Hand Made Culurgiones, Sardinian Artichokes and Bottarga

Join Laura Secchi and I for a live session on Sardinia's most famous and beautiful ravioli, Culurgiones. Laura Secchi is Chef and owner of Vita Nova in the center of Cagliari in Sardegna. Laura is from Oristano and while respecting and replicating dishes from her region, her cuisine reflects mastery of mixing traditional with her own style and innovative spirit. Tonight we will make some hand made traditional Sardinian ravioli and pasta and pay homage to the Sardinian Artichoke. Join us on Thursday evening (Italian time) and early or late afternoon in the USA. Special guest chef, Deborah Brownstein, will cook along with us from her kitchen in Seattle chez Mangia Bene Catering. We will make pasta, talk Sardinia and answer questions about how to choose the proper wine and ingredients for tricky ingredients such as Artichokes , Bottarga and Ricotta Salata. You will also meet a new Sardinian cheese, CasuXedu-a fresh slightly sour cheese we use often in our raviolis and minestre.