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Camden food and drink | Review of Clare Latimer's cookery lesson at La Cucina Caldesi in Marylebone Road
Clare Latimer gets wrapped up in seafood pasta ‘al cartoccio’ and wine-flavoured pink jelly after a trip to Italy... via Marylebone Road
I WAS asked to attend a cookery lesson at La Cucina Caldesi cookery school in Marylebone Lane this week, so with curiosity I went along to see what was cooking.
I am often asked if I do cookery classes in my shop and the answer is that I can only do them if people can organise a group of eight people and let me know what style of cookery they would like to learn.
The Caldesi school is very well positioned in a light and airy room tucked in behind Le Cordon Bleu school.
The class was very informal and friendly and the bonus was that we were allowed to eat the food and taste the wines after the “show”.
I have included Gabbiano wines in the ingredients for these recipes as they come from the same area as the food ideas and the two marry so very well. They are available from Sainsbury’s and Tesco and I have to say that their Chianti was the star of the day for me.
Here are two of the recipes we made so have a go and see what you think.
Pasta with seafood and cherry tomatoes al cartoccio
Literally translated, al cartoccio means cooked “in a parcel.”
Ingredients
Serves 4
4 tablespoons of extra-virgin olive oil
1 shallot, finely chopped
Salt and pepper
2 whole cloves of garlic, peeled and lightly crushed
1 red chilli, deseeded and sliced
300g vine cherry tomatoes, halved
1 sprig of parsley left whole
500g assorted seafood such as tuna, salmon, prawns, monkfish, squid, clams, mussels
150ml Gabbiano Pinot Grigio wine
100ml fish stock or water
300g fresh pasta such as linguine, fettuccine or tagliatelle
4 large sheets of baking parchment.
Method
Pre-heat the oven to 200°C/400f/gas 6. Boil a large saucepan of salted water. Meanwhile put a frying pan on to a medium heat and add the olive oil. Add the chilli, shallot, garlic, pepper and salt and fry for two minutes.
Then add the seafood to the frying pan and continue cooking for two minutes.
Add the cherry tomatoes and parsley and cook for another couple of minutes.
Finally, add the Gabbiano wine and simmer and reduce briefly. Add the fish stock or the water.
Meanwhile, cook the fresh pasta for just two minutes in the boiling water. Drain immediately and add to the seafood mixture in the frying pan. Toss the ingredients together.
Spread out four pieces of baking parchment on to a work surface and, using a pair of tongs, put four even portions of the pasta on to them.
Pour over any juices – they will be absorbed by the pasta during cooking.
Wrap up the parcels like presents by pulling the parchment up from the front and back into the middle.
Fold the top edges together over and over again, leaving the join in the centre.
Then turn the side ends inwards several times to seal in the juices.
Put them into the oven for five minutes.
Remove, unwrap the centre join to let out the steam and bring to the table al cartoccio.
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