At Home, Cooking Class

Italian Cooking Class – January 2016

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First class in 2016.

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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.

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Available at Whole Foods or Bristol Farms

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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.

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

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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.

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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.

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

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His dinner
I had only lettuce salad.

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But shared bread pudding with him later.

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