I've always thought there's something quite magical (and seriously scary) about making pasta. So when Caroline from William Angliss Institute sent me an email offering me an opportunity to participate in one of their short cooking courses (A taste of Puglia: il Secondo) I simply couldn’t resist.
I want to preface this post by saying whilst I enjoyed this course with compliments of the Institute, I wouldn't be sharing my thoughts with you if I didn’t truly believe you would have exactly the same experience if you took a class too. The group in our class was a mixture of bloggers/writers and hobbyists who were all there just for fun, and everyone mingled without distinction. Importantly also, the Institute hasn't asked me to write anything in exchange for attending the class, I just wanted to share this enriching food experience with you, dear reader!
The class is hosted by Sabino Materia who came to Australia from the Puglia region of Italy less than a decade ago. Whilst he imports wine as a day job, and provides to some lovely Sydney wine bars including 121BC, his real passion is the preservation of Puglian food culture. The recipes he shares with us today aren't 'cheffy', just a few of his family favourites.
La Tiella Barese
Rich layers of potato, mussels and creamy rice, with bursting cherry tomatoes and fresh parsley. A great lunchtime dish to be enjoyed by the seaside!
About to go into the oven...
1 hour later...