Easy Trapani

Cooking Classes

Cooking Classes

 

One of the reason Sicily is worth to visit is food!
Therefore, let s learn from locals how to make a perfect sicilian dish.

Cooking classes are organized in a family atmosphere and made by sicilian local experts, this is the typical case for small groups of people.

We also organize cooking classes for larger group of people and rely on cooking schools and their own structures, chefs and team

 

A few example of what we can cook

STARTERS
olive condite
sfincione di palermo
caponata di melenzane,  
caponata di mele, 
involtini di melenzane, 
Sarde a beccafico,
Zucca in agrodolce,
Arancine,
Panelle,
Crocchette di patate
Peperoni ripieni
crocchette di melenzane
rotolo di zucchine
pizzette
 
DISHES:
pasta finocchi e sarde,
Pesto trapanese,
Aneletti a forno
Minestra di verdure estive
Pesce spada menta e melenzane
involtini di pollo
sarde a beccafico
pasta con i broccoli
carciofi
couscous
tabulé
parmigiana
melenzane ripiene
cannelloni
pizza
sarde allinguate
carpaccio di tonno
 
SWEETS:
Sfinci
Pignolata
Cassatelle   
cannoli
genovesi

 

A few recipes of Sicilian dishes, you can also dowload a PDF version, it is at the end of the page as an attachment:

EGGPLANT / AUBERGINE ROLLS

For the rolls, the ingredients are four aubergines, three green zucchini, anchovies, one medium onion, 500 gr. Ripe tomato, crumb. Some basil leaves, a mozzarella “fiordilatte”, sea salt, extra virgin olive oil.

Method:

Cut the Aubergines into slices of about half a centimeter, add salt and let them rest for a few minutes, then grill them in the oven or on a plate, cut the courgettes into thin slices, salt and fry them in extra virgin olive oil.

In a non-stick pan, brown the onion and add the tomato pulp. Adjust the salt and add a basil leaf.

At this point, prepare the rolls by spreading a slice of aubergine over the base, place a slice of zucchini, a small piece of anchovy, and a tablespoon of tomato pulp. Once all the rolls are finished put the remaining mozzarella in pieces, toasted breadcrumbs over the remaining tomato pulp. Bake at 200 degrees Celsius for about 30 minutes.



SCACCIA

For the scaccia the ingredients are: 500 g of durum wheat flour, 250dl of water, 8g of dry yeast, 500g of tomato pulp, 100g of caciocavallo cheese (a cheese like Cheddar matured for at least six months), salt, extra virgin olive oil.

Preparation: place the flour in a fountain, add the yeast and melt it with a little warm water, starting to knead from the outside towards the inside once the dough is soft and elastic, cover it and let it rest for a couple of hours.

Cut the onion into small cubes and brown it, then add the tomato pulp and season with salt.

Once the dough has risen doubled in volume, spread it very finely with a rolling pin and put a layer of tomato pulp and grated caciocavallo cheese, then close the sides of the longer part and roll it up from the shorter side. of tomato pulp. Place in a baking dish and brush the tomato puree in the upper part. Then bake at 230 ^ for about 40 minutes

You can add any ingredient at your choice in the scaccia



SFINCI

For the sfinci:

Ingredients 500 g of durum wheat flour, 250dl of warm water, 500g of white potatoes, 15g of yeast, salt, sugar, cinnamon powder, 2l of sunflower oil.

Method:

Boil the potatoes and mash them after having peeled them, place the flour like water coming out of a fountain, add the potatoes and the yeast; then, the dough is kneaded, taking care to add the water slowly. The dough should be very soft and almost liquid. Leave for a couple of hours, then complete by immersing the balls with the help of a spoon that we will take from the dough one at a time. Once the sugar has been added to the cinnamon, when the balls are fried, roll them in sugar and cinnamon. They could be served still hot



PARMIGIANA

Doses for: 8 people

Ingredients
Eggplant black oval 1,5 kg passata 1,4 l  Mozzarella Fiordilatte, 500 g Parmigiano reggiano 150 g red onions ½ Extra virgin olive oil. Black pepper. Basil a few leaves Salt.  flowesead oil for frying the aubergines q.b. Coarse salt to purge the aubergines 35 g
Eggplant parmigiana
To prepare the eggplant parmigiana, start by washing and drying the latter. Then with a knife remove the petiole and cut the lengthwise to obtain 4-5 mm thick slices.

Manually place the slices inside a colander and sprinkle with a little of coarse salt; keep it up to complete everything. On the top of the aubergines place a plate with a weight, so the aubergines can drain the water of vegetation that is bitter. Leave it for at least 1 hour. Meanwhile slice and cut into very small cubes. Put these to drain, in the meantime, take care of the sauce. In a large saucepan, pour a drizzle of extra virgin olive oil and add the chopped onion, stir often to keep it from burning and let it brown for a couple of minutes

Then add the tomato sauce and add a little water, add salt  and cook over a low heat for 45 minutes. Do not forget to add the basil leaves by breaking them by hand

Heat plenty of seed oil and in the meantime rinse the frying portion of aubergines and dry with absorbent paper: proceed a little at a time so they will not darken. In the hot oil at 170 ° dip a few slices at a time

and after 2-3 minutes of cooking drained on absorbent paper; proceed like this with all the others. At this point you should have everything you need, then switch to the composition. Soak a 20x30cm baking dish  with a little sauce, then form the first layer placing the aubergine slices horizontally.

Grate a little 'black pepper, sprinkle with Parmesan cheese and pour the cubes of fior di latte spreading evenly. And finally pour a bit of sauce, just what is necessary to color the inside.

Repeat the same procedure this time by arranging the aubergines vertically; continue in this way to form the layers reversing the sense of the eggplant every time. Between one layer and another, remember to press gently with the palms of your hands so as to compact them. On the last layer pour the remaining tomato sauce,the cubes of fior di latte and parmesan cheese. It's time to cook your eggplant parmigiana in a hot oven at 200 degrees for 40 minutes. Once ready leave it to settle for a few minutes before serving.



APPLE CAPONATA:

fry the chopped apples with extra virgin olive oil, do not remove the peel of the apple, 

on another pan, lightly fry the chopped celery adding a little water as needed.  

Then prepare the sauce by browning a round onion cut into cubes, add the tomato puree, season with salt and simmer.

Add the green olives without the seeds and the capers rinsed from the salt. 

At this point, add the white wine vinegar and the sugar and let the vinegar alcohol evaporate for a few minutes. 

Finally add apples and celery to the sauce and leave to rest for a few hours.



WILD FENNEL PESTO: 

separate the leaves from the fennel stem, then mix with the almonds, a clove of garlic, salt and oil: you will get a cream. 

Separately, cut the tomatoes in half and bake with salt, sugar and oregano until dry and brown.  

As soon as the pasta is cooked, stir in the pesto and add fresh ricotta.  

Add at the time to serve the tomatoes on the pasta.

Add extra virgin olive oil.



VEGETARIAN LASAGNA: 

knead a kilo of organic flour with 4 eggs, 50 gr. extra virgin olive oil and about 200 grams of water.  

Spread the dough into thin sheets.  

For the dressing: cut thin the Genoese and Neapolitan zucchini and fry them.  

Made the béchamel with butter, milk, salt flour, pepper and nutmeg until it thickened

As soon as it is ready, poured a jar of pistachio pesto, stir well.  

At this point, made the layers, alternating pasta, zucchini and béchamel for 3 layers.

At the end, add some chopped pistachios and bake for about 30 minutes at 200°




ARANCINA:
Basic ingredients (40 balls)
1kg rice
100gr grated Parmesan cheese
300gr mozzarella
100gr butter
4 eggs
100g breadcrumbs
extra virgin olive oil oil

Cook the rice and drain when ready. Mix it with the parmesan, butter. Let it cool. Add two whole eggs and two egg yolks (set aside the two egg white that will be used later).

Ragù filling
500g minced meat
200g peas
2 carrots
200gr (one tin) tomato passata
½ glass of water
1 onion (diced)
1 clove of garlic (minced)
Extra virgin oil
salt / pepper

Heat the oil in a pan and fry the carrots, garlic and onion until softened and golden. Add the meat and cook until the liquid from the meat has been absorbed. Add the tomato souce and water. Leave the mixture to cook on a low heat for around 30 minutes. When almost ready, add the peas. Season with salt and black pepper to taste.

Heat the oil in a pan and fry the garlic until softened and fragrant (do not let it burn). Cook on a low heat for about 20 minutes. Once the mixture is ready, season with salt and pepper. Take off the heat, let it cool slightly and add the cheese mixture.

Putting arancine together:
Prepare a bowl with the egg whites and a separate dish with the breadcrumbs. Moist your hands in lukewarm water and start forming balls from the rice mixture. Make a small hole in every ball and add the filling. Put each of the arancine into the egg whites and then the breadcrumbs. Deep fry in hot oil until golden brown.

 

Arancine with Butter, Mozzarella, Ham
1 kilogram of rice
2 and a half liters of water
2 vegetable cubes
100 grams of butter
A bag of saffron or 2 tablespoons of turmeric
100 grams of pecorino
Salt and pepper as required
Cook the rice in hot water, adding the turmeric, salt, pepper and vegetable cubes. Without stirring the rice, let it simmer until the rice absorbs all the water. After the rice is cooked, remove from the heat and add the butter and the pecorino, mixing everything. It is left to cool.
When the rice is cold, balls are made by placing small pieces of ham and mozzarella in the middle. We close well, we pass in a mixture of water and flour, then in the abundant breadcrumbs and then fry in plenty of sunflower oil

 

Mushroom filling

300g champignons (cut into small pieces)

100gr mixed cheeses (mozzarella / Provola / Belpaese type)

1 clove of garlic

Oil

Salt / pepper

Heat the oil in a pan and fry the garlic until softened and fragrant (do not let it burn). Add the mushrooms and cook on a low heat for about 20 minutes. Once the mixture is ready, season with salt and pepper. Take off the heat, let it cool slightly and add the cheese mixture.

 

Artichoke filling

Ingredients: artichokes 6

mixed cheeses (mozzarella / Provola / type Belpaese) gr.100

 Preparation:

cut artichokes into small pieces

cook them in a pan with oil and a clove of garlic

salt and pepper

Bake for about 20 minutes




BAKED ANELLETTI PASTA:

500 g of anelletti pasta

Prepare the sauce 

Ingredients:

1.5 l of tomato purée

700 g of minced veal

a carrot

two ribs of celery

a medium golden onion

Half a glass of red wine

salt sugar and extra virgin olive oil.

Preparation: chop up carrots, celery and onions and fry in olive oil in a large pan, then add the minced meat as soon as it is golden, add the red wine. Allow to evaporate and add the tomato puree, add salt and sugar and let cook for about an hour.

For the bechamel sauce

Ingredients: 50 g of butter, 80 g of durum wheat flour, 1 l of whole milk a handful of nutmeg powder.

Procedure: melt the butter together with the flour obtained from the Rue, add the milk and a pinch of salt to cook until thickened, at the end add the nutmeg

Meanwhile, cook the Sicilian anelletti in boiling salted water drain it "al dente".

At this point on a large baking sheet put a little sauce in a layer of pasta of about 2 cm, add the ragù and the bechamel sauce, being careful to cover the corners. Repeat the operation three times, finish with plenty of sauce and béchamel to bake at 200° for 30 minutes

It is possible to add grated cheese at the end of the composition to your liking



ARTICHOKES

Stewed artichokes with garlic, oil, pepper and parsley
Wash the artichokes, then, in each artichoke, you put chopped garlic and parsley (at your pleasure) then some seasalt and extra virgin olive oil. Place the artichokes in a shallow pot with water (the water does not have to cover the artichokes, if need to be added, do it during the cooking). Boil until the leaves of the artichokes become soft.



MACKEREL WITH GARLIC TRAPANI’ SOUCE

Ingredients: 3 / 4 mackerels, 500 grams tomatoes, 2 cloves of garlic, 3 tablespoons of vinegar, white wine, oregano, oil, salt, pepper as required.

Method :

Let's make a sauce with tomatoes cut into small pieces, garlic also made in small pieces, oregano, wine, oil, salt and pepper to taste. Rost the mackerel first, then you add the sauce on top and cook them together for a while. We keep a little sauce to put on the mackerel after they are ready to be served



SARDINES IN “BECCAFICO” STYLE

Ingredients:

1kg sarde, 1 lemon, 100 grams breadcrumbs, 3 cloves of garlic, 40 grams pine nuts, 50 gr. pecorino cheese, a few leaves of aloro, salt and parsley as required.

Method

Toast the breadcrumbs with a little oil, then add the finely chopped garlic, pine nuts, pecorino cheese and grated lemon peel.

We put a sardine on top of the other and in the middle the dough. Arrange in a pan placing between the sardines the leaves of laurel and few drops of oil. We cover with the aluminum and for about 10 minutes we put in oven at 180 degrees celsius. After that, we remove the aluminum and leave for another 7.8 minutes to bake in the oven.



SARDINES IN “ALLINGUATE” STYLE

Ingredients: 1 kg sardines, white vinegar, flour, salt, oil for frying

Method

The sardines are opened and cleaned and then put into vinegar with salt for about 10 minutes, then they are dried with paper and are passed in flour and fry in hot oil. To be served hot or cold with lemon



PASTA WITH PESTO TRAPANESE (4 PEOPLE) 

50g shelled, unskinned almonds
a handful of fresh basil leaves
2 garlic cloves
6 vine-ripened tomatoes
2 tbsp finely grated pecorino cheese
6 tbsp extra-virgin olive oil
400g busiata or other pasta

 

Cover the almonds with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready blanched almonds, as nuts quickly lose their flavour without their protective skins. Toast the almonds in a non-stick frying pan, stirring frequently for a few minutes until they are pale gold.

Whizz the basil, garlic and a little coarse sea salt in a food processor (or if you have ''mortaio'' would be perfect) and tip into a large bowl. Process the almonds, again with a little salt until they’re the size of small grains of rice.

Peel the tomatoes, de-seed by halving and squeezing over the sink, then chop into medium dice. Mix the tomatoes and the almonds into the basil and garlic, add the olive oil and mix well. Taste and season with pepper and – only if needed – a little salt.

Boil the pasta in the usual way, taking care to keep it very al dente, especially. The Sicilians are probably the most fussy of all Italians about pasta, and they are very quick to declare it scotta, which means overcooked. To judge when to drain the pasta, cut a piece of pasta open: when it has a tiny uncooked white speck at the centre, drain it. It will be perfectly cooked all the way through by the time you serve it.

Drain the pasta but reserve a couple of ladles of the pasta water. Tip the pasta into the bowl with the pesto and mix it gently but quickly, so that the melting cheese is well distributed. Add a little pasta water if necessary.



CAPONATA WITH AUBERGINES

Ingredients:

3 aubergines

200g green olives

100g.capperi

100g. celery

150g tomato paste

100g sugar

3 onions

Half a glass of white vinegar

50g roasted almonds

a tuft of basil

Olive oil, salt q.b.

Method:

Cut the aubergines into cubes of half cm, fry them with plenty of extra virgin olive oil until they are golden brown. Cut the celery into small pieces and cook in a pan with the lid over low heat with oil, adding a little water if necessary and add salt.

Cook the sliced carrots in a non-stick pan with the lid in extra virgin oil and a little water.

Fry the abundant onion and add the seasoned tomato sauce then add the capers and olives to the sauce and after a few minutes make the sweet and sour mixture with white wine vinegar and sugar in equal parts. At this point add the aubergines and the other vegetables already cooked. Let it simmer, turn off the heat and let the caponata rest. Alternatively, for a lighter caponata, it is possible to cook all the vegetables in the oven and at half-cooking add the sweet and sour sauce.



PANELLE (fried chickpeas)

Ingredients: 500 g chickpea flour, 1.5 liters of water, salt and pepper q.b.

Preparation

In a "non-steel" pan, add a pinch of water to the cold water and then add a little by a little chickpea flour, stirring constantly with a wooden spoon to avoid clumping. Put on medium-high heat for 30-40 minutes stirring continuously until it becomes a dense and lump-free paste.

After cooking, still warm with a wooden spoon, roll out the dough on a flat surface to cool down. After cooling, cut into triangles or rectangles and fry in sunflower oil for a few minutes (golden color).



TIMBALLO

1 kg of pasta - Maglie di bucatino or Anelletti or else

chopped onion celery and carrots

1 kg of minced meat

300 gr of Peas (small)

100 grams of mozzarella

200 grams of ham

150 grams of grated cheese

2 bottles of Passata di Pomodoro from 690 gr

1 can of Tomato Concentrate

1 eggplant of medium size

Bread crumbs

Egg white of 6 eggs

Sale - Oil - Sugar - Pepper

 

  1. Chop the mozzarella into small cubes

  2. Chop the ham

  3. Put the mixture in the pan with the oil

  4.  Add the chopped

  5. Chop the mozzarella into small cubes

  6. and chop the ham

  7. a large hard pan pour the chopped mixture of celery and carrot onion, add extra virgin olive oil

  8. as soon as the mince becomes blond, add the chopped

  9. as soon as the minced is totally roasted

  10. add the new peas and mix

  11. add the tomato puree and mix

  12. add the tomato paste

  13. add the minced meat

  14. Add the baby peas

  15. Add the tomato puree

  16. Add the tomato paste

  17. add the salt and add the Mollica sugar

  18. add salt, sugar and pepper to taste,

  19. Drain the pasta when half cooked

  20. add the sauce

  21. add the grated cheese

  22. add the ham

  23. Drain the pasta when half cooked

  24. add the sauce and mix

  25. add the grated cheese

  26. add the ham

  27. Prepare the eggplants previously cut into cubes and roast them in a pan with a little oil

  28. Separate the yolks from the whites and place them in a large container

  29. Beat the egg white to make it uniform

  30. roast the eggplants

  31. separate the yolks from the whites

  32. beat the egg white

  33. fill the shapes half-filled with the half-filled molds

  34. Prepare the oleander molds, filling them in half capacity

  35. add the mozzarella and add the eggplants complete with other pasta

  36. add the mozzarella, eggplants and complete with more pasta

  37. complete mold with pasta

  38. apply a plastic sheet as a cover

  39. Here is how the dough form of the dough filled to the brim looks.

  40. on the surface for about 4 hours, however it is advisable to prepare the timbales in the evening to complete with cooking before lunch

  41. Prepare a pan large enough to contain at least 3 timbales and high to overcome the height of the same

  42. remove the timbales from the forms by beating them on a hard basis

  43. pass the timbale in the egg white, wet it completely

  44. preparation of the frying pan

  45. remove the timbales from the forms

  46. pass the timbale in the egg white 

  47. pass the timbale in the crumb

  48. fry the timbales in the hot oil

  49. place the timbales ready on an absorbent sheet

  50. pass the timbale in the crumb

  51. care to cover all parts

  52. soak the timbales in the hot oil

 

Once ready, place the timbales on a sheet of absorbent paper to remove excess oil

serve it at the table








 

Trapani’s Pesto begins in its own ‘mortaio’: mixing almonds and red garlic from nubia, adding extra virgin oil and then adding tasty seasoned tomato like ‘ciliegino’ from Pachino or ‘datterino’. Pasta with ‘pesto alla trapanese’ is a must-eat in Western Sicily and you can learn how to make it with us

“Our experience with Easy Trapani was fantastic! They were so helpful, really easy and friendly! It was cooking class for Sicilian sweets in really nice home atmosphere.. what a nice memories!!! It was even more about communication with so wonderful people than cooking! But we were really enjoyed both! Lilian, Gianni, Alessandra thank you very much! Highly suggested!
Natalia (Russia) - Tripadvisor

Busiata is the pasta from Trapani. You can find it fresh at bakeries and leading pasta makers around the town and rest of Western Sicily. Enjoy it with pesto alla trapanese made with food like extra Virgin Olive oil, red garlic from Nubia close Trapani, almonds, tasty cherry tomatoes, pecorino sheep cheese and additional ingredients like fried sicilian aubergines, zucchinis and more. Learn the ways to make an organic sicilian dish with us

 

 

 

Highlights


Cooking classes conducted by chefs and other experts of the Sicilian gastronomy

Pick-up hotel or other accommodation included

Flexibility to customize the cooking classes to suit your preferences

Vegetarian or vegan lunch or dinner available





Inclusions:

Lunch or Dinner

Pick-up from hotels or other accommodation (roundtrip)



Additional information

No age limit for the cooking classes

Available options of classes and vegetarian and vegan meals (please advise at time of booking if required)

Half-day lessons can be combined with other experiences such as tours and excursions (please get in touch to discuss the options available)

Language options for cooking classes: English, Polish, Lithuanian, Hungarian, Italian (for Polish, Lithuanian, Hungarian - please advise when booking)

A pickup can be arranged from anywhere in the province of Trapani (Trapani, Marsala, Mazara del Vallo, Alcamo, San Vito lo Capo, Erice, Castelvetrano, Castellammare del Golfo, and in other cities in the area)

For a pick-up in the provinces of Palermo and Agrigento, there is an additional cost of € 100 for transport to a number of 4 persons.

Starting point: From your hotel / accommodations



Departure time:
cooking class for a full day: morning
Half-day cooking lesson: morning or afternoon

The exact time to start is flexible and can be customized
Duration: Flexible
Half day: 4/5 hours
Full day: 8/10 hours




Price

Classes of full-day cooking experience
€ 150.00 per person up to 4 people

Classes of half-day cooking experience 
(Can be combined with other experiences as a half-day tour or excursion)
€ 100.00 per person up to 4 people

The Price is lower for any group of people higher than four. Please contact us for any additional information

 



 

Maria Grammatico cooking classes - Offers for groups

 

  1. Tasting of pastries made by the Pasticceria "Maria Grammatico", that includes:

3 biscuits with almonds, a piece of nougat, a glass of Marsala wine.

Location: Pasticceria "Maria Grammatico"

 

  1. Lesson of Erice’s pastry with tasting sweets and beverage of choice (coffee, cappuccino, a glass of Marsala wine, or a cold soda).

 Duration: 1 hour

Location: Pasticceria "Maria Grammatico"

Period: all year except July and August

Number of people: max 20

 

  1. Sicilian cooking lesson: torte salate, casseroles (with spinach, eggplant, cheese, cottage cheese, etc.). focacce, panelle, calzoni, pasta (busiate) with pesto trapenese, etc.

Duration: 4 hours (9:00 to 13:00)

Location: Erice, in Contrada San Nicola

Number of people : min. 2 participants

 

  1. Sicilian cuisine and pastry course

The course lasts three days and is held in Erice, in the district of St. Nicholas, at the new location managed by Pasticceria "Maria Grammatico". It includes three pastry courses lasting 4 hours, from 9:00 to 14:30, including lunch prepared by the participants themselves, and a class of typical Sicilian cuisine from 15:00 to 20:00. In the spare time, there are possible trips to the whole West Sicily with Easy Trapani.

Duration: 4 days (Saturday and Sunday excluded )

Number of lessons: 4

- 3 lessons from 9:00 to 14:30 (lunch included)

- 1 lesson from 15:00 to 20:00

Number of people : min 2 - max 50

Location: Erice, new location in Contrada San Nicola

Accommodation: Easy Trapani

Leisure time: from 14:30 with possibility of excursions.

Period: all year except the months of July , August and September.

Transfer from Airport: Trapani-Erice and vice versa

or Palermo-Erice and vice versa

 

Reference

Natalia

Aprile 2015

Our experience with Easy Trapany was fantastic! They were so helpful, really easy and friendly! It was cooking class for Sicilian sweets in really nice home atmosphere.. what a nice memories!!! It was even more about communication with so wonderful people than cooking! But we were really enjoyed both! Lilian, Gianni, Alessandra thank you very much! Highly suggested!

 

 

Irina

I highly recommend Easy Trapani. They are very friendly and helpful. We had several days of the great vacations thanks to Gianni and Lilian from Easy Trapany! Gianni arranged sea trip to the islands! It was very good. And Lilian gave me a great cooking class of Sicilian food. It was amazingly good and very delicious. We have made several local dishes. All very specific but also possible to make at home. Although you will never have the same local taste! Lilian gave me some handy tips how to choose vegetables at the market and how to prepare them and taught me some Italian words. Very pleasant and joyful experience!

 

SwiatCzek

I organized with Easy Trapani trip for 12 people. Helped me a lot when choosing accommodation, rental cars and cooking classes. Gianni and Nicholas are very friendly and willing to help and organizations of all ideas.

 

 

 

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