Italian Dinner Cooking Class
Saturday, October 9th
4:00 PM - 5:30 PM Pacific Time
Join Chef Alain in Tuscany while he teaches you to make a delightful Italian dinner: savory pork roast with balsamic-glazed sweet onions and mashed potatoes. Take a step into Tuscany and create a delicious, cozy meal perfect for a chilly fall evening!
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Preheat your oven to 350 degrees Fahrenheit / 180 degrees Celsius.
Peel your potatoes.
Italian Dinner
Serves 2
Arista Impuntita (Pork Loin)
500 grams (about 1 pound) pork loin
1 carrot
1 celery stick
1 onion
3 garlic cloves
Extra virgin olive oil
Salt and pepper
2 glasses of white wine
Fresh rosemary and thyme
Lemon zest from 1 lemon
Kitchen rope/twine
Mashed Potatoes Tuscan Style
4 peeled potatoes
Unsalted butter
Small glass of milk
Salt
Fresh rosemary and sage
1 garlic clove
Cipolle Borretane (Sweet Glazed Onions)
200 grams (5-6 ounces) of cipollini onions, or pearl onions (leave peels on)
Salt
Pepper
Extra virgin olive oil
Fresh rosemary
Aged Balsamic Vinegar of Modena (this is thicker and much different than the typical thin liquid balsamic vinegar)
Equipment
Knife
Cutting board
Baking sheets
1 pan
1 pot
Bowls
Aluminum foil
Blender or immersion blender
General Steps
Prepare and cook the meat.
Prepare the mashed potatoes.
Prepare and bake the onions.
