Summary An Evening at Leiths: A Sicilian Feast with Ursula Ferrigno

    £100.00

  • Thu 7 Apr 2022   18.45 - 21.15
    LIMITED AVAILABILITY - BOOK NOW

Join Ursula Ferrigno, an expert in all things Italian, for this evening cookery class which celebrates the diverse and delicious cuisine of Sicily. Together, you’ll cook a variety of dishes; some classic recipes and others which may be lesser known.

To introduce you to Sicilian street food, Ursula will demonstrate how to make gnocchi pasta, which is then lightly fried until golden. You’ll then re-create your own, adding spicy salami and other flavoursome toppings to bring your delicious dish together. You’ll master traditional bread which is kneaded into small rolls and stuffed with anchovies and mozzarella, a classic snack from Agrigento.

This is followed by a light, refreshing pickled cauliflower salad before diving into the classic ‘Trapanese’ fish stew with a rich tomato sauce. This dish embraces the Sicilians’ use of freshly caught Mediterranean fish and seafood, and highlights African influences with the use of steamed couscous, used to soak up and blend the flavours of the dish.

Sicily is renowned for its sweet pastries, Ursula will teach you how to make wonderful cherry and chocolate amaretti, which you can enjoy at the end of your meal or take home to share with friends and family.

Your evening menu:

  • Fried gnocchi with salami and other toppings
  • Pickled cauliflower salad
  • Trapanesi couscous
  • Anchovy mini rolls
  • Chocolate cherry amaretti

Please note recipes may change.

Using a voucher to pay for this course? Before purchasing a class or course, you’ll need to validate your voucher by clicking here and entering your unique code. This will add the value of the voucher to your account. Please call us on 0208 749 6400 if you need any help.

Class structure

Your class will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for dinner, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking dinner you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.


Images:

Cucina Siciliana by Ursula Ferrigno, published by Ryland Peters & Small (£16.99) Photography by David Munns © Ryland Peters & Small

Practical info An Evening at Leiths: A Sicilian Feast with Ursula Ferrigno

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Dinner of your own making or sharing platters prepared by the school, both with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Ursula Ferrigno

Ursula Ferrigno

Ursula Ferrigno is a talented cook and prolific food writer who grew up amongst the sun-drenched lemon groves and vineyards of Italy’s rugged Amalfi Coast. She learned to cook as a child by assisting her grandmother preparing the traditional family dishes.

Ursula writes for numerous food magazines including Taste Italia, American Gourmet, Olive and Good Food. Ursula is also a passionate baker, teaching both professionals and amateurs to make an array of national and regional breads from ciabatta and focaccia to volcanic stromboli.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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