Italian Cuisine Cooking Classes
Why bother to make fresh pasta when there are so many choices to buy dry pasta in any supermarket? The truth is fresh and dry pasta are entirely different. Fresh pasta is made from a combination of flour and eggs. Eggs add water, proteins, and fat to the dough to make it silky and delicious. You don’t need laborious sauces to make fresh pasta exciting — two minutes of boiling in salty water, and just some butter and grated cheese will do the trick. Serve it with lean proteins and vegetables to have a quick, healthy meal. Select 2-3 Linguini OR Lasagne menu options — vegetarian, seafood, poultry, or meat.
Master the basics, and you will never need a recipe for any variation of risotto. There are three key points you need to know — what makes the best flavor, texture, and how to vary risotto. We will make a classic Risotto alla Milanese | Bone Marrow and Saffron Risotto and two more of your choice.
Quick and Simple Italian Meat Recipes
This class is an introduction into classic cooking methods — Costolette alla milanese — Breading, Saltimbocca & Involtini— Wrapping/Layering with Fat, Coda alla Vaccinara — Slow Braising, Chicken Marsala (Italian-American) — Cooking thinly sliced (scalopina) poultry or meet.
It was popularised during the second half of the twentieth century. Thinly sliced beef was served with lemon, olive oil, and white truffle or Parmesan cheese.
Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper. In 21 century, we see many vegetarian twists of the classic carpaccio — colorful thinly sliced raw vegetables and fruit are served with all kinds of complementary dressings and toppings.
This class is a fun adventure into flavor matrix through unconventional carpattio dishes: cucumber and kiwi with basil, zucchini with green bean crunch, redish and apple with basil dressing, peach and bacon tapenade, avocado with fig relish, mango with crab and green chiles.