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For your private cookery lesson you can choose from the set menus or from the selection below. If there is a particular dish that is not listed but you would like to make please ask and we will do our best to accomodate it. Maria willl provide all the ingredients for your meal.

Antipasti:

  • Melanzane al forno (grilled aubergine)
  • Peperonata (pan fried pepper) about
  • Carciofi fritti (fried artichoke)
  • Fiori di zucca fritti (fried zucchini flowers)
  • Fiori di zucca ripieni (stuffed zucchini flowers)
  • Mazzetti di asparagi con pancetta e formaggio (asparagus wrapped with pancetta and cheese)
  • Involtini di melanzane ( aubergine rolls)
  • Peperoni al forno (grilled bellpeppers)
  • Caprese  di mozzarella e pomodoro (salad  of mozzarella, tomatoes and basil)
  • Polpette di carne (fried meatballs)
  • Friselline  con pomodorini (friselline with tomatoes salad)
  • Scamorzine al forno (bacon/pancetta wrapped local cheese)
  • Polpette di melanzane (fried aubergine balls)

 Main:

  • Parmigiana di melanzane (aubergine parmigiana )
  • Zucchine alla poverella (zucchini frittata with cheese and tomatoes)
  • Frittata di carciofi o zucchine o asparagi (zucchini or artichoke or asparagus frittata)
  • Melanzane ripiene (stuffed aubergine)
  • Carne alla pizzaiola (sliced meat alla pizzaiola)
  • Risotto con gamberi e fiori di zucca (risotto with shrimp and zucchini flowers)
  • Cavatelli con vongole e cozze (cavatelli pasta with mussels and clams)
  • Pasta con cavolfiori e pancetta (pasta with cauliflower and bacon)
  • Pasta al tonno (pasta with tuna ) 1hr
  • Pasta al forno  con melanzane (pasta casserole with aubergine)
  • Verza stufata (cabbage sautee with pancetta/ bacon)
  • Orecchiette con sugo di braciole (orecchiette pasta with tomatoes sauce and sliced stuffed meat rolls)
  • Lasagna al forno (oven baked lasagna with tomato sauce
  • Pizza with different toppings
  • Focaccia with tomatoes
  • Pizzitello (focaccia stuffed with onions, olives and cheese)

 

Please contact us for further information.

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Recipe of the Month - Chicken Parmigano

CHICKEN PARMIGANO -  Serves 4

INGREDIENTS:

  • 2 large whole boneless skinless chicken breasts 
  • 2 cups dry bread crumbs seasoned with grated Parmesan cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 cups Italian tomato sauce
  • fresh mozzarella cheese, thinly sliced or grated
  • Salt and freshly ground black pepper to taste

  Skillet, oven-proof dish; oven with broiler.

METHOD:

PREHEAT oven to 400 degrees F.

  1. TRIM and carefully slice the chicken breasts so you have thin escalope type slices  and coat with the breadcrumbs.
  2. ON medium-high heat, melt the butter together with the olive oil. Sautee the breaded chicken until they are deep golden brown on both sides. 
  3. Warm the tomato sauce or ragu in a saucepan and spread a layer on the bottom of a baking dish.
  4. Add the cooked cutlets to the baking dish and cover with the rest warm tomato sauce and the sliced/grated mozzarella.
  5. COOK the chicken parmesan in the oven for ten minutes until the cheese has melted/browned. Keep an eye on it so the cheese does not burn.
  6. SERVE with grated Parmesan cheese and with pasta or a green salad and or bread.

VARIATION: For a thicker crustier escalope dip the chicken first in flour, then in a beaten, raw egg before adding the breadcrumbs.

Chicken -Parmesan -Italiano
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