True Italian Cooking

Sauteing some red onions

Pasta dough ready for the refrigerator

Pasta makin'

Chicken Cacciatore

Panna Cotta

We were offered the option of signing up for a cooking class for 60€, which includes two classes, recipes and an apron.  I was unsure at first, but I am sure glad I did it!  We have another class tonight, but last week we learned how to make pasta and sauce from scratch, chicken cacciatore, and panna cotta!  It was truly delicious and hopefully I can take these skills back home with me! 

We were all a bit shy and apprehensive at first, but then we all started doing our part with instructions from Chef Walter.  He was super nice, informative, and answered any questions we had.  He's instructing our class again tonight and I think we are all looking forward to having him share his skills again!

Pasta maker.... I think I need one now.  Kneading the dough was a bit of a workout, but the end result was worth the extra work!  Our instructor assured us we didn't need a workout on days when we make our own pasta... I completely understand why now! :)  He also showed us how to use the different attachments for the pasta maker and the different types of pasta we could create.  Cutting the chicken into pieces was disgusting and something I would probably avoid when at home. I am not a fan of cutting through bones, so I did not volunteer to help with that part and I give props to Emily and Zach who took on that responsibility!  Panna cotta is sooooo easy to make and fairly quick, except for the cooling part.  Luckily the culinary institute has flash freezers that sped up the process for us.  I will definitely be making this meal again!  Can't wait to see what we learn tonight...