Good Food & Wine Show - Part 2 @ Friday, June 21, 2013
Part 2 - Classes
Casa Barilla Cooking School was running a class on making a seafood pasta dish.
Our presenter was Luca Ciano who was very engaging.
A few things I learnt:
Luca went through how to make 'Casarecce with Mussels and Vongole, Arrabiata Sauce, Lemon and Parsley Pangrattato' aka pasta with mussels and calms sprinkled with fried breadcrumbs.
After the demo in pairs we had a shot at making it ourselves. Jas was head chef, I'm the assistant. The ingredients they were promoting was their sauces and pastas. In the dish we used 'Avabbiata', which is a hot tomato sauce, that's the first picture in this post ^.
Cooking the Mussels & Calms with Onion & Garlic
Jas showed me how to squish the garlic and finely slice/dice the onion. That didn't go too well. I rarely ever use knives as le beau prefers that I don't go near them, being accident prone. I once cut a nail chopping up Oreos.
Final stages, just letting it absorb the flavours.
It was nice, hot though in flavour. Someone over cooked the seafood so it was a bit chewy and I didn't eat that.
Initially the class was 15.00 but they changed it week and we got a refund, though on the brochure it still said 15.00. I would have done it anyway. :P Last time I cooked must have been at least a decade ago (if you don't count cupcakes).
There were showbags! The sauce & pasta we cooked with, a spatula and apron.
Indriya from India
Comparing Cosi & Indriya.
Inside a Capsule
Water to clear the palette or perhaps just a sponsor?
No. 3 - Milk & Sugar
No.4 - Vanilla Ice Cream!
Hi. I'm Charlie. Capricorn. ISFJ. Engaged. From CA, studying events in Melbourne.
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