Springtime in Southern Italy
Friday, March 30, 2012 6:30 pm
In this class we will take ourselves to Southern Italy at the beginning of spring and prepare a typical menu to celebrate the new season. We will start with homemade cavatelli tossed in a sauce made with fresh artichokes, then roast a leg of lamb flavored with fresh herbs, garlic and olive oil with roasted potatoes. The roast will be accompanied by fresh spring peas sautéed with onions.
We'll finish the dinner with a special dessert from Palermo, Cassata al Forno , a baked pie filled with homemade ricotta and chocolate chips.
The Menu
Involtini di Asparagi (Asparagus tips wrapped with prosciutto)
Cavatelli con i Carciofi (Homemade pasta tossed with fresh artichokes, garlic and parsley)
Agnello al Forno con Patate Arrostite (Leg of lamb roasted with potatoes and fresh herbs)
Piselli Stufati (Fresh spring peas sautéed with onions)
Cassata al Forno (Baked pie filled with homemade ricotta and chocolate chips)