WINE TARALLI

Taralli are typical of southern Italy. Like all Italian foods, several regions of the south have their own version of Taralli with varying shapes and different flavors which include fennel seeds, black pepper and red pepper flakes.  Taralli can be sweet as well with a sugar glaze on top,in Italy they are often enjoyed deep in wine or coffee. I love to deep them in my afternoon coffee.  They are almost like a cracker, bread stick but way better. This recipe is very simple, no sugar and no yeast but instead Wine. I got the inspiration from an Italian Blog that I follow http://blog.giallozafferano.it/loti64/ . The result was awesome, these Taralli will be perfect  for the goodies bag that I m preparing for the fundraiser next Wednesday. I love to deep them in my afternoon coffee.

Ingredients:

  • 500 grams flour
  • 200 ml white wine
  • 130 ml oil evo
  • 1 teaspoon of salt
  • fennel seeds
  • a sprinkle of love

Method:

  • In a bowl put the flour, the fennel seed, the wine, the oil and the salt and mix everything{ if you have a mixer I suggest you to use it}. Mix very well until the dough is nice and silky.
  • Cover it with plastic paper and let it rest for 20 minutes. Now its time to roll out your Taralli and I suggest you to call your kids, its a fun activity for them plus you build precious memories.
  • Take a small piece of dough and, using the palms of your hands and applying gentle pressure, roll the dough into a rope of approximately 1 cm wide. Pinch both ends together to form a circle. The rope has to be 3/4 inches long more or less.  Place the Taralli on your board. Now they need to be boil; put 10 Taralli at the time in a boiling water, when they float pick them up with a scoop colander and placed them on a baking sheet covered with parchment paper. Before to cook them its better to let them dry out for few hours or better until the day after. For mine I let them  dry for 5 hours and then cook them for 30 minutes at 400 until they are nice and gold. For mine oven the last 10 minutes I cook them on broil.
  • Buon Appetito
  • taralli-2

Why you should come to my cooking class?

From having a fun night, get inspired; learn about Italian culture to find the inner chef that is in you, there are many good reasons to take my cooking classes here few.

  1. Cooking is fun: Preparing meals is a necessary part of life, but you can make it fun. Coming to my classes turns an everyday task into a great social outing for you, your family and your friends!
  2. You get to know me: who doesn’t want to be friend with an Italian mom? Italian mom loves everybody, and the most important they like to feed everybody. They, also, keep you in the heart forever.
  3. Unique date night: tired of movie and dinner?Cooking classes are very unique idea; you get to learn while you have fun and at the end you enjoy the food that you made sitting down on a table tasting La Dolce Vita.
  4. Create family time and bounding:  this is my Mantra, cooking together create special bounding and precious memories that you will remember forever.
  5. Get inspired: you will get inspired from my passion for cooking and from the love that I put into it.
  6. Learn about Italian tradition and Italian Culture:Italian Culture is amazing, we have so many traditions that I like to keep alive and I love to share them with my friends.For sure you will start your own tradition after you met me.
  7. Find The inner chef that is inside you: I know cooking can be intimidating but I will teach you in a such a simple, fun way that you will surprise. You will get inspired from the simplicity and the fresh ingredients that I use.
  8. Cook nutritional meals for your family: Cooking from scratch is theBest that you can do for your family and for yourself.
  9. Encourage your local farming community: I follow Slow Food philosophySeasonalLocal and Simple. I like the fresh ingredient to speak for the dish. Support local business they have the best products.
  10. You get to know my secret ingredient:there is always a secret ingredient that nobody tells you. Come to my classes and you will find out.

 

 

Soft Nutella Cake

I m a Nutella lover, I grew up in Italia and one of my absolutely favorite snack was bread with Nutella. The best memories of my summers, when I was a kid, are eating bread with Nutella with my cousin by the beach or a bed time snack! Said that, I always like to make dessert with Nutella so the other day I had company for dinner and I decided to make this delicious cake.

Ingredients:

  • 3 eggs room temperature
  • 150 grams sugar
  • 120 ml oil
  • 100 ml milk
  • 300 grams flour
  • 3 teaspoon of Baking power
  • 6 tablespoon of Nutella
  • A sprinkle of love
  • sprinkle of icing sugar

 

Method:

  • Beat the eggs and the sugar with the hand-mixer until they are nice and fluffy.
  • Add the oil and milk mix very well with a spoon or spatula t this point, and at the end pour the flour mixed with the baking powder and mix very well.
  • Get you cake pan, I used a 9 inch round, greased with butter or oil, and pour the cake batter in. Shake a little bit and put the 6 table spoon of Nutella on the top of you mixture. You don’t need to shake. Bake at 350 for 30/40 minutes.Sprinkle some icing sugar and delicious. This cake is perfect the day after to dip in your milk at breakfast.
  • Buon appetito

Settembre 1 072 (2)

Classic Italian Level 1

Eight week course, single classes available for 35 dollar each and $50 for lasagna.

If you want to learn Italian cooking, this is the course for you. Ideal for the beginner cooks, you will learn how to make fresh pasta from scratch with few different cuts, you will also learn gnocchi and sauces, risotto, tiramisu, minestrone, chicken parmiggiana and lasagna.Price is 250 dollar.

Fall 2016 Session Options:

Wednesdays, 7;00 – 9:30 p.m. (Classes run October 5, 12,19,26 November 2, 9, 16, and 23)
Friday, 7:00 – 9:30 p.m. (Classes run October 7, 14,21,28, November 4, 11, 18, and 25)
Maximum of 6 participants

CLASSES

  • Gnocchi with butter and sage and gnocchi alla sorrentina with tomatoes sauce and mozzarella, apple cake.
  • Fresh egg pasta, tomato sauce,  meat sauce and boscaiolo/mushroom sauce.
  • Broth and  risotto alla milanese and pumpking risotto
  • Tiramisu and Minestrone.
  • Baked pasta with red sauce, baked white pasta and meatball.
  • Dinner in 30 minutes  { pasta with butter or oil and chicken and spinach cutlets }
  • Fresh pasta without eggs,sauces, chicken parmiggiana.
  • Lasagna – this class is 3 1/2 hours long.
  • In every class you will go home with a small tray of what you make to share with your family and the recipes.
  • Registration by email at marzia@bellacibo.ca or in person. Pre-payment is required.Bella Cibo reserve the right to cancel or re-scheduale classes when is necessary.We need one week cancellation; note that Refunds will be in the form of Bella Cibo’s gift card.
  • To run the class I need at least 4 people to max 6.

Tomato confit

I love summer and I love tomatoes. Me and my daughter like to eat them at any time of the day, its our favorite snack.We are lucky enough to have our own grow tomatoes so in the summer its a tomatoes party every night.

Tomato confit are practically slow roasted in the oven at high temperature.This recipe is very versatile; the tomatoes confit  can be used like a side dish or like a dressing for your pasta,Its a very tasty dish. I suggest you to use a good oil extra vergin if possible.

Ingredients:

3 cup of cherries tomatoes or grape

1/4 cup oil evo plus 2 tablespoon

1 teaspoon Oregano

2 garlic cloves

1/3 cup parsley

2 cups bread crumbs

salt

a sprinkle of love

Method:

Preheat the oven at 400 degrees. Cut the tomatoes in half and place them in a baking dish covered with parchment paper.Add the 2 tablespoon of oil,oregano, salt and toss everything.

Place the garlic, parsley and 1/2 teaspoon of salt in a bowl and add the garlic{you can chopped it if you like}.Add the breadcrumbs and the oil and mix everything well.Sprinkle the crumbs on top of your tomatoes.

Bake for 30/40 minutes until the bread crumbs are nice and gold.You can now serve the tomatoes like a side dish, you can serve them on a piece of bread or you can use them to dress you pasta. If you do that I suggest you, 3 minutes before the pasta is ready, to put the amount of tomatoes that you wanna use for your pasta in a stir fry pan.Add 2 tablespoon of the pasta water, add the cooked pasta and stir fry for a minute or 2.Add some oil at the end. Yummy Delicious tasty dish.

Buon appetito

agosto 29 369

 

My Master Chef Audition

I moved to Vancouver from Italy to follow the love of my life 13 years ago; when I came here I did not know any  English, I had no family support, I had to leave all my friends and my beautiful country full of culture and good food, I had to reinvent myself.

After 13 years in Canada I was called to a Master Chef audition, to audition for one of the top 40 home cooks in all Canada, it felt pretty awesome. I’m really proud of myself and I can’t wait to see what destiny will bring to me. I think this country is pretty fantastic and full of opportunity.

I seriously never thought to participate in the program,  I don’t know what happened one morning  while my kids were getting ready to go to the pool I decided to fill out the online application just to see which kind of questions you had to answer! I was 100% sure that I would never be called so answered all 56 questions very sincerely  without trying to impress anybody. Two hours later I received a phone call from one of the producers. I didn’t get it right away, I mean I didn’t understand what he wanted ..lol..This gentlemen asked me more questions about my life and of course I was happy to answer him in a very honest way always thinking in my head that Master Chef Canada will never ask ME to do an audition! Well I was wrong because at the end of the conversation he did invite me to the audition in Vancouver on July 27. I was shocked, in my head I thought it was some kind of joke, I could not believe that this little Italian mom that came from Italy 13 years ago with nothing, got an invitation to Master Chef Canada audition. Inside my head I thought again that it was a joke. Sometimes I don’t believe in myself, unfortunately when I was a teenager I was rejected from my biological dad, so even after all this years, and all the love that my husband and children give me every day, sometimes I feel insecure.

The day after I got an email with all the details about the audition, in that moment I did realize that it was real and I felt pretty awesome about it. My cooking dreams are to open a cooking school, write a recipe book and to have a cooking channel so I thought if I gave all of myself, this wonderful opportunity can help me to reach my dreams.

At the audition I had to bring a signature dish, that could be eaten at room temperature. For room temperature it was really difficult to decide what to bring. I wanted to bring a nice home-made from scratch with love lasagna or gnocchi or cannelloni or simple a plate of pasta but everybody knows that those dishes cold are not really good. My last choice was her Majesty “Eggplant Parmigiana”. I still remember when I was a kid going to the beach with my family with the coolers full of yummy food and one of them was the parmigiana. I used to eat it cold on a nice piece of delicious bread. Eggplant parmigiana is one of my favorite dishes, in Italy it’s a dish that you can find on most of the Sunday/festive tables.

Audition day was really crazy, the night before I didn’t sleep at all I was so worried about my dish because we had to plate it in 3 minutes in front of the chefs and all the Master Chef Crew. The Eggplant Parmigiana is really good but there is not so many cool ways to decorate so I kept it simple just like me. I did prepare the dish at home, I usually make it in a deep dish but this time I made it like in a tower with 10/12 layers and left it in the round mold until I had to plate it in front of everybody.The 3 minutes were pretty crazy, so many peoples made awesome dishes! I plated my round eggplant parmigiana in a middle of a white square plate, put some basil on the side and some oil. That was it. Very simple. The chef came and asked me technical questions, tasted it and that was it! He had a piece of paper to fill in, the green one in the picture. After that, the Master Chef winner of season 2, David Jorge, came too taste it and we had a little chat! What an awesome guy seriously, my daughter is still mad that I didn’t take a picture with him, she was a big fan of him in the show. Matthew Astorga was there too and also an awesome guy. They both were very down to earth.

After the plating I had to wait few hours for the audition in another room in front of the crew, that was another awesome experience. I would have never thought to be able to do something so magnificent, I feel so good about my self right now! The casting audition ended  yesterday so I  have to wait another week for the results.I feel good about it, I gave all of myself, all the love in me went on my dish! Even if I don’t pass it will be an experience that I will never forget and I’m so proud of.

Below are some pictures of the event. Unfortunately I didn’t take a picture of my parmigiana because I forgot the phone in the other room!

Thanks all and thanks to all my friends, my customer that believe in me, without your love I wouldn’t be here. Finger crossed for me, next week we know the results.