Last Tuesday, Ramses Hilton Hotel held a cooking class given by Chef Dimitrios, who unveiled three delicious Italian recipes: potato gnocchi with tomato sauce; mushroom cheese risotto; and veal pizzaiola. For the benfit of those unable to attend, the ingredients and cooking instructions are laid out below. The class was part of an ongoing series of cooking lessons offered by the hotel, and which have become quite popular since they started two years ago. Among those attending the class on Tuesday were a number of female socialites, including Farida Mansour. “We give a culinary class every month, focusing on different cuisines from every country, including French, Italian, and Indian,” said Amal Rateb, public relations and advertising manager at the hotel. "People always ask us to give more classes. They come to learn new and creative recipes from professional chefs and enjoy the breathtaking view of Cairo from Windows on the World restaurant,” explained Rateb. The hotel will be offering more special recipes on 11 April in celebration of Easter. Potato Gnocchi with Tomato Sauce Ingredients: Potato, 50 grams Egg yolks, 2 Parmesan cheese (grated), 10 grams Flour, 20 grams Butter, 10 grams Tomato sauce Salt to taste Preparation: 1) Boil the potatoes until tender. 2) Drain well and cool for 10 minutes, mash and combine potatoes with egg yolk and cheese gradually, then add flour and mix together well. 3) Divide dough into portions and roll each portion on a lightly floured surface to form a sausage. 4) Cut diagonally into 1cm slices. 5) Just before serving, add gnocchi to a large pan of boiling water. 6) Boil it uncovered until gnocchi float to surface. 7) Drain well, the sauté in fresh butter. 8) Serve gnocchi with tomato sauce and Parmesan cheese. Mushroom Cheese Risotto Ingredients: Butter, 10 grams Olive oil, 1 tablespoon Onion (finely chopped), 10 grams Mushrooms (mixed, sliced), 50 grams Arborio rice, 50 grams Chicken stock, 200 ml Parmesan cheese (grated), 20 grams Fresh cream, 50 ml Preparation: 1) Heat butter and oil in pan. 2) Add onions and mushrooms and cook until onions are soft. 3) Add rice and stir until combined. 4) Add chicken stock and bring to boil. Keep on low heat until liquid is absorbed. 5) Continue adding stock, then mix until absorbed before each addition. Total cooking time should be about 20-25 minutes. 6) Finish risotto with Parmesan cheese and fresh cream. Veal Pizzaiola Ingredients: Veal steaks, 280 grams Plain flour, 20 grams Olive oil, 1 tablespoon Butter, 10 grams Garlic (crushed), 1 clove Sugar, ½ teaspoon Tomato fresh chopped, 180 grams Tomato paste, 1 teaspoon Oregano, ½ teaspoon Capers, 1 tablespoon Black olives, 40 grams Preparation: 1) Toss veal in flour. 2) Heal oil and butter in pan. 3) Fry the veal steaks on each side until brown and then put them aside. 4) Add garlic to the same pan, along with fresh tomato, tomato paste and sugar, then boil slowly at low temperature, uncovered until thickened slightly. 5) Add oregano, capers, black olives and veal to pan. 6) Boil it again uncovered for three minutes or until veal is tender.
