Cooking Class in Amalfi -- Slow food and Lifestyle Rome-Amalfi

Magical Amalfi

Ancient Rome

COME ON ....MEET ME IN ROME

Discover the secrets of Ancient Rome, Naples and the delights of the magical Amalfi coast in a small group setting

Experience authenticity in this memorable trip

October 11- October 18, 2014

Highlights:

Saturday, 4 October - Ancient Rome to the Vatican

Sunday, 5 October - Vatican, the Roman Forum and the Coliseum

Monday, 6 October - Sistine Chapel to Amalfi

Tuesday, 7 October - Amalfi coastline villages (Vietri, Maiori, Conca dei Marini Beach)

Wednesday, 8 October - Pompeii; Herculaneum; Napoli

Thursday, 9 October - Island of Capri ; Positano

Friday, 10 October -  Sorrento

Saturday, 11 October - Morning in Ravello  in Amalfi and Back to Rome

The tour includes:

·         All lodging during tour event (four  star hotels)

·         All ground transportation to and from airport and throughout the week

·         Pickup and return to airport or train station

·         Incredible daily breakfast, 7 lunches and 7 dinners with fine wine

·         Regional Italian cooking taught by a local includes the lessons and the aprons

·         Fully escorted with English and Italian speaking guides (includes Chef Alba)

·         All guests receive a specially designed event guide and Gilda's Culinarian Expeditions Recipe booklet upon arrival

 Terms

·         Capacity is limited to 14 persons

·         Deposit of $500 per person is required to make a reservation to confirm the Culinary Event week

·         Reservation balance of payment is due 10 weeks prior to travel

·         Tour does NOT include airfare

  

For specific details on how to sign up and about the tour, please go to:

http://www.culinarianexpeditions.com/#!rome---amalfi-2014/c1ox8

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Zucchine Carpaccio

Zucchine Carpaccio

2-3 tablespoons extra virgin olive oil

2-3 garlic cloves, thinly sliced

2 tablespoons fresh thyme leaves (or basil, oregano, or mint)

½ teaspoon paprika

Zest and juice 1 lemon

4 medium zucchini, rinsed, dried, cut ½ inch off each end

½ cup lightly toasted slivered almonds

Juice 1 lemon

Freshly ground black pepper

In a small bowl, add the oil, garlic, thyme, paprika, lemon zest together and mix well.  

With an apple peeler, slice the zucchini thinly and lengthwise. Place them on a platter. For each layer, drizzle a little of the oil mixture, almonds, squeeze of lemon juice, and freshly ground pepper on top. Repeat until you have used up all of the ingredients. Cover with plastic wrap and keep in the fridge for at least an hour before serving.

 

Fresh Thyme

A healthful dish that can be served anytime of the year you can find zucchini. It takes minutes to prepare and requires no cooking. It can be served as an appetizer or a side dish

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Ground Beef Skewers with Yogurt Mint Sauce

 

Beef Skewers

1 pound ground beef (80-90% lean)                

1 large sweet onion, grated  

3 large garlic cloves, finely minced                                      

Pinch red pepper flakes (or two)

2 teaspoons dried oregano                

1 teaspoon ground cinnamon

1 teaspoon paprika

2-3 tablespoons finely minced Italian parsley                                                           

Kosher salt and black pepper

1-2 tablespoons extra virgin olive oil

1 lemon, cut into 6-8 slices

Soak 12-14 wooden skewers in water for at least an hour if using outdoor grill. If using an indoor top stove grill, it is not necessary to soak skewers.

In a large bowl, mix all ingredients.  Take about a teaspoon of meat mixer and cook in a small skillet.  When ready, taste and adjust seasoning if needed.

Take about 2 tablespoons of the beef mixture and shape into small sausages like shapes. Wrap around skewers, making sure that all skewers are about the same size.  Brush the outside of each skewer lightly with oil.

Grill or cook in large skillet until the beef is nicely golden brown on all sides.  Serve with fresh lemons and yogurt sauce.

Fresh Lemon

Yogurt Mint Sauce

2 cups plain or Greek yogurt

2 tablespoons finely minced fresh mint

1 medium shallot, finely minced                                                                   

Kosher salt and black pepper

Drizzle olive oil       

                                                                           

Strain the yogurt in cheese cloth or an extra fine strainer over a bowl.  Strain overnight to remove any excess liquid.

Straining the yogurt

When the yogurt is strained, add all remaining ingredients. Taste for seasoning and adjust if needed. When ready, chill for a few hours for best flavor. 

Fresh Mint

These skewers can be made with chicken, turkey, beef, pork, as well as beef. The yogurt sauce can be served independently with pita bread, with skewers, with cooked seafood. Both recipes are very versatile.  You can create many dishes by simple changing a few ingredients. 

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