We can even call it the recipe of 4:
In 40 minutes of preparation, and after 40 minutes of cooking, you will have 4 super tasty entrees!
For 4 people:
4 large red tomatoes
40 grams of pecorino cheese
40 grams of feta cheese
40 grams of pine nuts
1) Make a cut on the eggplant and cook it in oven at 200 C°, until it becomes smooth (20/30 minutes)
2) Cut the cover to the tomatoes, empty them and season with salt. Let them loose the water upside down on a plate.
3) Toast the pine nuts in a pan.
4) Take the pulp of the eggplant (cooled), chop and mix with parsley and cheese, salt and pepper, a bit of bread crumbs and the pin nuts.
Stuff the tomatoes with the mixture, sprinkle the top with bread crumbs, a little olive oil and leave them in the oven at 180C° for twenty minutes. 😉
……………………. see you!
WE SHOP, WE TEACH, WE CLEAN….
YOU EAT, YOU TALK, YOU LEARN..
This is the slogan that made me stop!
A friend of mine was looking for a Cooking school but, unfortunately, to find lessons in English, it is almost impossible!
Almost …until we bump into… the Andrea Consoli Cooking Classes!
1 Seasoned Italian Chef Andrea Consoli
New Friends to meet.
1 Prime location in Rome.
5 Hour step by step lesson, we will mix fun with instructions!
1 Heaping tbsp of positive attitude.
4 Course meal with organic ingredients with
Antipasto, Homemade Pasta
a second course and a delicious dessert.
Feel free to have fun, take heaps of pictures!
Be seated and Feast!
Only 65 € per person
(Price is subject to change)
When: from Monday to Saturday by reservation only mailing at firstname.lastname@example.org
All classes are held in the morning starting at 10:00am.
Where: At Le Fate Restaurant on Viale di Trastevere, 130.
WE SHOP, WE TEACH, WE CLEAN….YOU EAT, YOU TALK, YOU LEARN….
The Luxury is for the few?
The luxury is knowledge!
The luxury is to appreciate something special, unique, as the taste of certain dishes…
Here we are…
4 sea bass fillets, cut into strips
300 g arugula
some fresh mint leaves
extra virgin olive oil
Cook the pasta al dente!
Suggestions for the type of pasta: Farfalle, Mezze maniche, Orecchiette.
Sauté in a pan with olive oil, the chopped onion and some mint leaves for a few minutes.
Add the strips of sea bass, salt and pepper, cook for a few minutes, with the lid, low heat.
Blanch the arugula quickly in boiling water.
Drain and place the arugula into the pan of the sea bass, stir and season it all quickly, add fresh pepper.
Put the drained pasta into the pan with the sauce, mix gently.
Grate a bit of ginger root on top and serve in hot plates, immediately!
5 stars *-*!
……see you! 🙂