Cotolette - Hamburgers

Another of the scrummy dishes from the cooking class, these hamburger were from the leanest beef mince I have ever seen.

1 kg lean mince, garlic, 1 cup fresh bread crumbs (only good quality homemade bread, not commercial), 1 cup grated pecorino cheese,
     1 egg, 1/4 cup chopped parsley or mint, drizzle of olive oil 

with some salt and ground chilli.

Once all is mixed in a bowl you then make into hamburgers, for a leaner still mix add more bread crumbs.

Interesting Italian cooking method from our teacher was to put some onion, garlic, mushroom, herbs, salt and ground chilli with olive oil in a cold fry pan, cook from a cold start, put the hamburgers on top of the vegetable mix.

As the vegetable mix starts to cook, move the hamburgers under the mix, turning the hamburgers as cooked, by do it this way you don't overcook the garlic and onion, to finish add some marsala.

Peperoni Ripieni - Stuffed Capsicum

Using the same mince mix stuff vegies

Cook in the oven till the vegetables are soft and meat cooked.
Add some grated pecorino at the end of the cook and brown.

    The super productive vegetable patch at the cooking school.