Italian cooking course at Eiring

Mook · Post by **Mook** » Thu Nov 12, 2009 7:53 pm

message from Eiring (fab cookware shop on Korkeavuorenkatu, HKI):

Let’s Talk about Pasta

Hei!

It’s Davide here. You may have seen me at Eiring; most of the time I am in the kitchen… In collaboration with Jonas I am organizing a pasta course over three Sundays. We’ll gather in Eiring's kitchen and each session will deal with different aspects of the history and traditions of pasta. The meetings will be held in English and will last a flexible couple of hours from 4pm on each Sunday afternoon. The maximum number of participants is restricted to 15 and the cost per person is 100euros for all three Sundays or 40e for one day (the fee includes food and wine).

The program is as follows:

22nd November: in the first meeting following very simple recipes (e.g. “aglio olio e peperoncino”, “sugo di pomodoro fresco al basilico” and “carbonara”) we will learn the very basics of pasta preparation plus some useful generic tips.

The 29th November we will then get to know more advanced techniques learning how to deal with sea-fruits (“spaghetti con le cozze”), fish (“vermicelli alici e pecorino”), meat (“ragout alla bolognese”) and in season vegetables (“fettuccine alla crema di peperoni e vodka”).

Finally, the 6th December we will meet recipes that requires more experience (“gnocchi di patate”) and old tradition winter soups ("pasta e fagioli", "pasta e ceci"). We will then celebrate independence learning how to express our creativity using the best products of Finland (e.g. fresh salmon, summer fresh peas…)!

For bookings and inquiries please contact me directly.

A presto….

Davide

Davide Papale <pdavidigno(at)googlemail.com>

**Sponsor:**

Pursuivant · Post by **Pursuivant** » Thu Nov 12, 2009 8:39 pm

How the f* he gets "Finnish produce" summer fresh peas in Finland on 6th of December is so much beyond my comprehension I might sign up...

Rosamunda · Post by **Rosamunda** » Thu Nov 12, 2009 9:31 pm

I'm on their mailing list too and got that invitation but didn't understand if they would be making fresh pasta or just boiling up dry pasta and chucking in the extra bits.

If they're making fresh pasta then I might be interested, but if they're not then I'm not.

Anyway, it wasn't crystal clear on the invitation but since I know they stock some flashy brand of Italian pasta in the store I guess they are using that.

pabo · Post by **pabo** » Sun Jan 10, 2010 11:03 pm

Where in the world can I find Ricotta cheese? I miss real Gnocchi dumplings.

Mook · Post by **Mook** » Mon Jan 11, 2010 7:56 am

penelope wrote: Anyway, it wasn't crystal clear on the invitation but since I know they stock some flashy brand of Italian pasta in the store I guess they are using that.

The flashy brand is quite good, it keeps it structure for a lot longer. (the missus keeps on buying it)

pabo wrote:Where in the world can I find Ricotta cheese? I miss real Gnocchi dumplings.

Stockmann.

I s'pose some of the flagship K markets will have too.

There's also the Halli's to try (hakaniemihalli and kauppahalli)

Rosamunda · Post by **Rosamunda** » Mon Jan 11, 2010 9:43 am

I think you can get Ricotta in just about any supermarket. Certainly Prisma, Citymarket etc sell it.

sammy · Post by **sammy** » Mon Jan 11, 2010 9:59 am

penelope wrote:I think you can get Ricotta in just about any supermarket. Certainly Prisma, Citymarket etc sell it.

It's not frightfully popular here, but yes I also think at least the "bigger" supermarkets have it... remember that what counts as a supermarket may vary

I've also bought Ricotta from the Hakaniemi food halls, can't remember which particular cheese shop but I think there are at least two.

maxxfi · Post by **maxxfi** » Mon Jan 11, 2010 10:39 pm

If you find it in the supermarkets, check that is not Ricotta romana or Ricotta salata,
as those are more dried and salty than the plain fresh Ricotta.

sammy · Post by **sammy** » Tue Jan 12, 2010 11:56 am

The ricotta I've recently found in the local Kmarket was this one by Latbri (could also have been this Galbani brand) - it's ok for cannelloni.

annamariav · Post by **annamariav** » Wed Oct 19, 2011 7:10 am

Many are looking for ricotta... I have a recipe to make it at home from scratch
http://www.annamariavolpi.com/home_made_ricotta.html
Hope it helps, Anna Maria
PS. You may want to visit my website about Italian Food http://www.annamariavolpi.com

sherry529 · Post by **sherry529** » Wed Nov 09, 2011 4:46 pm

Thank you for providing this valuable information!!!! Great links!

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