For the Casarecce, WA Yabbies, capsicum and hazelnut entree, he started with putting the yabbies in ice for one hour and then blanched them in boiling water for 90 seconds. He strained them and put them back in the ice to stop the cooking process. He peeled and diced them and reserved the shells for the stock. For the stock. he cooked the garlic, chopped tomatoes, added the shells and parsley stalks. When the shells were roasted, he added brandy and let it flame. He then added enough water to cover the yabbies and let them boil for 30 minutes. After the stock rested for 30 minutes, he strained it. He then cooked the diced capsicum and added the yabbie stock to bring it to a boil. He cooked the Barilla Casarecce in salty boiling water, then strained and tossed in the yabbies stock. He served it in a bowl with sliced hazelnuts, parsley and lemon zest.
For the wild caught barramundi, colatura butter, chicory and sundried tomatoes main meal, he removed the barramundi from the fridge 45 minutes before cooking and cut it in 150 gram pieces. He boiled the fish stock and added diced butter to create an emulsion. He then added Colatura, lemon juice and salt. He cut the chicory and cooked it in a pan over medium heat with a clove of garlic. He added 50g of the stock and let it evaporate, and seasoned it with salt and vinegar. Then he cooked the barramundi. He placed the chicory, barramundi, and colatura butter on the serving dish, and garnished it with fresh oregano, sundried tomatoes, and Barilla sundried tomato pesto.
Casa Barilla run the best value cooking classes in Sydney and their food is delicious. Their hands-on cooking classes are $90 and their Chef’s Series Masterclasses are $60. This is the price of a restaurant meal but you get so much more.
For more information about The Chef’s Series Masterclass or Barilla Hands-on cooking classes, go to: https://www.barilla.com/en-au/casa-barilla