In this class, Chef Angela will teach you two Italian dishes to make at home, polpette (Italian meatballs) and oven-baked zucchini sticks. A simple and comforting meal perfect for all ages to join in the kitchen!
Class Details
June 13 at 3:30 PM - 4:45 PM Pacific Time
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use. At the beginning of the cooking class, we will introduce the chef and start with some general information. For questions, please email hello@thetablelesstraveled.com.
Ingredients & Preparation
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
Polpette
610 grams (1.34 pound) ground beef (may substitute with turkey)
Extra virgin olive oil or Canola oil for frying
1 egg
Grated Parmigiano Reggiano
Parsley
Salt
1 potato, boiled
Breadcrumbs
Zucchini Sticks
500 grams (1.10 pounds) zucchini
2 tablespoons of extra virgin olive oil
3 tablespoons of breadcrumbs
Salt to taste
1 tablespoon of grated Parmesan cheese
Oregano to taste
Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.
1 small pot
1 wok or large pan
1 medium bowl
1 Baking sheet
Parchment paper
General Steps:
Make polpette.
Make zucchini sticks.