At Home, Cooking Class

Italian Cooking Class – January 2016

First class in 2016.

Antipasto: Baccala’ Mantecato (Creamed Cod)
Process salted cod and potato with olive oil in food processor till smooth. Then heated with milk or heavy cream in a pan. Enjoying with crackers and polenta. It would be so nice to have white or sparkling wine.

Available at Whole Foods or Bristol Farms

Primo Piatto: Spaghetti al Nero di Seppia (Squid Ink Spaghetti)
OMG, it is so delicious. A way better than the Japanese spaghetti squid ink sauce. Less fishy and more flavorful. Moreover, black ink doesn’t stick to your mouth and teeth, so you could stay elegant.

Available at a Spanish market in Harbor City
Tiny amount like a tea spoon of squid ink for 4 servings.

Secondo Piatto: Tagliata di Manzo con Rucola (Sliced Steak with Arugula)
Rosemary, Italian parsley, thyme and garlic give beef a perfect flavor. After slicing steak, simply seasoning salt and pepper. Garnished with arugula and shaved Parmigiano Reggiano. Mmmm, so good.

Dolce: Mousse di Cioccolato
Second time to cover in class. I’ve never been successful to make it perfectly. The teacher says 30% of students claimed the same thing as me. So she changed some steps to easier. I will give it a shot one more time.

We went to the spanish market to check out after class. So exciting to see Spanish ham, cheeses, wines and more.

His dinner
I had only lettuce salad.

But shared bread pudding with him later.


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