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cooking

Tagliolini with Basil Kale Pesto

My first solo attempt at pasta went very well. For years I never even considered making fresh pasta because I assumed it was too much work. Not so! It’s really easy and totally worth it!

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cooking gastro-tourism Italia 2020 Gennaio

My second lesson at Mama Florence

This place is so awesome! The instructors are great chefs and excellent teachers: they are engaging, fun, patient, and quite knowledgeable. In addition to teaching us how to make the food, they shared helpful information about technique and food science. (Anyone who knows me knows these are a few of my favorite things.) I was almost sad to leave at the end of the lesson.

It was also more fun this time because Mom was with me. After thousands of pizzas she’s made for me, I was finally able to return the favor.

Today we made pizza (with perfect crust!), tagliatelle with black kale and garlic pesto, eggless cavatelli with eggplant ragù, and (without any exaggeration) the BEST gelato I have ever tasted – orange and vanilla with berry sauce.

If you are ever in Florence, you absolutely must treat yourself to a class at Mama Florence!

Here are the finished products:

A couple of process photos:

Our class also included a tour of the Mercato Centrale, where our instructor taught us about the vegetables, fresh pasta, cheeses, and meats. She even gave us a cheese tasting (but I was too busy to take a photo of that).

Categories
cooking gastro-tourism Italia 2020 Gennaio

Cooking lesson at Mama Florence

Today I attended a cooking lesson at Mama Florence cooking school. It was amazing. We made pear and pecorino salad, spinach/ricotta ravioli, taglierini con limone, mashed pumpkin with thyme and caramelized goat cheese, and two kinds of biscotti for dessert. I also improved my knife skills and learned several re-usable cooking tricks. This place is absolutely great!

I didn’t take many photos, obviously because my hands were messy the whole time, but here are some: