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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



Monday, May 1, 2017

A Venetian Apple Cake | Mama Isa's Cooking School

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

Today A Venetian Apple Cake

Torta di mele

A classic!
At first glance it may seem like a huge ratio of apple to dough. Don’t! They magically meld into the batter, and you’ll love the result. This is a very simple recipe that yields exceptional and delicious results.

INGREDIENTS (SERVES 8 TO 10)
Butter 2 tablespoons
00 wheat flour 150 grams (plus extra flour for the cake pan)
Sugar 150 g + 50 g with 1/2 teaspoon of cinnamon
Egg 1 (organic or free range)
Milk 80-120 milliliters
50 g of raisins (soaked in warm water)
a pinch of salt
1 shot glass of Grappa
Baking powder 15 g
Apples 5 small (about 1000 grams) peeled,cored and thinly sliced

DIRECTIONS
Preheat the oven to 180°C. Butter and flour a 20-centimeter round cake pan.
In a large bowl, using a whisk, beat the 150 grams of sugar, a pinch of salt, the egg, the flour, milk, baking powder; add the raisins and the grappa, and mix very well.
Peel and core the apples.
Dice one and sprinkle it over the batter. Cut the remaining apples into thin slices and spread them in a neat pattern over the diced apples in the pan. Mix and with a spatula pour in the prepared cake pan.
Sprinkle with the remaining 50 g of sugar mixed with the cinnamon. Bake for about 40-45 minutes, until dark golden.

Torta di Mele | Mama Isa's Cooking School in Italy near Venice
A Venetian Apple Cake | Mama Isa's Cooking School in Italy near Venice
Torta di Mele - A Venetian Apple Cake at Mama Isa's Cooking School
Recipe of the day - A Venetian Apple Cake at Mama Isa's Cooking School 


Tuesday, March 7, 2017

Bigoli | Mama Isa's Cooking School in Venice area Italy

Cooking Classes in Venice Italy Bigoli Fresh pasta master class
Bigoli at Mama Isa's Cooking School
Welcome back to the Mama Isa's Cooking School and to her blog!

Today we talk about Bigoli, one of the most famous fresh pasta in the Veneto region. They look like a thick spaghetti but, are quite rough on the outside, which means they hold sauces well. They originate from the Veneto region. The bigoli dough is made with semolina flour, eggs, salt, and a little bit of water.


HISTORY
Bigoli have been made and eaten here since the time of the Venetian Republic. In 1604 Bartolomio Veronese (nickname "Abundance") a pasta maker from Padova, applied to the city council for a patent for a machine he had invented which made long pasta ("bigolaro"). This machine was made of cylindrical and wood shape. It allowed the pasta dough, which was inserted from above, to be compressed using a piston and then passed through a perforated filter. The result was a long pasta similar to Neapolitan spaghetti, but much larger (2.5 mm in diameter) and quite coarse on the surface.

The name ‘Bigoli’ derives from the Venitian dialect word ‘bigat’, which means caterpillar. Other historians think that the ‘bigoli’ refers to the curved rod with a hook at each end, which was carried on the shoulders and used to transport buckets of sweet water.

The bigolaro or torchio (the pasta bigoli extruder) is fixed to a stool on which the person operating the bigolaro would sit.

Bigoli at Pasta MasterClass at Mama Isa's Cooking Classes near Venice Italy
Bigoli and Bigolaro Torchio at Mama Isa's Cooking Classes in Venice area Italy

Pasta Master Class and Bigoli at Mama Isa's Cooking School in Venice Italy
Bigoli - Pasta Master Class at Mama Isa's Cooking School in Venice area Italy


Buon Appetito!