Chef Mike will teach you how to prepare Italian dishes perfected in Italy and New York City in this hands-on cooking class. To start, you'll get a taste of NYC's Little Italy with whipped ricotta spread on sourdough bread drizzled with chili oil and thyme. Then, learn how to arrange an impressive antipasti platter with fine meats and cheeses.
Chef Mike will share a restaurant-worthy modern arugula salad recipe completed with sweet roasted grapes. For your pasta course, you'll prepare cavatelli with basil and broccoli rabe before learning how to pan-sear red snapper to perfection. You'll serve the snapper in a dreamy clam and mussel broth. Dessert is an Italian classic: creamy panna cotta.
With sourdough, whipped ricotta, chili oil and thyme
With soppressata, Parmigiano-Reggiano, gorgonzola and sourdough
Arugula with roasted grapes, Parmesan and lemon vinaigrette
Cavatelli with basil and broccoli rabe
Pan-seared red snapper with Calabrian chili vinaigrette, clam and mussel broth, and seasonal vegetables
Vanilla bean panna cotta with macerated berries