Cooking School

Last week the Farmer and I

had the privilege of attending a local

Cooking School - Relish Cooking Studio

 for a work related

fun evening with some of his corporate colleagues.

The Italian menu included:

Insalata Caprese

Spaghetti with Zucchini

Veal Saltimbocca

Sautéed Sweet Peppers

Sicilian Cannoli

This was a "hands on" class and we all

took part in the prep and cooking of the food.

We ate heartily after each

course was prepared!

The tasty salad on a bed of
Arugula
was finished 

with Maldon Sea Salt Flakes

and a drizzle of an award winning

Olive Oil - Otto EVO

The sweet tomatoes are grown in

a local green house.

Next we enjoyed the 

Pasta Course!

The spaghetti was a tasty

Basil spaghetti cooked to perfection,

topped with lightly fried

zucchini slices,

Fine Sea Salt,

grated Parmesan Cheese,

torn basil leaves, butter

and lemon wedges.

I may never use tomato sauce

on my spaghetti ever again!

It was that good.

Veal Saltimbocca was new to me

and this was the dish that 

we helped make. The veal was

pounded into thin rectangles,

topped with a slice of prosciutto,

some sage leaves, and shaved Parmesan cheese!

We then rolled each one up tightly and 

secured it with a toothpick.

The veal was sautéed in oil and butter

and the pan deglazed with Marsala Wine and

lemon juice. Oh, the wonderful flavour!

Not to be outdone was a side dish of sautéed 

peppers drizzled with sugar and cider vinegar

for an extra special taste.

The dessert was cannoli shells

stuffed with a lemony ricotta cheese

filling and dipped into chocolate

chipits - need I say more....

To top off this fantastic meal

we were served a small glass of Limoncello

which was handmade by the chefs.

This is a menu that we will be making again and again,

especially now that I have the farmer trained to pound out

the veal and roll up the Saltimbocca - in fact

we made it today for Sunday Dinner.

We substituted the Cannoli with some

left-over Pecan Pie.

Not only that, we decided to make our
own Limoncello - Ellen take note!
It will be ready sometime in
May - just in time for Summa'
I'll let you know how it turns out.

What a great idea for a Corporate Event.

Thanks go out to Jennifer and Brad
and the Relish Cooking Studio Chefs!!

Till next time ................ enjoy this first week of Springtime wherever you may be!