GUEST CHEF - VALENTINA HARRIS

1-16 People
4.00 hours
£ 98.00

     

 

Enjoy a relaxed and inspirational class preparing SEAFOOD  and creating some classics Italian dishes for a fabulous early evening event of food and wine.

***
BACK BY POPULAR DEMAND...
   We are delighted to be joined by Valentina Harris again as our guest chef
on
SATURDAY 6TH JULY
5 - 9pm

***

   AN ITALIAN FISH AND SEAFOOD COOKING CLASS and an ITALIAN WINE TASTING



 

 

A little about Valentina


With heritage like Valentina’s, it is no wonder she is such a well-respected authority on Italian food and food culture. Tracing her family history back to 1369 through the illustrious Sforza dynasty, Valentina is the youngest member of a large Anglo-Italian family of gourmets. Educated in Italy, Valentina brought her qualifications for teaching and cooking from Rome to London in 1976, where she built her reputation primarily as a private chef until the publication of her first award-winning cookery book in 1984; Perfect Pasta.

An award winning author of over 40 books on Italian food, Valentina is also an experienced and enthusiastic teacher, sharing her food philosophy of seasonal local produce served with minimum fuss and maximum care. 

Valentina's Foodoir, her long awaited book of family memoirs and recipes: Fiori di Zucca, was published by DBP on June 6th 2013. This was followed by the publication of a revised edition of her famous book Risotto! Risotto! in 2017, which has recently been nominated for Best in  the World in the International Gourmand Awards.  Her latest book is The Italian Regional Cookbook, published by Lorenz Books.  This is the compilation of a previously published series of 5 books on regional Italian cookery and the culmination of 8 years research and work.   

The evening with Valentina
A hands on preparation class
• PREPARATION OF SQUID AND CUTTLEFISH to create - 
• STUFFED SQUID/SEPPIA RIPENA
• TOTANI IN UMIDO/SLOW COOKED CUTTLEFISH WITH CINNAMON AND NUTMEG

• FILETTING OF A WITCH SOLE to create: 
• BOCCONCINI DI SOGLIOLA/PARCELS OF SOLE AND ROCKET

  • FILETTING SEABASS to create:
• BRANZINO ALLA PIZZAIOLA/SEA BASS PIZZAIOLA

  • PREPARING SCALLOPS to create:
• CAPESANTE IN CAMICIA/ WRAPPED SCALLOPS WITH PANCETTA & RADICCHIO

After all the cooking is done and you sit down to enjoy the fabulous feast, Valentina with serve you some special wines that she has chosen to accompany these dishes.

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