A fresh or warm seafood salad made to perfection? A new cooking class with recipes on how to create seafood salads perfect as an appetizer or as a second course, easy, but with a chef’s touch!

The seafood salads are a fresh dish, usually with cooked fish served cold or even warm, perfect with the nutritional taste and also satisfying for the palate! But do you often ask what can you put in the sea salad for not just and always polyp with potatoes ?! Here is a practical and stimulating cooking class in individual workstations to test yourself in the kitchen under the guidance of Luca Magagnotti, chef at èCucina, as the best combination of fish and vegetables?

When?

Wednesday, june  17th at 7.30 pm, in Via XX Settembre, 90.

What will I learn?

A cooking class in a single work station, with limited places, to create live, together with Martina three seafood salads, simple but tasty fish dishes, playing with the presentation.

you will learn:

-to clean and cook the fish

-what to put in the sea salad to make it special

– how to season the seafood salad

– how to present it

-I can make seafood salad without shellfish

Here are the recipes that you will realize yourself from your location:

Cuttlefish and celery sticks, peaches, bottarga pesto and almonds

Shrimp and scallop salad, melon, venus rice, avocado sauce

Sea bass in oil with mint pineapple, vegetable julienne and ginger dressing

 How do I register?