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.



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.


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



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