I am in the 3-credit course and there are only six of us girls from the USAC program taking the course for 3-credits; we had a great time cooking and getting our hands messy. We got to know the head chef Renee pretty well considering this was the first of five cooking sessions with her this semester.
Renee has a PhD in Foresty but decided that was not the path for her and became a chef. She also owns her own pastry shop in Viterbo! I can't wait to learn more and cook more with her!
On Today's Menu:
1. Fiori di zucca ripieni ( Stuffed zucchini blossom)
Zucchini flowers, deep fried and filled with mozzarella cheese and anchovies.
2. Gnocchi alla Romana (Roman style dumplings)
dumplings made with durum semolina, baked with butter, cheese and nutmeg.
3. Pasta cacio e pepe (Pasta in cheese and pepper cream)
pasta in a creamy pecorino cheese and black pepper sauce.
4. Saltimbocca alla Romana (Roman style jump-in-mouth)
veal scallops cooked with white wine, sage and prosciutto.
Dolce (Dessert) "Ciambelline al vino bianco"
delicious cookies from Renee's bakery
I had no idea zucchini grew from flowers and that those flowers would taste so delicious once fried and stuffed with mozzarella cheese and anchovies!
Also the combination of the white wine and sage on the veal was to die for.
While we cooked, I dealt with some serious sensory overload. Between the aroma of the homemade chicken broth boiling and the overwhelming freshness of the herbs straight out of the restaurants garden, I didn't want to leave the kitchen.
I am also a Big Fan of CHEESE and today I got to taste and smell the best Parmesan cheese.
Certainly looking forward to our next cooking session which is in 2 weeks here in EATALY!