Miss SILVIA

Hi, I am Silvia and I love to cook since when I was a little child. I used to look with wonder my mother in the kitchen, when she was preparing food for our family. She taught me my first recipes, she encouraged me to try and to taste. What a surprise when I could see few ingredients as they became tasty and delicious dishes! Amazement and passion never left me so, after studies, training and experience acquired working in a well-known gastronomy shop in Padova, I decided to share my joy to cook with other people.

Polpo di Pollo is my cooking school: here you can feel the family atmosphere, learning how to prepare recipes which link fantasy and tradition, in the full respect of seasons and quality of products; you can meet friends with whom you can create delicious dishes to share and to taste.

It will be a pleasure to teach you the recipes of Italian tradition. Courses are held in the morning or in the afternoon and last about 2 and a half hours. We will cook together in my kitchen, using seasonal and quality ingredients and at the end of the lesson we will taste the various dishes. All the participants will be provided with a nice kitchen apron and pantry with the recipes learned.

I’m waiting for you!

Some examples..

THE PASTA THE TAGLIATELLE (1egg and 100 grams of flour for each person)

• Pour the flour into a bowl, keep aside around 15 grams every 100 grams of flour.
• Add the eggs and, with the help of a fork, start to mix incorporating the flour gradually.
• This should not be done too quickly to allow the flour to absorb the eggs.
• When the dough has taken form begin to knead with your hands.
• Working the dough vigorously until it becomes smooth and elastic (it will take about 15 minutes if it’s your first time).
• Let rest the dough wrapped well in plastic wrap until the moment to roll out (with the rolling pin or with the pasta machine).
• After 15 minutes take out the dough from the plastic wrap and, for rolling out with pasta machine, cut a slice. Move the piece through the roller starting from 1 and gradually increasing it at every step. Sprinkle of flour at every step if necessary. This is the lasagna.
• Sprinkle the lasagna with the flour and roll it on itself. Cut with the knife and unroll every tagliatella.

TAGLIATELLE WITH ZUCCHINI (NERANO’S PASTA) for 6 people

Ingredients:

• tagliatelle made with 4 eggs and 400 grams of flour
• 700 grams of small zucchini
• 120 grams of grated parmigiano reggiano
• 80 grams of grated provolone cheese
• extra virgin olive oil
• basil
• salt and pepper

Cut the zucchini into thin rounds and fry in hot olive oil. Drain and keep aside. In a pot put  water for pasta to boil, add salt and cook the tagliatelle a few minutes. Drain the pasta and put in a bowl for creaming: add gradually zucchini, cheese, basil and mix all. Before serving, add a sprinkle of pepper.

TAGLIATELLE NERANO

THE CAKE TIRAMISU’

Ingredients:

• 500 grams of mascarpone cheese
• 6 eggs
• 150 grams of sugar
• 3/4 cups of Italian coffee
• unsweetened cocoa powder
• 300 grams of savoiardi biscuits

In a saucepan melt the sugar in a little water and cook until it reaches 120 degrees. In a bowl, with the help of an electric whisk, pour in the egg yolks and half the sugar dissolved and start to mount them until they become creamy. In another bowl beat the egg whites with the rest of the sugar dissolved.

Add the mascarpone cheese to the mixture with egg yolks and very gently incorporate whipped egg whites. This is the mascarpone cream. Arrange in a baking dish a layer of savoiardi biscuits soaked in coffee and cover with mascarpone cream. Do the same until all the ingredients are finished. Store in refrigerator several hours and sprinkle with cocoa powder before serving.

TIRAMISU’

THE PIZZA SECRET RECIPE …. I will only reveal to you…

PIZZA