Come join Chef Instructor Jonathan Locke and HTC graduate Jodi Mathison as we explore the regional cuisines of Italy. This is part two in a four part hands on cooking class where we learn about Italy's cuisine in the best way possible: by preparing and eating it!
For this part of our tour, we will move to the center of the peninsula, and learn to make fresh pasta, turning it into both ravioli (with pancetta and porcini mushrooms) and fettuccine. This is also where we'll learn the basic technique for cutting, pounding, and cooking veal scaloppine, which we'll prepare in the style called Saltimbocca. The class will begin with a simple tomato-basil bruschetta and sopa Ribollita, and finish with Torta di Mandorle, a classic Tuscan almond cake.
For more information and to register: http://hennepintech.augusoft.net/index.cfm?method=ClassListing.ClassListingDisplay&int_category_id=5...
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