Techniques of Italian Cooking (Learning, Education) Events in New York, New York

Location:
Institute Of Culinary Education
50 West 23rd Street
New York, New York 10010
When: November 9, 2009
Starts at: 10:00 AM
This is not an all day event

Description:
This series provides a thorough introduction to Italian cooking through an in-depth exploration of typical ingredients and techniques, allowing you to prepare complete meals representative of Italys great gastronomic regions. Youll master pasta preparation, both homemade and dried, to which you will be able to pair tasty sauces (while learning the difference between a ragu and a marinara). You will learn about meat cookery by making dishes like saltimbocca and scaloppini, explore the Italian approach to cooking seafood, and learn various ricotta- and risotto-based preparations. This course consists of five 4.5-hour classes. Lesson 1: Asparagus with Prosciutto Drizzled with Balsamic Vinegar; Fried Stuffed Olives; Dried Pasta in Bolognese Sauce, Neapolitan Ragu, and Timbale; Insalata Mista; Zabaglione with Berries; and Amaretti. Lesson 2: Fried Zucchini Tossed with Parmesan; Crostini with Olive Pesto; Arugula Salad; Fettuccini Quattro Formaggi; Linguine with Roasted Pepper Sauce; Capellini al Aglio e Olio; Spaghetti Carbonara; Scaloppine in Marsala Sauce; Saltimbocca alla Romana; Turkey Fillet allEmiliana; and Tiramisu. Lesson 3: Focaccia; Seafood Risotto; Peas and Pancetta Risotto; Milanese Risotto; Braised Lamb with Fennel; Braised Pork in Milk; Stuffed Artichokes; and Crostata with Apples alla Romana. Lesson 4: Mussels in Marinara; Fried Calamari; Pizza Margherita, Ricotta, and Pesto Genovese; Fish Soup; Swordfish alla Messinese; and Hazelnut Cake. Lesson 5: Bruschetta; Caponata; Tomato and Basil; Potato Gnocchi with Sage Butter; Polenta Gnocchi with Sausage Sauce; Ricotta Gnocchi with Mushroom Sauce; Amalfi-Style Chicken; Grilled Lamb Steaks; Sautéed Spinach with Garlic; and Amaretto Cake.

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