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In this class we will celebrate my one year anniversary of teaching and sharing my Calabrian recipes, following the publication of Janet Fletcher's article in the San Francisco Chronicle. If you missed some of the menus from a year ago, this is your chance to learn how to make fusilli - an eggless dough shaped with a knitting needle. We will also make braciole that will flavor the sauce for the pasta, and accompany it with roasted peppers and eggplants. To complete the meal, we'll make one of my favorite ice creams, made with fresh homemade ricotta and flavored with strega – a sweet liqueur of saffron and other spices. |
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Copyright 2005 Rosetta Costantino. All rights reserved.