Join me in this class as we prepare an all
seafood meal from Southern Italy. We
will start with a simple but tasty calamari
salad followed by pasta with homemade
preserved tuna and topped with bottarga,
hand carried from the town of Pizzo in
Calabria, known for its bluefin tuna. We
will bake fresh sardines stuffed the way
they do in Palermo, Sicily. If fresh
sardines are not available, we will
substitute fresh swordfish for the rolls.
We will finish our seafood feast with
zabaione flavored with homemade
Limoncello served over fresh macerated
strawberries.
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Insalata di Calamari
Marinated Calamari Salad with Olive Oil and Lemon
Pasta con Tonno e Bottarga
(Pasta with preserved tuna (homemade) and bottarga)
Sarde a Beccafico
(Fresh sardines stuffed and rolled and baked with slices of oranges
and fresh bay leaves)
Asparagi Arrostiti
(Fresh asparagus roasted and drizzled with olive oil and lemon zest)
Zabaione al Limoncello con Fragole
(Fresh strawberries with Limoncello Zabaione)
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