23 March 2021
Honesty Cookery School
Sicily is an intriguing, beguiling place. Its prominent position in the Mediterranean has crowned it with an ancient and lasting importance and led to repeated conquests over the centuries, giving it an extraordinary cultural legacy. It has one of the world’s best cuisines thanks to the complex influences and fusion of flavours left behind by the Greeks, Romans, Arabs, Normans and Spanish who have each occupied this fertile land.
We are pleased to welcome back cookery writer, Ursula Ferrigno to teach this Sicilian course. She says:
“My first visit to Sicily was an eye opener. I accompanied my father – who ran a fruit and vegetable business – on a business trip, taking the ferry from mainland Italy. And my first taste of Sicilian food was in the ferry cafeteria – arancini were heaped into tiny mounds, the shape of Mount Etna. They were, like the people I was soon to meet, warm, generous, unexpected and comforting. These rice morsels, probably stemming originally from Arabia, were stuffed with hidden ingredients. There were five varieties, which seemed to reflect a brief history of Sicilian invaders with every bite. The rice had been stuffed with Bolognese, cheese, meat, tomatoes, spices and rolled into a hand-held snack. Moreish and totally delicious, they were a beautiful statement of what was to come.”
Class menu will include:
Gnocco fritto – Fried gnocchi with salami
Polpetti di patate e ricotta – Potato and ricotta balls
Insalate di orangio di tarocchi – Orange and red onion salad
Pappardelle con anatra – Pappardelle with duck ragu
Frittata lasagne – Layers of skinny herb omelettes with ricotta and tomato
Cannoli with chocolate and pistachio
Ursula will lead you through the intricacies of creating these dishes, offering her hints and tips along the way. Then you will tuck into the fruits of your labour for lunch.
8 people maximum. all abilities welcome.