May Cooking Class Dinner in Umbria
About five years ago, driving north from Rome to visit our family in Tuscany, we took a slow pass through the province of Umbria. What a pleasure that was! It was spring time and the fields were ripe with wild flowers and large patches of yellow mustard. There were no really large cities on our route, just one absolutely beautiful ancient town after another. Orvieto, Todi, Spoleto, Assisi, Perugia, Gubbio...we ate and drank our way slowly north, buying a few pieces of the lovely ceramics the region is so well known for...until sanity and airplane weight regulations brought us back to reality!
As always, we kept notes about menus, recipes, ideas for new dishes. Reading over them really makes us both sigh..and head for the market! Here are a few dishes we brought back from our last trip that we have to share. They are simple in their preparation...as good Italian food always is!
For our first course we are going to make three different kinds of crostini that are great for a party. These CROSTINI ASSORTITI have something for everyone! One with mushrooms and spring asparagus, another with rustic sausage and Stracchino cheese, and a third with seafood. If you would like to expand your appetizer repertoire, this will do it!
For our second course, we are going to do one of our favorite "countryside dishes: RISOTTO CON RADICCHIO E VINO RISOTTO. This is a different and unusual risotto, actually rather "pink," but full of rich savory flavor and topped with Asiago cheese, instead of the usual Parmigiano Reggiano. It is an Umbrian twist we think your will really enjoy...
For a main course we had to show you a simple, but luscious roast that is a classic from the Umbrian hills: ARISTA DI VITELLO CON PORCINI. This tender veal roast is simple to put together, with a porcini mushroom cream sauce that is made right in the same pan. Accompanying the veal is just a simple steamed broccoli rabe.
To end the meal, we are going to do the kind of dessert that Umbrians appreciate the most. These PERE AL VINO ROSSO are pears baked with red wine and sugar until fork-tender. Served with chestnut honey and Pecorino cheese...well, it is just a little piece of Umbrian heaven.
MONDAY MAY 20 2013 6:30 PM OR TUESDAY MAY 21 2013 630 PM
The same class is offered twice, on two nights. Pick the one you prefer. Class will begin promptly at 6:30 PM in the kitchen of the Depot Hotel Restaurant. (The doors open at 6:15.) Dress comfortably, bring a pen or pencil, and be prepared to relax and have fun! Class includes the four-course dinner with full portion servings, wines to match each course, and the recipes. Students who have attended in the past know it is important to come hungry...you will go home quite satisfied!