ITALIAN COOKING CLASSES with LUCIANA – a great day had by all..Sat March 12.

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Fun cooking Italian together at Moreton Bay College, Manly- Brisbane, Australia

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Another great group of wonderful cooks came together over the weekend to cook up a storm. Italian cooking is fun when cooking together especially when making pasta from scratch and making many other traditional dishes.
We made dishes like veal involtini filled with a parsley frittata – a recipe shown to me by by Abruzzese family. Once you fill the veal with the frittata it is rolled up and secured with a toothpick, the meat is browned then it is placed into the tomato sauce for the pasta and gently simmers there for a while. Of course the great flavours soak into the veal rolls. So you have a primo dish of pasta, then the secondo or meat dish is ready also!
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Pasta alla Norma – a great dish from Sicily.
The pasta sauce we made was an eggplant, tomato and basil with ricotta – a great traditional Sicilian dish from the town of Catania. They call it Pasta alla Norma – as legend says that the composer Vincenzo Bellini ordered this dish often and so it was named after his great opera ‘Norma’. 
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Brutti ma Buoni – hazelnut meringues
Here is a biscuit I love to make – these are delicious Hazelnut Meringues, known as Brutti ma Buoni (‘Ugly but Good’!).
They do not look ugly to me, but taste sublime. They originate from the north of Italy from the 1800’s, some say from Lombardia region and others say from the Piemonte region as there are many hazelnuts found there.
Why not try them yourselves? Quite simple to make using basically 3 ingredients! 
BRUTTI MA BUONI – Makes about 20 biscuits
75 gr (2.65 oz) egg whites (about 3 eggs)
150 gr (5.0 oz) roasted ground coarsely hazelnuts
140 gr (about 5oz) (or less) caster sugar
vanilla bean scraped or paste

* Preheat oven 150 deg.
* In a bowl, whisk the egg whites with about half the sugar to form stiff meringue, add the vanilla.
* Blend the other half of the sugar with the whole hazelnuts.
* Place the meringue mixture and add the hazelnuts into a saucepan and stir until the mixture starts to thicken (about 10 mins or so). You will need to stir as it will stick. 
* Remove from heat and cool. Place spoonfuls of mixture onto tray lined with baking paper.
* Bake for at least 15-20 mins until golden brown.
VARIATION – add 2 tbsp dark cocoa to the meringue mix to make chocolate hazelnut biscuits, a great combination.

ENJOY!