200g Parma ham cutted in stripes
1 cup white wine
1 cup heavy cream
Olive oil
Salt & Pepper
Crushed walnuts
In a big frying pan, add some olive oil and the parma ham. Let the ham to get brown. When the ham starts to stick on the pan, add the white wine. The wine is acidic and will 'clean' the pan for you, this process makes the sauce very tasty! Let the wine evaporate for 5 minutes. Add the cream and cook for another minute. Add the walnuts, salt & pepper. IF you like the taste, you can also add a little bit of nutmeg!
5.30.2016
5.18.2016
Cooking classes in Bassano
Cooking classes close to Bassano!
Cooking Classes BASSANO!
A chance for you and your friends to get together and create a private cooking class. You reserve the day, decide the menu, and together you discover new recipes or how to make your favorite dish. For information on how to book a class, send en email to lucas@cookingwithlucas.comThe classes are hands on, includes wine, ingredients for the menu, and finished with Italian coffee, all while having a lot of fun!
All the recipes will be available on the website for free for everyone that wants to replicate the recipes wherever you are in the world!
The class is located in Vicenza just 30 min from Bassano.
Vicenza is also a great city to visit if you are staying in Bassano.
Cooking classes in Verona
Cooking classes close to Verona!
Cooking Classes Verona!!!
A chance for you and your friends to get together and create a private cooking class. You reserve the day, decide the menu, and together you discover new recipes or how to make your favorite dish. For information on how to book a class, send en email to lucas@cookingwithlucas.comThe classes are hands on, includes wine, ingredients for the menu, and finished with Italian coffee, all while having a lot of fun!
All the recipes will be available on the website for free for everyone that wants to replicate the recipes wherever you are in the world!
The class is located in Vicenza just 30 min from Venice and 30 min from Verona.
Vicenza is also a great city to visit if you are staying in Verona.
From Verona is easy access by train or car...! :)
5.17.2016
Amaretto and chocolate mousse
Place the dark chocolate and a tiny pinch of salt in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Leave to slowly melt, stirring occasionally.
Meanwhile, separate your eggs so you have the whites in one bowl and the yolks in another. Add the sugar to the bowl of yolks and beat until the sugar has dissolved and its silky and smooth. Whisk the whites with a pinch of salt until they form soft peaks, beat the cream until slightly thick and just whipped.
Once the chocolate has melted, carefully lift the bowl out of the pan. Add 75ml (3 shots) of amaretto and the cocoa powder to your bowl of yolks and mix well. Add the cream and mix again, then fold through the melted chocolate until it’s well combined. Finish by folding in the egg whites, then keep folding, from the outside in in a figure-of-eight until the mix is smooth and evenly coloured. Spoon or ladle the mousse into a big serving bowl or divide between little glasses or cappuccino cups and put in the fridge for an hour or two until set.
Just before you’re ready to serve, crack few amaretti cookies and serve on the top. You can also use strawberries, any berries, whipped cream and mint to garnish.
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