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Saturday, June 2, 2018

Mussels Marinara at Mama Isa's Cooking School

Welcome back to the Mama Isa's Cooking School and to her blog!

Cozze saltate alla marinara | Mussels Marinara



Mama Isa's Mussels Marinara (Cozze Alla Marinara Sauce)
INGREDIENTS
1 kg of fresh mussels
3 tbsp extra-virgin olive oil
4 cloves of garlic, minced
Freshly ground black pepper, to taste
Peperoncino (optional)
Fresh parsley, chopped
black pepper
POLPA di POMODORO MUTTI (diced tomatoes 400 g)


DIRECTIONS
Remove the beards and scrub the mussels clean using a table knife to scrape impurities or a steel wool sponge.


In a large saucepan heat the evoo with the garlic over medium heat (if you like add a little bit of peperoncino).
Add the mussels, cover and cook until they open, 3 to 5 minutes. The saucepan must be broad enough so that the mussels don’t need to be piled up more than 3 deep.

Check the mussels frequently, turning them over, and remove them when all the mussels have opened up their shells.
Pour the mussels in a bowl.

In another large saucepan add evoo, fresh parsley chopped, and garlic. Sautee for 1-2 minutes and add the tomato, cook for 5 minutes, then add the mussels stock, cook for 3-4 minutes.
Add the mussels, mix (if you like on the top fresh grounded black pepper).


Serve with bread or bruschetta for dipping in the sauce.

Mussels Marinara at Mama Isa's Cooking School Venice area Italy





Buon Appetito!












Sunday, December 31, 2017

Baccalà Mantecato | Dried Cod Mousse from Venice

Welcome back to the Mama Isa's Cooking School and to her blog!

Baccalà Mantecato | Dried Cod Mousse from Venice




In all Venetian recipes Baccalà stands for dried cod (stockfish) not salted cod.


  
INGREDIENTS (serves 6)
500 g of dried cod (stockfish) in Venetian baccalà (best if you can buy Ragno quality, the top quality stockfish)
2 cloves of garlic
1 fresh bay leaf
salt
black pepper

a lot of extra virgin olive oil
   
DIRECTIONS
Cut the cod stockfish into pieces and place them into a pan full of water.
Place in the fridge to soak. Change the water twice a day for the following 2 days.
When ready drain the stockfish and rinse it.
Open the pieces and try to remove the skin, any guts and bones.
Place the pieces in a pan and cover with some lightly salted water. Add a fresh bay leaf. And cook for about 30 minutes.
Make sure to remove the foam which will form when the water starts boiling.
After half an hour, remove the pieces of stockfish from the pan and place in a container with deep sides.
Add 2 gloves of garlic.
Take a wooden spoon and start to mix with real energy slowly adding the extra virgin olive oil. The quantity of the evoo will depend on the capacity of absorbing of the stockfish.
Carry on mixing till the stockfish will turn into a nice and white mousse like sort of creamy sauce. Taste and add salt if required.
Add some black pepper and use on bruschetta or crostini or grilled slices of polenta.


The difficulty of this dish is the mixing that can take up to an hour. To speed the process up you can use an immersion mixer.

Buon Appetito!


Recipe of the day - Baccalà Mantecato - Dried Cod Mousse Mama Isa's Cooking School Venice Italy
Baccalà Ragno - Top Quality of Stockfish (Baccalà Mantecato Recipe by Mama Isa's Cooking School Venice Italy)
Recipe of the day - Baccalà Mantecato - Dried Cod Mousse Mama Isa's Cooking School Venice Italy
Recipe of the day - Baccalà Mantecato - Dried Cod Mousse Mama Isa's Cooking School Venice Italy










Wednesday, August 2, 2017

Mastering the Art of Italian Home Cooking

Mastering the Art of Italian Home Cooking


My goal is to introduce you to the most famous Italian dishes and its wonders.
Mastering the Art of Italian Home Cooking at Mama Isa's Cooking Classes in Italy Venice
Mastering the Art of Italian Home Cooking at Mama Isa's Cooking School in Italy Venice

You will learn the ancient art of making fresh pastas or pizza from a true pasta maker (pizza maker) and chef.

We offer a comprehensive course to pasta preparation or about the Italian Cuisine, with more than eight hundred recipes (every day different), both simple and complicated, from every region of Italy.
The Cooking Courses or Cooking Classes at Mama Isa's Cooking School makes Italian dishes possible for everyone at every skill level.
Mastering the Art of Italian Home Cooking at Mama Isa's Cooking Classes in Italy Venice
Mastering the Art of Italian Home Cooking at Mama Isa's Cooking School in Italy Venice




I want my guest-students to see and smell freshness, to begin to experience all aspects of food.
I attempt to instill in my new students a basic respect for the Italian Regional Food we will be cooking.
The students will learn all the techniques needed to master Italian cooking.
Mastering the Art of Italian Home Cooking at Mama Isa's Cooking Classes in Italy Venice
Mastering the Art of Italian Home Cooking at Mama Isa's Cooking School in Italy Venice
Reserve immediately your cooking course in Italy
Mastering the Art of Italian Home Cooking at Mama Isa's Cooking Classes in Italy Venice
Mastering the Art of Italian Home Cooking at Mama Isa's Cooking School in Italy Venice

Friday, May 19, 2017

Mama Isa's Cooking School - Cooking Classes in Italy Venice area - Making Fresh Pasta from scratch

The Art of Making Fresh Pasta from scratch | Mama Isa's Cooking School in Italy Venice




Cooking Classes in Venice
Making fresh pasta by hand | Mama Isa Cooking Classes in Venice Italy


More informations click here

Wednesday, May 17, 2017

Filled Artichokes - Carciofi Ripieni | Mama Isa's Cooking School

Welcome back to the Mama Isa's Cooking School and to her blog!

Filled artichokes | Carciofi ripieni 





Artichokes are one of the oldest cultivated vegetables, early as the 5th century BC. 
Artichoke comes from the Venetian word "articiocco". The name in Venetian is "articiocco" ("arti" means high and "ciocco" means stump) and is from Arabic al-hursufa "artichoke. In Italian the name is "carciofo".

Artichokes are very popular in Italy. 
 I love artichokes; they are very digestible and light and can be cooked in so many different ways. This is a slow-cooked stove-top dish! I love to stuff with a tasty mixture of breadcrumbs, and parmigiano.

  
INGREDIENTS (serves 4)
4 mamme romane (globe artichokes)
juice of an organic lemon
fine sea salt

  

for the filling
4 tbsp extra virgin olive oil, plus extra to drizzle
5-6 cloves of garlic, minced
6 tbsp dried breadcrumbs  
a handful of fresh Italian parsley, roughly chopped
50 g of Parmigiano Reggiano (aged 24 months) finely grated
freshly ground black pepper

   
DIRECTIONS
First clean and prepare the artichokes: using a very sharp knife, remove the outer leaves   and cut off the stalks (keep going through the layers until you reach the greenish-yellow leaves).  Trim the base so the bottom is flat and the artichoke can stand upright.  With your fingers, open out the artichoke leaves until you can see the hairy choke (remove and discard the hairy choke). As you prepare each artichoke, rub all of its with one of the squeezed lemon halves, then place in the big bowl of lemony water in order to prevent discoloration while you prepare the filling.

Heat the extra virgin olive oil in a large saucepan, add the 2 garlic cloves (finely chopped) and a tablespoons of fresh parsley (chopped) until the smell is nice (the coulour must be translucent not brown). Remove and set aside. 

To make the filling, 
Add the remaining garlic in another bowl and combine with the remaining parsley, parmesan, black pepper and 4 tbsp of evoo.

Remove the artichokes from the lemony water and turn them upside down to drain. 

Open them up and fill the cavity with the mixture; tie with string to ensure the filling does not fall out (be careful). 
Place in the large saucepan the artichokes. Sprinkle the artichokes with a little fine sea salt, drizzle with extra virgin olive oil and fill the pan with water to come halfway up the artichokes. 
Put the large saucepan on a medium–high heat and bring to the boil, then immediately reduce the heat to low, cover with a lid and simmer gently for 45 minutes (till they are soft). 

Serve one per person, with a little of the juice from the saucepan.

And don’t forget to eat the potato and carrot.

Buon Appetito!

Filled Artichokes at Mama Isa's Cooking Classes Italy Venice
Mamme Romane - Globe Artichokes at Mama Isa's Cooking Classes

Artichokes at Mama Isa's Cooking Classes in Italy Venice
How to prepare the artichokes at Mama Isa's Cooking Classes in Italy Venice



Filled Artichokes at Mama Isa's Cooking Classes Italy Venice
Fresh Artichokes at Mama Isa's Cooking Classes in Italy Venice

Filled Artichokes at Mama Isa's Cooking Classes Italy Venice
Filled Artichokes at Mama Isa's Cooking School Venice Italy

Filled Artichokes at Mama Isa's Cooking Classes Italy Venice
Filled Artichokes at Mama Isa's Cooking Classes Italy Venice

Filled Artichokes at Mama Isa's Cooking Classes Italy Venice
Filled Artichokes at Mama Isa's Cooking School Italy Venice