Join me in my kitchen and learn how to prepare and cook traditional Italian food. I leant how to make authentic Neapolitan dishes from my Mamma and Nonna, when I lived in Naples, and would would like to share and pass on the traditional recipes!
The cooking workshop includes demonstrations and step-to-step guidance on preparing your own dish, and to finish with a taste of your dish with Italian wine or Prosecco.
RECIPES, INGREDIENTS AND EQUIPMENT ARE PROVIDED
Each sessions is approx 4 hours long and can be presented in English or Italian (intermediate level). If the session is in Italian I will send you a list of Italian vocabulary we are going to use on the day prior the session.
Max. 4 people per group £48 each.
Gift vouchers are available
For more information or to book: contact me
Marinated Aubergines - Melanzane sott’olio recipe
Ingredients: (to fill a 280ml jar):
500ml white wine vinegar
60g of salt
Black pepper (to taste)
Chilli flakes (to taste if preferred)
2 garlic cloves
Origano (some people like mint or parsley instead)
Extravergine Olive oil (approx 300ml)
Wash and peel the aubergines, then cut them into sticks (approx 1/2cm thick x 4-5 cm long). Place the cut aubergines in a colander and for each layer sprinkle some salt till all the aubergines run out. Cover the aubergines with a plate and put a weight over to act as a press. Make sure there is a container under the colander to catch the juice the aubergines will release.
Leave them overnight (minimum 12 hrs) and the next day squeeze the aubergines with your hands or with a potato ricer or with a tea towel. Once dry put them into a bowl with white wine vinegar for a minimum 3 hours (stir them occasionally so the vinegar coats them well).
Squeeze the liquid out as much as possible (like before you can use a potato ricer or your hands or squeeze in a tea towel). Then place them in a bowl and season them with finely chopped garlic, olive oil origano (or finely chopped mint or finely chopped parsley), the black pepper and chilly to taste. Place the aubergine in a sterilised jar.
To sterilise the clean jar, place it in the oven at 1200C (fan oven) for 10-15 minutes (or you can immerse the jar in a pan of water, bring it to boil for 10 minutes, drain the jar upside down on a tea towel). Fill the jar (as soon as it is cool enough to handle) with the aubergines. Press well the aubergines in the jar to avoid air pockets; once the rim has been reached, add olive oil to cover. Make sure the oil reaches the lower layer too, so with a knife push the aubergines from the edge of the jar slightly till the oil can pass through. Monitor for approx 15 minutes and top up the jar with the oil if necessary. Seal the jar with the lid and leave it for at least a week before eating them (until the ingredients have fully flavoured the aubergines. They can be added to a mix salad or used as a topping for a bruschetta (toasted bread) as antipasto.
"Carmela came to our Centre in plenty of time to get organised before our
Group arrived. She was adaptable to the limited kitchen facilities without flapping or making a fuss, making sensible suggestions.
Carmela was patient and very easy to get along with, which helped our older members.
She explained the methodology of pasta making and encouraged us to take part in the procedure. We would certainly ask Carmela back to join us again and maybe she will teach us some Italian."
(February 1st 2017 - Marguerite)