Mindful Cuisine: Night in Italia

Enjoy preparing a variety of Italian dishes for this dinner. Begin with an appetizer of handmade ravioli filled with taleggio and mascarpone cheeses finished with fall chicories, honey and toasted hazelnuts. Prepare a class tricolor salad (colors of the Italian flag). The entree is new style Chicken Parmigiana with fresh tomato sauce and Italian Fontina. For dessert will make butterscotch Budino – a classic Italian pudding with caramel sauce and sea salt.

Menu:
Taleggio and Mascarpone Ravioli with Honey & Hazelnuts; Tricolore Salad with Parmigian-Reggiano; Chicken Parmigiana; Butterscotch Budino with Caramel Sauce & Sea Salt

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Instructor – Linda Lewis Elbert
Class Categories – Hands On; Make and Eat; Adults Only