Ligurian Pasta with Chevre and Cundiun

Makes 6 servings Ingredients: 1 pound Umbricelli Pasta 2-3 tablespoons Manucci Droandi Chianti Classico Extra Virgin Olive Oil 2 large chicken breasts, sliced into 1/2″ slices 1 teaspoon Ritrovo Selections Herbs & Salt 2 tablespoons…Continue Reading

Ligurian Marinated Goat Cheese

Ingredients: 1 10 ounce Chevre log 1 jar Cundiun-Ligurian Vegetable Appetizer, roughly chopped 2 cloves garlic, minced 1/2 cup Manucci Droandi Chianti Classico Extra Virgin Olive Oil 1/4 cup basil, chiffonade Freshly ground pepper Directions:…Continue Reading

Schiacciata Bread (Tuscan Foccacia)

Adapted from Bab’s Kitchen Ingredients: 3 1/3 cups all-purpose flour 1 package yeast 3 teaspoons sugar 4 teaspoons Poggi Bonsi Fine French Grey Sea Sat 1 1/3 cups warm water (110-115 degrees F.) Manucci Droandi Chianti…Continue Reading

Chocolate Hazelnut Tiramisu

Ingredients: 1/2 cup brewed espresso or very strong coffee, at room temperature 1/4 cup Frangelico (or other hazelnut liquor), divided 2 teaspoons vanilla extract 3 large egg yolks 1/4 cup granulated sugar, divided 1 jar…Continue Reading

Fried Sage Leaves

Ingredients: 1 bunch fresh sage 1⁄4 cup Mannucci-Droandi Chianti Classico Extra Virgin Olive Oil Sea salt Directions: Pinch off leaves from sage, rinse and pad dry. Heat oil in a small skillet over medium-high heat until hot.…Continue Reading

Shaved Fennel, Orange and Arugula Salad

Ingredients: 4 tablespoons Ritrovo Selections Citrus Balsamic Vinegar 1/2 cup Manucci-Droandi Chianti Classico Extra-Virgin Olive Oil Poggi Bonsi Sea Salt with Lemon Freshly ground pepper 1 5-ounce package arugula 1 fresh fennel bulb, trimmed, halved, sliced paper-thin 2…Continue Reading

Italian Harvest Dinner Menu

We’ll be cooking up this mouth-watering Italian meal using our bounty of Italian specialty foods and the fresh ingredients of autumn in the northwest. Tuesday & Wednesday, November 29 and 30, 2016. Class fee: $60…Continue Reading