Create a two course Italian meal – saltimbocca with cheesy polenta and cavolo nero, followed by a fragrant basil panna cotta with orange syrup. Our wine expert will also be on hand to advise on wine pairings.
In this class you will learn how to apply simple cooking techniques to elevate very few ingredients into incredibly flavoursome dishes. We will explain how to cook veal to achieve perfect colour on the outside, and how to make a reduction sauce. We will also touch on cooking vegetables the Italian way, and how to master wet polenta.
Our wine expert will be on hand to offer wine pairings to match your foods, and do some wine tasting with what you have at home. Wine tasting products - main course with Araldica Barbera d'Asti and for the dessert Muscat Beaumes de Venise.
What to expect:
- Learn to make saltimbocca with a reduction sauce
- Perfect polenta and cook cavolo nero the Italian way
- Create a delicate panna cotta
- Learn about pairing wine with food
Serves: 2 people
Duration: This class will last approximately 2 hours
Prepare ahead instructions: Please have all your ingredients weighed out and ready along with the equipment you’ll need.
Shopping list (serves 2):
Fruit & Veg - Prepare ahead by washing fruit & vegetables, but no need to peel and chop:
- 4 sage leaves
- 10g basil leaves
- 1/2 lemon
- 1 orange
- 1 clove garlic
- 200g cavolo nero
- 100ml freshly squeezed orange juice
- 2 x 120g veal escalopes (or chicken breasts, if preferred)
- 4 slices prosciutto crudo or Parma ham
- 40g unsalted butter split into 2 x 20g
- 50g Parmigiano Reggiano, plus extra to serve
- 550ml whole milk
Panna cotta ingredients - these can be measured into a small pan together:
- 80ml whole milk
- 80ml double cream
- Salt & freshly ground black pepper
- Pinch chilli flakes (optional)
- 1 bay leaf
- 2 tbsp plain flour
- 3 tbsp olive oil
- 100ml marsala dolce (alternatively, sherry or white wine can be used)
- 100g polenta valsugana
- 1 sheet leaf gelatine (alternatively, ¼ sachet powdered gelatine)
- 25g caster sugar
- 15g demerara sugar
- 2 amaretti biscuits
For wine tasting:
- Araldica Barbera d'Asti - This is a smooth, supple red from the foothills of the Alps, where cooler air ensures a bright, vivid note to the red cherry and wild raspberry fruit flavours. Alternatively a dry, light Italian red wine.
- Muscat Beaumes de Venise - Yellow stone fruit, lychee and fresh flowers compliment the fragrant basil whilst the refreshing acidity balances the creamy panna cotta. Alternatively a sweet, fragrant French dessert wine.
- Large saucepan with lid (for cavolo nero)
- Medium saucepan with lid (for polenta)
- Large frying pan
- Small saucepan (for panna cotta)
- Small bowl or jug (for soaking gelatine sheets)
- Balloon whisk
- Microplane, zester or fine grater
- 4 wooden spoons
- Plate (for flour)
- Plate or tray (for resting meat)
- Rolling pin
- Chopping board
- Measuring jug
- Ramekins or small glasses (to serve panna cotta)
- Spoons (for tasting)
- 2 serving plates
About your instructor: You’ll be led through this class with one of our experienced chefs from the Waitrose Cookery School.
Joining a virtual experience: Our Virtual Experiences will take place via Zoom. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Two days before your Virtual Experience, we’ll send you full details on how to join.
Please note: T&C’s apply.