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


Cooking Class

Italian Cooking Class – March 2017

We learned recipes with eggs for Easter and dessert for Italian Father’s Day.

Antipasto: Erbazzone (Swiss Chard Pie)

Primo Piatto: Pasta con Ragu di Salsiccia (Meat Sauce Pasta)
Ragu means meat sauce. Bolognese is a famous ragu. I really liked this Italian sausage and fennel seed one. It’s easier to make too 🙂

Secondo Piatto: Falsomagro (Sicilian Style Beef Roll)
Falso means ‘fake’ and magro means ‘skinny.”

Wrap up boiled egg, Mortadella, ground beef and Pecorino Romano with thin round tip steak

To make “roast beef.”

Dolce: Zeppole di San Giuseppe Fritte (St. Joseph’s Fried Cream Puff)
This is a dessert to celebrate Father’s Day, St. Joseph’s day in Italy.

Cooking Class

Italian Cooking Class – February 2017

Yesterday, a rain storm hit LA again. This morning, it became showering.

Antipasto: Crostini di Cavolo Nero
I’ve never tried Lacinato kale before. Boil for 40 minutes. Simply enjoy it on garlic toast with olive oil and salt.

Primo Piatto: Pasta con la Mollica
Sicilian version of seasoned bread crumb spaghetti. Brown processed crumbs with tomato paste and anchovy. Italian wisdom not to waste old bread and to make something nice. Surprisingly tasty.

Secondo Piatto: Baccala con Uvetta e Pinoli
Salted cod stew with tomato, raisin, olive and pine nuts. Well-balanced with sweetness and sourness.

Dolce: Panna Cotta al Caffe
Coffee flavored panna cotta. Delicious.