Get paid to teach students how to cook with Sacla.
This Spring, Sacla’ are recruiting a handful of second and third generation Italian mums from selected UK cities – London, Manchester, Bristol, Exeter, Dublin or Cardiff – to become brand ambassadors.
You will be paid and invited to London to train with a top chef and learn a handful of simple ‘Italian inspired’ dishes. You will then get paid to host a few classes in your own kitchen for local students to become mini master chefs in the best Italian tradition.
If you are interested and live in or very near to one of these cities – London, Manchester, Bristol, Exeter, Dublin or Cardiff , please e-mail firstname.lastname@example.org along with a photo of yourself, a photo of your kitchen, a little bit about yourself and why you want to help. Finally don’t forget to include your address and daytime phone number.
SACLA’ RECIPE COLLECTION
Open ravioli of asparagus and ricotta
Serves: 2, On the table in: Up to 30 Minutes
- 250g pot ricotta cheese
- 1 pack Sacla’ Asparagus & White Wine Intense Sauce
- 4 sheets fresh lasagne pasta
- 200g (7oz) asparagus, trimmed
- 1 lemon
- extra virgin olive oil and freshly grated Parmesan, to serve
Put the ricotta into a sieve to drain off any excess liquid, then mix with the Asparagus & White Wine sauce. Add a grinding of black pepper, then heat gently in a small pan over a low heat.Bring a large pan of salted water to the boil and cook the pasta until tender, for 3 to 4 minutes.Meanwhile, cut the asparagus into thirds or in half on the diagonal. Blanch for 2 to 3 minutes until just tender. Add a good squeeze of lemon juice to the ricotta. divide the pasta between 4 plates, then spoon on the ricotta over one half. Fold over the pasta then top with the asparagus, a drizzle of oil and plenty of freshly grated Parmesan.