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Making and Using Ricotta: From Appetizers to Dessert

Copy of Copy of ricotta
Copy of Copy of ricotta

Making and Using Ricotta: From Appetizers to Dessert

150.00

Sunday, June 30, 2019, 4:00 pm

Location: Rosetta’s kitchen, Oakland, CA

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If you've missed the opportunity to learn how to make fresh homemade ricotta in the past years, here is your chance to catch up! Taste ricotta warm, as soon as it's made. But as delicious as it is alone, ricotta also makes a great basis for a variety of fillings. You will taste the ricotta warm just as it is made. It is to die for and be warned that you may not be able to eat store bought ricotta again! Delicious alone, Ricotta also makes a great basis for a variety of fillings. We’ll make cannelloni as they do in Calabria with fresh pasta dough made without eggs. We’ll use ricotta to make meatballs (meatless)with ricotta and stuffed zucchini. We will finish with Cassata al Forno, baked ricotta tart. 

The Menu

Bruschetta con Ricotta (Bruschetta with fresh homemade ricotta)

Ravioloni Calabresi (Large ravioli filled with fresh ricotta, sopressata, parsley, egg and pecorino cheese)

Involtini di melanzane con ricotta  (Eggplant rolls stuffed with ricotta)

Zucchine ripiene di ricotta (Zucchini stuffed and baked with ricotta, pecorino cheese, eggs, parsley)

Gelato di Ricotta (Ricotta ice cream)