Silver Travel Cook Club - October 2019
HF Holidays Recipe of the Month
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This month’s Silver Travel Cook Club, is a double portion of real Italian cuisine as well as the chance to explore the finer things in life, Italian style. And you could win a copy of Gino d’Acampo’s Italian Adriatic Escape.
HF Holidays Cooking and Walking holidays enable guests to learn about, cook and eat dishes typical of the region as they prepare delicious antipasti, pasta, main and dessert dishes using regional produce and traditional techniques.
The holidays also include foodie excursions to local producers and delve a little deeper into the origins of your ingredients as well as plenty of time to explore the stunning Italian countryside on guided walks.
Meet our chefs of the month – the Bernardin brothers, Enrico and RobertoThe Bernardin family comes from Gosaldo, near Belluno, and have been running the Hotel delle Rose since 1954, specialising in traditional Ligurian recipes, in particular home-made pasta.
Brothers Enrico and Roberto are now the helm of the family business, and they are proudly carrying on the old tradition: pasta is still prepared many times each week according to the original recipe. The family also runs the next door bar and ice cream parlour; a great spot to relax after a day's walk.
Cooking and Walking in Italy with HF Holidays
Cinque Terre Cooking and WalkingThe quiet coastal resort of Bonassola is the perfect base from which to explore the region. There is easy access to both the enchanting villages of Cinque Terre and peaceful countryside further inland. On this holiday, you will not only explore the area but also join the Bernadin brothers at their cookery school to learn about and taste some classic Ligurian dishes.
Holiday highlights also include guided walks and excursions both inland and along the much-photographed coastline, and following a mule path through the olive groves to Groppo for a wine tasting
2020 departures and pricing:
- 18 April 2010, 30 May 2010 and 10 October 2020
- 7 nights from £1,349pp with flights
NEW for 2020: Puglia Cooking and WalkingBased in the historic Puglian town of Altamura guests learn to cook authentic local dishes using hand-picked and locally sourced ingredients as well as explore the labyrinthine underground tunnels of Gravina and cave-dwellings in Matera on this varied and exciting Italian holiday.
Other highlights including exploring Gravina's underground
world of tunnels, cellars, granaries and 17th century ovens, learning about
Apulian Cheese production and enjoy a typical farmer’s lunch.
2020 Departures and pricing:
- 6 June 2020, 5 September 2020 and 10 October 2020
- 7 nights from £1,704pp with flights
Enrico & Roberto’s favourite recipes:
Recipe: Ligurian-Style Sea Bass
- 2 lb potatoes (waxy variety ideal), peeled and sliced 1/2 inch thick
- 1 lb tomatoes, cut into large chunks
- 3/4 cup pitted green olives
- 1/4 cup torn basil leaves
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- Two 3-pound sea bass, cleaned
- 1/2 cup pine nuts
Make 3 shallow slashes in both sides of each fish. Rub each
fish with 1 tablespoon of the olive oil and season with salt and pepper. Set
the fish in the roasting pan, tucking them into the vegetables. Roast for about
40 minutes, until the vegetables are tender and the fish are cooked through.
Meanwhile, in a small skillet, toast the pine nuts in the
remaining 1 tablespoon of olive oil over moderate heat, stirring, until golden,
about 3 minutes. Spoon the pine nuts over the fish and vegetables in the
roasting pan and serve right away.
Recipe: Authentic Italian Tiramisu
Prep Time: 30 Min | Rest Time: 6 Hr | Serves: 6/8 people
- 4 eggs, separated
- 75g caster sugar
- 450g mascarpone
- 2 tbsp sweet marsala
- 2 tbsp dark rum
- 100ml espresso
- About 16-24 savoiardi biscuits (or boudoir, if unavailable), depending on size of dish
- Cocoa powder, to dust
Whisk three of the egg whites until stiff, then set aside.
Whisk the egg yolks with the sugar until pale and voluminous, then whisk in the
mascarpone, a little at a time, until smooth and well combined. Gently fold the
three whites into the mascarpone mixture with a large metal spoon, being
careful to knock as little air out as possible.
Stir the marsala into the coffee and pour into a shallow
dish. Dip each biscuit into the liquid until it is a pale coffee colour, then
arrange to cover the base of a shallow glass dish. Spoon a third of the
mascarpone mixture on top, followed by a good sprinkle of cocoa, then repeat
the layers, finishing with a layer of the cheese and cocoa.
Cover and refrigerate for six hours before serving – you may
need to dust with a little more cocoa before serving.
How to win a copy of Gino d’Acampo’s Italian Adriatic Escape: A taste of Italy from Veneto to Puglia
Read more about all of our Silver Travel Cook Club recipes.
138 people found this feature helpful