This northern Italian meal is full of rich flavors, perfect for a winter night with snow beginning to blanket our mountains. It is one of my favorite menus. Preparing this meal provides an opportunity to a variety of great techniques-how to make handmade ravioli filled with an egg yolk, preparation of a highly reduced red wine sauce and a soft polenta with flecks of red bran characteristic of the Italian Trentino flint corn from Anson Mills. For dessert, learn to make Bonet, an ancient, flan-type dessert named, after the shape of the pan used to bake it in, resembling a hat, or bonèt in the local dialect. This recipe happens to come from Guiseppe, winner of the Great British Baking Show a few seasons back.

Menu: Egg Yolk Ravioli with Brown Butter and Sage; Fall Mushroom Salad with Seasonal Greens; Pollo Al Vin Cotto with Sauteed Spinach served over Rustic Polenta Integrale; Chocolate Torte Tenerina.

Contains: eggs, gluten, dairy

*** Sign up by December 15 to secure your spot ***

Instructor: Linda Lewis Elbert
Type of Class: Hands On; Adults Only