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The Italian Kitchen – Chicken Picatta with Fresh Fettuccine

This Italian dinner from Chef Barbara Sowatsky, who uses recipes from her Italian grandmother’s from southern Italy is full of flavors, techniques and traditions of home. In this hands-on class

You’ll start by getting your hands floured and making Pasta Dough that will be cut into

Handmade Fettuccine Pasta, then

Sauté a pounded Chicken Breast, served with a Picatta Pan Sauce (butter lemon juice and capers)

Served with

Burrata Salad, Aged Balsamic, Grilled Croutons, Prosciutto and Pomegranate Seeds

and finish with a

Vanilla Panna Cotta with Fresh Berries

The recipes are unfussy, the food is delicious and the results stunning!