In February I took a professional cooking course at a local cooking school. There were nine sessions and each session we prepared a full Italian meal, which consists of antipasti (appetizer), primi piatti (first plate) which is usually pasta or rice, secondi piatti (you guessed it, second plate) which is meat, contorno (side dish or salad), and dolce (dessert). We were seperated into groups and each group would prepare one of the courses. I learned alot, but obviously I didn’t get to personally make all the dishes so trying to make them on my own may take some practice. We were given the recipes from each class. The only problem is that they are in Italian. So I have to translate them. Using Google translate makes things alot easier, but somethings are lost in translation and can be a little confusing.
I did try a pesto a few months ago that we made in class and it was horrible! One of the problems was that I didn’t have a food scale. Italians use the metric system and weigh their ingredients instead of using measuring cups. For instance the recipe may call for 30 grams of cheese instead of measuring out 1/4 cup of cheese. So I was trying to convert the metric measurements to our imperial measurements and it didn’t work out well. After that fiasco, my husband so kindly ordered me a food scale and it has been very helpful.
I decided last week to make Eggplant Caponata, which is an antipasto. It is probably my favorite antipasto. It consists of delicious marinated vegetables. However, I was very disappointed to learn that all the vegetables are deep fried before they are simmered in the marinade. My Caponata turned out pretty good, but not perfect. It still needs some tweeking so I will not post the recipe until I am happy with the outcome. I plan to try again this week.
This is the Caponata from class:
Thinly sliced pork, stuffed, and rolled.
- Pork Roast - 1 3/4 lb (0,800 kg)
- Bread Crumbs - 7 ounces (200g)
- Grated Parmasan Cheese - 1 ounce (30g)
- Garlic - 1 ounce (30g)
- Cooked Ham - 3.5 ounces (100g)
- Parsley - 1 ounces (30g)
- Extra Virgin Olive Oil - 1/2 cup or enough to make breadcrumbs really wet
- Swiss Cheese - 3.5 ounces (100g)
- Salt and pepper to taste -