Every class feels like iron chef, the market changes and we jump at the chance to use the seasonal best. I don’t repeat lessons week after week or I would be bored to tears. This week I was asked to make fresh pasta and show how to make ravioli, the porcini inspired a simple mushroom…
Changing of the seasons
Fresh porcini caps, to be grilled, stems used to saute’ for a risotto with wild mint, Nepitella. Coming from California, I really only had one set of clothes, the weather never really changed. Add a sweater, take off a sweater. In Italy, not only are there the four seasons, there are also the mezza stagione,…