At Home, Cooking Class

Last Italian Cooking Class – April 2018

My first class was November 2012. Since then, it’s been a monthly event where I could meet friends, learn new recipes and enjoy first class Italian cuisine. Today we had the very last class.


We love this class so much because 1) we can explore new products, 2) all ingredients are available at regular markets, 3) recipes are simple to prepare and 4) everything tastes so delicious.


I didn’t know that a bottle of clam juice available in the market. It looks very useful to make clam chowder or any Vongole dish.


Main course is pork chop.


Hazelnuts for dessert


Clam already looks delicious 🙂


Now pork is ready for oven.


Lunch time!


Antipasto: Porpette di Ceci (Chick Peas Balls)
Italian version of falafel with Ricotta cheese and egg. It tastes sophisticated.


Primo Piatto: Risotto alle Vongole (Clam Risotto)
It’s full of clam flavor. Sicilian style with lemon zest.


Secondo Piatto: Carne di Maiale del Pastore (Shepard Style Pork)
This is something everyone loves.


Dolce: Mousse alla Nocciola
Nutty and earthy. Perfect with chocolate garnish.


After class, my husband and I went to cheer up his tennis team.

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His Breakfast

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At Home, Cooking Class, My Cooking

Italian Cooking Class – March 2018


Italian Meal for Easter


Antipasto: Uova Sode Ripiene


Primo Piatto: Pasta ai Carciofi e Panna
Best dish of the day


Secondo Piatto: Agnello al Forno con Patate


Dolce: Torta Mimosa


Looks like mimosa flowers. Simply delicious.


Roasted Lamb with sage, thyme, rosemary, bay leaf and juniper berry
To be honest, I am not a big fan of this.


Learning how to prepare artichokes


Chocolate from Iceland


Dinner: Italian Meat Balls, Brussels Sprouts with Mascarpone Cream + One Hope Cabernet Sauvignon


I had a slice with tomato sauce. This is bread for his sandwich for weekday lunch, but it’s so good.

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Breakfast: Banana, Apple, Croissant + Coffee

At Home, Cooking Class, Family & Friends

Italian Cooking Class – February 2018


These are very simple to prepare. I love it!


Antipasto: Polenta e Gorgonzola al Forno (Oven-baked Gorgonzola Polenta)


Primo Piatto: Ragu Napoletana (Zitti)


Secondo Piatto: Ragu Napoletana e Fagiolini all’agro (Braised Pork & Beef with Green Beans Salad)


Cooked in Dutch oven for 3-6 hours


Dolce: Mousse al Lemone


Fluffy and airy


After class, friends came over. They brought chocolate and wine. So many different flavors of Lindt. Fun to taste.

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Breakfast

Cooking Class

Italian Cooking Class – January 2018


First class in 2018
We only have three more classes.


Antipasto: Sciatt (means toad)


Cheese fritters made out of soba (buckwheat) flour. Gruyere and grappa inside. Interesting earthy taste.


Primo Piatto: Pasta alla Crema di Zucca (Kabocha Squash Cream Pasta)
Best dish of the day. I will definitely make it soon.


Secondo Piatto: Involtini di Maiale alla Sarda (Sardinia Style Pork Roll)


Very tasty. Relatively easy to make.


Dolce: Torta di Pere e Ciocolato (Pear & Chocolate Cake)
This is something I would make for him on Valentines Day. Chocolate and pear go so well.

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Big chunk of pear simmered in Moscato in the cake


Pork tenderloin is so useful for many dishes.


I never cooked kabocha squash before, but I will try this recipe soon.

Cooking Class

Italian Cooking Class – December 2017


Italian Christmas Menu


Antipasti: 1) Girelle di Panchetta e Rosmarino (Pancetta and Rosemary Swirls), 2) Broccoli al Parmigiano in Padella (Broccoli Parmesan), 3) Gamberi alla Diavola (Devil’s Style Shrimp)


Insalata di Radicchio (Radicchio Salad)


Cannelloni al Salmone (Salmon Cannelloni)


A friend brought this excellent wine from Firstleaf.


Dolce: Parrozzo (Chocolate Covered Almond Powder Cake)


It goes well with red wine.

At Home, Cooking Class

Italian Cooking Class – November 2017


One of classmates who just went to Paso Robles brought a bottle of white wine. Yay!


It goes very well with the dishes we learned today.


Antipasto: Cardoncelli Gratinati (Oven-baked Trumpet Mushrooms with Italian Bread Crumbs)


Primo Piatto: Pasta Fresca agli Spinaci con Speck e Panna (Homemade Spinach Tagliatelle with Speck Cream Sauce)


Secondo Piatto: Pollo alla Romana (Roman Style Chicken)


Dolce: Torta di Ricotta e Zafferano (Saffron & Ricotta Cake)


First time to have Saffron Cake


Italian Speck, spiced and smoked ham available at Bristol Farms


Roasted Bell Peppers


Fresh Pasta

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Breakfast

Cooking Class

Italian Cooking Class – October 2017


Summer is officially over and the table cloth changes to fall but it was 90F today here in Los Angeles. We just wait for rain and hope that all wildfires would get contained soon.


Antipasto: Olive Ripiene all’Ascolana (Fried Stuffed Olives)


Primo Piatto: Risotto al Nero di Seppia (Squid Ink Risotto)


Secondo Piatto: Pasticcio di Verdure al Forno (Vegetable Casserole)


I brought a bottle of One Hope Brut to celebrate a friend’s birthday.


It’s sweet and fruity.


Dolce: Sporcamuss (Dirty Mouth, Custard Pie)