The demonstrations will take place at Hartwick’s at the Fifth Street Market and will run from 6:00pm to 8:00pm approximately.

The Summer schedule is as follows:

Cioppino Night – Tuesday July 5
Crostini  Pecorino e Noci – Light canapés with goat cheese and walnuts
Cioppino – Fish soup
Fagiolini in Umido – Green beans sautéed with tomato and onions
Sgroppino – Prosecco based drinking dessert

Italian Frittatas – Tuesday July 12
Frittata di Pasta – Pasta frittata
Frittata di Cipolle – Onions frittata
Frittata di Zucchini – Zucchini Frittata
Frittata di Patate – Potates frittata

Seafood Dinner – Tuesday July 19
Crostini al Salmone – Light salmon canapés
Spaghetti alle Vongole – Spaghetti with clams
Asparagi Grigliati – Grilled asparagus
Crepes al Grand Marnier – Crepes with cognac based orange liqueur

Florentine Dinner – Tuesday July 26
Cavolini  Parmigiano e Olio Tartufato – Brussel sprouts with Parmesan and truffle oil
Crespelle ai Funghi – Baked mushroom-filled crepes
Insalata di Finocchio – Fennel salad
Affogato al Caffe’ – Vanilla ice-cream with coffee

I hope to see you there!

Tuesdays in Tuscany are back!
If you want to attend please register with the Lane Community College Continuing Education, by calling or visiting the downtown campus: 1059 Willamette Street, Eugene< Oregon, telephone 541.463.5944.

The demonstrations will take place at Hartwick’s at the Fifth Street Market and will run from 6:00pm to 8:00pm approximately.

The Winter schedule is as follows:

Italian Starters                                  Tuesday January 18, 2011
Bruschetta Cavolo Nero e Salsiccia – Tuscan bruschetta with kale and Italian sausage
Polenta coi Funghi – Grilled polenta with Porcini mushroom topping
Crostini coi Peperoni – Grilled Anaheim pepper spread and soft goat cheese over crusty bread
Salmon Canapés – Delicate smoked cheese starters

Italian Winter Soups                      Tuesday January 25, 2011
Ribollita – Traditional Tuscan vegetable bread stew
Pasta e Fagioli – White bean and pasta soup with a hint of tomato
Pappa al Pomodoro – Hearty tomato and  bread soup
Minestrone – Authentic  vegetable soup with rice

Pasta Fresca                                       Tuesday February 1, 2011
Pasta Fresca al Pomodoro – Handmade fresh pasta with classic tomato sauce
Lasagne Spinaci e Ricotta – Spinach and ricotta cheese handmade lasagnas
Ravioli ai funghi – Porcini mushroom filled handmade ravioli

Pasta Classica                                    Tuesday February 8, 2011
Bucatini all’Amatriciana –  Pasta with Savory Roman red sauce with bacon , tomatoes and double cheese finish
Orecchiette coi Broccoli e Ricotta – Broccoli pasta with ricotta and Parmesan cheese
Penne alla Puttanesca – Traditional Florentine spicy tomato sauce with olives and garlic
Pasta in Forno – Oven broiled pasta with mozzarella, cheese and tomato sauce

I hope to see you there!

1 Lb. chicken breast
Flour
½ cup dry white wine
The juice of two large lemons
Capers
6 garlic cloves
Fresh parsley
Extra virgin olive oil
Freshly ground black pepper
Salt

Cut the chicken breast lengthwise in ¼ inch thick slices. Pound each slice of chicken breast inside two pieces of plastic wrap until the chicken gets very thin. Repeat for all the other slices.
Add salt and pepper and flour the chicken slices.
Heat the olive oil in a large frying pan. Add the whole garlic cloves and heat. Add the chicken and let brown on one side. Turn and repeat. Reserve the chicken in a warm serving tray and retain drippings from pan for next step.
Add wine and lemon to pan drippings; add capers and fresh minced parsley. Cook for one minute and pour over the chicken. Serve immediately and garnish with parsley.

Next classes will be in the Spring term, at Hartwicks at the 5th Street Market in Eugene. I will upload the new schedule as soon as the dates  are set.

Ingredients:

100 grams orange rind
100 grams toasted and sliced almonds
100 grams honey

Peel the rind from the oranges taking care to obtain only the orange part (no white). Cut the rinds in thin stripes and put them in fresh water for two days, changing the water a couple of times a day. This procedure will make the rinds lose their bitter taste.

Drain and dry the rinds and add them to a small pot with the honey. Put the pot on low heat and keep stirring for approximately 25 minutes or until the preparation thickens. Take out of the heat and add the sliced almonds. Keep stirring untill all the almonds have been covered with the honey mixture. Pour over a marble slab previously slightly oiled or on rice paper over a flat surface. Press the mixture with the blade of a large knife previously oiled to flatten.

Let cool completely, brake into pieces and serve.

 

Andrea Loreto

]]> http://www.essentialsforentertaining.com/blog/?feed=rss2&p=54 0 http://www.essentialsforentertaining.com/blog/?p=53 http://www.essentialsforentertaining.com/blog/?p=53#comments Wed, 29 Aug 2007 22:21:56 +0000 Andrea http://www.essentialsforentertaining.com/blog/panzanella-tuscan-bread-and-tomato-salad/ Continue reading →]]>

Before all the basil is gone, try this Summer salad. It is a traditional Tuscan dish that is simple and easy to prepare. Use the best oil and the freshest tomatoes and the results will be phenomenal…

Ingredients:

1Lb bread
1 Red onion
2 Lb. fresh peeled tomatoes
½ Cup extra virgin olive oil
4 Teaspoons red wine vinegar
1/3 Cup water
Basil
Salt and pepper to taste

Cut the bread in 1 inch cubes. Stale bread works better. You can choose any kind of bread you like, but bread without big bubbles is preferable.
Place the bread in the oven at 150F. for one hour or until dry. Let it cool down.
Place the bread in a large serving bowl sprinkle with the water. Prepare the olive oil and vinegar vinaigrette. Cut the onion very thinly. Peel and dice the tomatoes. Add all the ingredients in the bowl with the bread and shred some basil in it.  Mix and let rest for twenty minutes.
Serve with a little freshly ground black pepper and an additional sprinkle of extra virgin olive oil.