January 2021 Classes
Roasted Vegetables & Pesto Lasagne
January 7, 2021 • 5:00pm • Live Class
This is the lasagna I'm always asked to make for dinner or a party because it's just delicious! Once all the mise en place is completed the dish goes together quickly, and all you need to do is make a hearty green salad to complete your meal. With this recipe, you will learn cooking techniques that will be repeated in future recipes.
Wild Mushroom Ragout over Creamy Polenta
January 14, 2021 • 5:00pm • Live Class
If you can, choose wild mushrooms for this recipe. Their earthy, woodsy flavor brings a new level to this dish. Or, you can combine them with crimini mushrooms. The ragout is also delicious over pasta. If you do make the creamy polenta and you have a bit left over, spread it out on a sheet pan to cool in the fridge and the next day cut it into squares and fry it in butter. That's what my Nonna and Mama always did for my brother, Gary, and me. It's a delicious treat!
Biba's Minestrone with Pesto
Available January 21, 2021 • Recorded Class
When you are chilled to the bone, this is the soup you want bubbling away on your cooktop. Minestrone means "big soup" in Italian and is the generic name for vegetable soup that can be a meal unto itself with a glass of wine. No matter what time of year you make this soup keep the vegetables seasonal and of your choice. Always top your bowl of minestrone with olive oil and Parmigiano. With this recipe you will learn about the Italian soffrito and how to use it in other dishes. If you have 20 favorite soup recipes, I think this one will go to the top of your list.
Italian Sausage & Peppers
Available January 28, 2021 • Recorded Class
The perfect Italian-American recipe to serve on a Sunday watching sports or doing any other activity of your choice. (Actually, I think this is a perfect recipe to serve anytime.) Serve this delicious dish on big toasted, rustic Italian rolls or ciabatta, over mashed potatoes, pasta or polenta. Feel free to use either sweet, mild or hot Italian sausage or a combination of all three for your dish. And, take your time when sautéing, the results will be worth it.