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

Italian Cooking Class – November 2016

My palate is not completely back yet, but I really enjoyed today’s course 🙂

Fresh Home Made Pasta-Taglierini

Antipasto: Zucca al Rosemarino

Primo Piatto: Pasta al Burro e Limone

Secondo Piatto: Gulasch alla Friulana

Dolce: Torta Gianduia

Very rich chocolate Hazelnut Cake

Italian Cooking Class – October 2014

Today, I brought a bottle of wine in a china dress like cover. Then, found this samurai like cover on the shelf. This guy carries katana sword too. China meets Japan! How cute!

We learned how to make home made ravioli. Exciting!

Antipasto: Millefoglie de Pere, Pear with cream cheese
We all were skeptical about this as appetizer, but it perfectly turned out a savory dish.

Primo Piatto: Ravioli di Magro, Spinach Ravioli in Meat Sauce (Sugo di carne) without meat
It tastes so delicious. I will definitely make myself for him soon.

Secondo Piatto: Manzo al Vino Rosso, Beef Stew in Red Wine
It was surprising that the recipe is so simple and tastes amazing.

Dolce: Creme Caramel, Custard Pudding
This is everyone’s favorite.

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breakfast: cheese onion bread

Kiwano Melon for fun

light dinner: Bánh mì sandwich

Italian Cooking Class – April 2014

Today, we learned how to make a hand made pasta for lasagna.

antipasto: insalata di pollo profumata al tartufo, baby lettuce, chicken, truffle oil
This is nicely but simply seasoned with rich truffle oil, EVOO, salt and pepper. It would be a weekend brunch menu with a glass of mimosa or something.

lasagna with pesto Genovese & Béchamel sauce
Believe it or not, this is a lasagna. I’ve never seen anything like this before. The instructor, who learned and worked in Italy says lasagna pasta is better to be thin like paper. Genovese and Béchamel are a perfect match too.

lasagna with meat & Béchamel sauce
This is more like one we have in US. It is lighter and more sophisticated because of thin pasta and authentic cheese such as fresh mozzarella & Parmigiano-Reggiano.

dolce: gelatina de moscato d’Asti con le fragile, moscato wine jelly with strawberry
I got a bit drunk after since it is made out of real wine, but very tasty!

These are high graded Italian and Spanish wines sold by Trader Joe’s for actually less expensive than in Italy and Spain, she explains.

These are how to make fresh pasta at home.

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breakfast: Brioche with Nutella spread & cafe au lait

I skipped dinner.