Casa Barilla is an Italian cooking school in Annandale that teaches authentic Italian recipes and we were given the chance to attend this on Saturday morning. They were holding a special gluten free cooking class.
We were greeted by the lovely Silvia and a yummy gluten free chocolate cake – perfect way to start the weekend.
The class was taught by Andrea Tranchero, an Italian chef with 25 years experienced who has trained in Michelin-starred restaurants.
On our menu in the class was a gluten free elbow pasta with prawn, broccoli and ricotta sauce, cooked risotto style, as well as a gluten free spaghetti with chicken, cherry tomatoes and pesto Genovese.
Here’s how our morning went:
This gluten free pasta took 4 years to be ready for consumers. We weren’t sure if gluten free pasta would taste different but it tasted just as good, if not better. Extend your creativity in the kitchen by visiting www.barillia.net.au for some great recipes that can become your family favourites.
Here’s some top tips we learnt to get the best out of cooking with pasta:
- Make sure you use one litre of water per 100 grams of pasta
- Just before the water reaches boiling point, add salt (7 grams of salt to one litre of water)
- Don’t throw away prawn heads they make a great base for a seafood stock
We thoroughly enjoyed our Casa Barilla cooking lesson and got to meet some great people and try some yummy food which we can now enjoy at home after receiving a fabulous goodie bag.
If you fancy learning how to cook some authentic Italian recipes contact silvia@barillia.net.au.
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