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The following are just a small sample of dishes you will learn
to prepare in the three half-day, hands-on cooking classes. Dishes
will vary each season, as obviously the produce does. In general,
there is an emphasis on the products of the immediate agricultural
area and the produce of the Tenuta Seliano itself: mozzarella di
bufala, ricotta, and other cheeses and dairy products, fruits and
vegetables, goat, buffalo meat, and, naturally, pasta. During the
three half-day sessions, every individual will have an opportunity
to take a turn at deep frying, grilling, making tomato sauce and
ragu, making their own liqueur to take home, preparing and cooking
vegetables, pasta dishes, and desserts.
Polpette di Melanzane (Eggplant Balls)
Fried Zucchini Flowers
Calzoncini (Filled and Fried Dough Crescents)
Paccheri con Sugo di Pomodoro e Ricotta (Macaroni with Tomato
Sauce and Ricotta)
Ragu al Bracciole (Beef Rolls in Meat Sauce)
Timballo (Pastry Drum Filled with Egg Pasta, Meat, Peas, and Cheese)
Capretto al Forno (Roasted Goat)
Caponata Napoletana (Tomato and Bread Salad)
Zucchini e Melanzane alla Griglia (Grilled Zucchini and Eggplant)
Torta Caprese (Almond and Chocolate Torte from Capri)
Crostata di Pesca (Pear Pastry)
Semifreddo di Strega (Strega Frozen Dessert)
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