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Cooking school: fast legume meatballs – Italian Cuisine

Have you forgotten to soak legumes and want to use them quickly to prepare meatballs? Here is the trick of the chefs of La Scuola de La Cucina Italiana

Not only soups and soups: whether you are vegetarian or not, you will have tasted it at least once burger or legume balls (for example falafel, typical meatballs of Middle Eastern cuisine).
Thanks to their correct intake of proteins, beans, chickpeas, lentils and peas are often used as a substitute for meat, to prepare dishes that we typically consider "carnivorous".

The trick to prepare fast legume patties

Whole dried legumes should be soaked for at least one night in plenty of cold water so that they re-hydrate well.
Did you forget to soak them and want to use them as quickly as possible?
Rinse them well, drain them from the water and proceed with a double sbianchitura: boil the water, add the legumes for a minute and drain. Boil again and repeat the same operation. Continue cooking with a pinch of baking soda, which allows you to soften the outer skin more easily, in medium hot water. This is because, if the boil is prolonged and too intense, there is a risk that the legumes will break.

A recipe: Spiced chickpea meatballs with vegetable brunoise and sweet and sour tomato sauce

Ingredients for 4

For the meatballs
250 g Boiled chickpeas
50 g White bread
7 g Curry
10 g Parsley
Cumin
Salt and pepper
Extra virgin olive oil

For vegetables
100 g Celeriac
100 g Carrots
100 g Daikon
100 g Potatoes

For the sauce
300 g tomato sauce
50 g Shallot
50 g sugar
30 White vinegar
Salt and pepper
Extra virgin olive oil

Method

Put all the ingredients in a mixer and mix everything together. Once a workable compound is obtained, remove from the mixer. If necessary, adjust the flavor and form meatballs about 3 cm in diameter and one cm high. Place them on a baking sheet lined with parchment paper. Brush them with oil and bake at 200 degrees for 10 minutes. They will have to gratinate.

For the vegetables: Clean and wash the vegetables. Cut them into fine cubes and cook them in a saucepan for a few minutes with salt and pepper oil. To preserve.

For the sauce: Chop the shallot and let it dry in a saucepan with oil, sugar and salt. Then blend with the vinegar. Once blended add the sauce and cook for about 20 minutes. Place the hot meatballs on the plate with the tomato sauce and hot vegetables. Finish with a drizzle of oil and some aromatic herbs.

Legume flour: some ideas

You can also try legumes in flour, to be used to flavor the dough of bread or crepes. If you mix legume flour with corn starch, you can also prepare a batter for frying vegetables, meat or fish.

To find out many other tips, consult our cooking classes calendar.

Heinz Beck's cooking school opens – Italian Cuisine

THEthe Campus "Prince of Naples", the High Cuisine School directed by Heinz Beck, it is officially open.

The inauguration ceremony was attended, among others: Luca Mascolo, mayor of Agerola; Danilo Iervolino, president of the Pegaso Telematic University; Heinz Beck, scientific director of the Campus; Giovanni Cannata, rector of the Mercatorum University; Alessandro Bianchi, rector of the Pegaso Telematic University; Vincenzo De Luca, president of the Campania Region, in addition to the 32 students who passed the preselections.

The educational offer proposed by the Campus, the result of collaboration with the Pegaso Telematic University and the Mercatorum University, is structured in 3 Degree courses (GASTRONOMY, HOSPITALITY AND L-GASTR TERRITORIES, L15 TOURIST SCIENCES and LM56 ECONOMIC SCIENCES, 1 First Level Master in High Hospitality, 3 Professionalizing Courses in HIGH ITALIAN CUISINE; HIGH PASTRY AND SOMMELIER, 4 Amateur Courses: DOP and IGT IN THE KITCHEN; COOKING FOR WELL-BEING; FROM FLOUR TO PIZZA and ESSENCES IN THE KITCHEN.

179501 The courses provided are in a blended formula (online part and part in presence) to guarantee participants an adequate theoretical knowledge combined with a practical experience of excellence. Internships are planned in the realities of excellence in Italian catering and the most exclusive high-rise hotels. The network of alliances includes agreements with top-level partners, including: Gambero Rosso, the Italian Chambers of Commerce abroad, the network of restaurants that have received the “Ospitalità Italiana” trademark, the Ministry's Telematic Merchandise Exchange for Agricultural Policies, Unioncamere.

Following this, the "Prince of Naples Campus" hosted a journey of taste: 20 chefs, 5 pizza chefs, 4 patissier chefs, 10 wineries, 3 distilleries and several dairy and cured meat producers. The organization of the festival, dedicated to quality companies and restaurants, has collaborated Sergio Sbarra, gourmet expert. The same route of taste was opened to the entire Agerolese community from 7pm onwards and until 11pm.

Campus "Prince of Naples" marries the renewed requirements of environmental protection, in fact all the dishes will be served in disposable biodegradable dishes; and is sensitive to the needs of users with food intolerances, for this reason a collaboration with Schar was activated that presented the new dough for gluten-free pizza. While the inaugural cake was made by pastry chef Ciro Maiorano.

November 2019

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Pumpkin Chutney: Recipe – The School of Italian Cuisine – Italian Cuisine

A sauce with an original flavor to celebrate autumn: here is the recipe for pumpkin chutney

The chutney it's a sweet and sour sauce and spicy of Indian origin, also used extensively in English cuisine, to accompany meat, vegetables and rice, but also to spread on slices of bread or to accompany cheeses. The chutney can be eaten immediately and can be kept in the fridge for a week, or it can also be prepared as a preserve, sterilizing the glass jars.

The chutney can be prepared with many ingredients, but it is not recommended to try green vegetables, as the vinegar would ruin the color. So go ahead a beets, carrots or tomatoes, but also to the fruit, like apples or mango, especially taking into account the seasonal ingredients. Make way for creativity even with the spices: cloves, coriander, cinnamon, but also mustard and ginger.

There pumpkin it is one of the most suitable ingredients to prepare chutney thanks to its sweetness, which is divinely combined with spices and spicy taste.

The recipe for pumpkin chutney

Try the recipe of Davide Negri, chef and lecturer at La Scuola of La Cucina Italiana: this pumpkin chutney will make you fall in love and accompany you throughout the autumn and winter. Ideal to be paired with foie gras, game and cheese.

To cook this recipe are essential instruments: you will need one sieve rather large, with not too narrow meshes (if they were too narrow, it would be very tiring to reduce the pumpkin in compote). In this way, it will be easy to obtain a very fine and homogeneous chutney. Alternatively, you can use a masher to get a coarser result, but you will have to be careful to eliminate residues, such as lemon peel.

Ingredients

400 g Pumpkin
1 Shallot
1 Chili pepper
1 cinnamon stick
Lemon
Cardamom
sugar
White vinegar
Extra virgin olive oil

Method

Chop the shallot and brown it with a little oil, add the pumpkin, cleaned and cut into small pieces, and add a glass of vinegar, two tablespoons of sugar, the red pepper, cinnamon, a bit of cardamom and the lemon rind. Cover and cook until the pumpkin is completely dissolved.

Sieve the pumpkin pieces through a sieve with the help of a scraper, a spatula or a saucepan: you can work the pumpkin by pressing it on the sieve directly on the work surface, over a bit of baking paper, until you get all the compost. Serve!

Discover the La Scuola de La Cucina Italiana courses by clicking here.