The Coastal Italian

WHAT’S ON THIS WEEK 🍝

Another busy week in our Glebe kitchen, with classes, fresh pasta and a few special private events for end-of-financial-year celebrations.

• Wednesday — One Dish Wonder: Cavatelli with prawns & zucchini — Sold Out
• Thursday — Pasta for Beginners — Sold Out
• Saturday — Ravioli & Filled Pasta Masterclass — Only a few spots remaining

If you’ve been wanting to learn how to make authentic filled pasta, this Saturday’s Ravioli Masterclass is your chance.
A presto!

Because weekends are made for baking…here another great way to cook seasonal and to take advantage of this season apples.
Torta di mele.

INGREDIENTS (makes a round cake tin 26 cm x 7 cm)
3 eggs
150g sugar
50ml milk
60gr butter (melted)
300gr flour
16gr baking powder
3 apples

METHOD
In a large bowl start whisking the eggs with a hand mixer.

Add the sugar and mix till dissolved. Then add the milk and butter.

Once all combined start adding the flour a bit at the time and lastly add the baking powder.

When you have a uniform mixture, fold in half apple peeled and roughly chopped.

Butter and flour dust the cake pan and pour the mix.

Use the rest of the apples to decorate the top of your cake (feel free to do which ever pattern you love).

Cook it in a fan force over at 160ºC for 45 minutes.

Let it cool and enjoy it with your coffee.

A light and zesty kale pesto. Perfect for taking advantage of the winter greens and a great alternative to the classic basil pesto.

INGREDIENTS (serve 4 ppl)

1/2 bunch kale, stalks removed and chopped
1/2 cup bleached almonds, roughly chopped plus extra for garnish
1 garlic clove, minced
Zest of 1/2 lemon
3 tbsp lemon juice
1 cup extra virgin olive oil
1 cup Parmigiano Reggiano, grated
Salt
Ground black pepper

METHOD

In a blender place chopped kale, almond, garlic and pulse until the mixture is finely chopped.

Add the Parmigiano and lemon zest, and blend until the ingredients are fully incorporated.

While still blending start adding the olive oil in a steady stream until the entire amount of olive oil has been added.

Add lemon juice and season to taste.

Pour pesto into a jar and top it up with some extra virgin olive oil before sealing the jar.
Keep in the fridge for 2-3 days.

WHAT’S ON IN JUNE 🍝❄️

Winter has arrived, and with it comes a new season of Italian cooking classes in our Glebe kitchen.

Along with our regular Pasta for Beginners, regional classes and masterclasses, this winter we’re introducing a few special, more focused workshops, including a Spaghetti & Sauces Class, Risotto Class, and a Tortellini Masterclass.

Spots are limited and if you’ve been thinking about joining a class, now is the perfect time to book your winter cooking experience in Sydney.

Spaghetti alle vongole is one of my all-time favourite pasta dishes.

To celebrate the first edition of the Festival della Vongola taking place this weekend in my hometown of Pesaro, Italy, I thought it would be the perfect choice for lunch.

Simple, fresh and full of flavour. Just vongole, garlic, olive oil and a little parsley. A reminder that some of the best Italian dishes are often the simplest.