Make Italian Antipasti

Hosting a dinner party soon or simply looking to add some tasty treats to your recipe repertoire? This online cooking class will tick all your boxes!

During this beginner-friendly virtual class, you will cook along live with a talented chef and learn how to make four antipasti starters.

The Italian "antipasto" is a traditional first course of a formal Italian meal when celebrating a special occasion. It may also be referred to as a starter, or appetiser. It represents the beginning of the meal and is supposed to awaken your taste buds in preparation for the meal ahead. The traditional antipasto often consists of cured meats, different types of bread, grilled or pickled vegetables, creamy cheeses, marinated fish or seafood delicacies.

The variety of ingredients and recipes changes greatly according to each regional cuisine and cultural roots. From the North to the South, each Italian region has its signature "antipasto".

In this online cooking class, your friendly teacher will guide you through a few of the most popular and beloved Italian antipasti made from scratch. You will learn four different recipes, plus tips and secrets to impress your guests.

Make some or all of the following:

• Tomato bruschetta.
• Caprese salad.
• Crescentine bolognesi, also called fried gnocchi.
• Red peppers au gratin.

If you fancy impressing your partner and your family members or if you are just looking for some fun things to do at home, then this virtual cooking class is a hearty way to fill your day and your belly.

Grab your apron and get ready to cook authentic and unforgettable Italian delicacies!

Beginner-friendly!
  Ingredients for two people:
For the Bruschetta:

• 100g approx of cherry tomatoes.
• Handful of fresh basil leaves.
• Dried oregano.
• 4 x slices of bread (preferably sourdough bread or ciabatta but even a baguette will be ok).
• 1 x garlic clove.
• Extra virgin olive oil.

For the Caprese salad:

• 1 x buffalo mozzarella ball.
• 1 x big rounded tomato (called Jersey Boy or Celebrity tomatoes, they need to be approximately the same size as the mozzarella ball).
• Balsamic vinegar glaze (this is not a must).
• Fresh basil leaves.
• Dried oregano.
• Extra virgin olive oil.
• Salt and black pepper.

For the Crescentine Bolognesi:

• 250g of plain flour.
• 50ml of milk.
• 60ml of sparkling water.
• 20g of butter.
• 5g of dried yeast.
• 1/2 tsp of sugar.
• Frying oil.
• 100g of any Parma ham, Mortadella, Salami or any other cured meat of your choice.
• Stracchino cheese or any other soft cheese you like.

Red peppers au gratin:

• 1 x red and 1 x yellow pepper.
• 4 x tbsp of breadcrumbs.
• 2 x garlic cloves.
• 1 tbsp of capers.
• About 10-12 pitted black olives.
• Fresh mint leaves and parsley.
• Salt and Black pepper

Utensils:

• 1 x skillet or a standard toaster.
• 2 x bowls.
• 1 x frying pan.
• 1 x medium pot.
• 1 x big chopping board.
• 1 x serving tray.
• Kitchen paper.
• Cling-film.
• 1 x pastry wheel cutter (you can use a knife too).