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Online Cooking Class: Italian Easter Pie From Scratch
Sun, Nov 27th
Sun, Nov 27th
Tue, Nov 29th
Tue, Nov 29th
Chef Daniel puts an Italian spin on Easter dinner with this online cooking class. You'll learn how to make a delicious and authentic Easter pie like those found in Abruzzo, Italy. Begin by making the pie crust from scratch. Next, you'll prepare a rich filling of sausage, mozzarella and spinach that will be stuffed into pockets of golden dough. While these savory pies are baking, you'll make rich hazelnut truffles with chocolate and dusted with sea salt.
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Traditional Easter Pie
With pie crust, sausage, mozzarella and spinach
Hazelnut Truffles
With chocolate and sea salt
Chef demonstrates each step and assists you as you perform each step.
Ask questions and have the chef check your progress.
- Recipes Recipes are sent in your booking confirmation.
- Ingredients Ingredients can be adapted for dietary restrictions or lack of availability.
- Technology Connect with the chef using Zoom on your computer, tablet or mobile device.
- Class Participation Chime in with questions through audio or chat. Use of video is optional.
- Class Minimum 2 devices
- Class Maximum 8 devices
- Event Duration 75 minutes
- LabelsCouples, Group, Gourmet, Fun, Holiday
Ingredients
Unsalted butter
Heavy cream
Butter
Flaky sea salt
Large eggs
Small red bell peppers
Fresh spinach leaves
Neutral oil (e.g., canola oil)
Italian sausage links (or bulk Italian sausage)
Whole milk ricotta cheese
Pecorino cheese
Low-moisture mozzarella
Smoked ham
Italian salami
Flat-leaf parsley
Prosciutto
Dark chocolate chips
Nutella
Hazelnuts
Kitchen Equipment
1 non-metal bowl
1 9-inch springform cake pan
Food processor (optional)
Rolling pin
Colander
2 large spoons
Thermometer
Pastry brush (optional)
Plastic wrap
1 small sauce pot
Guest reviews for Chef Daniel
Claudette F.
17 Feb 2020
Wonderful evening...great menu! Came home with lots of tips! Would highly recommend cooking with Chef Daniel.
After graduating from culinary school, Chef Daniel completed an internship in Umbria, Italy and became a sous chef shortly afterward, partnering with Iron Chef Jose Garces. He's spent the last five years as the go-to chef for a selection of eateries within a restaurant group that has helped elevate a neighborhood in disrepair into a desirable upscale destination.
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