COOKING SCHOOLS

SCUOLA DI SAPORI run by Vittoria Folco
Via Costa Bassa, 51 - Lapio di Arcugnano - tel. +39 0444 273173 - +39 339 8397192

CORSI DI CUCINA AT ISTITUTO SAN GAETANO Istituto San Gaetano, via Mora 12 - Vicenza - tel. +39 0444 933143 - p.rossato@sangaetano.org

L'OFFICINA DI GUSTOLOCALE Via Stazione 34 - Trissino - Tel. +39 0445 490971 - www.gustolocale.it

SCUOLA DI CUCINA MAISAZI.COM Via Trieste 38 - Lonigo - Tel. +39 340 7159429 - www.maisazi.com

TYPICAL RECIPES
ASIAGO BASKETS WITH FETTUCCINE AL TORCOLATO
Ingredients:
For the pasta:
200 g flour
100 g bran flour
80 g egg
2 dl torcolato
For the cheese sauce:
300 g cream
30 g Asiago
30 g Mascarpone
30 g Parmesan
1/2 dl Torcolato
30 g Taleggio
Salt
Fresh marjoram
For the basket:
160 g mature Asiago
Reduce the Torcolato wine to a dl by placing in a saucepan on a medium flame, leave to cool.
Place all the ingredients for the pasta together and knead, leave to rest for an hour, roll out and prepare fettuccine.
For the basket: cut the Asiago into cubes and place on a sheet of silpat. Cook in the microwave for 20 minutes, take the melted cheese from the bottom and immediately place it in a steel bowl, shaping it with hands.
Place the cream, Asiago and Taleggio in cubes, Mascarpone and Torcolato into a saucepan, boil for one minute and add salt.
Cook the pasta in salted boiling water for two minutes, drain when al dente and add grated Parmesan to the cheese sauce whip together with a ladle of the pasta’s cooking water.
Place the Asiago basket with the fettuccine in sauce inside on a warm plate. Garnish with marjoram and slices of tomato dressed with oil.

RISOTTO MANTECATO AI TORRESANI WITH TORCOLATO AND ASIAGO
Ingredients:
600 g rice
3 pigeons
Salt and pepper
1 onion
150 g butter
1 bunch of herbs
3 dl Torcolato
200 g Asiago
2 cloves of garlic
1/2 dl oil
1,5 lt broth
Pluck and clean pigeons and place in a saucepan with oil, salt, pepper, garlic and herbs, brown and add half of Torcolato. Finish cooking in oven at moderate heat.
Remove bones from pigeon and keep only the meat and juice.
Finely chop the onion and brown it off, add the rice and add a bit of Torcolato, add the broth, pigeons and some of their juice.
Once cook mix in with butter, Asiago and the Torcolato left.
Serve al dente and with a bit of grated Asiago.