Rome, Italy-Fabulous Cooking Day

Rome Outdoor Market

 

 

 

 

 

 

I had always wanted to learn how to make pasta so off to Rome we went.

I found the Fabulous Cooking Day class with Chef Fabio. http://www.fabiolouscookingday.com/cooking_rome.php

The school starts with a walk to the markets to get our ingredients for our meal. The Chef talks about the food we will prepare, the sites we are walking around, we even go to the Jewish quarter to find a fabulous dessert to accompany our pasta lunch. Then we walk to Chef Fabio’s apartment. There we get ready to make pasta. We each get our own pasta ingredients and start to work the dough. We learn about the difference in flours and use of water verses eggs in the pasta. You also learn that you don’t need a fancy pasta machine to make pasta as it is shaped by hand as in the cavettli pasta.

We also learn how to make different sauces. My favorite which I have made several times since is the short rib beef ragu. It takes time to simmer but it is so good. It’s delicious. Chef Fabio also post his recipes on his website.

At the end of the class we proceed to clean up and have lunch. Chef Fabio then presents our pasta and sauces. This was a 5 course meal. It was Fantastic. I really enjoyed this class and so will you.

Ragu
Ingredients:
1 cup of celery
1 cup of white onion
1 carrot
3 strips of bacon
½ lb ground meat (mix of beef, pork and white meat)
1 cube of beef broth
3 tablespoons of tomato paste
4 cups boiling water
2 cloves of garlic
Rosemary, Sage and Bay leaves very finely chopped
Salt
Pepper
Preparation:
Clean and wash vegetables then chop into very fine pieces. In a pot, fry the chopped bacon over
medium heat. Meanwhile, season the ground meat with herbs salt and pepper. Add the vegetabes to
the skillet with the bacon and stir. After the vegetables have cooked for a few minutes, add the
seasoned ground meat. Mash the meat and brown. Dissolve one cube of beef broth (or see my
homemade recipe) and 3 tablespoons of tomato paste in 4 cups of boiling water. Add a ladel of the
broth to the meat in the pot. Allow to reduce then add another ladle of broth. Continue process for 3 hours.

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