugar has dissolved and the mixture is smooth (about 4-5 minutes). It should be hot to touch. Remove from heat.
3. Add crushed cookies, rum and chopped nuts to the chocolate mixture and stir with spatula until well combined. Leave to cool and thicken slightly.
4. Divide the mixture evenly between two sheets of parchment paper. Roll it up to form two logs. Twist the ends tightly and leave in a fridge overnight.
5. Unwrap the logs and coat with powdered sugar. You can tie them like a real salami with string or just leave it normal. Cut into slices and serve. 
6. Chocolate Salami can be stored well wrapped in a fridge for up to 1 week or for up to 1 month in a freezer.

Spaghetti alle Vongole

Spaghetti alle Vongole, a classic dish from Italy. Found on all the coast of the boot and Islands, some make good some make very blend, some make OK, but is hard to mess it up. Usually Spaghetti alle Vongole is served very simple, just with olive oil and white wine.
This is my version of the Spaghetti alle Vongole, the way I like. Adding a little bit of tomatoes, spice and why not some cilantro?

Spaghetti alle Vongole

1kg/2,2 Lbs fresh Vongole (Clams, from a clean sea)
1/2 chopped onion
4 cloves of garlic, sliced (No necessity to be super thin)
1 can tomatoes, crushed (Don't go cheap on that)
1 cup, dry white wine
4 tbsp Olive Oil
Crushed red peppers - Pepperoncini (Optional)
Hand Full of Fresh Parsley or cilantro

Fill a large bowl with cold water and stir in enough salt to make it salty like the sea. Add vongole and let stand 30 minutes. Lift vongole from water and discard purging water; if there is sand in the bottom of the bowl, rinse it out and repeat this process until vongole no longer release sand into the water (usually 2 to 3 purging cycles). Discard any vongole that are gaping open and refuse to close when prodded.
In a large skillet, combine oil with garlic, onion and red pepper flakes. Cook over medium heat until garlic and onion are lightly golden, about 5 minutes. (Adjust heat as necessary to keep it gently sizzling).
Add white wine, tomatoes, pepperoncino and vongole, cover, and increase heat to high. Cook, checking every 30 seconds or so and transferring clams as they open to a large heatproof bowl, until all vongole have opened, about 5 minutes. Remove skillet from heat.
Allow vongole to cool slightly, then pull meat from shells; save a few shell-on vongole per serving for garnish. If vongole meat is large (for example, from larger littleneck vongole), you can roughly chop it.
In a pot or large skillet of salted water, cook pasta until just shy of al dente (about 1 minute less than cooking time on package). Transfer pasta to skillet with white-wine sauce, add a few tablespoons of pasta cooking water, and cook over high heat, stirring and tossing rapidly, until sauce has reduced and is beginning to form a creamy, emulsified coating on the noodles. Add more olive oil, and both vongole meat and shell-on vongole. Cook, stirring, vongole are heated through, about 1 minute; add more pasta water, 1 tablespoon at a time, if sauce over-reduces and becomes dry or greasy. Season with salt if necessary. Remove from heat.
Stir in parsley or the cilantro and a drizzle more fresh olive oil. Transfer to bowls and serve right away.

Coffee Liquor

450g / 2 cups espresso coffee

450g / 2 cups sugar
5ml / 1 tea spoon Vanilla extract
450ml / 1.9 cups your favorite rum

You will need a moka pot or a espresso maker in order to make a strong enough coffee for this recipe.
In a sauce pan, combine the sugar and the coffee in low heat for five minutes until the sugar is completely dissolved. After the sugar is dissolved, let it cool down completely. After is completely cool down combine the Rum and the Vanilla extract. Bottle the liquor and keep for 2 days before drinking.

Coffee & Bailey's Semifreddo

A fusion of Ireland and Italy in one cup!?
This is a very simple semifreddo to prepare.

Adapted from traditional Coffee Semifreddo recipes that we can find in every cook book from Nonna's across Italy. We add Coffee liquor and Bailey's to the recipe instead of just coffee. If you would like to make the traditional recipe instead just substitute the 1/4 cup of Bailey's and 1/4 cup of coffee liquor for 1/2 cup of strong espresso coffee.
It's also possible to transform the Coffee & Bailey's semifreddo in a mousse. For making the mousse instead of the semifreddo, just let cool in the refrigerator instead of the freezer. Other use for this delicious dessert is to use as a cake filling. Just imagine how delicious a cake can be with coffee and Bailey's! 

So here is the recipe for the Coffee & Bailey's Semifreddo:


200g whipping cream
70g Mascarpone
70g Condensed milk
1/4 cup coffee liquor
1/4 cup Bailey's
Cocoa powder for dusting

In a big bowl, mix the condensed milk with mascarpone until is all incorporated. Then add the coffee liquor and Bailey's.
Using a mixer whip the cream until is firm. You can test it turning the bowl upside down.
Fold the whipped cream with the coffee & Bailey's mixture, fold very carefully to make it most fluffy as possible.
You can set the semifreddo in espresso cups in the freezer for about two hours.
Before serving, dust cocoa powder in the top and add a little bit more whipping cream.
It's possible to keep the Coffee & Bailey's semifreddo for six weeks on the freezer.

*For the coffee liquor you can use any type, but you can easily make your own following the recipe here in this link.