Italian Cookery classes with Giovanni Butto, Autumn 2012

Week 1 

Petto di Pollo al Proscuitto Crudo


(Serves 4)

4 Chicken breasts
1 Aubergine
1 Red pepper
8 slices Parma Ham
1 bunch of Rosemary
2 fresh Fennel
Parmesan
Butter
s&p
Olive oil

1. Heat oven to 180C
2. Slice aubergine into 8.
3. Gill aubergine and red pepper and put to one side.
4. Remove skin from red pepper and cut into 8 suitably-shaped pieces
5. Make an open pocket in each chicken piece
6. Lay two slices of aubergine and red pepper on one half,
7. Season and add a sprig of rosemary, fold up
8. Wrap two slices of Parma ham around the chicken piece
9. Fry in pan on stove on both sides in some olive oil
10. Put in oven in lidded pan for about 20 mins.
11. Remove from dish
12. Make sauce by adding white wine or brandy, some cream and some mushrooms or a make a tomato sauce

to accompany
Fennel:
Halve fennel pieces
Boil until tender
Place on buttered dish
Put parmesan on top, dot with butter
Grill until golden


Idea for cooking pheasant:

1. Debone and portion pheasant.
2. Fry pieces gently in some olive oil
3. In another pan add smoked, chopped pancetta to olive oil, add chopped red onion.
4. Add halved red grapes and some white wine.
5. Cook, then whizz.
6. Return to pan, add some double cream and a little more wine.
7. Put pheasant pieces on serving dish and pour sauce over the top
8. Garnish with some red grapes.

Week 2

Filetti di Trota agli Spinaci e Prosciutto Crudo

4 Trout fillets

8 slices Parma ham

1 bag spinach

Dolaelatte

1 cloves Garlic

1 tsp ground Coriander

1 tsp ground Nutmeg

1/2 Fish stock cube

s&p

Flour

Olive oil

Butter

1 glass White Wine

pack of Oyster Mushrooms

1. Cook spinach, drain and squeeze thoroughly.
2. In a small sauce pan brown chopped garlic add spinach, coriander, nutmeg and s&p.
3. Put on one side to cool
4. Remove skin and bones from trout fillets
5. Place the parma ham on table and put trout fillets on top, skin side up, s&p
6. Divide spinach equally between the fillets, top with small amount of Dolcelatte and roll up into parcels.
7. Place in fridge to rest for about 5 minutes
8. Light dust the trout parcels with flour
9. In a pan, place a small amount of oil and butter, brown fish parcels on all sides
10. Add white wine and a small amount of fish stock, thicken the sauce (possibly with butter)
11. Cover and simmer for about 10 minutes.

Sauce for Trout
Onion, mushrooms, lemon juice, stock, butter, olive oil.

Pilau Rice

500g rice
200g peas
1 red onion
1.2 litres stock

1. Fry onion in some olive oil
2. Add rice
3. Add peas
4. Gradually add stock
5. Cover and cook for 20 minutes in oven

Broccoli and Carrot Cake

Pastry: 300g strong flour and 125g butter
3 eggs
4 tbsp milk
2 tbsp cream
75g grated emmental

1. Par-cook broccoli, carrots and red onion.
2. Wisk together the rest of the ingredients.
3. Line dish with pastry, put in vegetables.
4. Add egg mixture
5. Cook about 45 mins at 180C.

Week 3

Agnello a Modo Mio

1 kg leg of lamb, cut into pieces
Olive Oil and Butter
2 Egg yolks
20 small Shallots
Bouquet garni
200g fresh Mushrooms
50g dried Mushrooms
1 small carton Double Cream
Beef/Lamb stock cube made up to 1/2 litre
Flour, s&p
glass of White Wine

1. Soften dried mushrooms in warm water.
2. In pan put butter and oil and well brown lamb pieces in batches, adding salt and pepper.
3. Add a small amount of flour to thicken, then add stock and white wine.
4. Add shallots, chopped mushrooms and the bg
5. Cover and cook on a low heat for 45 minutes until the meat is cooked.
6. Remove meat from the pan and keep in a warm place.
7. Remove the bg.
8. Mix cream and beaten egg yolks and add to the sauce.
9. Heat without boiling, return meat and stir well.

Stuffed Cabbage

Olive oil and Butter
10 Cabbage leaves
Red onion
50g Sausage Meat
250g Beef mince
Coriander, parsley or other herbs
A glass of Milk
Lemon zest
S&p, garlic
Egg yolk
Parmesan cheese
String

Par-cook cabbage leaves and refresh
Chop onion and brown in oil and butter
Add mince, brown, then add sausage meat, herbs
Add milk, s&p and lemon zest
Cool a little
Add egg yolk and parmesan
Lay out cabbage leaves, divide mixture between them
Nip stalk near bottom, roll up the leaves (like fish & chips parcels)
Tie with string lengthwise
In pan put oil, butter and chopped garlic
Add cabbage parcels, some salt and brown them.
Remove and put in ovenproof dish
Put tomato-ey sauce on top and sprinkle with parmesan.
Cook in oven for about half an hour.

White Cabbage Salad

Slice white cabbage finely, add salt, vinegar, lots of lemon juice and mix thoroughly.

Pesto: garlic, pine nuts, basil, oil, parmesan, pecorini, s&p.

Pasta: 100g strong flour, 3 eggs. Stir, mix, knead.