On May 21st in Sorrento I signed up for a cooking class. I had a hit of. Rough day with clothes getting shinier ripped so this class really brought up my spirits. There were 2 other groups with me, first was a mom and daughter my age, the other group was a grandmother and her two granddaughters my age too. They were all from America, very southern.
We started off with making tiramisu, then we learned how to make the meatballs, and finally we made gnocchi from scratch. My favourite part was making the pasta from scratch, it’s something I’ve always wanted to try and it was very easy.
After cooking we got to sit down together and eat the food. It was very yummy. This was a great experience and I would definitely go again.
Cooking tips:
Meatballs
- Don’t add a lot of seasoning, less is more, we only added half a cloves of garlic, a few pinches of salt and pepper and a handful of diced fresh parsley
- When rolling the meatballs first squeeze the ball in your hand to let out all the air, that way they won’t break in the pan
- when cooking the meatballs first sear them, you want to use A LOT of oil to get a good sear, but if you get the oil hot enough then it won’t soak into the food, you want the same amount of oil in the pan before you put the meat in the pan to after they are cooked. You do this by heating the oil on medium high, put the other half of the garlic clove in the oil and wait for it to brown, when its browned you can removed the garlic clove and it’s ready
Gnocchi
- the best potatoes to use are red potatoes because they are the most dry potato. You want a dry potato for your pasta so you can use less flower, and less flower mean healthier