Cheese in your curry

Starting today, connoisseurs of good food and wine from Europe bring a week-long festival featuring workshops, bazaars and tasting sessions

Starting today, connoisseurs of good food and wine from Europe bring a week-long festival featuring workshops, bazaars and tasting sessions

Foodies, get set for a whole week of pure indulgence. On offer are premium wines and cheeses from Europe and recipes for hearty fare like Spaghetti with fresh spring onions and home-made butter and Vegetarian carbonera with zucchini.

As part of its India promotion, the EAT Programme, initiated by A&ELLE Associates, a group of wine and cheese connoisseurs in the European Union, has planned a week-long series of activities starting today.

As part of the India Project, A&ELLE is bringing two agro-food programmes with a gamut of products and brands that cover the six main lines of the European food chain wine, dairy products, fresh and processed fruit and vegetables, meats, and olive oil and targeting a broad consumer base, from middle-level to high-end.

The products include some of Italy's best-known food and wine brands. The multi-city roadshow will showcase the best of Italy in Bangalore, Mumbai and Delhi.

EAT will be showcasing four product categories quality pasta made of 100 per cent durum wheat, olive oil of certified origin, Provolone cheese of certified origin (Valpadana) and wines of certified origin.

The EU and the Italian government together are out to take charge of some of the finest food and beverage options, byu00a0 presenting the best of food and wines from Europe.

Nina Saxena, director, A&ELLE Associati, says, "The EAT programme will educate the HoReCa sector (hoteliers, restaurant owners and caterers)u00a0 as well as the consumer on the importance of country or region of origin specification, and the difference it makes to the final quality of an olive oil or wine."

Menu specials

The 8-day EAT Programme will include
Eat Festivals with menu created by chef Paddy, who runs the kitchen at the Herbs & Spices Restaurant, and chef Manu Chandra who watches over the stovesu00a0 at The Olive Beach Restaurant.

Wine expert Alok Chandra will present his selection of wines to complement the food, and chef Paddy will introduce the use of Provolone Valpadana cheese and olive oil in the Indian kitchen.

The EAT Gourmet Bazaar, onu00a0 May 9, will showcase gourmet products and feature a 'women only' cooking show, performed by chefs Andrea Golino and Manu Chandra at The Olive Beach Restaurant. Guys, eat your heart out!u00a0

Lasagna Vegetariana (Vegetarian lasagne) Ingredients for 4- 6 people Lasagne 500g, Bechamel sauce 200 ml, Mushroom 4(big size), Pumpkin 250g, Zucchini 2, Eggplants 2,Grated Parmesan cheese, 100 g, Basilico to taste, Parsley to taste, Garlic to taste, extra virgin olive oil to taste, half onion.

For Bechamel Sauce: Butter 100g, Milk 1 litre, Flour 4 tbsp, salt to taste, nutmeg to taste

Preparation: Thinly slice the eggplants, add salt and let them rest on a strainer for 30 minutes, so as to lose water in excess. Brown garlic clove in extra virgin olive oil, add the sliced mushrooms and cook for 20 mins. Cut the peeled pumpkin into small cubes. Brown the chopped onion in olive oil. Add pumpkin cubes and cook for 20 mins. Slice the zucchini and grill together with egg plant.u00a0 To prepare the sauce melt the butter in a pan, add flour until the flour lightly browns. Add boiled milk and salt and stir until the sauce becomes dense. Add grated nutmeg and remove from heating. Butter a baking pan spread two spoons of sauce of Bechamel sauce and parmesan cheese. Layer lasagne sheets and vegetables to pre cook lasagne. Alternate the layers by terminating with vegetables, Bechamel sauce and parmesan cheese. No need to pre cook lasagne. Alternate the lasagne, by terminating it with vegetables, Bechamel sauce and parmesan cheese. Bake in oven for 20 to 30 minutes at 180 degree centigrade.

Learning curve
Italian cuisine is not only about pasta and pizza.

The EAT workshops, from May 5 to 12, hope to educate those who love their spices, sauces and dips on innovative styles of cooking with some of the best ingredients from Italy.

Some of these courses will also teach enthusiasts how Italian ingredients can be used in Indian cooking. The workshops are being held at the Lalit Ashok.

Italian chef Andrea Golino, alongwith Indian chefs Padmanabhan (Paddy) and Manu Chandra, will prepare some signature dishes during these workshops.

Chef Andrea Golino will prepare Italian vegetarian dishes and also hold a special cooking demo for women.

To make Spaghetti with fresh spring onions and home made butter, Vegetarian carbonara with zucchini, Porovlane varanara with cheese parcels, and Whipped ricotta with raspberry sauce and almond crunch, register at info@eloquenza.in. As a bonus, sommeliers will suggest fine Italian wines to be paired with these dishes.

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