One of the things I love about summer cooking classes, is that usually it is in the villa’s of the students, so I get to travel around and see all the fabulous villa’s that are for rent. Ok, not all are fabulous….
Yesterday’s villa was really lovely.
I always love when clients return and then also bring other friends to join the party.
We started at the store and created out menu as well as me pointing out treasures to bring back as gifts.
A really good COOP grocery store is loaded and the prices are fabulous.
Our base group was 4 grown-ups as cooks for a group of 15, 9 of which were kids. What a group.
As we got going, the kids couldn’t resist coming in to help and we had a great time creating out menu.
Our menu for the dinner had restrictions– gluten-free- and no nuts, all easy to work around.
insalata ignorante–
The makings of a panzanella bread salad without the bread-tomatoes, cucumbers, red onions and basil dressed with olive oil and salt. We served it on a bed of arugula.
Gluten-free Potato gnocchi with three sauces–
My trick is using great instant mashed potato flakes ( I think they are made with Yukon gold potatoes)
and not eggs. We bind with gluten-free flour and they were PERFECT!
we made a fresh tomato sauce, a light Gorgonzola sauce and bought a pesto.
Some people put all three sauces creating the Italian flag!
We made my all time favorite party beef- a recipe from Dario Cecchini that we often did while catering large parties when I was working with him.
Arrosto Fiorentino-
This simple eye of round is a show-stopper and the herb infused oil is a MUST even without the meat.
our vegetables we made Cipolline in agro dolce– sweet and sour onions
and a simple tray of light Eggplant parmesan– with grilled eggplants a light tomato sauce and parmesan cheese.
Dessert-
Panna Cotta with mixed berries– so light and summery
Next reunion class, Seattle or Bermuda???
Another Divine Cooking class-