Garden Fresh Pasta Dishes
Instructors: Amelia Hard & Allison Bader
6:30pm to 9:30pm
Remember this class sells out quickly… Make your reservations early!
fresh mozzarella balls and cherry tomatoes wrapped with basil leaves and prosciutto.
Gnocchi di Ricotta
light, delicate dumplings made with fresh ricotta, tossed with herb butter, thin strips of zucchini, ribbons of Swiss chard, and a garnish of grated Parmigiano-Reggiano cheese.
Penne con Broccoli Arriminati
penne tossed with romanesco cauliflower (the beautiful green kind) in a light sauce of extra-virgin olive oil, onion, white wine, saffron, anchovies, currants, and pinenuts.
Fettucine al Limone e Fave
fettucine in a zesty sauce of fresh lemon juice and peel, butter, red onion, fresh fava beans, a pinch of hot pepper, and a garnish of grated ricotta salata cheese.
For dessert, fresh peaches cut in half, brushed with butter and sugar, lightly caramelized under the broiler, and filled with sweetened crème fraîche. Served with Lemon Thyme Shortbread Cookies.
(Note: The snack will not be demonstrated in class, but you will receive a recipe for it, along with recipes for the other dishes.)