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CiCi CoCo Cookery School And Tagliatelle With Beetroot And Walnut Sauce

September 11, 2014 by GG 38 Comments

Tagliatelle With Beetroot And Walnut Sauce

Tagliatelle With Beetroot And Walnut Sauce

I arrived in Cuddington, an archetypal  small english village, complete with beamed and thatched cottages, a church, dating back to the twelfth century, that hosts the village fete in summer and a welcoming carol service in winter, a tiny village green, a lovely local school,  and even a village shop.  To top it off it’s played host to a few episodes of Midsummer Murders.  This was the venue for my Italian cooking day.

Ingredients For A vegetarian Lunch

Ingredients For A vegetarian Lunch

CiCi CoCo is owned by the award winning Giuliana Cortese and run from her wonderful bright, glass backed cottage in the centre of the village.  I was greeted with a cup of espresso and glorious almond ricotta cake that she’s promised to tell me the secret of making.  After handing us our recipes and an assurance that we wouldn’t even notice the absence of meat (that must have been for my benefit) the preparation of our five course Italian vegetarian lunch began.

We were each given an apron chopping board and knives in two sizes.  These were laid out around the central Island of the kitchen.  Being a small group of just three there was plenty of room, but initially only polite chat.  I tried not to be too irritating with my camera pointed at everything and every step of the recipes and soon we all relaxed and shared the tasks of making lunch.  Giuliana enabled all of us to participate even though there was only one of each dish being made.  We chopped beetroot, grated cheese, peeled onions, salted aubergines, rolled barlotti patties, stirred tomato sauce and bit by bit created wonderful, fragrant dishes in the oven and on the stove top.

Making Pasta with Heritage spelt mix flour

Making Pasta with Heritage spelt mix flour

I particularly enjoyed the pasta making, there is something about Giuliana’s kind no nonsense approach that makes learning easy, a quick demo and then we all made our own dough.  The kneading and resting all explained and the resultant air in the dough demonstrated.  It’s great to learn from an expert how dough should feel when it’s nearly ready and when it’s done.  What it looks like when it’s slightly too wet or dry.  This is years of experience conveyed in a few minutes.

Making Melanzane Alla Parmigiana Di Nonna Lucia

Making Melanzane Alla Parmigiana Di Nonna Lucia

Gradually the long rustic table began to fill with food, Crispy topped Malanzane alla parmigiana Di Nonna Lucia, the wafts of fragrant cheese really making our taste buds tingle. Polpette Di Barlotti con salsa piccante sweet with chilli and tomatoes.  Then heaped in bowls in front of each of us was the beautiful bright pastel pink beetroot and walnut tagliatelle, rich with cream and earthy from the beetroot.  To counter the cream a crisp fennel and pomegranate salad.  Washed down with a choice of white or red Italian wines this was a truly delicious meal.  Not quite over, the final course was a Biancomangiare.  A milky set dessert flavoured with lemon zest, pistachios and cinnamon. delicious, creamy and light.

Fennel And Pomegranate Salad

Fennel And Pomegranate Salad

I had a wonderful Italian filled day with CiCi CoCo and absolutely recommend it to anyone who wants to learn some new Italian dishes.  Giuliana takes beginners or more experienced cooks where you’ll learn about produce, cooking, loving the food and if you concentrate, a little Italian.

RECIPE

Tagliatelle With beetroot And Walnut Sauce From CiCi CoCo Cookery School
 
Print
Ingredients
  • 3 or 4 Beetroot
  • 2 tablespoon Extra virgin olive oil
  • 2 clove Garlic
  • 1 Lemon
  • 200 ml Single cream
  • 400 g Tagliatelli
  • 6 Fresh basil leaves
  • 20 g Walnuts
  • Freshly grated parmesan cheese
Method
  1. Heat the olive oil in a large saucepan and add the cubed beetroot. Season and allow to cook with the lid on for 10 to 15 minutes, until soft.
  2. Add the garlic and lemon juice and cook briefly.
  3. Add the cream and let it warm through
  4. Cook the pasta according to the packet instructions, drain and add to the sauce. Off the heat.
  5. Mix until all the pasta is coated. Serve with the chopped walnuts, torn basil leaves and topped with the grated parmesan.
3.4.3177

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Filed Under: Baking, Event, Lunch, Pasta, Recipes Tagged With: beetroot, Biancomangiare, CiCi CoCo, cuddington, Italian, Midsummer Murders, Parmigiana, pasta, Vegetarian.

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Comments

  1. Angie@Angie's Recipes says

    September 11, 2014 at 1:32 pm

    Gorgeous colour from fresh beets. The walnut sauce sounds amazing. I would love to try those spelt tagliatelle!

    Reply
    • GG says

      September 16, 2014 at 9:58 am

      The spelt mix tagliatelle was fab. It had a lovely flavour anfd that was capped off with the sweet, earthy beets. GG

      Reply
  2. Bintu @ Recipes From A Pantry says

    September 11, 2014 at 5:29 pm

    Sound like my kind of cookery class. The beetroot pasta looks like the kind of thing that would make me run to the fridge and cook now (except I don’t have any beetroot atm) plus I am desperate for that pomegranate fennel salad recipe. Lucky. lucky you.

    Reply
    • GG says

      September 16, 2014 at 9:57 am

      I can imagine you there having a great time. GG

      Reply
  3. Rachel (Rachel's Kitchen NZ) says

    September 11, 2014 at 7:19 pm

    Oh, this does look so pretty GG and sounds absolutely delicious. What a fabulous cooking class – pity I don’t live closer:)

    Reply
    • GG says

      September 16, 2014 at 9:56 am

      It does look pretty doesn’t it and very tasty too. GG

      Reply
  4. lizzygoodthings says

    September 11, 2014 at 8:57 pm

    Once upon a time in a former life, I co-owned a cooking school… for almost ten years. Reading this post made me miss those times, GG. This is a lovely recipe and the cooking school sounds fab!

    Reply
    • GG says

      September 16, 2014 at 9:56 am

      Wow! how amazing. I’ve often thought it would be fun to do. It would be hard to do it better than Giuliana does it. GG

      Reply
  5. Asmita says

    September 12, 2014 at 12:05 am

    Sounds and looks mouthwateringly delicious! Now, I wish I could taste it!

    Reply
    • GG says

      September 16, 2014 at 9:55 am

      It was Asmita. I loved it. GG

      Reply
  6. Joanne T Ferguson says

    September 12, 2014 at 2:29 am

    G’day! What a lovely recipe and a fun experience GG!
    I am now craving to try some of your dish right now@
    Cheers! Joanne

    Reply
    • GG says

      September 16, 2014 at 9:55 am

      It was really fun and I’d definitely do it again. GG

      Reply
  7. Maureen | Orgasmic Chef says

    September 12, 2014 at 6:39 am

    I did an Italian class last year and I would love to do another one and then another one. The class you did provided so much wonderful food!

    Reply
    • GG says

      September 16, 2014 at 9:52 am

      It did provide loads of delicious food and so quickly made. It was fun cooking together. GG

      Reply
  8. denise@magnoliaverandah says

    September 12, 2014 at 8:31 am

    Love those reds. And sounds like a lovely day. But once you have experienced fresh pasta its very hard to go backwards. Would have loved to have been visiting the village too.

    Reply
    • GG says

      September 16, 2014 at 9:49 am

      I agree, We had fresh pasta again last night, it’s so much tastier. GG

      Reply
  9. David Crichton says

    September 12, 2014 at 8:58 am

    Hi GG

    Do you have the parmigiana recipe by any chance?

    It looks like a lovely day out.

    Dave

    Reply
    • GG says

      September 16, 2014 at 9:42 am

      Hi David thanks the Parmigiana was delicious. GG

      Reply
  10. Choc Chip Uru says

    September 12, 2014 at 10:41 am

    I didn’t know there was such a thing as beetroot sauce, but yes, why not I suppose! Your photos look very inviting, the colour is so lovely!

    Cheers
    Choc Chip Uru

    Reply
    • GG says

      September 16, 2014 at 9:41 am

      It hadn’t really occurred to me either. I’m not usually very adventurous with beetroots although I love them. GG

      Reply
  11. Nazima, franglais kitchen says

    September 12, 2014 at 12:56 pm

    lovely idea – I saw Urvashi did a Beet pasta too recently and both of you have such gorgeous pics. I have to say I don’t get my pasta machine out nearly enough but you are both tempting to do an autumnal pasta session!

    Reply
    • GG says

      September 16, 2014 at 9:40 am

      I’ve fallen in love again with my pasta machine and using Heritage grains really makes a difference. GG

      Reply
  12. Sally - My Custard Pie says

    September 12, 2014 at 5:35 pm

    I must get my pasta maker out again. I’d love to do a proper course like this with someone who really knows their stuff. Everything looks gorgeous.

    Reply
    • GG says

      September 16, 2014 at 9:35 am

      Me too, the number of dishes we managed to make was amazing. All really delicious and adaptable. GG

      Reply
  13. Heidi Roberts says

    September 12, 2014 at 9:28 pm

    I too have a pasta maching gathering dust – must get it out again, can’t beat fresh and home made!

    Reply
    • GG says

      September 16, 2014 at 9:34 am

      Making the pasta was so rewarding and truly more tasty than any bought stuff. GG

      Reply
  14. Hotly Spiced says

    September 12, 2014 at 10:06 pm

    I wish I could have gone on this course with you. The food looks so lovely. I love the sound of the town; so British! I love watching Midsummer Murders because I love all the British scenery and architecture and quaint villages that still look original despite the passing of time – long may they last! xx

    Reply
    • GG says

      September 16, 2014 at 9:30 am

      It is a lovely village and so very English. I love Midsummer Murders too. Much of it is filmed fairly locally and in fact with the aid of a guide book you can tour the locations and have a wonderful trip round amazing villages. GG

      Reply
  15. Karen says

    September 13, 2014 at 9:16 am

    What an amazing workshop GG and SUCH a lovely varied menu too….I adore beetroot on baking and cooking and I am very tempted to make that pasta, it would go down a treat in Chez L & L! GREAT images as always too…..Karen

    Reply
    • GG says

      September 16, 2014 at 9:27 am

      Thank you Karen. I really had my eyes opened about tasty veggie food. Something I’ve often struggled with. I loved that we had an amazing meal without any meat in it at all. GG

      Reply
  16. Karen (Back Road Journal) says

    September 17, 2014 at 2:34 pm

    Love the color of the pasta dish…can’t wait to try it as it sounds great.

    Reply
    • GG says

      September 17, 2014 at 3:52 pm

      Thanks Karen, It was delicious and the texture from the nuts was lovely. GG

      Reply
  17. Lorraine @ Not Quite Nigella says

    September 18, 2014 at 11:00 am

    That looks like a dream come true! Everything that you named I lusted for 😀 Did she teach you how to make the ricotta cake? That is one of my favourite cakes!

    Reply
    • GG says

      September 18, 2014 at 11:25 am

      No we didn’t find out how to make the riccotta cake, but Giuliana did promise me the recipe. GG

      Reply
  18. Choclette says

    September 18, 2014 at 7:25 pm

    Oh, oh, oh – five course vegetarian Italian lunch sounds my idea of Heaven GG. What a glorious venue for a cookery school – although I guess there is always the danger of tripping over a dead body. I have bookmarked this beetroot and walnut sauce.

    Reply
    • GG says

      September 22, 2014 at 12:19 pm

      Ah yes the dead bodies. There’s always more than one on Midsummer Murders. The day was fabulous and the food amazing, well worth the tripping risk. GG

      Reply
  19. sherry from sherryspickings says

    September 22, 2014 at 3:07 am

    it looks like you had a lot of fun here and great food to eat. i love beetroot and so good with walnuts. oh yum i love eggplant too. lucky you..

    Reply
    • GG says

      September 22, 2014 at 12:19 pm

      All the dishes were amazing and I didn’t notice the lack of meat at all. Perfect. GG

      Reply

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Glamorous Glutton

Hi! I’m GG and I write a Food and Travel Blog based in the UK. I began my blog in 2011 after years spent in the fashion industry, travelling the world. Finally I had time to think and indulge in my passions for writing, travel, food, and photography, in my own time.♥
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