Cooking in Italian is a fun way to learn some of the most scrumptious and yet simple italian recipes. The lessons are in Italian ( and a few in English) with English translation, to facilitate your comprehension.
To follow from home you will need to have the ingredients indicated in the lecture descriptions.
Our videos will be added frequently. You can even request to have a live session to ask questions.
In the notes section you can find the translation from Italian to English.
As a student, you can ask to receive videos with Italian and English subtitles by email.
Live Private lessons are available upon request.
You can find more detailed information in the introduction lecture.
the inspiration for this course has its roots in my work experience as a language teacher, as well as in my passion for cooking. Precisely this passion for cooking has caused me to pursue different activities, from catering to cooking lessons, in major cities like London and now Zurich.
The videos we have prepared are done almost in real time for two reasons:
The course is organized in three sections composed of five videos each.
Section one- Pastas.
Section two- Appetizers and main dishes.
Section three- Desserts.
Just below this lecture it is possible to view all of our menus, and once you sign up for the course, you may send requests for videos in Italian or English, as well as recipes you would like to see in our videos. Take a look at our image gallery (www.gustofresco.org) !
As many of you probably know, it is not yet possible to create subtitles on Udemy. For this reason, our students will be able to request this service by email.
If you wish to have subtitles in another language, you may request your language of choice and we will do our best to accomodate you (they will be sent to you via email).
At last, I would like to remind you that we are always available to organize live sessions if needed. Appointments can be made, and we will exchange Skype contact details to make conversations possible.
This video will demonstrate how to make gnocchi from scratch. Kneading the dough, cutting and giving shape to the gnocchi. You will pair them to a simple but tasty tomato sauce, and to a second, more rich and creamy gorgonzola one.
Ingredients for 6/8 portions:
Gnocchi: 1 Kg. potatoes, 1/2 kg flour, 2 eggs.
Tomato sauce: I large can of ripe tomatoes, 1/2 cup extra virgin oil, salt, basil.
Gorgonzola sauce: 200 gr. mild gorgonzola, 1 cup heavy cooking cream, t tbs. brandy.
This lecture demonstrates how leftover pasta can be transformed into a delicious dish. Deborah's recipe consists of creating two layers of fried pasta divided by a filling of roasted eggplants and mozzarella cheese.
Ingredients (6 portions) :
600 gr. of pasta, 2 eggs, 200 gr. parmesan, 150 gr. mozzarella, 2 roasted eggplants, extra virgin olive oil, salt.
Tonnarelli cacio e pepe (romano cheese and pepper) (4 portions)
This typically Roman dish is deceivingly simple, yet the secret in creating a smooth and delicious cheese sauce lies in the techniques demonstrated in this particular lecture. Fried leek on top of this succulent dish adds a delightful texture.
Tonnarelli: 400 gr. durum wheat flour, 4 eggs
Sauce: 200 grams romano cheese, ground pepper
Mushroom and mascarpone ravioli in creamy speck and tomato sauce
In this typically Italian dish, traditional methods are used to prepare a dough that can be used as a base for many kinds of pastas. These ravioli are filled with a puree of assorted mushrooms and cheeses, and this lecture demonstrates the proper way to seal the pasta and create a light and tasteful product.
For the pasta: 600 gram durum wheat flour, 6 eggs.
For the filling: Wild mushrooms and porcini, 1 clove of garlic, , 250 gr. ricotta, 200 gr. mascarpone, 100 gr. parmesan cheese, parsley, salt, pepper.
Sauce: 1 clove of garlic, 3 slices of speck, 250 gr. of crushed tomatoes, 100 ml of heavy cream, salt, pepper.
Crespelle al radicchio
In this lecture, Deborah will demonstrate the process involved in creating "crespelle", an Italian spin on French crepes. Furthermore, a fancy red chicory and prosciutto filling will be made to complete the dish.
Ingredients for 6/8 portions
Crespelle: 400ml. milk, 3 eggs, 40gr. butter, 200 gr. flour
Radicchio filling: 2 large heads of radicchio, 250 gr. mascarpone, 250 gr. gruyere, 3 red onions, 4/5 slices of speck, 1/2 glass of Port wine.
White sauce: 20 gr. butter, 2 tbs flour, 500 ml. milk, salt, nutmeg.
Parmigiana di zucchine is the perfect dish for vegetable lovers! It incorporates all the flavors of Italian cooking while remaining a simple and light dish. It's a meal in itself!
Accompanied by a fresh salad, is the perfect dish for your dinner.
Ingredients for 6/8 people:
1.5 Kilograms zucchini, 1 cup flour, 1 cup milk, 2 eggs, vegetable oil for frying, 150 grams parmesan cheese, 150 grams mozzarella, salt, pepper.
Sauce: 500 grams crushed tomatoes, extra virgin olive oil, garlic, basil, salt.
These parcels of baked ricotta always make a stunning appearance at the table. Nicely decorated on top, bursting with flavor, they are easily prepared. Enjoy!
Ingredients for 12 portions:
750 grams ricotta, 1 egg, 5 tb. parmesan cheese, 3 capsicum peppers, salt and pepper
Pesto: 2 handfulls of basil leaves, 3/4 cup extra virgin olive oil, 1 cup parmesan, 1 garlic clove, 1/2 cup ground hazelnuts, salt
In this video Debbie will show you how to make a beautifully refreshing dessert, that is quick to prepare. Only 6 ingredients to create the perfect ending to your meal and impress your family and friends. ( http://www.youtube.com/watch?v=80VijDSt_yc if you have troubles with the video in this lecture)
Ingredients for 10 people:
300 grams savoiardi (ladies fingers), 500 grams mascarpone, 5 eggs, 1 kilogram frozen raspberries, 2 cups of sugar, 100 grams white chocolate.
You can add a 1/3 of cup of liquor if you like.
Deborah is the owner of Gusto fresco, a new catering company in Zurich and is an English/Italian teacher .(www.gustofresco.org). She has a passion for cooking. She has gained experience in international cuisine having lived in Rome, Paris, London, New York and Zurich. The passion for cooking is a family matter, having had an excellent teacher in her mother and mother-in-law, personal chef in Rome.