Crispy Crunchy Delicious Montasio Cheese

HelloWorld! 🌍 🌏 🌎
Have you ever cooked cheese?

This is a slice of 6 months aged Montasio Cheese.  I breaded it in yellow cornmeal and then cooked in a hot non sticking pan, at medium low temperatire adding nothing else.

The oily fat coming out from the worm cheese will help cooking and making it crispy.

It cooks in few minutes. Don’t forget to flip it so it becomes crispy both sides.
Enjoy!

 

Measurements and Conversions

Good morning!

Have you ever thought about measurements and conversions? It’s one of the hardest thing for a Cooking Instructor like I am.

I teach Italian cooking and recipes in English aand most of my clients are Americans. 

When I teach how to cook a meal, I like to be sure that they can remake,once they are back to the States, what they are learning in the cooking class session.

I tell them about flavors, taste, ingredients, what to substitute them with if they don’t find Italian specialities. 

Most of all I make sure to convert all the measurements because they are different.

My question is: WHY do the USA don’t adopt the metrical system as most of the other countries in the world?

What about using a SCALE instead of multiple measurement tools I always forget here and there while  in home teaching?

Conversion is absolutely hard, difficult, sometimes almost impossible. 

For some recipes I learn it quickly: Pasta recipe is pretty easy with cups and teaspoons, same thing if you are making Tiramisu’. 

Sometimes it happens that using different brand of cups, you get different measurements in grams. That messes your recipe but we can try to fix it.

But…… what about BUTTER? 

It is usually measured in tablespoons, but it’s really impossible to  actually take a tablespoon of butter from a piece of butter.  I thought to liquefy it and to measure, but the amount is different from the solid one. 

I asked a friend then to buy some american butter for me. I didn’t need it, but I had to have the BOX.

That piece of cardboard, that butter container had to be mine!

MINE!

As there’s a table conversion from TBSPs to GRAMs!

Butter 1 cup 230 g
1 Tablespoon  14,5 g
1 stick = 1/2 cup
= 8 Tablespoons
115 g

Well, you could say: Teresa, wake up!! Just google it!!!

Who knows me , knows I’m one of the worst technological person and sometimes what it’s obvious for someone, like for my friends Dianna or my kids, it isn’t for me, at all

 

misurazioni

I bought this spatula, I bought a scale who automatically converts grams to ounces and fluid onces but, when some one asks me “How many cups?” , I feel like I’m back to school!

Have a good Sunday! 

MENU

Teresa Colors’ Cooking Classes

They go from 20€ to 40€ each person attending + grocery supplies cost to divide among attendees.

What Teresa needs to know when you decide to reserve a cooking class

. Your email address so you’ll get a form to fill.

. When? Morning, afternoon, night, weekend?

. What you’d like to learn to cook?

. Private Cooking Class or Open to more people?

What you receive

. Cooking instructions

. Leftovers/remaining ingredients

. Instruction from a Certified Italian Chef

Reservation Required

. If you do not reserve a space for yourself, a space will not be guaranteed

. Upon cancellation, reservation fee is NON-refundable.

Here is a LIST of some of the cooking classes you can ask for, divided by the cost.

A –

– Pasta from Scratch (Fettuccine or Spaghetti) w/ 1 Easy & Quick Sauce*
– Risotto* + Vegetables or Meat broth from Scratch

– Vegetable Broth & Meat Broth from Scratch + 3 Cheese Tasting

– Soup*

– 3 Sauces* for Pasta

– TiramisĂą, 3 ways

– Lasagna*

– Frico

– Chicken Breast, cooked 2 ways

– Asparagus & Quail Eggs + 2 Cheese Tasting

– Gnocchi* w/ 1 Easy & Quick

– Thin Sliced Beef, cooked 2 ways

– Thin Sliced Pork, cooked 2 ways

– Thin Sliced Chicken Breast, cooked 2 ways

– Thin Sliced Turkey Breast, cooked 2 ways

– Polenta w/ Cheese & Mushrooms

– Bruschetta + 5 Cold Cuts tasting

– 2 different Quiche*

– Panna Cotta & Home Made Jam

– Stuffed Mushrooms + Stuffed Zucchini

– Stuffed Mushrooms + Funghi Trifolati + 2 Cheese Tasting

– Pizza from scratch, different flavors, 1 type of dough

– Sweet Crepes w/ Home Made Jam & Nutella

– Savory Crepes*

– Bell Peppers & Potatoes + Red Chicken Salad

– Spezzatino (pork or beef or mixed stewed meat). Options: a) w/ Tomato Sauce; b) w/ Potato; c) w/ Veggie.

– 1 sauce for Pasta + Apple Cake

– Puree (Italian Mashed Potatoes) + Sausages

B –

– Pizza from Scratch, different flavors, 2 types of dough

– Rabbit & Black Olives

– Stuffed Potatoes Gnocchi. Options: w/ a) Goat Cheese; b) Prosciutto Cotto; c) Ground Beef

– Colored Potatoes Gnocchi ( Purple or Green or Black )

– Colored Fettuccine, from Scratch

– Baked Lamb & Roasted Potatoes

– Lamb Sauce for Pasta + Spaghetti Pasta from Scratch

– Ravioli* from Scratch + 1 Easy & Quick Sauce

– Frico, 2 ways w/ Polenta

– Squid & Peas- Squid & Potatoes

– Tortellini* from Scratch + 1 Easy & Quick Sauce

– 1 choice among the A Cooking Classes list + TiramisĂą, 1 way, or Panna Cotta Dessert, 1 way.

C –

– Lasagna* made with Noodles from Scratch

– Lasagna* made with Savory Crepes

– Easy & Quick Full Italian Meal: 1 Sauce for Pasta, 1 sliced Turkey or Chicken or Beef or Pork recipe, TiramisĂą, 1 way, or Panna Cotta Dessert, 1 way.

– 1 Lasagna, a Vegetable dish, TiramisĂą, 1 way, or Panna Cotta Dessert, 1 way.

– 1 choice among the B Cooking Classes list + TiramisĂą, 1 way, or Panna Cotta Dessert, 1 way

D –

– 2 choices among the A Cooking Classes list + TiramisĂą, 1 way, or Panna Cotta Dessert, 1 way

– 1 choice among the A Cooking Classes list+ 1 choice among the B Cooking Classes list

*EASY & QUICK Sauces for any kind of Pasta or for Boiled Rice:

  1. Basic Tomato Sauce
  2. Tomato Sauce w/ Mozzarella Cheese
  3. Ricotta Sauce
  4. Leek & Curry Sauce
  5. Shallot & Tumeric Sauce
  6. Panna (Heavy Cream) & Prosciutto Cotto
  7. Panna & Pancetta
  8. Panna & Onions
  9. Panna & Leeks
  10. Panna & Shallot
  11. Panna & Garlic
  12. Cherry Tomatoes & Feta
  13. Pinenuts & Cherry Tomatoes
  14. Pesto Sauce
  15. Pink Sauce
  16. Panna & Salmone
  17. Diced Fresh Tomatoes
  18. Butter & Pine Nuts

*SAUCES for any kind of Pasta or for Boiled Rice:

  1. RagĂą Sauce ( Ground Meat Sauced)
  2. Mixed Meats Sauces
  3. Amatriciana
  4. Carbonara
  5. Artichoke
  6. Arrabbiata
  7. Peas & Pancetta
  8. Tomato & Peas Sauce
  9. Beans Sauce
  10. Chickpeas Sauce
  11. Tomato Susage Sauce
  12. Zucchini Sauce
  13. Besciamella
  14. Besciamella & Basil
  15. Pumpkin & Sausage
  16. Pumpkin & Pancetta
  17. Pumpkin
  18. White Chicken Sauce
  19. Mussels & Clams Sauce
  20. Mussels Sauce
  21. Clams Sauce
  22. Tunafish Sauce
  23. Broccoli
  24. Aglio, Olio e Peperoncino (Garlic, Oil & Hot Pepper)

*SOUP, Types of:

  1. Carrot & Peas

2. Chickpea (Garbanzo Beans)Lentil

  1. Bacon & Potato
  2. Potato & Carrot
  3. Tomato w/ Beef & Pork mixed
  4. Mixed Veggies
  5. Peas
  6. Tomato & Beef
  7. Tomato & Potato
  8. Onion
  9. Potato
  10. Pumpkin & Bacon
  11. Potatoes & Ham
  12. Chickpea & Bacon
  13. Shallot & Potato
  14. Broccoli
  15. Potato & Zucchini
  16. Pumpkin & Potato

*RISOTTO, Types of:

  1. alla Parmigiana
  2. alla Parmigiana w/ Sausage
  3. alla Parmigiana w/ Prosecco
  4. w/ Asparagus
  5. w/ Potatoes
  6. w/ Mixed Veggies (Carrot, Onion, Potatoes)
  7. w/ Tomato Sauce
  8. w/ Zucchini
  9. w/ Fresh Salami
  10. w/ Montasio Cheese & Pears
  11. w/ Smoked Cheese & Smoked Prosciutto Cotto
  12. w/ Smoked Cheese & Sausage
  13. w/ Pumpkin & Pancetta
  14. w/ Pumpkin & Rosemary
  15. w/ Pancetta
  16. w/ Bell Peppers
  17. w/ Eggplants
  18. w/ Pesto
  19. w/ Mushrooms
  20. w/ Mushrooms and Sausage
  21. w/ Clams
  22. w/ Mussels
  23. w/ Zucchini and Shrimp
  24. w/ Shrimp
  25. 4 Cheese
  26. w/ Leek
  27. w/ Radicchio
  28. w/ Radicchio & Sausage
  29. w/ Radicchio & Pancetta
  30. w/ Gorgonzola & Walnuts

*SAVORY CREPES, filled w/:

  1. RagĂą Sauce & Mozzarella Cheese
  2. Eggplant & Mozzarella Cheese
  3. Mushrooms & Mozzarella Cheese
  4. Mushrooms & Smoked Cheese
  5. Spinach & Ricotta
  6. Sausage & Mushrooms
  7. Prosciutto Cotto & Besciamella Sauce
  8. Besciamella Sauce & Pesto
  9. Asparagus
  10. Onion & Besciamella

*RAVIOLI, filled w/:

  1. Montasio Cheese
  2. Montasio & Pears
  3. Ricotta Cheese
  4. Spinach & Ricotta
  5. Prosciutto cotto
  6. Prosciutto cotto & Mozzarella Cheese
  7. Gorgonzola
  8. Ground Meat ( Beef or Pork&Beef Mixed)
  9. Sausage
  10. Zucchini & Garlic
  11. Eggplants
  12. Goat Cheese

*TORTELLINI, filled w/:

  1. Ricotta & Spinach
  2. Mortadella & Parmigiano Reggiano
  3. Ricotta
  4. Goat Cheese

*LASAGNA, Types of:

  1. Traditional with RagĂą Sauce
  2. Pesto
  3. Zucchini & Ricotta Cheese
  4. Zucchini & Shrimps
  5. Mushrooms & Speck
  6. Mushrooms & Smoked Cheese
  7. Mushrooms & Cheese
  8. Smoked Cheese & Sausage
  9. Radicchio
  10. Radicchio & Sausage
  11. 4 Cheese
  12. Pumpkin & Sausage
  13. Pumpkin & Pancetta
  14. Asparagus & Eggs
  15. Mixed Vegetables
  16. Spinach & Cheese

*QUICHE, Types of:

  1. w/ Prosciutto Cotto (Ham) & Cheese
  2. w/ Asparagus
  3. Olive & Montasio Cheese
  4. w/ Mushrooms & Speck
  5. w/ Spinach & Ricotta
  6. w/ mixed Veggies & Ricotta
  7. w/ Bacon
  8. w/ Montasio Cheese

*GNOCCHI, Types of:

  1. Ricotta Gnocchi w/
  1. a) Basic Tomato Sauce
  2. b) Butter & Pine Nuts
  1. Potatoes Gnocchi w/
  1. a) Basic Tomato Sauce or
  2. b) Gorgonzola & Walnuts Sauce or
  3. c) Butter & Sage or
  4. d) alla Sorrentina ( Tomato & Mozzarella Cheese)
  1. Pumpkin Gnocchi w/ Butter & Smoked Ricotta

*TIRAMISU’, Types of:

  1. Traditional w/ Espresso Coffee

2. w/ Strawberry Milk

  1. w/ Chocolate Milk
  2. w/ Espresso Coffee & Milk
  3. w/ Coconut
  4. w/ Nutella
  5. w/ Barley Coffee (caffè d’Orzo)
  6. Pumpkin