You may have taken part in a Barilla cooking class when visiting a food show around town. Like their cooking classes at the Good Food and Wine Show. What I didn’t realise until recently is that Barilla actually run cooking classes throughout the year at the Casa Barilla Cooking School, located in Annandale.
They are Italian cooking classes, of course, and are run by Executive Chef Luca Ciano. They are fun intimate classes, the format can vary depending on what is being covered. They can be hands on or pure demonstration. And we have a class for two to giveaway!
It was a demonstration class that I attended. Casa Barilla are running a series of classes with prominent Sydney chefs. In my case it was a Master Class with Eugenio Maiale, head chef and owner of A Tavola in Darlinghurst.
On arrival we are offered a glass of prosecco and there is a generous antipasto plate for all to enjoy. I am more than content to munch on prosciutto, olives and cheese while waiting for the other class attendees to arrive.
Once everyone has arrived, the small group is ushered up to the mezzanine where there is the large demonstration kitchen and two tables with chairs. The scenario for the evening is we watch a demonstration of a dish being prepared, then we get to eat it. While Luca and Eugenio demonstrate, out in the back kitchen the same dish is being prepared for us. After each demonstration out they come like magic for us to eat. Dinner with a show.We watch as Eugenio prepares our entree. Rotolo Di Ricottta E Pesto Genovese, of course using some Barilla products. I am no stranger to Barilla dried pasta, it is a permanent staple in my pantry. I will admit that I have steered clear of their pre-made sauces. I am not a pre-made sauce kind of girl. Well, that was until now, they have won me over. It was really quite interesting seeing how Eugenio used the Barilla sauces in combination with fresh product, to assemble a quick, easy and delicious meal.
- ½ pct Barilla Lasagne all'Uovo Bolognesi (12 sheets)
- 1 jar Barilla Pesto Genovese
- 1 jar Barilla Ricotta sauce
- 200gms Pecorino Romano cheese, grated
- 400gms low fat ricotta
- 1 bunch basil, leaves picked and washed
- 150g mozzarella grated
- 60gms butter, unsalted
- Hand full of oregano leaves or sage leaves
- Fill a roasting tray with boiling water.
- Place lasagna sheets into water for 8 minutes.
- Drain off hot water and refill with cold water, just covering the lasagna sheets.
- On your bench place three sheets net to each other with 5cm gap between each other.
- On the first sheet spread the pesto mix, basil and a light sprinkle of pecorino cheese.
- On the second sheet spread the ricotta/tomato mix and a light sprinkle of parmesan and mozzarella.
- on the third sheet, spread the fresh ricotta and a light sprinkle of pecorino and mozzarella.
- Place the layer of pesto on top of the tomato. Now place the other layer of tomato on top of the pesto layer. you should now have three layers with the pesto layer in the middle.
- Roll the layers from top to bottom as you would a scroll.
- Wrap in cling film, cut and present on individual plates.
- Heat butter, add sage or oregano, season lightly with salt and pour approximately two tablespoons of butter mixture over each rotolo.
- Garnish with shaved parmesan and serve.
For our main we are having Scaloppine Di Maiale Alla Puttanesca. Eugenio demonstrates making the dish. Showing us how cooking at home after work can be easy, quick and tasty. This dish uses Barilla Puttanesca with olives and capers as the base for the sauce. By adding a few select ingredients to the base sauce you can see there really is no need for ordering takeaway when you have a few staples in the cupboard.
The hands on classes are brilliant value at $90/person and the Celebrity Master Classes & two course meal are a true bargain at $50/person. Classes include prosecco and antipasto on arrival, food with matching wines, cooking demonstration or hands on class, and a very generous Barilla goodie bag to take home. The goodie bag includes recipe booklets, the recipes from your class and some Barilla product for you to recreate the dish at home.
If you would like to experience a Casa Barilla Master Class for yourself, we are lucky to have one to giveaway on Belly Rumbles.
Would you like to join a cooking class with Gabriele Taddeucci, Head Chef of Balla? Gabriele is the Head Chef at prestigious Balla Restaurant at The Star. Born and raised in Tuscany, his work has taken him from Italy to France, Switzerland, the US, UK and now here in Australia.
The prize is for two people to join the class the evening of Wednesday 25th June (6pm – 8.30pm). To enter all you need to do is let me know your favourite Italian dish in the comment section below. The class is held in Annandale, Sydney, so please only enter if you are able to make the class on the above date. Entries close Thursday 13th June at 5.00pm. Winner will be announced on Belly Rumbles on Friday 14th June.
Do tell dear Belly Rumbles’ reader, what’s your favourite Italian dish?
Belly Rumbles attended Casa Barilla Cooking School as a guest of Barilla.