Call
to register today: (818) 952-5275
Mark and Sarah Lazzaretto
smile big while assembling Salmon Tartare and Wonton Stars in
occasion of our Valentine’s Day festivity. Their enthusiastic
participation is what makes our Wine and Food events at La Cucina very
special and so successful.
Showing Elizabeth
Kightlinger and Alicia Muirhead how to make orange supremes in
the Low Fat Class. The two young ladies were quite good in the
kitchen and cooked up a storm again in Trattoria Night. They
prepared this tasty appetizer, anchovies and all…
This is what they
prepared for the group:
Crostini
Alla Mozzarella
12 small, thin slices toasted Italian bread
10 ounces buffalo mozzarella, cut into 12 slices
2 tablespoons butter
1 tablespoon olive oil
2 garlic cloves, finely minced
4 anchovy fillets, finely chopped
1/3 cup sun dried tomatoes, packed in oil and drained
1) Preheat oven to 375°. Top each slice of bread with one slice of
mozzarella and place on lightly oiled baking sheet. Bake 5 minutes, until
cheese is soft and melted.
2) In the meantime, heat the butter and oil in a small skillet over low
heat. Add garlic, anchovies, tomatoes and cook, stirring constantly, for 2
minutes. Remove crostini from oven, put some of the garlic mixture over
each one and serve.
Call
to register today: (818) 952-5275
See you in class!
Tom
Simpson and Doug Strain are very proud of their creation: Risotto
with Peas and Mushrooms. Here is how they prepared it under the
careful supervision of wives Lily and Martha.
Risotto with Peas and Mushrooms
1 tablespoon butter
½ pound mushrooms, sliced
1/2 cup frozen peas, defrosted
2 tablespoons Italian parsley, finely chopped
1/2 onion, diced small
1 tablespoon butter
1 cup Arborio rice
2 tablespoons dry white wine
2 cups chicken stock
1/4 cup freshly grated Parmesan cheese
1) Sauté mushrooms and peas in 1 tablespoon butter. Season with salt and
pepper, add parsley and set aside.
2) In a large saucepan, sauté' onion in one tablespoon butter. Add rice
and mix it until butter coats it, stirring until a toasted aroma develops.
Add wine and cook one minute. Add stock one ladle at a time stirring
frequently. Cook until rice
is al dente (approx. 20 minutes).
3) Add mushrooms and peas. Stir, adjust seasoning with salt and pepper,
add Parmesan cheese and serve. Makes
about 6 portions.
Call
to register today: (818) 952-5275
Why should
you take a class at
Paolo’s La Cucina:
v
Because the atmosphere
is relaxed and pleasant.
v
Because you get to
see old friends and make new ones.
v
Because our
classes are hands-on. This sets us apart from the other lecture-only
type cooking schools.
v
Because you and I get to
create together in the kitchen.
v
Because after you cook,
you get to enjoy a full meal
and not just tiny morsels of food.
Here
I am with Mary Louise Rowsell
during the Low-fat class in early January 2003. I have had the pleasure of
cooking with Mary Louise for the past nine years
and am glad she keeps on coming back. A good friend, she also acts as my
“Salt Patrol-woman” and makes sure I
do not have any wine before the main course is finished. Thank you
Mary Louise…
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