Recipe of the day: Panna Cotta with Strawberry Sauce and Fresh Mint Leaves

Panna Cotta with Strawberry Sauce and Fresh Mint Leaves- the recipe (from Mama Isa's Cooking Classes Italy Venice)

Mama Isa's Panna Cotta

Panna cotta is one of the most famous Italian dessert.

Now I am offering you my traditional recipe, but also tips and techniques for making the real panna cotta.

INGREDIENTS (to serve 8 people):

6 g gelatine leaves 
500 ml cream
150 g sugar
½ vanilla bean, seeds scraped
fresh mint leaves (I use Menta Romana)

STRAWBERRY SAUCE

200 g sugar

200 ml water

400 g fresh strawberries

fresh berries to garnish

fresh mint leaves

Panna Cotta utensils
a bowl
a saucepan
a blender or food processor
a whisk
a fine sieve
8 moulds
8 small plates

Directions
Put the gelatine leaves in a bowl of cold water to soften for about 10-15 minutes.
Put the cream, sugar and vanilla seeds in a saucepan and bring to a simmer, then remove from the heat.

Drain the gelatine, add to the hot cream and stir until dissolved.
Pour the mixture into the moulds and refrigerate for at least 2 hours, until set.

For the strawberry sauce, put the sugar and water in a saucepan and heat, stirring, until the sugar dissolves.
Add the strawberries.
Transfer the mixture to a blender or food processor and puree.
Strain through a fine sieve and chill in the refrigerator.

To serve, drizzle strawberry sauce onto plates in a decorative pattern.
Remove the pannacottas from their moulds by immersing briefly in hot water.
Garnish with fresh strawberries sauce and fresh mint leaves.

Serves 8

Mama Isa's Panna Cotta with Strawberry Sauce and Fresh Mint Leaves

Buon Appetito!!!!!!

And if you want learning how to make the real and authentic Italian Desserts in Italy, take a cooking class at Mama Isa's Cooking Classes in Italy near Venice, of course!!!! Book your cooking class now. Click here

Copyright 2013 | Author Mama Isa on Google+

Cooking Classes in Italy Venice

 

Cooking Classes in Jesolo area near Venice in the heart of Padova with Mama Isa

Cooking Classes in Jesolo area, in the heart of Padova (Veneto - Italy) with the Chef Mama Isa.

Mama Isa, a Cooking Class teacher, near Jesolo in the Veneto region in Padova (a short ride by bus or by car from Jesolo) offers a wide range of cooking classes for foodies, for travelers, for Italian food lovers, and for tourists which love Italian food and love cooking and learning how to cook in Jesolo. The cooking lesson is completely from scratch and hands-on, not in a cooking studio but in apartment.

FRESH PASTA MAKING CLASS (The Art of Pasta Making from scratch ravioli, tagliatelle, fettuccini, tortellini, gnocchi di patate, garganelli....) (PASTA WORKSHOP) - PIZZA MAKING CLASS (PIZZA WORKSHOP from scratch) - HALF DAY COOKING CLASS (4-5 hrs. plus a delicious meal) - FULL DAY COOKING CLASS (7 hrs. plus a delicious meal) - TIRAMISU CLASS - PASTRY CLASS - VEGETARIAN COOKING CLASS or VEGAN COOKING CLASS - LASAGNA CLASS - ARANCINI CLASS- BREAD BAKING CLASS (CIABATTA WORKSHOP or PANINI WORKSHOP) - FOCACCIA CLASS....... and if you love other Italian dishes, please contact Mama Isa

4 Hours or 7 Hours included a meal and wine pairings (only DOC or DOCG or IGP or IGT Italian wines) or other drinks.

The New York Times has recommended Mama Isa, as one of the best things to do near Venice.

See Mama Isa's Web Site and choose what kind of cooking class you want to attend!

http://isacookinpadua.altervista.org

or become Mama Isa's Fan on facebook

Cooking Classes in Jesolo area with Mama Isa

http://www.facebook.com/cookingclassesvenice

Send an email and book a cooking class with the Chef Mama Isa! Mama Isa is available all the year, from Monday to Sunday: UPON REQUEST.
Mama Isa email is isacookinpadua (at) gmail (dot) com

If you are planning a holiday in Jesolo  and if you are a foodie or an Italian food lovers, take a cooking class at Mama Isa's homey Cooking School (in the heart of Padova, a short ride by car or by bus from Jesolo).

See the pictures of Mama Isa's recipes and dishes on Pinterest
http://pinterest.com/isacookinpadua/


Become a Mama Isa's Fanpage Cooking Classes in  Venice

Copyright 2011 | Author: Mama Isa (Isa Cook in Padua) Google+

Recipe of the day: Mama Isa's Trippa alla Romana (Tripe in the style of Rome)

Mama Isa's Trippa alla Romana - Tripe in the style of Rome - the recipe (from Mama Isa's Cooking Classes Italy Venice)

Mama Isa's Trippa alla Romana

Mama Isa's Trippa alla Romana - Tripe in Roman style (from Mama Isa's Cooking Classes Italy Venice)

Trippa alla Romana is one of the most famous dish in Rome, with very very ancient roots, that is served either warm or hot. The tripe - a real poor and genuine food  - is cooked slowly in about 120 minutes until soft and firm. At my cooking school I offer cooking lessons about this traditional Roman dish, so good, and tasty!

Now Mama Isa is offering you her traditional recipe, but also tips and techniques for making the real "Trippa alla Romana".

INGREDIENTS (to serve 6 people):

500 g honeycomb veal 
3-4 cloves garlic, peeled and crushed 
8 tablespoons extra-virgin olive oil 
1 white onion, peeled and chopped 
400 g pomodori pelati (Italian plum tomatoes, with their liquids) 
salt to taste 
2 bay leaves 
1-2 pinches of peperoncino (red chile pepper) or black pepper 
a bunch of fresh mint leaves 
Just-grated Pecorino Romano cheese to taste

Directions
The tripe should first be rinsed, bleached in white vinegar, rinsed again, and poached (but your butcher may be able to do in advance for you). 
Rinse the tripe and cut it into strips. 
Cover the tripe with cold water and, over a moderate flame, bring it to a gentle simmer and poach for about 10 minutes. Drain the tripe, rinse it under cold water, and put in a colander. 
With a sharp knife, chop the onion, garlic and mint leaves. 
In a large saucepan put the evoo, onion, and when the onion is translucent, add the garlic and cook for 2 minutes, taking care not to burn it. 
Add the tripe, and cook for 2-3 minutes and then add the tomatoes, the bay leaves, and the salt. 
Cover the saucepan and cook for about 1 1/2 - 2 hour (add a few spoonfuls more of the water if the liquid seems scant). Test a piece of the tripe for tenderness. Add now the mint leaves and "peperoncino" to taste and stir it. Remove the tripe from the flame. Serve the tripe as "secondo piatto" second course in deep bowl, dusting each of them of freshly grated Pecorino Romano cheese, a teaspoon of mint leaves chopped, and a slice of rustic bread.

Buon Appetito!!!!!!

And if you want to learn how to make the authentic Trippa alla Romana, take a cooking class at Mama Isa's Cooking Classes in Italy near Venice, of course!!!! Book your cooking class now. Click here

Copyright 2013 | Author Mama Isa on Google+

Cooking Classes in Italy Venice

 

Recipe of the day: White Polenta at Mama Isa's Cooking Classes in Italy near Venice

White Polenta or Polenta Bianca - the recipe (from Mama Isa's Cooking Classes Italy Venice)

Mama Isa's White Polenta

Polenta Bianca is a famous Veneto side dish, with very ancient roots, that is served either hot or warm or cold, creamy but firm.  The white polenta ("mais biancoperla") is cooked slowly in about 50 minutes until soft and firm. I was born in Venice and so I love  and am very attached to our typical traditional Polenta Bianca!
It's difficult to find the white polenta everywhere, and maybe you are more familiar with "polenta gialla" (= yellow polenta), than white, but I assure you that the "polenta bianca" is so good, special, yummy and tasty. 
Italians like polenta  and in particular in Northern Italy they eat it in place of bread, but in the past polenta was the symbol of poverty and it has been called "la carne dei poveri (= the meat of poor people)"!
The Veneto people still are often called "POLENTONI" (= polenta eaters). Now Polenta is a new worldwide phenomenon and this dish grows in popularity around the world. The reason is because the polenta is a genuine, healthy and versatile dish. 

Now I am offering you my traditional recipe, but also tips and techniques for making the real and genuine Polenta in the old-fashioned way (polenta is one of the symbol of my nationality).

INGREDIENTS (to serve 8 people):

1,5 liters of water
1 spoon of salt
200 g of "polenta bianca mais biancoperla" (or yellow polenta if you don't find it)


Polenta utensils
a polenta pan (with a round flat base)
a whisk during the initial adding of the polenta
a long wooden polenta spoon
a polenta paddle board (called in Italy "tafferia") with a wooden knife to cut the polenta slices
(I'm very lucky to have inherited a lot family polenta utensils!!!)

Directions
Fill a round bottom polenta pan with water. 
When the water is boiling, add salt and then add the polenta and whisk very well until polenta has been added. 
Lower the heat to as low as possible of course and simmer for about 50 minutes, stirring very often with a wooden spoon. 
The polenta should be thick but smooth and soft. 
When the polenta is done, and according to Italian tradition, place the polenta on a special wooden polenta platter (called in Italy tafferia) (or in a wooden board). Cover with a clean towel. Remember to use only wooden objects when touching the polenta.

Polenta at Mama Isa's Cooking Classes in Italy Venice

Polenta is suitable serving with many dishes, in particular saucy dishes but also with fried squids and fried shrimps or with cheese and salami or with sausages. If you are not serving the polenta at once, you can make or a delicious dish a- "polenta arrostita" (pour the polenta into a baking tray spreading it with a spatula and the polenta is cool, cut it into wedges; heat a chargrill pan and when it is hot, grill the polenta bianca until solid ridges, not too burnst, of course, form on the underside of the wedges and serve with bruschetta-like toppings like Gorgonzola cheese or Wild Porcini Mushrooms or b- "polenta fritta" (my mother often fried the leftover polenta..... yum yum) or c- "polenta pasticciata" (slice the cooled polenta, butter a baking pan, pour a layer of the polenta to cover the bottom of baking pan, cover with Bolognese Sauce Ragù and Besciamella sauce and Parmigiano Reggiano freshly grated, then continue again with another layer of polenta slices, Bolognese Sauce, Besciamella sauce, Parmigiano Reggiano cheese freshly grated and end with a layer of polenta. Cover with one or two tablespoons of melted butter and Parmigiano Reggiano cheese. Place the baking pan in oven (180° C) for about 30 minutes. Serve warm! Yum YUM....)

Buon Appetito!!!!!!

And if you want learning how to make the real and authentic Italian Polenta in Italy, take a cooking class at Mama Isa's Cooking Classes in Italy near Venice, of course!!!! Book your cooking class now. Click here

Copyright 2013 | Author Mama Isa on Google+

Cooking Classes in Italy Venice

 

Recipe of the day: Paté di Prosciutto Cotto Affumicato for Crostini at Mama Isa's Cooking Classes in Italy Venice

Crostini with Paté Prosciutto Cotto Affumicato Recipe: one of the most tasty antipasto for crostini at Mama Isa's Cooking Classes Italy Venice

MAMA ISA'S PATE' with PROSCIUTTO COTTO AFFUMICATO - SMOKED COOKED HAM PATE'

INGREDIENTS (to serve 4 people):

200 g smoked cooked ham 
200 g of Ricotta Cheese or Mascarpone Cheese 
40 g unsalted butter (at room temperature) 
salt to taste 
black pepper to taste  (ground fresh from the mill)
a loaf of rustic bread 

DIRECTIONS

Put the “prosciutto cotto affumicato” in a food processor. 
Pulse a few time more. 
Slowly add the butter and ricotta or mascarpone and salt and black pepper, in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. The patè must be quite tender and juicy and not dried. In the meantime slice the rustic bread in 1cm thick slices. Grill the rustic bread slices to a golden brown. Spoon a generous amount of pate onto each bread slice. Serve immediately (if you like, more black pepper on the top).

Paté di Prosciutto Cotto Affumicato

Buon Appetito!!!!!!

 And if you want learning how to make an authentic and traditional crostini in Italy, take a cooking class or ask a " crostini class " at Mama Isa's Cooking Classes in Italy near Venice, of course!!!! Book your cooking class now. Click here

Copyright 2013 | Author Mama Isa on Google+

Cooking Classes in Italy Venice