When too many cooks don’t spoil the broth

Day 1: Eat with your eyes only.

Imagine 2 hours of smelling and touching tomatoes, olives, cheese, garlic, more cheese. And then imagine not eating any of it! Day 1 was a teaser. A feast for the eyes and a peek into what was in store on Day 2 (which I believe, will be hard-core!).

Just like there are some people who look familiar although you’ve never met them, Cafe Zaffiro gives you the feeling of Dejavu. Actually it’s a place you’ve always wanted to come to. Thank you for organizing the lovely class for ‘Fundamentals of Italian cooking

Lasagne that we prepared today! Can’t wait to gobble up on Day 2 πŸ™‚

Day 2: Cheese is sometimes thicker than blood.

I woke up with a smile on my face, thinking about how I was going to devour yesterday’s lasagne. Today was the real deal. We burst into action from the word go. We made ravioli, crepes, stuffed chicken, white wine sauce, meat balls in red sauce, spinach and mushroom ravioli filling… all in 2 hours! Beat that if you can!

TheΒ  best part of the day was when we all sat down to eat. I imagined myself drooling. Thankfully I have great control over salivating in public. It was a beautiful meal shared by a complete group of strangers, yet so warm. I loved the class and can’t wait to try more. If you are interested, please reach out to cookingschool@zaffirocafe.com.

Thank you Rachna, for being such a wonderful teacher (and for giving this story a title)! You made everything look soo easy!

My class πŸ™‚

My favourite dish of the class was the mushroom stuffed ravioli. Here’s how you do it:

To make the ravioli:

  1. Mix 1-2 eggs (depending on the ‘heaviness’ you like) into 150 grams of white flour and mix well. Add a little water to bind them together. Knead the mix using all the strength you’ve got for a few minutes until it isn’t grainy anymore. Sprinkle some dry flour on the surface before kneading to prevent the dough from sticking.
  2. Allow the dough to rest for about 30 mins. Use some of the dough (maybe a fistful) and roll into a thin layer (as thin as you can get, without cracking). Use a cookie cutter to cut the dough into nice round shapes. Add the stuffing (see stuffing recipe below). Now fold the flat round dough from the center (so the O shape dough now looks like a stuffed D shape). Use a little water to secure the joint and press firmly to make sure it doesn’t open up when immersed in boiling water.
  3. Drop the raw ravioli in boiling water and wait till it begins to float on top. This is when it’s telling you ‘I’m ready’. Remove the ravioli from water now.
  4. Drizzle olive oil and parmesan cheese on the ravioli and eat! Feel free to add a tomato/white sauce if you like it saucy!

As thin as it gets! Dough that makes lasagne, pasta and ravioli!

For the mushroom stuffing (remember that everything you use for this will be finely chopped):

  1. Add 1 tbsp butter, 1 tsp garlic, 1 tsp celery and mix on a hot pan until it’s slightly brown. Add 3 tsp onions, a cup full of mushrooms and salt and pepper to taste.
  2. Add 1 tbsp grated (boiled) potato to the mix to bind it all together.
  3. Turn off the heat and add 1 tbsp grated parmesan cheese and mix well.

Sealed bundles of bliss!

Boiled and ready to be eaten!

Other highlights in snapshots:

Taking a friend to a cooking class makes it much more special πŸ™‚

Beautiful stuffed chicken!

My SNAIL shaped crepe!

Meatballs bobbing away in the tangy tomato sauce

The ‘litlle ones’ cooking away πŸ™‚

The roasted tomato sauce was a secret waiting to be shared πŸ™‚

Beautiful chicken being cooked in butter before the plunge into the oven

The really cool pan-griller that we used for the vegetables

Last, but certainly not the least – our teacher Rachna πŸ™‚

One thought on “When too many cooks don’t spoil the broth

  1. Pingback: {toddler friendly} superfoods | Soulfood

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