Cook in Venice – Cookery School

I love to cook. I love to eat maybe a little more than I should. However that said and done I do cook daily for my family but will never tire of attending classes and cookery schools to improve skills and to find out more about Italian regional cooking. I was invited recently by Monica Cesarto to attend a day long cookery class in the heart of Venice as part of a writer’s food and culture tour in the city. Within no time my bags were packed and I was navigating my way around one of the most breath-taking cities in Italy.
Venice is stunning, magical and incredibly romantic, but I have to say I found Venice so much more appealing out of season. Blue skies and cold air for 5 days was just what I needed. Yes, Venice in January is the perfect boost to rid me of the Christmas Blues. The tour was full on, nonstop and over the next few months I’ll be introducing to you ‘Vivo Venetia’ and so much more.

So for now may I introduce you to Monica and Arianna the heart and passion behind the Cook in Venice cookery school. The day started like I wish every morning possibly could, in ‘The Riato Market’. Have you ever visited the Rialto Market? If not, then please do. You will be immersed mouth and appetite first into the hustle and bustle of one of the most beautiful markets I have ever visited. The aroma of the fish and seafood, the colour of a rainbow stretched across the fruit and vegetable section and the holler of the vendors is enough to get anyone into a foodie frenzy. All fresh ingredients were purchased for the cookery class. We then walked over a number of bridges and canals and ended up standing outside the ‘Palazzo Minotto‘. My eyes wide open with a smile that stretched from ear to ear.

Once we arrived, I settled in very comfortably and by 10am I was perched with a class of prosecco and nibbling cheese from Latteria Perenzin.

 

 

Monica and Arrianna told us that we would be preparing, cooking and eating the following:

• Baccala Mantecato
• Seppia in Umido
• Risotto di Radicchio
• Tiramisu.

The day encouraged all students to get ‘Stuck in’ as much as they wanted to. From chopping and preparing vegetables, to dipping savoiradi biscuits in cooled coffee and layering them with a mix or mascarpone, ricotta, eggs and sugar. Risotto was left to the lovely Silvia to stir and she had never made risotto before. Stirring the risotto constantly ensures a creamy finish.
There is nothing that I love more than preparing squid, seafood or fish, so when a bag of cuttlefish were placed on the centre of the cooks table my heart began to race that little bit faster. Yes I know I’m weird, I know you are all saying It, but I wanted to clean and prepare the whole bag, keeping these slippery suckers all to myself. However I couldn’t so we all embraced (nearly all) the experience whilst wearing latex gloves of course. A feast was being prepared and I was ready to enjoy the traditional dishes from this beautiful city. Monica and Arianna will be offering a vast number of classes this year and they also have the option for students to dress up in full Venetian costume to enjoy there handmade Venetian food.

So for now I leave you with the regionally classical recipe from Monica and Arianna for the delicious Baccala Mantecato. I love this served with rustic bread.
All four courses were served on a dinner service from Murano, handmade and absolutely stunning. Follow @AbateZaneti on line for a full range of their beautiful offerings.

 

BACCALÀ MANTECATO

FOR 4 PEOPLE:

• 300 gr of dried cod (Best if you can buy Ragno or Lofoten quality)
• 2 cloves of garlic, peeled, finely sliced
• Salt and pepper, season to taste
• Litre of sunflower oil
• 1 tablespoon chopped parsley

Cut the cod into pieces and place them into a pan full of water. Leave it under running cold water for 48/72 hours or change the water regularly, at least every 3 hours.
After the soaking period, place the pieces of soaked cod in a deep pan, fill with water, add a little salt and cook for 30 minutes or until the cod is nice and white.
Make sure to remove the foam which will form when the water starts boiling. Once ready, remove the pieces of cod from the pan and drain them.
Remove the skin and the bones from the cod. Place the flesh of the cod in a deep pan and add 2 peeled cloves of garlic.
Take an electric whisk and start to mix with slowly adding the oil – just like if you were making mayonnaise. You can do the same operation in a stand mixer, using the whisk tool.
The quantity of oil needed will depend on how the cod absorbs the oil. Carry on mixing till the cod turns into a nice mousse, similar to a soft but consistent cream.
Taste and add salt if required. Add some pepper and use on fresh cut bread slices or grilled slices of polenta. Garnish with some parsley. The difficulty of this dish is the mixing that can take up to an hour.

 
With love from Carmela and the city of Venice.