September 5, 2008; 6:30pm – 10:00pm
In “Preserving The Calabrian Way” I will
teach you how to preserve our
wonderful summer vegetables for the
winter months as they did hundreds of
years ago when the only way to save
them was to sun-dry, pickle or preserve
them under oil. You will learn how to
can fresh tomatoes so you can have
their wonderful fresh taste when they
are out of season. We will preserve
zucchini and eggplants, and I will share
my secret of how to make conserva
(homemade tomato paste).
So if we are canning how can we fix
dinner and what will we eat? Don't
worry! You will enjoy the preserves we
make as appetizers, and I will fix a
Calabrese picnic along with a pasta
dish, some vegetable side dishes and
dessert, prepared ahead so that we
can spend our time learning how to
preserve vegetables.
All students will take home their own jar
of canned tomatoes.
This class will be limited to 16
students.
Pomodori Pelati
(Canning fresh tomatoes)
Conserva di Pomodoro
(Homemade tomato paste)
Zucchine Sott’Olio
(Zucchini preserved in oil with hot peppers,
garlic and mint)
Melanzane Sott’Olio
(Pickled eggplants preserved in oil with hot
peppers, wild fennel and garlic)
Zucchine e Melanzane Seccati al Sole
(Sun-dried zucchini and eggplant)
To register for this class, click on the link below:http://www.cookingwithrosetta.com/class-Calabrian-pantry-2008.html