Puttanesca, The Sauciest of Sauces!
In this class we will make two dishes together! For the appetizer I will show you how easy it is to source, clean and cook mussels. A dish many home cooks don't attempt because of a perceived difficulty in execution. I'm here to tell you that it is easier than you think. Alongside the mussels we will be making Spaghetti alla Puttanesca. A dish with a saucey history that you'll learn about in class. A meal that can be enjoyed anytime. One that will leave your guests thinking you did much more than you did in reality.
An Italian drink, originally known as the "Milano Torino," proved to be so popular with tourists and ex-pats that the name was changed to simply "Americano." Bitterness is a flavor under appreciated by many cuisines but not by our Italian friends. Campari and sweet vermouth make up this drink that is then garnished with a slice of orange peel. We will be mixing this up at the beginning of class to sip and enjoy throughout our prep.
This dish will make you realize how simple it is to cook mussels at home. The mussels are steamed in a gently simmering bath of Peroni Italian Pilsner, fumet (fish stock), and leeks. Served with plenty of crusty bread to sop up the delicious liqueur!
Spaghetti alla Puttanesca
This dish is an expression of acid at its finest. The tomatoes, olives and capers all have a vibrant astringency that will wake up your palate! I love this sauce because it is so unapologetic in its boldness of flavor. Simple but memorable...this is a must have in your culinary arsenal.