Recipe n°5

Tapenade Rocco Cartia – for 10 people 2 cups green and black Olives, rinsed and pitted 5 salted Anchovies, rinsed 2 tablespoons Capers, rinsed 2 Garlic clove, minced about ¼ cup extra virgin Olive oil 1 teaspoon grated Lemon zest ¼ teaspoon Fennel pollen 1 teaspoon Parsley Combine the olives, anchovies, capers and garlic in a food processor and pulse adding olive oil as necessary to form a rough spreadable paste. Add the lemon zest, finely chopped pasley and fennel pollen and pulse to combine. Transfer to a jar and cover with a thin layer of olive oil.

Una lista delle migliori scuole di cucina in Italia, utile per tutti gli amanti culinari.. A list of the best Italian Cooking schools, useful for everyone loves to cook..

www.scuolacucina.it student.cordonbleu-it.com/‎ www.scuoladicucinaetoile.it/‎ www.gamberorosso.it/corsi-e-scuole www.elearning-standards.com/cucina.html‎

Recipe n°4

Recipe n°4

Fave e cicorie ( dried Fava beans and chicory) Rocco Cartia – for 10 people 900 g – 4 cups of chicory 450 g – 2 cups fava beans 100 g – ½ cup Olive Oil Water Salt Soak the fava beans in cold water for about 2 hours. Strain and rinse and put in a pot with double amount of cold water and a pinch of salt. Bring to boil and cook for about 45 minutes stirring from time to time. Wash the chicory very well under water, then chop them in half or big chunks depending on the size. Put a pot full of hot water on the stove and boil the chicory. Add olive oil in the cooked fava beans and still hot puree in a food processor or use a hand mixer to make a puree.

Segui la prossima stagione in arrivo..follow the new season is coming..

Recipe n° 3

Verdure grigliate con dressing alla menta (Grilled vegetables with a mint dressing) Rocco Cartia - For 10 people:

3 Eggplant 1 ½ pound 3 Zucchini 1 ½ pound 450 g – 2 cups Mushrooms 20 g – 1 tbsp Mint 20 g – 1 tbsp Garlic 20 ml – 4 tsp Red Wine vinegar 60 g – 3 tbsp Olive oil 10 g - 2 tsp chilli Salt and Pepper Finely chop Garlic, Mint and Chilli. Move those ingredients in a cup and add the Red Wine vinegar, salt, chilli and pepper, mix very well, then add Olive oil to make a dressing. Slice Eggplant and Zucchini at almost 1 cm of thickness each. Wash with a wet cloth or paper towel the mushrooms and let them dry. Place the vegetables on a very hot grill pan or Barbecue, cook for about 2 minutes in both sides the zucchini and mushrooms, for about 4 minutes the eggplant both sides. Lay down on a plate and drizzle some dressing on top. Serve warm or room temperature.

Recipe n.2

Mussels Gratin Rocco Cartia – for 10 people 2 kg – 1 pound Mussels 220 g – 1 cup Breadcrumbs 110 g – ½ cup grated Parmesan Cheese 50 g – ¼ cup parsley chopped finely 50 g – 3 tbsp olive oil 50 g – 3 tbsp white wine A pinch of Black pepper Open the raw mussels and keep half seafood in each half shell aside in the fridge. Prepare a mix with the rest of the ingredients. Put the mix on top of the mussels, Drizzle olive oil around on top. Bake at 200° for 6-8 minutes depending on the size of the Mussels.

Summer sul Sula III

Un progetto molto interessante del Prof Paolo Brescia e Mr Giose Brescia. Si parte dalla Puglia in diversi porti per un giro nell’Adriatico e con a bordo uno Chef Internazionale che con passione cucinera’ in barca. Price-Prezzo : a partire da 300 euro, piu’ 100 euro di spese per la barca. Prenotazioni - Reservations Infoline : 3281428111 Email : rocco.cartia@gmail.com Www.cromoambiente.it www.roccocartia.com CUCINA PER AMANTI DEL CIBO E DELLA VELA IN GIRO PER L’ADRIATICO . . c o n C h e f Rocco Cartia

Recipe n° 1

Recipe number one..

Melanzane e zucchine ripiene (Stuffed Eggplant and Zucchini) Rocco Cartia – for 10 people 4 eggplant – about 1 pound 2 zucchini - about 1 pound 2 onions - 1 cup 200 g – 1 cup Breadcrumbs 100 gr – ½ cup Olives 200 g – 1 cup Fresh Tomato Sauce 100 gr – 5 tbsp Grated Parmesan 50 gr – ½ cup Olive oil 2 Eggs Wash and chop the Eggplant in 3 pieces each, wash and chop Zucchini to make a “cup” . Spoon out the pulp and chop not too fine, but similar size, then finely chopped the onion and set aside. Make a fresh Tomato sauce braising in a pot with olive oil, then add 1 onion chopped roughly. Let it cook slowly for about a hour seasoning with salt and pepper at the end. Cook the pulp of the vegetables with the onion in a hot pan with olive oil, salt and pepper for about 10’. Mix the Olives and the Eggs into the stuffing. Blanch the “cups” of Eggplant and Zucchini in boiling salty water for 3’ and take aside in ice and water. When everything is cool, stuff the Vegetables and place some Tomato sauce on top. Add some drops of Olive oil and sprinkle some grated Parmesan over the Tomato sauce. Cook in a preheated oven at 200° for about 20’.Serve hot or room temperature.

The Best is Coming..Il Meglio sta per arrivare..

Soon we will have a new Recipe of the Month's Photos and Description step by step.. Waiting to Edit the Book and the Videos..Thanks everyone helping me to organise all this.. Presto avremo la Rubrica della Ricetta del Mese con rappresentazione fotografica descrittiva passo per passo.. Aspettando di concludere il Libro e i Video..Grazie a tutti quelli che mi stanno aiutando ad organizzare tutti questi progetti..

L'arte di "Arricciare" i Polpi..How to make "Curly"and ready to cook an Octopus..

https://www.facebook.com/media/set/?set=a.383190905130644.1073741826.319036438212758&type=1&l=4d58f7d43e

Mum's making Orecchiette.. Mamma fa' le orecchiette

Mum's making Orecchiette..

Last Cheers at Sonia and Victor's Place..L'ultiima cena a casa di Sonia e Victor..

Last Cheers at Sonia and Victor's Place..from the beach to the table..

Healthy lifestyle start from this..Stare bene inizia da qui..

Pugliese home cooking class..

This slideshow design made with Smilebox

..a fun Gluten Free cooking class..

Make a scrapbook design

Calendar 2013 cooking classes..

Term 3 cooking classes with Chef Rocco. We are pleased to be able to give you all a schedule of our Italian cooking classes with our Italian Master Chef Rocco for the next month. If you are interested in making a course on a specific topic book yourself in and we will endeavour on organizing the class. We need at least 5 people and if you have 5 friends that would like to join you, we will give you the lesson for free and a t-shirt from Chef Rocco. Our lessons are organized on Saturdays from 4pm to 8 pm. We learn how to cook and then we eat our creations with a glass of wine. For bookings call: 0424 255697 Saturday the 9th of March (possible same lesson on Sunday the 10th of March as the 9th is fully booked) Rice lesson (Cheese and Bacon Arancini of Rice, Spring Brown Rice Salad, Creamy Mushrooms Risotto, Basmati rice Pudding ) Saturday the 16th of March (possible same lesson on Friday the 16th of March ) Pugliese specialties ( Orecchiette with Crudaiola sauce, Mussels Gratin, Pureed Fava beans with Blanched Fresh Chicory, Pears baked in Red Wine) Friday the 22nd of March Breads ( Semolina’s bread, Breakfast buns with Poppy Seeds, Grissini Torinesi, Focaccia ) Buon appetito! Global Traveller P.O BOX 139 Golden Beach 4551 Qld mobile 0424 255697 www.globaltraveller.net.au – info@globaltraveller.net.au

feedbacks 2012..

Rocco, Thank you so much for a great time cooking today. We had a great time and learned so much (including how to make "beyond words" orecchiette). And how to work as a team to keep the power on for minutes at a time! But, mostly, it was a delight to get to know you and share time together.Thanks for that. John B. Rocco, Thanks. We all really enjoyed cooking with you. You are a great teacher and very patient. Randy Hi Rocco, Your classes were educational and fun, and it was a pleasure working with you. I have to tell you that I went to the grocery store this morning and I looked at food differently since cooking with you.. Marcia D. Hello Rocco! Thank you very much for a great evening of food, wine and conversation.. Compliments to the chef! Lori M. Thank you for a wonderful evening. Karen ..I learned so much and I am so lucky.. Ba H.