SEARCH IN THIS BLOG

Loading...

Tuesday, June 9, 2015

Mastering Pasta in Italy

Mastering Pasta in Italy

with Mama Isa


Mastering Pasta in Italy
Date/Time: every day all the year
Location: Italy near Venice in Padova
Limited to 8 guests.

Join the "maestra" for an intimate cooking class at Mama Isa's Cooking Classes near Venice Padova in Italy.
The Art and Practice of Handmade Fresh Pasta.
This class starts with special 00 flour and special eggs for pasta and ends with plates of fantastic pasta.

Isa will teach you about the history and nutrition of wheat and also demonstrate techniques for making  hand-rolled pasta and extruded pasta.
Guests will enjoy pasta courses and house wines available throughout the event.

This is the ultimate pasta-making experience in Italy!
The Art and Practice of Handmade Fresh Pasta
Pasta Class in Italy

Pasta Making Class
Pasta Class in Italy
The collection about the pasta tools
Pasta Tools 

The art of pasta making - fresh penne from scratch
Making Penne
Pasta Workshop in Italy - Fresh Pasta Penne
Fresh Penne 

Isa says: "Pastamaking is an art! It involves technique as well as balance. It's a dance or a  symphony!!!!"

See the official website http://isacookinpadua.altervista.org/pasta-making.html or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice

Monday, March 9, 2015

Crostata with Crema al limone e fragole - Strawberry Crostata with Lemon Cream (recipe courtesy of Mama Isa)

Crostata with Crema al limone e fragole- Strawberry Crostata with Lemon Cream (recipe courtesy of Mama Isa)


MAMA ISA'S CROSTATA CON CREMA DI LIMONE E FRAGOLE
INGREDIENTS for Pasta Frolla Sweet Pastry Dough (serves 8 people):
500 g Wheat Flour 00
250 g unsalted butter, at room temperature for hand mixing
250 g of sugar
2 organic eggs + 1 organic egg yolk
lemon zest
1 pinch of salt
1 package of vanillina

INGREDIENTS FOR THE TOPPING
1 organic lemons
300 g of fresh strawberries or berries
30 g of unsalted butter
2 organic eggs
65 g of sugar
powdered sugar



DIRECTIONS
How to make “Pasta frolla dough”: In a board make a “vulcano” with Wheat Flour, add the unsalted butter,  add egg yolk and eggs, sugar and lemon zest; mix until dough is completely moistened. Place “pasta frolla” dough on a flat surface and work into a ball quickly. Don't overkneading. Wrap in a cling film and refrigerate at least 30 minutes.



Preheat oven to 180 C°.
On a floured surface roll out the “pasta frolla”  with the rolling pin to a big circle.
Spread the unsalted butter over the interior of the tart pan being careful to cover the entire interior.
Add 1 or 2 tablespoons of wheat flour 00  to the greased tart pan. Pick the pan up and tilt it about, allowing the wheat flour to distribute and cover the entire interior of the tart pan. The wheat flour will stick to any greased surface. Invert the tart pan over the garbage or a sink and tap it gently with your hand to remove any excess flour.
Place pastry dough in a tart pan. Fill with rice or dried beans. Bake shell in middle of oven 15 minutes. Remove rice or beans and foil and bake shell until golden, about 8-10 minutes more. Cool shell in tart pan on a rack.
Zest the lemon. In a pan put sugar, eggs, lemon juice, zest of lemon,
In a stainless steel mixing bowl, whisk the eggs with the sugar using an electric beater until light and airy, then add the lemon juice, the melted butter, the zest of lemon, continuing to whisk.
Place over a saucepan of just-simmering water (it shouldn’t boil) and whisk the mixture for about 5-10 minutes to thicken. To cool the pastry cream, dip the base of the bowl in iced water and stir it gently and regularly. Then put it in fridge.
Fill the crostata with the pastry cream, using a spatula to level the surface and distribute the cream evenly. Spread on the top fresh strawberries or berries and dust with powdered sugar.
Cut into slices and serve.


Crostata with Pastry Cream and Strawberries (recipe courtesy by Mama Isa)
Crostata at Mama Isa's Cooking Classes near Venice in Italy
Enjoy from Mama Isa's Cooking Classes in Venice Italy!!!!

And if you learn how to make some famous desserts, take a cooking class in Italy near Venice with Mama Isa!

BOOK a cooking class now! See the website http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice

Thursday, March 5, 2015

17 Great Reasons To Take A Cooking Class In Italy

17 GREAT REASONS TO TAKE A COOKING CLASS IN ITALY.
Italy is a wonderful country and offers a lot of things to see and to do.
But Italy is one of the most famous culinary hotspots and it's one of the best countries for foodies!
Have you ever travelled internationally with food as the main reason? Ever visited a country just for food? Is important food when you decide where to go for a holiday? How important is the food during your journeys for your satisfation?
As Cooking Class Teacher of Mama Isa's Cooking Classes in Venice area (Italy), here are some great reasons - based on my experience - for those of you who want to take a cooking class in Italy and why you should consider taking a cooking class! Maybe you are new to culinary tourism, or want to learn more about "food tourism" - one of the most important global trends!!! Read more below if cooking is one of your new favorite things to do or if you have ever traveled to another country to try some authentic cuisine.
Take a cooking class in Italy with Mama Isa
The art of pasta making from scratch - a cooking class in Italy!
Cooking Classes in Venice
Mastering the art of pasta making

Some tips to attend a cooking class in Italy:
1- Learn the basic skills of how to cook and learn the real Italian dishes with the instruction of a real chef.
2- Discover new cooking ingredients and new food. The cooking class instructor will show you how to make several Italian specialties, some of which may be very difficult to find in Italian restaurants.
3- Learn new techniques of cooking from the native experts. The Cooking teacher can offer you the possibility to make with your hands one of your favorite Italian dish.
4- Talk and ask every questions about Italian handmade recipes with a local chef.
5- Enjoy tasting Italian cuisine and the fruit of your cooking lesson (usually with a meal with wine pairings).
6- Discover appreciation for Italian Food and in particular if you love fresh egg pasta, taste a dish of fresh egg pasta, really homemade! You can experience the food of Italy or of some regions or areas.
7- Enjoy attending a cooking class, the most have a friendly and funny atmosphere. Cooking can be a lot of fun, especially when you learn to make real Italian specialties.
8- Consider a cooking class like a vital part of your tourism experience. A cooking day is for you an instant gratification to all ages!
9- Search out fresh, good and local quality cuisine that reflects the authenticity of your destination: Italy.
10- Know which Italian foods are healthy and understand more about preparing healthy Italian meals (good for you and taste great as well). Healthy eating is essential!
11- Experiment with different flavors and learning about different traditions.
12- Discover some culinary secrets of your Chef.
13- Learn something about the history of Italian food, and in particular about some of the most famous Italian recipes.
14- See the kitchen where you cook and have the control about the cleanliness. Have you ever been in a kitchen at a restaurant? No, of course. During the cooking class you can cook in a real Italian kitchen.
15- Meet local chefs and new people and in particular spend a day with an Italian family.
16- Enjoy Italian gastronomy with a cooking course and stay with a local chef, possibly in her/him homes!
17- Learn to think like an Italian Chef, if Italy is your first choice of countries you wish to travel to for food experiences and if cooking is one of your life’s great pleasures. This is a great starting point to learn a bit about the authentic Italian cuisine and Italian food, because food is essential to happiness!
Cooking Classes in Italy



During my cooking classes I present details on every aspect of preparing the Italian recipes, combined with cooking terms definitions, ingredient definitions, Italian pronunciations preparation tips and a great range of menu ideas. The result is not only amazing recipes and funny cooking classes: I like to give at my cooking guests the chance to replicate at their home those simple Italian recipes and the indispensable shortcuts and everyday secrets that I use constantly in my cooking!

Wednesday, February 25, 2015

Vov - A Great Italian Liqueur. Here is the RECIPE

Vov - A Great Italian Liqueur 

Mama Isa makes a delicious liqueur VOV! She shares her tips and a recipe with you!

Recipe Courtesy of Chef Mama Isa



MAMA ISA'S VOV 
VOV (a traditional Italian alcoholic drink) was invented in 1845 by Gian Battista Pezziol, a confectioner of Padova (in English Padua) specialized in the production of nougat, which required just the egg yolks.
Pezziol invented this recipe to use egg yolks leftovers after making nougat (in Italian Torrone). So he used not only egg yolks, but sugar, milk, alcohol for liqueur, and Marsala wine.
The word "vov" derives from the Venetian dialect "vovi", meaning eggs.
How to make vov
Vov


INGREDIENTS 
4 egg yolks (organic or free range)
1/2 lt of milk
400 g of sugar
100 g of Marsala Secco Wine
100 g of alcohol for liqueur


Mama Isa’s Secrets:

Mama Isa uses only organic eggs or free-range eggs, of coure. About the Marsala wine, she prefers one of the best Marsala wine in the world: Marsala Superiore Secco Florio. It has delicate notes of vanilla and oak on the palate and is elegant and moderately dry. A perfect match for VOV.
Marsala Superiore Secco Florio: perfect for VOV



DIRECTIONS:

In a larga saucepan bring to boil the milk with 250 g of sugar. Boil at low heater for 5 minutes.
Let it cool.
Beat the egg yolks with 150 g sugar in a bowl with electric beaters until it is creamy.
When the milk/sugar has cooled, add it to the egg/sugar mixture.
Then add the alcohol, Marsala, always stirring.
Sieve the mixture with a very fine sift and pour it in a bottle.
Close the lid and keep in the fridge (minimum or 1 month before serving).
Shake well before drinking it.


How to make VOV: milk and sugar

How to make VOV - Beat the yolks with sugar

Enjoy a glass of Vov!
Recipe: how to make homemade VOV liqueur
Vov is delicious served with Biscotti!





Enjoy from Mama Isa's Cooking Classes in Venice Italy!!!!









And if you learn how to make the VOV, take a cooking class in Italy near Venice with Mama Isa!

BOOK a cooking class now! See the website http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice

Monday, February 23, 2015

Melanzane alla Parmigiana - Aubergine Parmigiana - Eggplant Parmigiana with Mama Isa

Melanzane alla Parmigiana - Aubergine Parmigiana

Mama Isa makes a delicious dish today! She shares her tips and a recipe with you!

Recipe Courtesy of Chef Mama Isa



MAMA ISA'S MELANZANE ALLA PARMIGIANA (Aubergine Parmigiana - Eggplant Parmigiana) 

INGREDIENTS (serves 4 people)
8 long Italian Eggplants (black, long, thin and firm eggplants)
salt
500 g Mozzarella cheese in its water
150 g of Parmigiano Reggiano or Grana Padano cheese (freshly grated, not canned parmesan)
500 g smoked Provola cheese (or any similar smoked cheese)
50 wheat flour 00 to coat the aubergine eggplant
Fresh basil leaves (fresh or frozen in winter)
Vegetable Oil for frying (Peanut Oil)
1 cup of Mama Isa’s Tomato Sauce

Mama Isa’s Secrets:

The type of aubergine that I use is very, very important in this recipe. The eggplant needs to be black, long, thin and firm.
3 hours before making the Parmigiana remove the mozzarella cheese from the water and place in a bowl in the fridge to dry out (the water contained in the mozzarella cheese will leak into your eggplant and you will have a soggy eggplant Parmigiana).


DIRECTIONS:
Wash the eggplant and remove the top and end of each eggplant. Use a carrot peeler to peel the skin of the eggplant lengthwise, like a zebra, keeping some of the skin on the eggplant to mantain the vitamins and flavor of the eggplant.
Once the eggplant is peeled, slice it lengthwise into long pieces about 1 cm thick. Do not slice too thin, as it will reduce in size during cooking.
Layer the eggplant slices around the edge of a colander/strainer; sprinkle each slice of eggplant with sea salt: this step helps removing the bitter taste from the eggplant.
Sit for about 30 minutes, then gently squeeze out excess bitter water from the eggplant slices and dry the eggplant slice with paper towels, but please do not rinse off the salt!

Place the wheat flour 00 on a plate.
Quickly dip each slice of eggplant into the wheat flour to cover on both sides.

Using a deep frying-pan, pour in at least a quart of vegetable oil, but doo not overfill the frying pan.
The vegetable oil should be very hot, at least 190 degrees Celsius.

Test to see if the vegetable oil is hot enough by placing a wooden toothpick in the oil. If you see bubbles around the toothpick the oil temperature is ok.
Fry the eggplant slices until they are golden brown.
Remove them from the vegetable oil and place them onto a paper towel to absorb any excess oil.

Preheat the oven to 175 degrees Celsius.
Gather the ingredients, including the tomato sauce, mozzarella and smoked provola cheeses, grated Parmigiano Reggiano or Grana Padano cheese, and slices of eggplant.

Layer the Eggplant Parmigiana in a baking dish in three-four layers as follows:

FIRST LAYER:
Tomato Sauce (a few tablespoons)
Eggplant, almost two layers in one
Parmigiano Reggiano or Grana Padano cheese, grated
Mozzarella cheese, sliced
Smoked provola cheese, sliced
Basil leaves (or fresh or frozen)

SECOND LAYER:
Tomato Sauce (a few tablespoons)
Eggplant, almost two layers in one
Parmigiano Reggiano or Grana Padano cheese, grated
Mozzarella cheese, sliced
Smoked provola cheese, sliced
Basil leaves (or fresh or frozen)

THE LAST LAYER (usually the third)
Eggplant, almost two layers in one
Parmigiano Reggiano or Grana Padano cheese, grated
Smoked provola cheese, sliced (but not mozzarella cheese!!!)
Basil leaves (or fresh or frozen)
Tomato Sauce (a few tablespoons)
Bake the eggplant Parmigiana in the preheated oven for about 60 minutes. Then turn off the heat in the oven, and with the oven door open, leave the Eggplant Parmigiana for about 15 minutes. Then, remove the Eggplant Parmigiana from the oven and let it sit at room temperature for at least 30 minutes before serving.

Mama Isa teaches how to make Eggplant Parmigiana
Makin' Aubergine Parmigiana with Mama Isa

The Chef Mama Isa teaches how to make Eggplant Parmigiana - Aubergine Parmigiana
Mama Isa's Eggplant Parmigiana
Eggplant Parmigiana - Mama Isa's Aubergine Parmigiana
Mama Isa's Parmigiana di Melanzane - Eggplant Parmigiana - Aubergine Parmigiana with Mama Isa



Mama Isa’s Tomato Sauce
INGREDIENTS:
500 g of good canned tomatoes pureed (I use my canned tomatoes, anyway you can make the sauce with a good puree canned tomato, i.e.  POMI or MUTTI)
6-7 tablespoons extra virgin olive oil
2 cloves fresh garlic
1 small onion
Salt to taste
Basil leaves (or fresh in summer or frozen in winter)

DIRECTIONS:
Add the extra virgin olive oil, onion to a sauce-pot, and heat the ingredients over a high flame. Sautee for a few minutes, then add the garlic, and sautee it.
Be careful not to allowe the onion or the garlic to burn.
Then add the tomato puree to the pot. Season with salt.
Cook the sauce over a lower flame to simmer the sauce for a total of 20-30 minutes. At the end add the basil leaves.

Tomato Sauce From Scratch with Mama Isa
Mama Isa's Tomato Sauce









Enjoy from Mama Isa's Cooking Classes in Venice Italy!!!!









And if you learn how to make the Melanzane alla Parmigiana, take a cooking class in Italy near Venice with Mama Isa!

BOOK a cooking class now! See the website http://isacookinpadua.altervista.org/ or become Mama Isa's fan http://www.facebook.com/cookingclassesvenice