In this cooking class, Dario shares appetising ways to cook using Italian-style cheeses using fresh, seasonal Market produce.
Recipes include Buffalo Mozzarella in a Caprese-style salad with fresh watermelon, baby beets, basil leaves and a drizzle of olive oil; Burrata (money bag mozzarella pouches filled with delicate strings of curds and cream) served on a salad of avocado, shaved fresh asparagus, green peas, tomato medley and crisp butter lettuce with olive oil and lemon dressing; Ricotta Delicata and Parmesan gnocchi tossed in an easy onion, tomato and basil leaf sauce, oven-baked and topped with parmesan, Fior Di Latte Mozzarella; and finally, irresistible cannoli, Sicily’s famous pastry using delicate shells filled with sweet Ricotta cheese and cinnamon cream.
