Italian food is a wonderful starting point for aspiring chefs. With just a few ingredients, this Mediterranean cuisine is full of flavor and employs versatile techniques. In this after-school series, junior chefs will cook along with Paola and dig into the key steps for classic Italian dishes from pasta to risotto and even dessert while practicing essential kitchen skills.
Vegetarian with dairy, eggs and gluten.
About the instructor: Paola grew up in Milan in a family devoted to making good food her parents owned a gelato store for 20 years. She spent most of her life in the kitchen cooking with mama and nonna first, and later with her children. When she moved to Seattle, she started matching local ingredients with regional Italian cooking. She travels to Italy every year and visits restaurants and trattorias looking for inspiration.
This class is designed as a hands-on cook-along experience offered live via the Zoom app. Recipes, pre-class prep and an equipment list will be sent before class; after class, we will share a recorded version. One spot in class is good for one kitchen or device. Online classes are nonrefundable.
- Week 1: Butternut Squash Risotto; Quick Apple Strudel
- Week 2: Potato and Onion Frittata; Winter Salad with Balsamic Vinaigrette
- Week 3: Potato Gnocchi with Butter and Sage
- Week 4: Handmade Fusilli Pasta with Cherry Tomato Sauce
Day 1: Wednesday, January 13, 3:30 - 5:00 pmRegister for class
Day 2: Wednesday, January 20, 3:30 - 5:00 pm
Day 3: Wednesday, January 27, 3:30 - 5:00 pm
Day 4: Wednesday, February 3, 3:30 - 5:00 pm