Taste of Italy – Pasta Night – Stuffed Pasta Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class. Chef Jennifer Berry will teach you the Italian method of making comforting stuffed pasta in various shapes. In this class we will head to Piedmont where we will make Agnolotti, “little pillows”, stuffed with a sweet corn and ricotta filling with Cacio e Pepe sauce. Then we will head to Emilia with a classic meat-filled Tortellini to take home and enjoy. Agnolotti with Sweet Corn and Ricotta Filling Cacio e Pepe Sauce Zabaglione with Summer Berries and Mint Meat Filled Tortellini Served with wine, Salute!About Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.
Taste of Italy – Pasta Night – Hand Formed Stuffed Pasta Dive into the world of handmade pasta and be transported to Italy in this hands-on pasta making class. Chef Jennifer Berry will teach you the Italian method of making comforting stuffed pasta in various shapes. In this class we will head to Piedmont where we will make Agnolotti, “little pillows”, stuffed with creamy butternut squash in brown butter and sage sauce. Then we will head to Emilia with a rich meat-filled Tortellini simmered in parmesan broth. Your Menu for the evening includes: Winter Vegetable Bagna Cauda (Vegetables warmed in Anchovy Olive Oil) Agnolotti con Burro e Salvia (Butternut squash in Brown Butter Sage Sauce) Tortellini in Brodo (Meat filled, simmered in Parmesan Broth) Served with wine, Salute!About Jennifer: Jennifer is a culinary arts instructor, private chef and recipe developer, she is a graduate of The Seattle Culinary Academy where she is also a part time instructor. Jennifer has over a decade of restaurant experience working under Jonathan Sundstrom at Lark Seattle. Jennifer spent her early life in the kitchen with her grandmother making homemade pasta, foraging for blackberries and using up every leftover available. Her food is heavily influenced by her Italian family and the seasonal bounty of the Pacific Northwest. Jennifer recently started a food blog to document her family’s traditions and the foods she has created for them, you can follow her @chefjenskitchen.
The Italian Kitchen – Pasta There is something magical about the transformation of flour and egg yolk to forkfuls of tender fresh pasta in the matter of minutes. In this hands – on class, Chef James Sherrill will take you step by step through floured hands to finished plate as you make your own linguini noodles and agnolotti – (a folded filled pasta) that’s a specialty of the Piedmont region of Italy. Once you have mastered the basics of making fresh pasta dough, filling and shaping you will have the know-how to create endless variations at home. We will make and enjoy Linguini with white wine clam sauce and parsley Butternut Squash Agnolotti with walnuts, in a sage brown butter sauce Served with mixed Green Salad
The Italian Kitchen – Pasta There is something magical about the transformation of flour and egg yolk to forkfuls of tender fresh pasta in the matter of minutes. In this hands – on class, Chef James Sherrill will take you step by step through floured hands to finished plate as you make your own linguini noodles and agnolotti – (a folded filled pasta) that’s a specialty of the Piedmont region of Italy. Once you have mastered the basics of making fresh pasta dough, filling and shaping you will have the know-how to create endless variations at home. We will make and enjoy Linguini with white wine clam sauce and parsley Butternut Squash Agnolotti with walnuts, in a sage brown butter sauceServed with a salad of shaved fennel, pinenuts, pecorino and lemon vinaigrette