Silver Travel Cook Club - October 2019

HF Holidays Recipe of the Month

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Silver Travel Cook ClubThis 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 HF HolidaysCooking 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 Roberto

Enrico and Roberto BernardinThe 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 Walking

The 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. Cinque TerreOn 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

More details

NEW for 2020: Puglia Cooking and Walking

PugliaBased 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

More details

Enrico & Roberto’s favourite recipes:

Recipe: Ligurian-Style Sea Bass

Ingredients:

  • 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

Preparation:

Ligurian-Style Sea BassPreheat the oven to 220°C (425°F). In a very large roasting pan, toss the potatoes, tomatoes, olives and basil with 1/2 cup of the olive oil. Season with salt and pepper.

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

Ingredients:

  • 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

Preparation:

Authentic Italian TiramisuWhisk 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.

Gino d’Acampo’s Italian Adriatic Escape: A taste of Italy from Veneto to PugliaHow to win a copy of Gino d’Acampo’s Italian Adriatic Escape: A taste of Italy from Veneto to Puglia

Simply add a comment at the end of this page to tell us which is your favourite part of Italy and why. The best comment will win a copy of this fabulous hard back book.


Read more about all of our Silver Travel Cook Club recipes.


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Other Members' Thoughts - 7 Comment(s)

  • Hardyplant
    13 days ago
    We first went to Venice with HF Holidays on a Discovery Tour one November and enjoyed it so much that we've since returned 6 times, usually in October/November - and stayed in the same hotel! Venice is romantic, atmospheric and addictive - and only a short flight away. We've found some really good restaurants serving modern cuisine and traditional food and one of my favourite dishes is liver cooked in the Venetian style.
  • Ozdevon
    13 days ago
    The Italian Lakes; what is not to like about them? Fabulous scenery, a good selection of hotels, interesting food & amazing gardens.
  • Sararose
    16 days ago
    My husband and I went on a rail tour of Italy about 5 years ago. Rome. Florence,Venice and Turin were all beautiful but my favourite place was Lucca. We were both opera fans and it was wonderful to see the statue of Giacomo Puccini and wander round his birth place which is now a museum. Lucca was not as crowded as the big cities and we didn't feel rushed. We also ate the best pizza of all our holiday there!
  • ESW
    16 days ago
    The recipe for Authentic Italian Tiramisu sounds wonderful, compared to the supermarket offerings...
  • Aztec
    16 days ago
    I've been lucky enough to go to Italy for the last 3 years.
    Difficult to choose between Cetraro with its lovely villages or Pantelleria which is so different from anyway I've been. Beautiful, rustic and friendly with so many amazing places to visit especially the thermal lake.
  • philatel
    17 days ago
    I visited Italy many years ago - Rome, Florence, Venice and Assisi. I loved all the places we visited but I think my favourite has to be Assisi - our group were placed in private houses for the weekend. I can remember hearing all the church bells ringing on the Sunday morning, gorgeous windowboxes on every house and we had a "party" on a hillside there - food, drink and music on the Saturday night. I think I enjoyed staying here because we were away from the main cities, traffic, loads of people, etc. I can picture it now!
  • Luckywelshman
    17 days ago
    I've never been lucky enough to have visited Italy, though it is in my bucket list, but winning Gino's Italian Adriatic Escape, will at least give me a taste of Italy!!