"Simple Italian Cooking" a cooking demonstration and talk by Lynne Chatterton at The Attic, 36, Regal Building, CP > 1pm-2:30pm on 16th February 2013

Time : 1:00 pm - 2.30 pm

Entry : Registration Required in advance: Rs 500 per head Call 011-23746050 or email mina@theatticdelhi.org
All items demonstrated will be served for tasting.

Place : The Attic, 36, Regal Building, Connaught Place, New Delhi-110001
Landmark : On Parliament Street close to 'The Shop' showroom & next to the 'Kwality' restaurant

Venue Info : Events | About | Parking and Location | Regal Building Map

Metro : Nearest Metro Station - 'Rajiv Chowk' (Yellow Line and Blue Line)

Event Description : 'Simple Italian Cooking' a cooking demonstration and talk by Lynne Chatterton 
In Remembrance of Things Past Series
A series commemorating food, your memories of the place and the person with whom you associate this remembrance.

Menu
·         Antipasti – grilled aubergine and zucchini
·         Risotto – Fish and Vegetarian
·         Green Salad
·         Peasant bread
·         Italian Xmas treats - riciarelli, panpepato, pancioccolato
·         Dates and clementines
·         Italian espresso coffee

Italian cuisine is characterized by its extreme simplicity, with many dishes having very few ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region.
Risotto is a class of Italian rice dishes cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based. Many types of risotto contain Parmesan cheese, butter, and onion. It is one of the most common ways of cooking rice in Italy. Short grain, sticky rice is preferred for Risotto’s due to their ability to absorb liquids.
Peasant breads use whole wheat for the daily bread and  hard wheat (called durum) to produce longer lasting bread.  Pizza and focaccia are both varieties of bread.  The bread is made from simple ingredients:   yeast, flour, water, olive oil and a little salt. These breads contain more protein and offer more dietary fibre than other types of bread.
After the risotto we will enjoy the sweet delights of an Italian family meal……treats that rarely appear in restaurants.   These sweets are made from family recipes handed down over many generations and are only eaten at particular periods of the year and, although they were until recently only available from the towns and regions where they originated, today they can be found in most Italian shops at the appropriate season.  These will be followed by dates and clementines - fruit is always the end to an Italian family meal.  And Italian espresso coffee gives one strength to rise from the table.
Lynne Chatterton, is the author of "Sustainable Dryland Farming" (CUP) a book about farmers and their successes in growing wheat and sheep in semi-arid regions of the world, and "Red Herrings"  a memoir about life, food and farming. She grew up in Australia with the desert on one side of her village and the great River Murray on the other.  She lived on an irrigated fruit farm, then married a wheat/sheep farmer turned politician, experienced political life from the inside, travelled widely, wrote and spoke regularly about food - from how food is grown and how food policy is made. Her new book "From the Ground Up - Cooking Without Fear" – connects what we cook in our homes with current world crises of climate change, water conflicts, diminishing fish stocks, declining and eroded farmland, and globalised trade.  She concludes that, in spite of these threats, home cooking can bring us pleasure and satisfaction.
She has lived in Central Italy for twenty years, growing and cooking the food about which she writes.

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