Italian Cooking Class Thursday 13th May

Your chance to cook up a feast for four with our Innovation Head Chef and Product Expert - traditional meals with a Belazu twist. Join our chef and product specialist, Henry Russell and Robert Curbishley, for an online Italian cooking class on Thursday 13th May 6.30pm - 8.30pm
Size: 3kg
£55.00
Out of stock

About this event:

Join us at 6:30pm on Thursday 13th May for an Italian Cooking Class. You will make three courses alongside our in-house Development Chef Henry Russell, previously Head Chef at Moro Restaurant, and Product Specialist Robert Curbishley. Each class will be focusing on a few of our Italian ingredients, and you will be creating 3 full courses including starter, main (with side dish) and dessert.

One ticket is suitable for a household of up to four people.

Menu:

  • Broccoli and Chilli and Basil Pesto Bruschetta with Bella di Cerignola Olives (Serves 4 as a Light Starter)
  • Baked Penne Pasta with Pancetta, Truffle and Artichoke Pesto and Dried Chanterelle Mushrooms (Serves 4 as a Main)
  • Courgette, Green Bean and Rocket Salad with Lemon Oil, Balsamic Pearls and Parmesan (Serves 4 as a Side Dish)
  • No Churn Ricotta and Fig Leaf Olive Oil Ice Cream (Serves 4 as a Dessert)

What's included:

  • 165g Chilli & Basil Pesto
  • 250ml Lemon Oil
  • 350g Bella Di Cerignola Olives (or alternative)
  • 22 Month Parmigiano Regianno
  • 500g Penne
  • Dried Chanterelle mushrooms
  • 125ml Fig Leaf Oil
  • 165g Truffle and Artichoke Pesto
  • 500ml BELAZU Early Harvest Extra Virgin Olive Oil
  • 55g BELAZU Balsamic Pearls

Please note that this is a cook along where we supply the Belazu ingredients for the recipes, however you will need to purchase some fresh items yourself. The details and recipes will be emailed through once tickets are purchased.

Ingredients you will need to buy:

  • 1 Head of Broccoli, around 500g
  • 1 Garlic Bulb
  • 1 Onion
  • 1 Small Focaccia / Ciabatta or Sourdough Style Bread
  • 400g Ricotta Cheese
  • 350g Condensed Milk
  • 200g Double Cream
  • 200-300g Strawberries / Raspberries or Stone Fruit such as Nectarines / Apricots (Optional)
  • 2 Green Courgettes, around 300g
  • 200g Green Beans
  • 70g Rocket
  • 140g Pancetta or Smoked Streaky Bacon, rind removed and cut into cubes (Optional)
  • 1 tbsp Plain Flour
  • 120ml Whole Milk
  • 100ml Double Cream
  • 125g Mozarella
  • 50g Breadcrumbs
  • Salt & Pepper

To be Prepared in advance of class:

  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 165g Chilli & Basil Pesto

Basil paste (basil,sunflower oil, salt, antioxidant: ascorbic acid), sunflower oil, garlic puree, Hard vegetarian cheese (cheese (milk) (cow's milk, salt, microbial rennet)), lemon juice, pine nuts, chilli, green Jalapeno flakes, black pepper, pink peppercorns, white pepper, acidity regulator: citric acid

  • 250ml Lemon Oil

Peranzana Olive and Lemon Oil.

  • 280g Pitted Nocellara del Belice

Pitted Nocellara Olives, Salt. Packed in: Water, Salt. Acidity Regulator: Lactic Acid, Citric Acid. Antioxidant: Ascorbic Acid.

  • 22 Month Parmigiano Regianno

Cow's milk (98.4%), salt, rennet

  • 500g Penne

Durum wheat semolina, water.

  • Dried Chanterelle mushrooms

Chanterelle mushrooms (Cantharellus cibarius)

  • 125ml Fig Leaf Oil

Extra Virgin Olive Oil, Fig Leaves.

  • 165g Truffle and Artichoke Pesto

Artichokes (56%), Sunflower Oil, Water, Pine Kernels, Parmigiano Reggiano Cheese (MILK) (2%), Extra Virgin Olive Oil, Salt, Garlic Puree, Black Pepper, Black Summer Truffles Slices, Truffle Flavouring, Vinegar, Acidity Regulator: Lactic Acid.

  • 500ml BELAZU Early Harvest Extra Virgin Olive Oil

100% Early Harvest Extra Virgin Olive Oil (Superior category olive oil obtained directly from olives and solely by mechanical means).

  • 55g BELAZU Balsamic Pearls

85% Balsamic Vinegar of Modena, (Wine Vinegar (SULPHITES), Cooked Grape Must), Water, Thickener: Modified Corn Starch, Firming Agent: Calcium Chloride and Gelling Agent: Sodium Alginate

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