|
|
New Offer From Cucina Casalinga
Sign up to join our Passport Club to fine cooking and dining:
Take 10 classes at Cucina Casalinga and get the 11th class with luncheon/dinner FREE! Be sure to mention when you register for classes with Vicki.
203-762-0768
|
|
|
"Yet another awesome experience! Learned so much and thanks for putting so much of yourself into it."
Ellen W.
"Italy is brought to life in your kitchen in Connecticut. Thanks for a great class."
Dan F.
"The best cooking class ever. Thank you. Everything was perfection, especially that terrific chocolate dessert. More! Your classes are
always amazing but you've outdone yourself this time."
Margret H.
"What an absolutely fabulous day! The food was wonderful, and the conversation and direction were terrific. Thank you so much. I will be back soon" Shelley L.
"Thank you Sally -Ever time I come, I go away having learned something (or two or three) new. I so enjoy it!" Jack N.
"What started as a "Google " search for cooking classes in CT has now turned into a trip to Arthur Avenue - my 4th class with you and my daughter
cooking with you! - And my eight year old waiting in the wings. A tour of Italy will finish all of this perfectly. Thank you!" Allison A.
"Thank you again for a wonderful class - what you do is so much more than cooking and it is really appreciated!"
Linda H.
"Thank you very much! You can't possibly know how helpful this experience was for a single guy like me."
Mark F.
Contact Us
info@cucinacasalinga.com
203-762-0768
|
|
All adult classes include lunch or dinner with two glasses of wine and dessert.
Daytime Classes
10:30 am - 1:30 pm
Did you know Cucina Casalinga has a well-stocked pantry of excellent olive oils, vinegars, sicilian dried oregano branches,
canaroli rice, farro, Sicilian sea salt, blood orange marmalade, and roasted hazelnuts available for you as needed?
Just give us a call at 203-762-0768 Tuesday, Wednesday or Friday 9:00 am to 5:00 pm before you stop by.
Essentials of Italian Cooking
Essentials of Italian Cooking I on March 6
Essentials of Italian Cooking II on March 26
Essentials of Italian Cooking
Essentials of Italian Cooking I on March 6
Essentials of Italian Cooking II on March 26
Saturday, March 6th 11:00 - 2:00 pm
Essentials of Italian Cooking
$140
"A rich man can eat from his pantry for seven days" were words spoken in Sicilian by my father, Salvatore
Maraventano. This is really the secret of learning to cook basic Italian recipes - a well stocked pantry with canned tomatoes, beans, olives etc. Extra-virgin and pure olive
oils, dry herbs, rice, farro and dried pasta in various shapes. After discussing necessary kitchen equipment and pantry lists we will prepare:
Homemade Italian chicken soup with tortellini
Tagliatelle alla Bolognese
Sally's Quick Sauce
Pollo alla Parmigiana (chicken parmesan)
Insalata with oil and vinegar dressing
Herbed focaccia
Mamma's traditional almond biscotti
Espresso
Friday, March 12th 10:30 - 1:30 pm
$145
Sally's Famous Zuppe di pesce - traditional Italian fish stew with shrimp, crab claws, white fish, mussels and clams, Stuffed artichokes Sicilian style
Pane origanato di Nonno Antonio - Granpa Tony's crusty bread with extra-virgin olive oil and Sicilian oregano
Torta della Nonna - Classic Tuscan Grandmothers tart
Friday, March 26 10:30 - 1:30 pm
Essentials of Italian Cooking III
$145
"Mamma's Sunday Ragu" - Learn to make a classic ragu - a rich tomato sauce using pork, sausage and meatballs
and enriched with the addition of braciole (stuffed beef rolls).
While the sauce simmers for 1 1/2 - 2 hours, we'll make manicotti, my Mom's homemade crepes filled with ricotta, mozzarella and fresh parsley. To start the meal we'll enjoy
bruschetta with freshly roasted red peppers and fresh basil. After the meat course we'll make a traditional Insalata mista with Chianti vinegar dressing, Grandpa
Tony's crusty Italian bread with extra-virgin olive oil and Sicilian dried oregano. Dolce e Espresso
Payment must be received in order to keep your spot reserved. No refunds within 1 week of the class. If unable to attend, you may send a substitute or request recipes.
Evening Classes
6:30 - 9:30 pm
Wednesday, March 3rd 6:30 - 9:30 pm
Balbina's Ischia!
$145
Those who have cooked with us at Cucina Casalinga know that Balbina Schiano, my partner
in the kitchen is from the beautiful island of Ischia, off the coast of Naples. Join us for a special menu from her native island.
Pizza di scarola - pizza with escarole, anchovies, olives and pine nuts
Coniglio all'ischitana
- hunter's-style rabbit cacciatora served with Bucatini in a rich tomato sauce as a first course
Carciofini in padella - battered, fried baby artichokes
Zeppole fritte - sweet fried puffs
Limoncello
|
Tuesday, March 9th 6:30 - 9:30 pm
Nick Malgieri bakes Specialties di Pasqua with Sally
Guest Chef and cookbook author, Nick Malgieri is coming back to Cucina Casalinga for an evening of baking Italian Easter Recipes -"Southern Italy abounds in traditional specialties for Easter feasting. These are just a few of the best:
Pizza Rustica alla Napoletana -
Savory pie filled with prosciutto, mozzarella, dried sausage, and ricotta, a traditional Easter Sunday antipasto.
Pastiera Napoletana - A Neapolitan classic, also called "grain pie" and "wheat pie."
Sweet pastry dough enclosing a filling of cooked wheat kernels and ricotta flavored with orange flower water
Cassata alla Siciliana -
Elegant Sicilian Easter cake with ricotta filling and marzipan finish
Scaldatelli - Neapolitan salty taralli with pepper and fennel
Taralli Dolci di Pasqua -
Sweet cake taralli with lemon icing
|
|
Tuesday, March 16th 6:30 - 9:30 pm
Repeated due to popular demand!
Our Most Popular Menu - A Classic Winter Menu from Tuscany
$145
Schiacciata - homemade yeast bread with onions and fresh herbs
Arista di maiale all' aglio e rosmarino - roast pork with garlic and rosemary
Risotto con funghi porcini - risotto with porcini mushrooms
Fagioli all'uccelletto - "Tuscan bean stew" with cannellini beans, tomatoes, garlic and fresh sage
Strudel di mele
- apples baked in puff pastry.
Tuesday, April 6th 6:30 - 9:30 pm
$150
Guest Chefs Sarah and Bernard Bouissou of Bernards in Ridgefield join Sally once again for a lovely spring menu featuring:
White and Green Asparagus Vol au Vent with Morel Sauce
Bronzini stuffed with Tomatoes, capers and olive and baked with Fennel Sticks
served with Fennel Confit
Polenta Diamonds and Fennel Butter sauce
Strawberry Arlette with whipped cream and strawberry mint coulis
Wednesday April 28th
First Pizza Class of 2010 - We are lighting up the Tuscan wood-fired outdoor oven!
$150
Antipasto tradizionale
Impasta per la pizza - homemade pizza dough
Salsa per la pizza
Pizza alla melanzane e caprino - semolina crust with eggplant and goat cheese
Pizza alla verdure - with grilled zucchini, fresh mushrooms, Fontina and grated Parmigiano Reggiano
Pizza Margherita - classic fresh tomato and fresh mozzarella
Pizza al Salsiccia piccante e mozzarella - pepperoni and mozzarella, Calzone di ricotta emozzarella
Copa di gelato e biscotti - ice cream sundaes and cookies.
Payment must be received in order to keep your spot reserved. No refunds within 1 week of the class. If unable to attend, you may send a substitute or request recipes.
|
