Course code: ICAR008P
Subject area: Cookery
Study level: Part Time
Course level: U
7:00pm - 9:00pm
21st Apr 2020 - 12th May 2020
01235 555 585
While northern Italians love their rich cream sauces, risotto, polenta and stuffed meats, people in the south embrace flavours such as tangy tomato sauces, olive oil and fresh seafood. Both north and south have contributed their share to classic Italian cuisine, but each region has its own distinct set of flavours.
You will be guided through the different ingredients of Northern Italy and shown how to make some of these traditional dishes: Risotto, Ribollita Toscana Soup, Fresh Pasta, Torta Pasqualina, Sbrisolona cake, Pannacotta, Tiramisu.
From Southern Italy, you will meet (and taste) the vibrant colours of some of the following: Pizza, Sartu’di Riso (A rice dish from the Spanish Court), Aubergine Parmigiana, Pomodorino sauce, the humble Pasta and chickpeas, Arancini, Lemon biscuits and the best Amalfi doughnuts! You will also explore the world of ‘ Timballo’: festive baked pasta and vegetable dishes like only Neapolitans and Sicilians can do!
On the first week you will need to bring the following ingredients with you:
Pomodorino Fresco – Fresh tomato sauceServes 2Ingredients:· 300 g fresh sweet tomatoes (pomodorino – mini plum tomatoes)· 1 clove of garlic (halved)· Extra virgin olive oil (be generous!) ¿· Salt· A pinch of sugar· Plenty of fresh basil
Please bring a large non-stick frying pan and a lid. 1 large Tupperware, wooden spoon, 1 tea towel.
PannacottaIngredients: 550gr fresh whipping cream (not UHT)70gr sugar2.5 gelatine leaves1 vanilla pods or paste
For this dish please bring a Tupperware (1 lt) , one small pan to cook the cream in.
Abingdon and Witney College is subject to Ofsted regulation and is required to work with all its students to make sure they understand Government initiatives around Safeguarding, Prevent and Fundamental British Values. Information on these matters will be shared with you during your course.
You will also be asked to complete monitoring paperwork, which helps us to deliver course content to the highest quality.
16 - 18 Fee
Tution Fee: £56.00Exam Fee: £0.00
Total Cost: £56.00
19+ Reduced Fee
Tuition Fee: £33.60Exam Fee: £0.00
Total Cost: £33.60