If you're considering taking, or have already signed up for, our online Regional Italian Cooking class, you'll find all the details on how to prepare for it on this page. 

Below, we have detailed what you'll cook and learn; the equipment and ingredients you'll need; and any advanced prep necessary. Note: This class requires you to strain the ricotta 24 hours before class.

Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, PDFs of the recipes, and a reminder of the following information. This class is restricted to students aged 16 and older.

What You'll Cook (& Learn)

- Chicken Saltimbocca (prosciutto-wrapped chicken with sage)
- Malfatti (ricotta and spinach ‘dumplings’) in Tomato Sauce

By cooking these dishes, we'll teach you the following skills and techniques:

- How to prepare ricotta for cooking
- How to prepare spinach to use as a filling
- Rolling malfatti—a technique that applies to meatballs or anything round
- Making a quick tomato sauce
- Tenderising chicken breast
- Wrapping poultry with pork to add richness
- Deglazing a pan
- How to emulsify a pan sauce

This class is not suitable for vegetarians, vegans, or gluten-free diets. If avoiding pork, you have the option to leave out the prosciutto.

These ingredients yield two portions of each recipe. If more than one person is taking the class, you have the option to divide the work or make the recipes individually and have plenty of leftovers.

Equipment

We've listed the equipment you'll need in order of use. 

- Sieve or colander, for draining ricotta
- Sieve or colander, for draining spinach
- Chef’s knife, for chopping
- Chopping board, for a chopping surface
- Parchment paper or cling film, for wrapping chicken
Meat tenderiser, rolling pin or small saucepan, for bashing chicken
Pot or saucepan (approx 24cm), for boiling water
Small or medium saucepan, for tomato sauce
- Frying pan (26- or 28-cm), for cooking the chicken
- 2 medium or large mixing bowls, for preparing the malfatti
- Tongs or fish slice, for cooking chicken
- Slotted spoon, for taking malfatti from boiling water
- 2 mixing spoons or spatulas, for manoeuvring food

Ingredients

This is a complete list of the ingredients you will need. In this class, you'll make enough food for two people; feel free to scale the ingredients up or down to suit your needs, or keep extras as leftovers. We’ll go through the ingredients needed for each component (i.e. saltimbocca, malfatti) in the ‘Advanced Prep’ section.

Fresh Meat, Dairy & Eggs:

- 2 skinless chicken breasts (300g total, 150g each)
- 6-8 slices of prosciutto
- 250g ricotta (full-fat)
- 80g butter
- 80g Parmesan, finely grated
- 1 egg

Fruit, Veg & Herbs:

- 500g baby spinach (not frozen)
- 1 brown or yellow onion, small
- 1/2 a red onion, optional
- 2 garlic cloves
- 8 sage leaves
- 50g rocket leaves
- 1 lemon

Dry/Shelf Stable Goods:

- 40g plain flour
- 50g semolina flour or fine semolina
- 150ml olive oil
- 2 tbsp neutral oil
- 400g tomato passata
- 100-150ml chicken or veg stock (or stock cubes)
- 200ml white wine or Marsala
- 1 pinch nutmeg
- Salt
- Black Pepper

Advance Prep

Please make sure to gather and measure out the following ingredients separately before class, and keep them nearby while we are in session. Under each dish, we’ve provided the advanced prep necessary.

For the Malfatti:

- 250g full fat ricotta, drained (see below)
- 80g Parmesan, finely grated
- 2 cloves of garlic
- 1 egg
- 500g spinach, prepared (see below)
- 40g plain flour
- 50g semolina flour or fine semolina
- 1 pinch nutmeg
- 150ml olive oil
- 400g tomato passata

> The evening before class, line a sieve or colander with cloth, like muslin or a clean tea towel, and place it over a bowl. Place the ricotta in the lined sieve/colander, and put it all in the fridge to drain overnight. If you are short on time or you forget, you can do this at room temperature two hours before class, but be aware this might make the ricotta slightly more difficult to shape.

> An hour or two before class, heat a pan large enough for your spinach. (It will lose much of its volume after cooking.) Place the spinach in the pan and add a splash of water. Once cooked—the spinach will look dark and wilted, and shrink in volume—place it into a colander and drain. When it’s cool enough to handle, squeeze out as much liquid as possible, then finely chop the spinach and set aside until ready to use.

For the Saltimbocca

- 2 skinless chicken breasts (300g total, 150g each)
- 6-8 slices of prosciutto
- 1 brown or yellow onion, small
- 2 cloves garlic
- 8 sage leaves
- 50g rocket leaves
- 1 lemon
- 1/2 a red onion, optional
- 200ml white wine or Marsala
- 100-150ml chicken stock
- 2 tbsp neutral oil
- 80g butter
- Salt
- Black Pepper

> No advance prep needed!

Any Questions?

Please feel free to reach out to us at cookschool@boroughkitchen.com. As a reminder: Once you've signed up for the class, we will email you all the details on how to log onto the Zoom call, including how to interact with our instructor and co-instructor, who will be on hand to answer any questions. We'll also send PDFs of the recipes, which you can use as a reference point if you miss an instruction, as well as a reminder of all the information provided above.

To sign up for this class, click here