2020 sees us welcome Carmela Hayes to The Cookery School. Carmela is a passionate Italian cookery tutor who specialises in the art of making pasta known as a pastaia (specialist pasta maker).
From simple yet delicious dinner party dishes to elaborate desserts and mesmerising yet stunning pasta dishes. Carmela’s mantra is to cook all dishes within our UK seasons whilst showing and highlighting the beauty that can be made and presented from the humble Italian kitchen. Carmela’s classes will open your eyes to the wonder and possibilities that can be found within the arms of the 20 regions that embrace Italy. From the Northern regions which feature heavily the use of butter, rice, polenta, truffle and game to the southern regions which showcase the abundance of seasonal vegetables, fruits, fish, seafood, pasta and olive oil. Are you ready to learn the correct skills to master the perfect risotto, the smoothest polenta or a simple plate of perfectly pinched tortellini pasta? A feast for the eyes as well as the tummy!
This pasta masterclass will focus on five pasta shapes and 5 unique sauces. Please note the menu may change depending on the availability of certain ingredients:
Lunch will be of dishes made with the rest yours to take home.
A Passion for Pasta
£150.00 Per person
Friday 26th February
Carmela will take you from basic pasta making and demystify any concerns you have, leaving you feeling inspired and confident.
Mastering basic pasta dough: Semola and water pasta dough plus the favourite egg-based dough using 00 flour.
Hand turned ricotta and oregano cavatelli with a silky gorgonzola sauce
Spinach spätzle with a speck and taleggio sauce
Herb laminated ravioli with a breadcrumb filling served in freshly made vegetable stock
Tomato cappelletti filled with a decadent pork, sausage and veal filling.
Italian Dining made easy
Awaiting new date
Learn to cook and plan an Italian meal.
Ricotta cavatelli with a lentil and bean ragu
Polpettone (Italian meatloaf) filled with boiled eggs, wrapped in basil leaves and sheets of finely sliced Parma ham. Baked, sliced and served with a slow cooked shallot sauce and a side of cavolo nero and tomato sauce (in umido).
Jam filled and baked vanilla ravioli served with vanilla sugar and a jammy compote
Friday 21st May
Spätzle with asparagus pesto
Crespelle alla Fiorentina – Savoury pancakes filled with spinach and ricotta, rolled and baked. Topped with a tomato sauce and Parmigiano Reggiano.
Pork, veal or beef braciole – Filled with garlic, marsala-soaked sultanas, pine-nuts and herbs, rolled and seared. Slow cooked and served with seasonal greens.
Baked peaches with an amaretti crumb and mascarpone cream or Torrone semifreddo with a chocolate sauce
Italian biscotti, cakes & desserts
You will learn, make and master your way through some regional classics and a few lesser known treasures too. Be prepared to leave the class with arms full of lots of delicious treats.
Pistachio & cherry twice baked biscotti
Venetian polenta & soaked sultana biscuits
Torta della Nonna – Custard tart topped with pine-nuts
A classic tiramisu with a seasonal twist. Amarena cherry and chocolate tiramisu
Easter coloumba cake – This cake is a pure joy and shaped like a dove, depicting joy and peace over the Easter period. Studded with fruit and topped with a sugar snowfall.