January 22, 2010; 6:30pm – 9:30pm
What better way to enjoy a cold winter day than with a hearty soup? I have put together a menu of soups that I have eaten in Calabria and love to make during the winter months. We'll
start with two lighter soups and then move to two hearty soups. First a delicate creamy chick pea soup flavored with shrimp broth. The next soup is famous in Calabria because it
is made entirely out the sweet red onions of Tropea. The next soup is like a thick tomato soup with homemade pasta shavings and the last hearty soup "minestra" is made with my homegrown escarole and dried borlotti beans.
We'll finish with a wonderful dessert of poached pears stuffed with a sweet ricotta cream.
Vellutata di Ceci con Gamberi
Creamy Chick Pea Soup with Shrimp and Anise Seed
Zuppa di Cipolle Rosse alla Casa Janca
Casa Janca Creamy Red Onion Soup
Dromesat
(Shavings of pasta cooked like polenta with tomato sauce)
Scarole e Fagioli
Escarole and Bean Soup
Pere Cotte al Vino Bianco
(Poached pears filled with ricotta cream and served with chocolate
sauce)
To register for this class, click on the link below:http://www.cookingwithrosetta.com/class-Minestre-e-Zuppe-della-Calabria-2010.html