Peroni Nastro Azzurro, one of the finest beer brands in the world had organized a master Class with Master Chef Giuseppe Lioce to have a hands on experience to make various apertivos and fine Italian signature as well such as Zuppa del casale & pasticciotto pugila..
A perfect weather set up the event mood for a fine evening with Beer and apertivos pairing.
Chef who came from Westin pune just for the event at Sheraton, Bengaluru was kind enough to share the rich history and origin of Italian food.
He started with making the simplest and finest snacks which is known as apertivo in Italy.
He had made Canapés for us which had 1 variant of veg and non veg.
Being a veggie, I preferred the former.
The Vegetarian Canapés was made of Arancini and pecorino fondue.it was pretty neat in flavors and taste and perfect Italian.
Bruschetta caprese with olive tapenade, fresh tomato and melted mozzarella had lovely flavors and paired brilliantly with peroni.
The third one was Mini Focaccia pugliese with romesco sauce.
The Non veg offering was Smoke salmon cannelloni stuffed with mascarpone and chives.
Deep fried prawns in pistachio crust with aioli
Mousse of chicken with roasted peppers and mint on crostini.
The best part was yet to come where we got the opportunity to actually go to the kitchen of Bene where the real work happens and see the masters in action. We had a cooking session with Master Chef Giuseppe Lioce and 3 dishes were on the menu to be demonstrated by the Chef.
- Broccoli Calabresi (Broccoli Fritters with romesco sauce)
The broccoli is blanced in water and remove the broccoli and strain the water. Place the drained broccoli in a mixing bowl and mix all other ingredients together. Wrap and leave the broccoli in the fridge.
To make the sauce, start by roasting capsicum and tomatoes in the oven, roast the almonds and place them in a mixer jar.
Peel the skin off from the capsicum and tomatoes, remove the seeds and place the pulp in the mixer jar along with the almonds.
Add all other ingredients and blend well to make a smooth sauce. Season the sauce as required. Place oil in a deep pan to fry the broccoli. Once the oil is ready, drop small dollops of the broccoli mixture in the oil and fry until done. Serve hot along with the romesco sauce.
Maltagliati Caprese in Salsa di pomodori fresco al basilico (Roughly cut pasta tossed fresh tomato sauce and served with buffalo mozzarella cheese)
Sift flour and semola on to a clean surface, Make a well, beat the egg and pour in the center, add the pecorino cheese and chopped basil and milk.
Slowly mix the flour and form into a soft dough, knead for 5 mins.Wrap the dough and rest the dough for atleast 20 mins.
Start by rolling out the dough into thin sheets and cut them in required shapes.
Place a pot of water for boiling and add generous amount of salt.
For the sauce, start by heating a thin film of olive oil, add chopped onion and cook until it becomes transparent. Add the tomato sauce and cook for about a minute.
While the water starts boiling, add the pasta and cook until ‘al dente’ about 4 mins.Remove the pasta and drop them in the tomato sauce.
Toss the pasta in the sauce for about a minute, until the pasta gets coated well with the sauce.
Serve in a pasta bowl with diced mozzarella cheese on top.
3) Branzio livornese con spinaci saltati (Baked Sea bass with Caper, Black Olive and tomato sauce served with sautéed spinach)
We did learn the effort and precision that goes behind making every dish and truly hats off to the chefs who work hard to offer us such succulent dishes.
Once we witnessed the cooking demo class, We were seated and were offered the dishes. It was just fantabulous .This is truly an enriching experience on Italian cuisine.
Would thank Peroni and Sheraton Bengaluru for inviting me to be a part of it.
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