Ham and cheese rolls

1 (1.4oz) packet active dry yeast (2 1/4 teaspoons)

2 teaspoons sugar
1 cup warm water
1 teaspoon salt
1/4 cup vegetable oil
3 cups all purpose flour
10 slices of ham, cut lengthwise
10 slices Mozzarella cheese or 2 (8oz) chunks of Mozzarella, cut lengthwise or shredded
Dried oregano to taste
1 egg + 1 tablespoon water

• 
  
• 1. In your stand mixer bowl, mix the yeast with the sugar and the warm water. Stir and cover the bowl with a kitchen towel, letting the yeast proof for 10 minutes.
• 2. Add the oil and the salt and stir to combine.
  
  
  
• Bring the bowl to the stand mixer, fitted with the dough hook. With the mixer running on low, add the flour slowly, letting the mixer work until you have a cohesive dough.
• 3. Turn the speed up (medium high) and let the mixer knead the dough for 6 to 8 minutes, until the dough is elastic and smooth.
  You can also do the process by hand, it will only take more time. Around 15 min of kneeding.
• 4. Brush the dough with oil, cover with the kitchen towel and bring to a warm place to rest. The dough should rest for at least one hour or until it has doubled in size.
• Preheat oven to 350 degrees and prepare two large baking sheets, spraying with cooking spray.
• 5. Divide the dough into 2 equal parts.
• Using a rolling pin, roll each part into a rectangle (about 12 inches) and cut 10 equal triangles from each dough half, 20 total. You can use the scrapes and roll to cut more triangles if necessary!

Brazilian coconut cake

 FOR THE CAKE:

•  1 1/2 sticks of butter (about 6 ounces or 150g), softened
  
•  2 cups sugar
•  4 eggs, yolks and eggs separated
•  1 teaspoon vanilla extract
•  2 1/2 cups all-purpose flour
•  1/2 cup whole milk
•  1 (13.5 ounces) can coconut milk
•  1 tablespoon baking powder
•  Pinch of salt

FOR THE "SAUCE":

•  1 (13.5 ounces) can coconut milk
•  1 (14 ounces) can sweet condensed milk
•  2 cups coconut flakes
  
  
• Pre heat oven to 350F degrees.
• Grease 1 (9-inch) round cake pans, then line it with parchment paper. Grease again and dust lightly with flour.
• Combine the butter, sugar and egg yolks in a large bowl. Using an electric hand mixer, beat on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Add the vanilla and mix well. The mixture might look curdled. Don't worry, that's normal!
• In a separate bowl, sift together the flour, baking powder and salt. With the mixer on low speed, alternate between adding the dry ingredients and the wet ingredients (milk and coconut milk), beginning and ending with the dry ingredients. Mix until just combined. Reserve.
• In a separate bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter until evenly blended.
• Pour the batter into the prepared cake pan and bake in the center of the oven for 45 to 60 minutes, until the top is browned and a cake tester comes out clean.
• While the cake is baking, make the "sauce" by whisking together the coconut milk and the sweet condensed milk. Mix until well combined. Reserve.
  
• When the cake is baked, but still warm, remove from pan and cut it in half and moisten the bottom part with half of the "sauce". Place the top part on top of that and, using a toothpick, poke holes all over its surface. Then, pour the remaining sauce until the cake absorbs everything.
• Sprinkle with the shredded coconut and refrigerate until cold, for at least 4 hours.
• Serve chilled!

White bean and chicken stew

1 pound skinless, boneless chicken breasts, cut into 1-inch pieces1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 pound chicken sausage, sliced
Juice of one lime
Salt and freshly ground pepper
1/3 cup vegetable oil
1 large onion, chopped
3 garlic cloves, minced
1 tablespoon paprika, or to taste
1 tablespoon tomato paste
5 cups chicken broth
2 bay leaves
1 tablespoon thyme leaves
1 1/2 cups cooked white beans (you can use canned)
1 tablespoon flour
1/4 cup parsley

• 
  1. In a large bowl, toss the chicken and sausage with the lime juice and season with salt and pepper.
• 2. Heat 3 tablespoons of oil in a dutch oven, over medium high heat, and brown the chicken and sausage, about 2 minutes per side. Depending on the size of your pot, you will have to work in 3-4 batches, adding more oil when necessary. Remove the chicken/sausage to a plate.
• 3. Lower the heat to medium, add the remaining oil and sauté the onions and garlic until softened, about 3 minutes. Then, add the paprika and the tomato paste and stir to combine.
• 4. Pour the chicken broth and add the bay leaves and thyme. Once the liquid starts boiling, reduce the heat to low and let the stew simmer for 30 to 40 minutes or until the chicken is cooked through and almost falling apart.
• 5. With a ladle, remove a bit of the broth into a cup and stir in the flour to. Return to the pot and add the beans. Cook for 10 more minutes until the sauce has thickened.
• 6. Taste for seasoning and add more salt and/or pepper, if necessary. Remove the bay leaves and sprinkle the parsley.

Brigadeiros (Brazilian chocolate dessert)

1 (14oz) can sweet condensed milk

4 Tbsp cocoa powder, sifted
2 Tbsp butter, plus more for rolling balls
A pinch of salt 
Good quality chocolate sprinkles (or any other type of sprinkles you like)

1. In a small sauce pan mix the sweet condensed milk, the cocoa powder, the salt and the butter.
2. Bring the sauce pan to the stove and heat it over medium-low heat.
Cook it, mixing constantly (this is important, otherwise it will burn!) until it thickens. 3. A way to know is to run your wooden spoon (or spatula) in the middle of the mixture. If it takes a while for the mixture to move, then your brigadeiro is ready!
4. Reserve, letting it cool to room temperature.
In a plate or bowl, spread your sprinkles.
5. Once the brigadeiro is cool, grease your hands with butter and roll the brigadeiros into little balls.(In Brazil we usually use half a tablespoon as measurement, but you can make your balls as big or small as you'd like!)
6. Roll the brigadeiro balls into the sprinkles and place them in paper/foil candy cups.

Picadinho (Brazilian version of Picadillo)

1 pound (500g) ground beef

2 tablespoon butter
1/2 large onion, diced (about 1 cup)
1/2 small red or yellow bell pepper, diced (about 1 cup)
3 cloves of garlic, minced
1/2 teaspoon of ground cumin
2 teaspoons of dried oregano
1 teaspoon of paprika
1 bay leaf
1 cup of green olives, halved 
2 tablespoon red wine vinegar
1 14oz/400g) can of diced tomatoes with juice
1 tablespoon tomato paste
1/2 cup water or stock
1/4 cup cilantro, minced
salt and pepper to taste

• Place a large heavy bottomed pan or dutch oven over medium to high heat. Add the butter, and when melted, add in the onions and the bell pepper. Saute until they are soft – about 2-3 minutes.
• Add the garlic, and sauté until fragrant – about 1-2 minutes.
• Reduce the heat to medium-low, and add in the ground beef. Cook the meat through, stirring occasionally – about 5 minutes.
• Once the meat is cooked through, increase the heat back to medium high, then, season with salt and pepper, and add in the cumin, the oregano, the paprika and stir.
• Next, add in the olives, and the vinegar, and stir to combine.
• Add in the tomato paste, the water/stock, and the bay leaf, and stir to combine.
• Add in the diced tomatoes, stir, cover and let it simmer on medium heat for about 10 minutes.
• Remove the lid from the pan, and let it simmer uncovered another 5-10 minutes.
• Finish with the parsley and serve it on top of rice.

Dulce de leche creme brulee

 

1 1/4 cups (1 13-14-oz can) dulce de leche
1 cup heavy cream
1 1/2 cups milk
1/4 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
5 large egg yolks
1 large egg
approx 3/4 cup sugar (pref. superfine), for topping

1. Preheat oven to 325F.

2. In a large bowl, whisk together egg, egg yolks and dulce de leche until well combined. Whisk in the heavy cream, milk, salt, vanilla and almond extracts until everything is very smooth.
Strain into a large measuring cup or bowl with a pouring spout.

3. Divide evenly into 8 six-ounce ramekins.

4. Place ramekins in a 9×13-inch baking dish or another large, rimmed dish. Fill with hot water until it reaches 2/3 of the way up the sides of the ramekins.

5. Bake for 30-40 minutes, until custards are just set and jiggle slightly when the pan is moved. 6. Allow to cool in the water bath, then refrigerate for at least 4 hours (or overnight).

7. Before serving. Sprinkle each with 1-2 tbsp sugar and brulee with a hand torch or a few seconds under the broiler. Serve immediately after caramelizing the sugar.

Escondidinho (Yuca and chicken pie)

For the mashed cassava/yuca:

2.2 pounds cassava or yuca frozen or fresh (if you prefer, use potatoes instead), 1 kg
2 tablespoons butter softened or melted
1 to 1-1/4 heavy cream warm, or whole milk or coconut milk
1 cube chicken bouillon
Salt and pepper to taste
2 cups of any shredded melting cheese of your preference (e.g. Gruyère, white cheddar, fontina, gouda, etc)

For the chicken:
1/2 large yellow onion small diced
4 garlic cloves minced
4 tbsp butter
1 red pepper, julliened 
1-1/2 pounds chicken breats shredded, about 700 g
1/2 cup dry white wine
1-1/2 cups tomato pure
Salt and pepper to taste
1 cup cooked corn kernels
1/4 cup chopped parsley or cilantro

• To prepare the mashed cassava/yuca: If using fresh cassava or yuca, peel it first (frozen cassava, such as Goya brand, is already peeled). Then, place peeled cassava in a pot filled with cold water and let boil over high heat for about 15-20 minutes or until fork-soft. Remove from the heat, reserve about 1 cup of the water, and drain. Place cooked cassava on a cutting board and while cassava is still warm but can be handle without burning, remove the woody fiber from the center. Place warm cassava back into the pot, pour the reserved warm water on top, and mash very well using a masher. Stir in the butter, heavy cream, chicken bouillon, salt and pepper to taste. Set aside. Cheese will be used later in the assembling of the dish.
• Preheat oven to 350 degrees F (180 degrees C). Butter or spray (with non stick cooking spray) a 13 x 9-inch (about 33 x 23 cm) baking dish and set aside.
• To prepare the chicken: In a medium to large non stick dutch oven, sweat the onion with butter medium heat for about 2-3 minutes, stirring occasionally. Then, add the minced garlic and let cook for about 1 minute over medium heat. Add the shredded chicken and sauté over medium-high heat for 1-2 minutes, stirring occasionally. Add the greens and sauté for about 1 minute. Add the wine and let almost evaporate. Stir in the tomato pure and salt and pepper to taste. Let cook uncovered over medium heat for 3-4 minutes. Remove from the heat, stir in the cooked corn, and the chopped parsley or cilantro. Set aside.
• To assemble the escondidinho de frango (chicken pie): Spoon chicken mixture in one single layer into the greased baking dish. Then add thin sliced peppers on top. Layer mashed cassava/yuca on top of the chicken layer. Finish by sprinkling shredded cheese on top of the mashed cassava/yuca, distributing uniformly. Bake for 30-40 minutes. Serve escondidinho de frango warm by itself or accompanied by a fresh salad or steamed vegetables.

Coconut, cashew and lime soup

 

• 8 oz 1/2 lb (250g) or about 6 strips bacon, diced
  
• 1 medium onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 2 lbs 3 medium sweet potatoes, peeled and diced
• 4 cups chicken broth
• 1 can coconut milk
  1 cup roasted cashews 
  1/3 cup lime juice
• 2 tsp salt and 1/8 tsp ground black pepper, or to taste
  
  
  
• 1. In a large pot, over medium heat, cook bacon in it's own fat until crisp (8-10 min). Remove with a slotted spoon to a paper towel-lined plate. Leave 3 Tbsp oil in the pot; discard excess or leave it in there for a more flavorful soup.
• 2. Add chopped onion and cook 4 min or until soft, stirring occasionally, then add 2 pressed garlic cloves and saute another minute.
• 3. Stir in diced sweet potatoes and 2 tsp salt. Now pour in 4 cups chicken broth, partially cover and simmer 20 min or until sweet potatoes are easily pierced with a fork. Combine cashews.
• 4. Puree soup until smooth. Return soup to pot and stir in the coconut milk and lime juice. Serve in warm bowls. Sprinkle the tops with bacon.
• 
  
  

Cajuzinho

1 Can Condensed Milk, 14oz
1 tablespoon Unsalted Butter
4 tablespoons Toasted an Unsalted Peanuts
1 tablespoon Chocolate Powder
Granulated Sugar for coating
Toasted Peanuts for decoration (optional)

1. Mix all the ingredients in a sauce pan Over medium heat. Stir constantly until the ingredients are all incorporated and the mixture starts to thicken and comes out of the sides and bottom of the pan.
2. Put into a glass bowl and put in the refrigerator until cool.
3. Take out of the refrigerator. Coat your hands with butter, take about one teaspoon full and roll out. Coat with granulated sugar.
4. Place a peanut on top Put in individual liners. Will keep in the refrigerator for about 5 days.

Ginger, carrot and turmeric soup

3 tbsp olive oil
1 tbsp turmeric
1/2 yellow onion, diced
1/4 cup fresh ginger, minced
4 cups chopped and peeled carrots (about 1 1/2 pounds)
3 cups vegetable broth
1 1/2 cups orange juice
dash nutmeg
salt and pepper to taste

1. In a large pot, sauté onions and ginger in olive oil until soft, about 3-5 minutes.

2. Add carrots, turmeric and vegetable broth and reduce heat to medium. Allow to simmer for about 40 minutes, or until carrots are soft.
3. Add orange juice and stir well.
4. Working in small batches and using a food processor or blender/mixer, process soup until smooth.
5. Return to pot or serving bowl and add nutmeg, salt and pepper, stirring well. Serve with a dollop of yogurt or sour cream if desired and enjoy!


• 
  

Cooking classes in Vicenza, Italy.

Looking for cooking classes in Italy!?

  A chance for you and your friends to get together and create a private cooking class.  You reserve the day, decide the menu, and together you discover new recipes or how to make your favourite dish.
 For information on how to book a class, send en email to lucas@cookingwithlucas.com

 
The classes are hands on, includes wine, ingredients for the menu, and finished with Italian coffee, all while having a lot of fun!

 
All the recipes will be available on the website for free for everyone that wants to replicate the recipes wherever you are in the world!

The class is located in Vicenza just 30 min from Venice and 30 min from Verona.

Vicenza is also a great city to visit if you are staying in Venice or Verona. I can give you some tips in where to go and what to do here! Cooking with Lucas is one of the best rated cooking classes in Italy according to Trip Advisor reviews!

Cooking with Lucas Recipe Book

Bread, pizzas and focaccias

Antipasti

Primi Piatti (First courses)

Secondi Piatti (Second courses)

Side dishes and Salads

Dolci

Brazilian Food

EASY ACESS FROM VERONA AND VENICE!

Cooking with Lucas has changed and become virtual! 

Now you can participate for free to the cooking class from you own kitchen in any location of the world. 

To be part of the classes you just need to add Lucas Migliorelli on facebook and the schedule of the classes will come up every week.

We had classes streamed from Italy, France, Greece, Croatia, Slovenia, Montenegro and for three months we will have Brazilian Cooking Classes streamed from Florianopolis, Brazil.

The perfect Bruschetta

* 4 Fresh tomatoes, chopped and without seeds

* 1 table spoon oregano

* 1 teaspoon salt

* Pepper, to taste

* 4 table spoons olive oil

* Hard bread, made with semolina, sliced and toasted

* 2 Garlic, cloves

* ½ cup Olive paste (you can find in Italian grocery shops, is very similar to Tapenade. If you can find this, just buy your favorite olives and blend in a food processor).

1. In a bowl mix the chopped tomatoes, oregano, salt, pepper and olive oil;

​

2. Rub garlic on the toasted bread;

​

3. Spread the olive paste then add the tomatoes on the top of the bread;

​

4. It is best served immediately, while it is still hot.