Eating-Voraciously
Looking for something fun, easy and quick that is different for entertaining friends or just a family meal to celebrate. Based on our travels, LLL will post recipes that might just be what you are looking for. 🔪
Cooking Cultures: Discovering the World One Dish at a Time
Cooking classes offer the unique opportunity to visit a small restaurant or the home of a local resident to explore traditional culture and cuisine. These photos are a combination of two cooking classes of South African and Cape Marley cuisine. South African cuisine in Cape Town is a diverse mix of flavors and cooking styles influenced by the country’s history of colonization and immigration from Asia, East Africa, and Madagascar known for its bold flavors, spices and savory combinations.
When traveling internationally, consider taking a cooking class where you not only meet people but learn to cook a meal unfamiliar to you. Learning to cook a traditional meal in another country offers you an understanding of culture, language, and history. When cooking in someone’s home, the benefits multiply. During my stay in Istanbul, I attended a Local Mom’s cooking class where I was the only participant learning to cook a meal of which I had no idea it was for 9 other persons invited to dinner. The experience was uniquely Turkish, yet it reminded me of my youth growing up in a large family. My mom too was a great cook. It was like being home away from home. We cooked green beans – Taze Fasülye, stuffed zucchini with bulgur and beef, roasted eggplant with lamb and rice. If you are planning to go to in Istanbul, check them out at, https://www.lokalbond.com
Venetian Cicchetti Recipe
Brie, Walnuts and Honey Cicchetti
*Ingredients*
👉🏿Baguette or another type of bread, thinly sliced
👉🏿Brie, slightly soft (never microwave)
👉🏿Walnuts and slices for fruit
👉🏿 Honey
Instructions
One each slice of bread and a small amount of brie, a few walnuts, fruit and drizzle with your favorite honey.
Prosciutto and Gorgonzola Cicchetti
Ingredients
👉🏿 Mild gorgonzola
👉🏿 Prosciutto, thinly sliced and cut in half or other cured meats
👉🏿 Slices of cherry tomatoes or other veggies
Instructions
On each slice of bread, spread the softened gorgonzola and top with a half of slice of prosciutto and veggies.
Mortadella and Parmesan Cicchetti
Ingredients
👉🏿 Mortadella, sliced and cut in half, bacon or another meat
👉🏿 Parmesan, thinly sliced
👉🏿 Add veggies to your liking
Instructions
On each slice of bread, place half a slice of mortadella and a couple of thinly sliced pieces of Parmesan cheese and vegetables of your choosing
Pesto and Sun-Dried Tomato Cicchetti
Ingredients
👉🏿 Pesto (can be store bought)
👉🏿 Fish (salmon, bacala or sardines or shrimp)
👉🏿 Sun dried tomatoes
Instructions
On each slice of bread, spread a little pesto add slices of fish and top with one sundried tomato.
Classic Aperol Spritz Recipe
👉🏿 Prep a wine glass. Fill a wine glass with ice and chill it for 30 minutes.
👉🏿 Pour 3 parts prosecco and 2 parts Aperol into the chilled glass with ice. Top it off with 1 part club soda. Stir gently.
👉🏿 Garnish and savor. Add a slice of orange for a garnish or an olive. Then sip and savor this classic drink
Ultimate spaghetti carbonara recipe Venetian Cicchetti Recipe
Prep:15 mins – 20 mins
Cook:15 mins
Serves 4
Ingredients
👉🏿 100g pancetta
👉🏿 50g pecorino cheese
👉🏿 50g parmesan
👉🏿 3 large eggs
👉🏿 350g spaghetti
👉🏿 2 plump garlic cloves, peeled and left whole
👉🏿 50g unsalted butter
👉🏿 sea salt and freshly ground black pepper
Method
STEP 1. Put a large saucepan of water on to boil.
STEP 2. Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.
STEP 3. Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.
STEP 4. Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).
STEP 5. Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.
STEP 6. While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
STEP 7. Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavor, so take it out with a slotted spoon and discard.
STEP 8. Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
STEP 9. Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
STEP 10. Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
STEP 11. Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
STEP 12 Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.
Recipe by Angela Nilsen
