UBS In Person Cooking Class: Crispy Halloumi Cheese with Summer Succotash

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Jammy Cherry Tomato Pasta

Serves 4

1 tbsp olive oil

3 tbsp butter, divided

1 quart cherry tomatoes

Kosher salt, freshly ground black pepper, red pepper flakes

3 shallots, small dice

3 – 6 cloves garlic, thinly sliced

¼ cup dry white wine, tomato juice, or chicken or vegetable stock

1 bay leaf or sprig of thyme or oregano

1 bunch basil, leaves ripped or sliced chiffonade

1. Place a large skillet over high heat and add oil and half of butter; cube remaining butter and set aside in refrigerator. When butter is melted, add cherry tomatoes and toss. Cook, lowering heat as needed, until charred in spots and wilting, about 4 – 5 minutes.

2. Lower heat to medium low. Add shallots and season well; toss and cook until aromatic, about 1 minute. Stir in garlic and cook until aromatic, 30 – 60 seconds. Add wine to pan and deglaze, scraping brown bits off bottom of pan. Bring to a boil and lower to a gentle simmer. Add herb sprig. Cook gently, uncovered, until tomatoes have fully broken down and juices have thickened to a jammy texture, about 10 – 12 minutes. If the bottom of the pot is sticking and browning, turn off the heat, cover the pot, and let sit a few minutes; scrape pot with a wooden spoon and brown bits should release.

3. Remove from heat and add remaining cold butter cubes, 1 at a time, swirling until melted; wait until the butter is melted before adding more, and taste in between each addition to decide if you want more richness before you add more butter. Once acidity and richness are balanced to your liking, taste and adjust seasoning. Remove herb spring and fold in basil.

Herbed Ricotta

1 cup fresh ricotta

1 oz parmesan or pecorino, finely grated

⅓ cup chopped fresh herbs, such as basil, parsley, chives, oregano, or chervil

1 tbsp good quality olive oil

1 small garlic clove, grated on microplane

1 lemon, for zest and juice

Sea salt, freshly ground black pepper, and red pepper flakes, to taste

1. Combine all ingredients in a small mixing bowl and mix until evenly combined. Taste and adjust to your liking.