Saturday mornings are the highlight of my week. The advanced conversation class Italiarama, was created by Michele Scotto, our instructor.
For almost 10 years, I've attended and thoroughly enjoyed many grammar classes at the Istituto, but my favorite is always Italiarama. It's Italian language, culture, conversation, opera, idioms, reading and film, all rolled into one course. It's an Italian experience, guided by Roman born Michele. We adore him and his enthusiasm for life.
Once or twice in our ten week class, we have a cooking session. Several years ago, Michele taught this as a cooking lesson. He has shown us how to make his mother's gnocchi, tiramisu, torta and various pasta dishes.
The lesson format was changed and now we divide the class into two cooking teams. At first there was rivalry and competition. Now, it's more like visiting in a friend's kitchen. We prepare a meal together and then share it at our communal table. We transport ourselves to an Italian place. Our love for the language draws former strangers into a two hour bubble of happiness.
Normally I find social situations a bit stressful. Instead these Saturday morning sessions are relaxing and stress free.
We only speak Italian and it's such a joy.
Today, we had a cooking class. Our two teams prepared: an antipasto and a pasta dish called Pizzocchieri. Michele brought Italian music.
Class pictures:
Sondrio, the most important comune in the Valtellina valley, located within the region of Lombardia, where one finds this regional recipe.
A few dance moves!
Michele keeping it authentic!
Team picture
Checking the World Atlas
A visit by instructor, Antonella
Music dedicated to me! Grazie Michele!! -- Non è Francesca
Discarding the garlic is normal with Northern Italian cooking.
The terrina was heated in the oven, but the prepared pasta itself was not baked.
Buon appetito!
Team picture
Dessert! Panettone
Traditional Pizzoccheri
Serves 4-6
320 g Pizzoccheri pasta
160 g potatoes, cut into cubes
125 g butter (half butter is ok)
125 g Savoy cabbage, sliced
160 g semi-soft cheese, such as Fontina or Fontina-Truffle
100 g Parmigiano or Grana, grated
2 cloves garlic, peeled and halved
Warm a serving dish in the oven. Bring a large pot of water
to a boil.
Add the potatoes and cabbage. Boil for 5 minutes.
Add the pasta to the vegetables and boil 12-15 minutes,
until the pasta is tender.
Meanwhile, brown the butter on very low heat, along with the
halved garlic cloves.
Cube the Fontina and mix with the grated Grana.
When the pasta is done, drain it. Then layer it with the
cheeses, in the hot serving dish. Discard garlic and drizzle the browned
butter over the entire dish.
Serve immediately.
~~.~~
Pizzoccheri Tradizionale
Porzioni per 4 persone
320 g di Pizzoccheri
160 g di patate
125 g di burro
125 g di verze, coste o spinaci
160 g di formaggio semigrasso (consigliamo Valtellina
Casera)
100 g di parmigiano
2 spicchi di aglio
Sale, pepe
Preparazione:
In una pentola con abbondante acqua salata, gia' portata a
ebollizione, versate le patate tagliate a dadini e le verdure a piccoli pezzi.
Dopo 5 minuti aggiungere i Pizzoccheri. Fare bollire
per 12-15 minuti. Scolare con un mestolo forato e metterne una parte in
una teglia.
Cospargere con parmigiano e fettine sottili di formaggio e
proseguire alternando i componenti. Versare il burro fuso soffritto
insieme all'aglio. Pepare a piacere e servire in piatti caldi.
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