Monday, June 2, 2008

Tasty Travels: Learning to Cook like a Roman

Our last stop in Italy was the Eternal City of Rome.

We took a cooking class through Context Rome, with instructor Francesca Flore.

We made:

SupplĂ­ al telefono (rice and cheese balls)
The name comes from "telephone" because when you bite into them, the mozzarella cheese can stretch out like a telephone cord.
Pomodori al riso (rice stuffed tomatoes)
Zucchini alla Scapece
(fried zucchini marinated in vinegar and mint)
Pasta carbonara
Pasta puttanesca
Pasta e ceci (pasta and chick peas)

Saltimbocca alla Romana
(veal escalopes with sage and prosciutto)
This photo is before they were cooked.

And tiramisĂș for dessert (didn't get a photo).

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