Cooking Class
Just got back from cooking class! I was reminded once again how small the world is … just when I was starting to get used to everyone at my school NOT all being from the same area of the country (like @ Loyola), I find myself cutting vegetables with a girl from Montclair that went to MKA and goes to Lafayette - so strange! Anyway, we made 3 different kinds of pasta and tiramisu, which is quickly becoming one of my favorites. We were a decently sized group, so we couldn’t all help with everything, but we all got copies of the recipes so I’ll still be able to practice when I get home! We made ravioli (with the traditional Florentine filling: ricotta and spinach) in a sage butter sauce. With the left over filling they taught us to make nudi (or gnudi, if you’re from Florence), naked ravioli!. We basically balled up the rest of the cheese and spinach mixture, coated them with a little bit of flower, and boiled them for one minute. When they were done, we sprinkled them with olive oil and parmeggiano & they made the perfect appetizer! Next we made tagliatelle (fettucine) in a roasted red pepper sauce. I think this one was my favorite! The last pasta was tagliolini (angel hair) in a regular, but ooh so delicious, tomato basil sauce. They also showed us how to make farfalle (bowties) and tortellini, but we didn’t make a whole batch. Cooking was so much fun, but the best part was obviously eating everything we made all together afterwards. Everything turned out so great & we met a lot of really cool new people.
