Details
Get cooking in 2021! Wonderful dishes to be shared this spring at the Murer House. Sign up early as class size is limited.
Pasta Fatta in Casa – Cappelletti with Bertilla
Saturday, January 23rd, 10 am to 12 pm
$40 + $5 for ingredients paid directly to the instructor
Handmade egg pasta, a treat, not just for special occasions but every day. Using an easy recipe, we will learn how to make this delicate pasta. Once rolled out, we will fill and shape the dough into little hats – cappelletti. Cappelletti are traditionally served in a light broth, but also delicious served with a variety of light sauces. Students make and take home their personal cappelletti.
Valentine’s Day Double Dolce: Baci di Dama e Tarallucci al Limone with Anna Maria
Saturday, January 30th, 10:00am – 12:00pm
$40 + $5 for ingredients paid directly to the instructor
Baci di Dama, a classic Italian dessert can be the perfect Valentine’s Day gift. These treats are delicious, crumbly and fragrant hazelnut biscuits filled with a flavorful hazelnut spread.
Tarallucci, are lemon flavored, soft and chewy Italian bite-sized cookies dipped and covered with a lemony glaze. Surprisingly simple yet delicately delicious. Students make their own Baci di Dama and Tarallucci to take home.
Biscotti di Mandorle e Cioccolato (Almond Biscotti) with Bertilla
Saturday, February 6th, 10 am to 12 pm
$40 + $5 for ingredients paid directly to the instructor
Having a very subtle flavor, these Italian cookies are ideal for breakfast, snack, and dessert. These classical Italian dunking cookies make an ideal companion to morning coffee, pick-me-up espresso or cappuccino, and evening gelato. Easy to make, students will each bake and slice one loaf and bake their biscotti (slices) to take home. Chocolate sauce will be available for dipping or drizzling over the biscotti.
Homemade Cannelloni stuffed with Spinach and Ricotta Cheese with Anna Maria
Saturday, February 13th, 10:00am – 12:00pm
$40 + $5 for ingredients paid directly to the instructor
Another classic Italian pasta recipe that we’ll prepare completely from scratch. The homemade pasta squares will be stuffed and wrapped around a spinach, ricotta and parmesan cheese filling and smothered in a rich Bechamel sauce, or if you prefer a simple tomato sauce. The final touch is a sprinkle of Parmigiano Reggiano. Students will make their own small casserole of Cannelloni to take home and enjoy.
Sugo Bolognese (Bolognese Sauce) with Bertilla
Saturday, February 20th, 10 am to 12 pm
$40 + $5 for ingredients paid directly to the instructor
Bolognese Sauce or “Ragu” derived from the French word to “excite the appetite” is the classic Italian meat sauce originated in Bologna, Italy. Not very difficult to prepare, Bolognese sauce is delicious traditionally served with tagliatelle, fettucine, or rigatoni or served as a key ingredient in the lasagne of northern Italy. Students will participate together to make a stock pot of sugo. Once finished, the sugo will be divided, and students will take home individual portions to enjoy.
Tiramisù e Ciambelline al vino with Anna Maria
Saturday, March 6th, 10:00 – 12:00pm
$40 + $5 for ingredients paid directly to the instructor
Tiramisu, which literally means “Pick Me Up”, is a decadent and delicious dessert. A surprisingly easy recipe made with coffee soaked ladyfingers, sweet and creamy mascarpone and cocoa powder dusted on top. It can be made with or without alcohol so the whole family can enjoy it. Biscotti al vino are a fragrant donut-shaped cookie made with flour, oil, white wine, sugar and anise. Students make their own small Tiramisu and Ciambelline to take home.
Biscotti alla Treccia (Braided Biscotti) with Bertilla
Saturday, March 13th, 10 am to 12 pm
$40 + $5 for ingredients paid directly to the instructor
These northern Italian style braided cookies flavored with hints of lemon, orange, rum, and anise are a family recipe, originating from the Veneto region of Italy. They make a perfect on-the-go breakfast or quick mid-day snack. Students make and bake biscotti in class and take home to share and enjoy them.
Pizza Rustica e Biscotti Pasquali – An Easter Staple from Southern Italy with Anna Maria
Saturday, March 20th, 10am – 12pm
$40 + $5 for ingredients paid directly to the instructor
A savory torte, brimming with a rich filling of ricotta and other cheeses, diced cured meats and hard-boiled eggs, all enclosed in a flaky, golden pastry crust.. Pizza Rustica is traditionally made for Easter, but it can be enjoyed all year round. It’s a perfect appetizer or main dish served with a side of salad. While the pizza bakes we’ll prepare an Italian Easter cookie. Students will make their own small version of the Pizza Rustica to take home.
Risotto con Asparagi with Bertilla
Saturday, March 27th, 10 am to 12 pm
$40 + $5 for ingredients paid directly to the instructor
Risotto, a seasonal yet always flavorful dish. Learn how to make this delightful spring risotto using fresh asparagus, enhanced by a touch of saffron. Risotto makes a perfect light lunch or a side dish, accompanied by a favorite meat or fish entre’. Students take home individual sized samples to enjoy at home.