Tuscan Dinner & Dessert (Polenta & Kale Soup with Ricotta Mousse)
Saturday, February 13th
4:00 PM - 5:30 PM PST
Join Chef Alain from Tuscany and learn how to make a typical Tuscan dinner of “farinata di cavolo nero” (polenta and kale soup) paired with a delightful ricotta mousse for dessert! A wonderful event to share with someone special.
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.
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.
Farinata di Cavolo Nero (Traditional Polenta & Kale Soup)
Servings: 4
200 gr (1 cup) of instant polenta
300 gr (10.5 oz or 4 1/2 cups) kale leaves, de-stemmed* and chopped, *save the stems
200 gr (1 cup) of white beans (such as great northern or cannellini beans) pre-cooked
100 gr (3.55 oz) pancetta (pork belly), or bacon
1 carrot
1 onion medium size
1 celery stick
1 garlic clove
1 spoon of tomato paste
Extra virgin olive oil
Salt
Optional: loaf or slices of bread as a side
Mousse di Ricotta (Whipped Ricotta Dessert)
Servings: 4
300 gr (1 1/4 cups) fresh ricotta
150 gr (3/4 cup) of fresh cream/heavy cream (to be whipped)
100 gr (1/2 cup) of sugar (finely granulated white sugar OR powdered sugar)
Berries of choice and/or chocolate cookies for toppings
1 shot of your favorite sweet dessert wine (marsala, passito, vin santo, muscat…)
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.
2 bowls
Electric whisk/mixer
Spatula
Small jars or cups for serving the mousse
Hand whisk
Large pot
Food processor or immersion blender
Medium pot
Cutting board and knife
General Steps
Farinata di Cavolo Nero
Prepare the stock.
Blend half of the beans.
Dice the vegetables and pancetta/pork belly.
Cook vegetables and later pancetta.
Make mousse di ricotta (see below). Put in the fridge.
Finish the soup and cook the polenta in the last few minutes.
Serve hot.
Mousse di Ricotta
Make the dessert first to chill: whip the cream, then fold in the ricotta.
Prepare the cups with berries and/or cookie crumbles and layer. Put in the fridge.
