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Panzanella & Cornettini

Saturday, July 10th
4:00 PM - 5:30 PM Pacific Time

Join Chef Alain from Tuscany to make two Italian treats: Panzanella, a light and fresh salad with crunchy, homemade croutons, and Cornettini, apple croissants that are easier to make than you think! A great sweet and savory combo to enjoy this summer.

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.

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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.

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Panzanella (Tuscan Summer Salad)
Serves 2

• 1 sweet onion (preferably red onion, or tropea onion)

• A couple of garlic cloves

• 100 grams (3.5 ounces) cherry tomatoes

• 1 large cucumber

• 1 fresh mozzarella ball (like this)

• Dried oregano

• Fresh basil

• Extra virgin olive oil

• Apple cider vinegar

• Salt & pepper

• 1 loaf of Italian bread (stale/leftover is recommended)

• Optional: anchovies

Cornettini (Apple Croissants)
Serves 2

• 1 sheet of puff pastry

• 2 apples

• Caster sugar (or regular granulated white sugar)

• Lemon juice

• 200 ml heavy cream

• 2 eggs

• Pure vanilla extract (we recommend a high quality vanilla)

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.

• Baking sheet

• Pastry brush (or a paper towel works in a pinch)

General Steps

1. Panzanella

   1. Cut & sauté the veggies.

   2. Make the croutons.

   3. Mix everything together.

2. Cornettini

   1. Prep pastry and apples.

   2. Marinate apple slices.

   3. Roll apples in pastry. Brush with egg wash. Bake.

   4. Make vanilla cream for drizzling.

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Check out more classes with Chef Alain in Tuscany!

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