Buon Appetito!5 Min.
Abbiamo trascorso una bellissima serata nello Studio di Jewett Farms… oh, sorry, could not help myself! The menu creatively crafted by Chef Mary Reilly included:
Salumi: Prosciutto di Parma, Mortadella, Coppa
Tagilatelle with Radicchio Sauce
Strozzapreti with Chicken-Porcini Sugo
Insalata with Green Apples, Almonds, and Fennel
Parmiggiano Reggiano con Balsamico
Ricotta Cheesecake with Fresh Strawberries
Scrumptuous salumi from the province of Emilia Romagna in Northern Italy were our first course brought North from the wonderful Italian grocery store Pace in the North End of Boston (J Pace & Son, 75 Blossom Court, Boston, 617.227.6141). Then it was on to the secondo which in our case were two delicious pasta dishes – first we had to make the pasta from scratch! Mary coached us through the process of making tagliatelle and strozzapreti. It was great fun and the end product coupled with the delicious sauces the Chef prepared were deliziosi. The pasta was complemented by a fresh, unusual, and delightful salad. And finally, dessert was a ricotta cheesecake which Mary coupled with a bite of the real Parmiggiano Reggiano with a dot of her very own 50-year old balsamic vinegar from Modena – troppo buono!
As usual the dinner menu was paired with wines selected by our friend Bill at New England Wine & Spirits – San Giuseppe Lambrusco del Emilia, Emilia-Romagna 2006 and Falesco, Sangiovese, Umbria 2007. Both reds were delicious and great additions to the evening.
Please check out our next class, New Ways with Fresh Seafood, Friday, April 16, 6-9pm. Space is limited and registration required by April 9. See you then!