Italian Cooking Class

Y U M !
I have a whole new appreciation for authentic, hand-made food... The menu included:

• Ascolana Olives
  https://www.thespruceeats.com/stuffed-fried-ascolana-olives-recipe-2017689

• Crema Fritta
  https://ricette.giallozafferano.it/Crema-fritta.html

• Eggplant Parmesan (my favorite) - baked not fried

• Vegetarian Lasagna with a white sauce

• Lasagna with meat in a red sauce

• Tiramisu

There were six of us, plus the chef and another cook (and a translator). It still took about 2 hours to make everything. The chef made the pasta dough (but not the noodles) and prepped the eggplant... otherwise, we made everything else with him... and then we ate it!
At one point, the chef stepped out to the garden to pick fresh thyme, basil, and rosemary. I've never experienced food like what I have tasted in Italy... it is an EXPERIENCE. Food is grown locally and made fresh... It doesn't sit on a shelf or in a refrigerated truck... It is truly the most amazing food I've ever had... and nothing terribly difficult... I think the trick is to have the freshest ingredients and to make everything from scratch.

TIPS FOR MAKING LASAGNA PASTA:

• Have a master make the dough and roll it out impossibly thin ;)
• Cut into squares
• Boil squares in water for about 1 minute
• Place immediately into ice to cool
• Remove most of the water by hand and then place pasta in strainer (with bowl under to catch excess water)
• Layer pasta in lasagna dish and bake
• Enjoy!