Monday, October 18, 2010
Good advice Let Alimentum's Paulette Licitra Teach You Italian Cooking in Her Cucina Paradiso
Posted by Chris Chamberlain on Mon, Oct 18, 2010 at 5:45 AM
Small classes allow for a festive atmosphere with lots of hands-on learning followed by eating and toasting. The menus are varied, but Paulette publishes them in advance so you can pick what interests you. She even has a plan for quick culinary jaunts to Morocco and Spain this semester, just in case you somehow get tired of Italian food.
Each class is $40. Classes fill quickly — it'sfirst come, first reserved. Contact her by email emailpaulette5@gmail.com to sign up.
You can also follow Paulette on Facebook for the latest updates. Here's a listing of the planned menus for the remaining classes:
Wednesday, Oct. 20, 6:30 p.m. — Fresh Pasta 2
Fresh Lemon-Black Pepper Pappardelle in Artichoke Sauce
Agnolotti (Half-Moons) filled with shiitake & cremini mushrooms in a gorgonzola cream sauce
Saturday, Nov. 6, 2010, 12:30 p.m. — Verdure — Italian Vegetables
Baby Artichokes alla Romana
Crunchy Baked Zucchini
Spinach w/ pine nuts & currants
Potato Croquettes
Asparagus & Frittatina Salad
Wednesday, Nov. 10, 6:30 p.m. — Gnocchi 3 Ways
Potato Gnocchi w/butter-tarragon sauce & fried sage
Ricotta Gnocchi w/tomato-herb sauce
Semolina Gnocchi baked w/creamy gorgonzola cheese
Saturday, Nov. 13, 12:30 p.m. — A Taste of Morocco
Tagines are the clay conical pots…we’ll cook with two of them.
Chicken Tagine w/apricots, green olives & saffron
Vegetable Tagine w/squash, tomatoes, potatoes, chickpeas, and cilantro
Spinach w/Charmoula Sauce
Savory Couscous
Moroccan Tea
Wednesday, Nov. 17, 6:30 p.m. — Italian Seafood
Cioppino-Italian Seafood Stew
Shrimp Francese-Delicate Lemon-Egg Dish
Baby Scallop Risotto
Saturday, Nov. 20, 12:30 p.m. — Spanish Tapas & a Great Easy Paella
Tortilla Espagnola — Classic Potato & Egg tapa
Quail Egg w/Spanish Ham
Spinach & Beef Empanadillas (little pastry pies)
Paella w/shrimp, chorizo, and chicken
Wednesday, Dec. 1, 6:30 p.m. — Baked Pasta Dishes
Elegant All-White Pasta Torta
Butternut Squash Lasagna
Cannelloni w/Swiss Chard-Walnut filling
Saturday, Dec. 4, 12:30 p.m. — Focaccia Party
Fresh Focaccia w/Rosemary, Caramelized Onions & Black Olives
We’ll make the dough. We’ll bake the Focaccia.
Plus some tasty toppings:
Sundried-Tomato Tapenade
Olive-Caper Tapenade
Roasted garlic spread
Wednesday, Dec. 8, 2010, 6:30 p.m. — Great Italian Desserts
Fresh-Made Cannoli — we’ll make the shells & the filling!
Pinoli-Almond Cake w/ Orange Glaze
Mini-Molten Chocolate Cakes (the inside oozes chocolate)
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