Paola brings us a delightful spring menu inspired by the Italian region of Liguria, a stretch of fertile land between the sea and the mountains. She'll show you how to make Pasta Matta, a flour and olive oil dough similar to phyllo, that she’ll use to prepare two savory springtime pies. The fresh-made dough will form the crust for Torta Pasqualina — a savory pie filled with ricotta and herbs that’s traditionally served on Easter Monday. Then, learn to prepare Focaccia di Recco, a paper-thin flatbread stuffed with cheese.
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. Online classes are nonrefundable.
Thursday, March 11, 12:00 - 1:30 pmRegister for class