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 tricolore salad (colors of the Italian flag). The entree is new-style Chicken Parmigiana with fresh tomato sauce and Italian Fontina. For dessert, we will make butterscotch Budino - a classic Italian pudding with caramel sauce and sea salt.
Taleggio and Mascarpone Ravioli with Honey & Hazelnuts; Tricolore Salad with Parmigiano-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