{"id":8070,"date":"2015-09-25T10:29:49","date_gmt":"2015-09-25T10:29:49","guid":{"rendered":"http:\/\/vaish.sengupta.net\/of-cloves-and-capers\/?p=8070"},"modified":"2015-09-26T05:47:35","modified_gmt":"2015-09-26T05:47:35","slug":"a-pasta-masterclass-with-gennaro-contaldo-and-bertolli","status":"publish","type":"post","link":"https:\/\/vaish.sengupta.net\/of-cloves-and-capers\/a-pasta-masterclass-with-gennaro-contaldo-and-bertolli\/","title":{"rendered":"A Pasta Masterclass with Gennaro Contaldo and Bertolli"},"content":{"rendered":"

The other day, I was invited to 52, Cookery School<\/a> to attend a Pasta Class by Gennaro Contaldo. The class was organised by Bertolli, to publicise their product’ Bertolli with Butter’<\/a><\/p>\n

You might think- Pasta masterclass eh? What’s so great about that. Anyone can cook pasta.<\/p>\n

Yes, I agree, anyone can. But can it match\u00a0 the standards of Gennaro Contaldo, Italian cooking guru to our very own Jamie Oliver?<\/p>\n

I was so excited, I love Gennaro’s recipes and was looking forward to the event!<\/p>\n

Gennaro had prepared a variety of Bruschetta that we had as soon as we arrived. They had interesting toppings- sundried tomatoes, anchovies, mushrooms and smoked salmon!<\/p>\n

Note to self: Handy to remember for dinner parties, since Bruschetta is quite easily made.<\/p>\n

\"20150909-P1140429\"<\/p>\n

Then we went downstairs into the lovely kitchen where Gennaro demonstrated to us many many pasta dishes and in his inimitable style, regaled us with stories that took us on a trip to Italy.<\/p>\n

He started off with\u00a0 TAGLIATELLE CON FUNGHI\u00a0\u00a0 ( Tagliatelle with wild mushrooms<\/em> )<\/span><\/p>\n

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Gennaro was taught to forage for mushrooms at an early age in Italy, and to this day loves to cook pasta dishes with mushrooms! This dish can also be made with wild or cultivated mushrooms like dried porcini, which is easy to source from delis and supermarkets.<\/p>\n

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Apart from the<\/span> fresh mushrooms,\u00a0 the only other things he used were garlic, some chillies and basil.And of course Pasta. But most importantly it was – Bertolli with butter. That was the mantra of the day!<\/p>\n

Here’s Gennaro enthusiastically explaining the nuances of\u00a0 mushrooms and how they should be cooked.\u00a0 The pasta itself- the best mushroom pasta I’ve tasted.<\/p>\n

\"20150909-P1140441\"<\/p>\n

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I must say the freshness of the mushrooms and the butteriness of the mushrooms really managed to bring out the flavour of the mushrooms and take the pasta to another level!<\/p>\n

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Then he demonstrated\u00a0\u00a0 PENNE CON SALSA DI POMODORINI FRESCHI\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Penne with a simple cherry tomato sauce<\/span><\/p>\n

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This quintessential Italian pasta dish is always a favourite at the dinner table!<\/p>\n

It combines some of Gennaro\u2019s favourite fresh Italian ingredients, including tomatoes, garlic and basil.Of course, always start off with Bertolli with butter and lots of it!<\/p>\n

But don’t forget to add the nicest cherry tomatoes- they’re lovely to eat!<\/p>\n

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Then he made the utterly fabulous\u00a0\u00a0 CAPPELLACCI CON BURRO E SALVIA\u00a0\u00a0 <\/strong>Filled pasta with sage and Bertolli with Butter sauce<\/span><\/p>\n

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Believe it or not, all this pasta has is starting off with Bertolli with butter, heating it up, melting it add in some sage leaves<\/p>\n

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FARFALLE CON PISELLI\u00a0\u00a0\u00a0\u00a0\u00a0 (\u00a0 Farfalle with peas\u00a0 )<\/strong>
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Quick and simple to prepare, this vibrant pasta dish is made with common kitchen ingredients and mint from the garden. The crisp, clean flavour of the mint complements the fresh flavour of peas, pairing wonderfully with the creaminess of Bertolli with Butter and the richness of the pancetta.<\/p>\n

\"20150909-P1140531\"\"20150909-P1140540\"\"20150909-P1140536\"<\/p>\n

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RAVIOLI CON RICOTTA E LIMONE\u00a0\u00a0 CON SALSA AL BURRO E MENTA\u00a0\u00a0 (\u00a0 Ricotta & lemon ravioli served with a butter and mint sauce\u00a0 )<\/span><\/strong><\/p>\n<\/div>\n

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This dish is inspired by Gennaro\u2019s home village of Minori where wonderful fresh ricotta is made and beautiful large lemons grow. The creaminess of Bertolli with Butter is perfectly contrasted by the fresh mint and lemon, creating a delicious sauce for the ravioli. The sauce is also impeccably suited for spaghetti as an alternative to ravioli.<\/p>\n

\"20150909-P1140555\"<\/p>\n

Then he made the simplest and nicest pasta that I bet every kid and adult in this world would like.<\/p>\n

Do you know what it is?\u00a0\u00a0 Spaghetti with Parmesan<\/span><\/p>\n<\/div>\n<\/div>\n

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So how do you get that perfect pasta? Do not forget to use- Bertolli with Butter!<\/p>\n

I had a wonderful day at the masterclass.<\/p>\n

Much thanks to the very enthusiatic Gennaro and Bertolli<\/a> – of course with butter!<\/p>\n

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For tips & detailed recipes of all the food cooked by Genarro, download this file: Bertolli with Butter recipes<\/a><\/h5>\n","protected":false},"excerpt":{"rendered":"

The other day, I was invited to 52, Cookery School to attend a Pasta Class by Gennaro Contaldo. The class was organised by Bertolli, to publicise their product’ Bertolli with Butter’ You might think- Pasta masterclass eh? What’s so great about that. Anyone can cook pasta. Yes, I agree, anyone can. But can it match\u00a0 […]<\/p>\n","protected":false},"author":2,"featured_media":8087,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[562],"tags":[],"_links":{"self":[{"href":"https:\/\/vaish.sengupta.net\/of-cloves-and-capers\/wp-json\/wp\/v2\/posts\/8070"}],"collection":[{"href":"https:\/\/vaish.sengupta.net\/of-cloves-and-capers\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vaish.sengupta.net\/of-cloves-and-capers\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vaish.sengupta.net\/of-cloves-and-capers\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/vaish.sengupta.net\/of-cloves-and-capers\/wp-json\/wp\/v2\/comments?post=8070"}],"version-history":[{"count":61,"href":"https:\/\/vaish.sengupta.net\/of-cloves-and-capers\/wp-json\/wp\/v2\/posts\/8070\/revisions"}],"predecessor-version":[{"id":8267,"href":"https:\/\/vaish.sengupta.net\/of-cloves-and-capers\/wp-json\/wp\/v2\/posts\/8070\/revisions\/8267"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vaish.sengupta.net\/of-cloves-and-capers\/wp-json\/wp\/v2\/media\/8087"}],"wp:attachment":[{"href":"https:\/\/vaish.sengupta.net\/of-cloves-and-capers\/wp-json\/wp\/v2\/media?parent=8070"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vaish.sengupta.net\/of-cloves-and-capers\/wp-json\/wp\/v2\/categories?post=8070"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vaish.sengupta.net\/of-cloves-and-capers\/wp-json\/wp\/v2\/tags?post=8070"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}