The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Naples born and raised Iole Aguero Limonciello you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces!In this hands-on class, you will make: Fresh Handmade Pasta Dough Fresh Cut Spaghetti with a Fresh Lemon and Chives Herbed Ricotta Ravioli with a Garlic Herb Butter
The Italian Kitchen – Summer 3 Course Risotto Dinner Risotto, from the word riso, meaning “rice”, from the northern Italian region of Lombardy, is a dish made with arborio or carnaroli rice cooked with many additions of broth until it reaches its creamy consistency. Often thought to be a laborious dish to make, in this hands-on class, Chef Jennifer Berry will show you just how easy it can be! You will learn the basics of risotto: how and when to add broth, how much you really need to stir – or actually, how little. You will learn how to make this ahead for a dinner party and reheat and several ways to customize the flavors. Summer Tomato Salad with Roasted Corn, Burrata, Pine Nuts, and Basil Vinaigrette Lemon Risotto with Summer Squash and Seared Scallops Berry and Limoncello Tiramisu
The Italian Kitchen – Pasta Learning how to make homemade pasta at home can seem daunting. However, in this hands-on class with Chef and Sommelier Bonnie McPike, she will show you how to take flour and egg yolks and transform it to forkfuls of tender fresh pasta in the matter of minutes. With Chef Bonnie’s expert guidance, you will learn to shape each pasta, fill your Raviolis perfectly and how to create two delicious sauces. Menu: Butternut Squash, Sage and Walnut Ravioli with Parmesan Tagliatelle with Italian Sausage and Fennel Ragu Your pasta will be served with Salad and Italian Wine selected by Chef and Sommelier Bonnie!
The Italian Kitchen – Inverno Risotto 3 Course Dinner Cooking risotto no longer needs to be intimidating. With Naples-born Iole Aguero Limonciello’s careful guidance, you’ll gain the skills and confidence to produce consistent risotto at home, perfect every time. You’ll also learn how to achieve a perfect sear on sea scallops. In this hands-on class, Iole will share her tips and techniques for delicious and unique variations of one of her favorite regional Italian dishes. She’ll include seasonal ingredients from the PNW to help us celebrate winter and its warm, earthy flavors. In this class, we will make: Risotto ai Funghi – Wild Mushroom Risotto with Parsley and Parmigiano topped with Pan-Seared Scallops and Lemon Insalata di Siracuse – A colorful Romaine Salad with Red Onion, multi-colored Plum Tomatoes, mixed Olives, and Cucumber, lightly tossed and topped with Orange Segments Crostata di Limone – Individual Lemon Tart
The Italian Kitchen – Pasta Workshop Making your own pasta is quick and easy and after this hands-on class with Chef Jennifer Tarantino Reyes, you’ll think nothing of mixing up a batch for a weeknight supper. Add essential recipes for sauces made with fresh herbs and seasonal produce and you’ll have a go-to recipe repertoire. You’ll start with just flour and eggs, creating your own pasta dough that you will turn into one stuffed pasta and one cut pasta to serve along with two unique sauces! In this hands-on class, you will make: Fresh Handmade Pasta Dough Ravioli with a Ricotta Herb Filling in a Light Tomato Sauce Tagliatelle Pasta with Wild Mushroom Sauce (a staff favorite; even if you don’t like mushrooms, it wows the crowd!)
The Italian Kitchen – 3 Course Wine Paired Dinner Making your own pasta is quick and easy and after this hands-on class with Chef Barbara Sowatsky, you’ll think nothing of mixing up a batch for your next dinner party or holiday meal. You’ll start with just flour and eggs, creating your own pasta dough that you will then roll, cut and fill to created delicious ravioli. Add that to a unique recipe for roasted herb duck filling and a cream sauce made with fresh herbs. It will be a meal to remember and the wine pairing is divine. Join us and get your hands four filled and make… Fresh Pasta Dough Roasted/Herbed Duck Ravioli with a Tarragon Cream Sauce Celery Root and Soft Greens Salad with a Clingy Lemon Vinaigrette For dessert, we will serve you Chefs famous Cannolis, a perfect ending for the night and for the holidays ahead!
The Italian Kitchen – Pasta In this fun, hands-on class you’ll learn the secrets to homemade Italian pasta, made simple. Food Blogger Cindy Swain will take you on a culinary journey to make two types of authentic Italian pasta dishes. We’ll start by making an iconic stuffed pasta “ravioli con funghi e ricotta”, mushroom and ricotta ravioli served with a butter and sage sauce and topped with Parmigiano Reggiano cheese. Next we’ll learn the secrets to “pasta fresca al salmone affumicato e panna”, homemade pasta in a warm smoked salmon cream sauce. Cindy Swain lived in Italy for 9 years before recently moving to the Seattle area. She is passionate about teaching the art of Italian cooking to Seattle foodies. You can find Cindy on Italicana Kitchen, Instagram, Facebook.com/italicanakitchen
The Italian Kitchen – The Pizza Workshop Everyone loves pizza and some of the best can be made at home. Stretch some pizza dough and your imagination as Italian Expert, Iole Aguero Limonciello, guides you through each step of making amazing pizzas, starting with an easy but authentic pizza dough you’ll make yourself. In this hands-on class you will learn how to shape your dough into a round, the best material to cook your pizza on and the ideal temperature to get a puffy, golden crust and melted cheese on top. You will not only take away the know-how to recreate these tasty pies, but the dough and recipes, too. You’ll be greeted with Rosemary Focaccia and then get your hands busy making the dough for 3 different pizzas: Pizza Margherita Pizza with Roasted Vegetables: Eggplant, Zucchini, Onion, Red Peppers, Mushrooms, Artichokes, Kalamala Olives, Mama Lill’s and Goat Cheese Fontina, Prosciutto and Arugula Pizza You’ll take home what you don’t eat and the dough you made to make or freeze for future pizza nights!