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♥ Cooking School: tuna steak with caponata & minicup chocolate muffin with mascarpone cream

I was so satisfied with last course that I decided to book surely other lessons. When I know that my line manager came to Italy to meet our team (he is from UK and he loves cooking and he loves italian food lika a proper food-lover) I immediatly suggest to have "special dinner" all together @ Academia Barilla. We did it and we have good time and a really good laugh night with Chef Stefano!

The menù was:
♥ Tuna steak with caponata (a Sicilian vegetable side dish)
♥ Mini cup chocolate muffin with mascarpone cream

INGREDIENTS for tuna steak with caponata (Serves 4)

1 lb tuna
3 ½ oz onion
3 ½ oz eggplants
3 ½ oz zucchini
3 ½ oz red peppers
1 clove of garlic
1 pinch salt
black pepper to taste
extra virgin olive oil to taste
some drugs like olive, capers and oregan

In Caponata, eggplants are traditionally deep fried to gain more flavor. Deep fried eggplant cubes are added to the other ingredients only at the end.
In a frying pan pour a little bit of extra virgin olive oil, and start sautee the red onion first, then red pepper and, at last, the zucchini. After a 3 or 4 minutes minutes we can add the other ingredients: capers and the deep fried eggplant.
Once the Caponata is ready, put it at rest in a warm place, and move on to the Tuna steak.
The tuna steak should be at least 1 inch thick to be correctly seared. To prepare the steak, season the steak with salt and pepper. In a frying pan put some Italian extra virgin olive oil, crushed garlic (to be removed later) and sears the tuna steak with 1 minute cooking time per side approx. (Actually I prefer the grilled tuna, you should get the tune greasy and then put it on the grill)
When the tuna steak is seared, it can be served as a whole steak, or cut into slices.
As a final preparation and serving tip, use a tin stamp to serve the caponata on the side of the dish, while serving the sliced seared tuna steak on the other side.

INGREDIENTS for mini cup chocolate muffin
300 g "00" flour
150 g sugar
100 g unsalt butter
50 g bitter cocoa
60 ml milk
2 yolk eggs
1 pack of baking soda (16g)

Whisk the butter and sugar into a bowl until fluffy, Gently fold in the egg yolks one by one; add also the cocoa, flour and baking soda and dilute it with milk. Poor the mixture into buttered oven mini cup tins and bake in a medium oven (180°C) for about 20 -25 minutes; once cooked, remove the little cakes from the cup tines and sprinkle with powdered sugar and mascarpone cream.
INGREDIENTS for mascarpone cream
⅝ lb Mascarpone cheese
3 ½ oz sugar
3 egg yolks
2 egg whites
4 tablespoons Rum

10 minutes preparationBeat three egg yolks with three spoonfuls of sugar. Add the mascarpone, gently fold it in and add four spoonfuls of rum. Then fold in two egg whites whisked to stiff peaks. Pour the mixture into individual dessert bowls and serve with any cake. This cream is particularly good with panettone, either fresh or toasted.

For more info: ♥ Academia Barilla

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