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Cooking with Rosetta

October 21 @ 5:30 pm - 8:30 pm

Making and Using Ricotta: From Appetizers to Dessert

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If you’ve missed the opportunity to learn how to make fresh homemade ricotta in the past years, here is your chance to catch up! Taste ricotta warm, as soon as it’s made. But as delicious as it is alone, ricotta also makes a great basis for a variety of fillings. You will taste the ricotta warm just as it is made. It is to die for and be warned that you may not be able to eat store bought ricotta again! Delicious alone, Ricotta also makes a great basis for a variety of fillings. We’ll make cannelloni as they do in Calabria with fresh pasta dough made without eggs. We’ll use ricotta to make meatballs (meatless)with ricotta and stuffed zucchini. We will finish with Cassata al Forno, baked ricotta tart.

The Menu

Bruschetta con Ricotta (Bruschetta with fresh homemade ricotta)

Cannelloni (Homemade pasta wrapped around a filling of fresh ricotta, spinach, parsley, egg and pecorino cheese)

Polpette di ricotta al sugo  (Ricotta meatballs (meatless) braised in tomato sauce)

Zucchine ripiene di ricotta (Zucchini stuffed and baked with ricotta, pecorino cheese, eggs, parsley)

Cassata al Forno (Baked ricotta tart)

Details

Date:
October 21
Time:
5:30 pm - 8:30 pm