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In this class we will go to Southern Italy. But first we will make crostini with fresh mozzarella and anchovy sauce as they do in Rome. For homemade pasta we will go to Basilicata and make strascinati, an eggless dough shaped with six fingers that looks like an empty bean pod. In fact, in my town they are called scorze di fagiolini. We will serve the pasta with a fiery lamb ragù. We will make a beautiful dish typical of Calabria, Basilicata and Puglie -- a torta of layered potatoes and artichokes, topped with bread crumbs, pecorino cheese, garlic and parsley. To finish off, we'll make zabaglione flavored with homemade limoncello on top of fresh macerated strawberries. |
Crostini con Mozzarella (Crostini with fresh mozzarella, baked and then topped with an anchovy sauce) Strascinati con Sugo d’Agnello (Eggless homemade pasta that resembles a bean pod topped with a fiery lamb ragù) Salsiccia con Broccoli Rape (Calabrian sausage with broccoli rape) Tortiera di Carciofi e Patate (Potatoes and artichokes layered with parsley and garlic, then baked) Zabaglione al Limoncello con Fragole (Fresh strawberries with Limoncello zabaglione) |
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Copyright 2005 Rosetta Costantino. All rights reserved.