Italian Dinner Cooking Class
Saturday, May 22nd
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 a fresh fennel citrus salad. Take a step into Tuscany and create a delightful spring meal!
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 class: please pre-heat your oven to 350 F.
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
Cipolle Borretane (Sweet Glazed Onions)
200 grams (5-6 ounces) of cipollini onions, or else pearl onions (leave peels on)
Salt
Pepper
Extra virgin olive oil
Fresh rosemary
Aged Balsamic Vinegar of Modena, like this (this is thicker and much different than the typical thin liquid balsamic vinegar)
Insalata di Finocchi (Fennel Salad)
1 large fennel bulb
1 orange
Fresh rosemary and thyme
Salt
Pepper
Extra virgin olive oil
Equipment
Knife
Cutting board
Baking sheets
1 pan
1 pot
Bowls
Parchment paper
Aluminum foil
Blender or hand/immersion blender
General Steps
Prepare and cook the meat.
Make the onions and bake.
Prepare the salad.
