Not much to report on, but I thought I'd give a quick recap of our second cooking class, for all of you foodies. (Warning: You might not want to read this post when you're hungry.)
Our meal from Monday's cooking class seemed a lot more like something I could try to recreate at home. For the primo piatto (first course) made tagliatelle by hand (okay, that's the one thing that I would be way too impatient to make again), served with ragù sauce (also known as Bolognese sauce...as in, from Bologna). The ragù we made was with chopped onions, carrots, celery, ground sausage, ground pancetta (similar to bacon), ground beef, red wine, and tomato sauce. You can use any type of meat. This sauce was simple and very college-friendly, so I'll definitely be making it again.
For the secondo piatto, we made pork cutlets, and a salad consisting of baby spinach, fennel, parmesan, orange slices, and raisins, with a viniagrette dressing. Both courses were served with red wine. For il dolce, dessert, we made fior di latte bolognese, almost exactly the same as flan, except that it's made with milk instead of cream. That was served with that delicious bubbly dessert wine from last week.
And then, we rolled home, vowing never to eat again.
But in all honesty, it's really fun learning how to make traditional bolognese dishes, and hopefully I can retain most of this information and bring it back with me!
I'll end with an anecdote that was embarrassing for me, but certainly humorous for anyone else, which happened when I was telling my language exchange partner, Alessandra, about what we made last week at cooking class. You must understand that in Italian, one pronounces double consonants, so that the words tono (tone) and tonno (tuna) would sound different. So I was telling her that we made penne with zucchini and tomatoes, but instead of saying pennnnnnnne, I apparently said pene, which means penis.
Like in France (see August 28th), I yet again embarrass myself with what I swear are subtle nuances of the language, and easily-made mistakes. But at least now I understand the importance of articulating double consonants in Italian.
5 comments:
Seriously you need to remember how to make the tagliatelle so you can teach me when you come home. The one thing I've always wanted to learn how to make is fresh pasta and now YOU can teach ME how to cook!!!I always knew there was a cook inside of you.
Love you,
Ro
HAHAHA your anecdote = hilarious. I'm so proud of you and all the culinary experience you're gaining! You MUST recreate that sauce for our girly I-Love-NY sleepover!! Miss you terribly.
Watch what you're cooking! Don't just throw anything in with your tomatoes and zucchini! I can't wait to sample your Bolognese sauce...or anything else you might cook! It will be a new experience. Mangiamo!
pene.. classic. gubby!!! I keep meaning to write you an inappropriately long and epic e-mail but... life gets in the way. But it's October break and I'm catching up on life, so expect one soon. And hey, chip-chop on meeting hot Italian men, missy.
i know you warned me not to read it while i was hungry. but damn! do you have skype? and when are you going stateside? i wanna try and see you in bologna. so give me a ring on skype--miss_procrastination88 or email? somehow i must contact you billy bob!
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