Our menu consisted of:
1. Melanzane Parmigiana (Eggplant Parmesan)
Renee, the head chef, explained step-by-step the layering process of the eggplant parmesan allowing us to finish after she demonstrated.
Steps are listed below followed by a gallery of the steps in the correct order:
The last layer should be sauce, parmigiano reggiano and the mozzarella cheese so that it melts creating a cheesy top.
The texture of the caponata was surprisingly rich but I enjoyed the flavors of the eggplant, celery, and olives that accompanied each bite. And the bell pepper salad was deliciously sweet. After baking the bell peppers in the oven we peeled the skin off of each of them and removed all the seeds. Then we ripped them into thin slices and placed them in a bowl to create a salad which included: olive oil, parsley, salt and a clove of garlic for flavor – which of course no one ate!
As we were leaving Renee said, “Ci vediamo a Dicembre!” (See you in December!) and that made me sad because even though we will have another cooking session, not only is it our last one but that means my time studying abroad is almost over. Like the saying goes, “Time flies when you’re having Fun!”