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.

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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)

Cooking Class

Italian Cooking Class – September 2017


Italian Cooking Class is resumed after summer break. We found out that the instructor will move to Japan next year, so there will be 7 more months/classes to go. It’s been more than 4 years since I took a first class. I have learned a lot not only cooking but ingredient and cultures from her.


Antipasto: Calamari e Patate in Padella (Sauteed Calamari & Potato with Anchovy & Italian Fish Sauce)

Italian Fish Sauce (Colatura di Alice) is so mild and flavorful. She says we could use Vietnamese Fish Sauce (Nước mắm), which is easier to find in the market here in LA, but it smells much stronger and I wouldn’t like it.


Primo Piatto: Penne all’Arrabbiata (Penne in Spicy Tomato Sauce)

Mmmm, again. It’s totally different from one I know. It tastes more sophisticated with less garlic and red chili.


Secondo Piatto: Pesce in Padella con Salsa di Olive Nere (Sauteed White Fish with Black Olive Sauce)

Fish tastes so delicious. Tender with crispy skin.


Dolce: Seadas (Sardinian Honey and Cheese Pastries)


We used sheep milk feta instead of pecorino fresco, which she couldn’t find in the market here. It tastes complex with relishing lemon, savory cheese and sweet honey. Definitely for adults. I want to try with sweet white wine next time.

Cooking Class

Italian Cooking Class – June 2017

The last class before summer break


Antipasto: Crostini di Pomodori Secchi
Cream cheese, dried tomato and basil on garlic toast.


Primo Piatto: Insalata di Riso
Rice salad with various vegetables, ham, tuna and cheese. Perfect meal for a hot summer day.


Secondo Piatto: Parmigiana di Melanzane


Eggplant Parmesan


Dolce: Granita alla Pesca
Peach Sorbet

Cooking Class

Italian Cooking Class – May 2017


Everyone was busy in May, so we asked the instructor to give us classes for both May and June Menus in June.


Antipasto: Insalata di Carote e Arance (Carrot & Orange Salad)
I was looking for a good recipe that I can enjoy having a lot of carrot, which is not my favorite. This is so delicious that I could eat everyday. Sweet and sour orange helps to ease carrot flavor.


Primo Piatto: Pasta Tonno e Patate (Tuna & Potato Pasta)
This could go really well with dry and crisp white wine. I think some people wouldn’t enjoy because of its fishiness.


Secondo Piatto: Polpette di Carne in Umido (Italian Meatballs in Tomato Sauce)
This would be everyone’s favorite. Using super lean ground beef and old bread makes very light and tasty meatballs.


Dolce: Cassata (Sicilian Frozen Dessert)
This is modern version of Sicilian traditional dessert. Frozen Ricotta cheese & cream with candied dried fruits & nuts. Upscale ice cream!

Cooking Class

Italian Cooking Class – April 2017


We learned recipes of very satisfying dishes but easy to cook.


Antipasto: Insalata di Ceci (Chickpea Salad)
I tried Primosale (Ricotta Salata). It’s solid and sality. The salad is seasoned with dried tomato, basil, lemon, salt and pepper. Very refreshing. Great with white wine.


Primo Piatto: Tiella (Oven baked mussels, rice, tomato and potato)
This dish from Puglia Region reminds me of Doria, very popular in Japan. It’s hard to tell what is inside from this picture. So I add a video to Instagram. It’s so delicious and enjoyable as main dish.


Secondo Piatto: Filetto di Maiale al Balsamico (Pork Tenderloin with Balsamic Sauce)
So tender and so tasty. While cooking Balsamic vinegar sticks to my eyes and nose, but turns sweet at the end.


Dolce: Meringata alle Fragole (Meringue with Strawberries & Cream)
Fancy dessert that all girls would love. Demonstration on Instagram

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