Brava Italia- Fabulous Trattoria Cooking, Wednesday, March 9, 2022 6:30 PM ET
What could be better on a cold wintry night than some of Italy’s most popular trattoria dishes. In this class Betty Rosbottom will showcase some of her favorites. Gnocchi alla Romana are made with farina, not potatoes, plus eggs and Parmesan, and are and “melt in your mouth” good! For the main course, Betty will show you how to spatchcock a chicken (remove the backbone and flatten the bird) for quicker roasting. Sides will include delectable broccoli rabe seasoned with olives, capers, and pine nuts plus a beautiful salad of radicchio, arugula, and pink grapefruit segments. For dessert, you’ll see how easy it is to make individual tiramisus in ramekins, ideal for serving. Brava Italia!
Gnocchi alla Romana with Parmigiano and Fresh Basil
Gnocchi, in the Roman style, are prepared with Farina rather than potatoes, and are baked until golden brown. Light as air, the gnocchi are garnished with Parmigiano Reggiano and fresh torn basil leaves.
Spatchcocked Chicken with Rosemary, Thyme, and Sage
A whole chicken, with its backbone removed, is spread open like a book, and brushed with a delicious mélange of pureed herbs, garlic, fennel seeds, lemon, and pepper. The bird is roasted until skin is golden and flesh tender and juicy.
Broccoli Rabe with Kalamatas, Capers, and Pine Nuts
This slightly bitter Italian green is sliced, blanched, and then sautéed with garlic. Toasted pine nuts add some crunch, and capers and olives a hint of salt.
Radicchio, Arugula, and Red Grapefruit Salad
This colorful salad with its varying hues has an unexpected but refreshing accent of citrus provided by fresh grapefruit segments.
Individual Tiramisus Scented with Espresso and Sprinkled with Shaved Chocolate
Made with layers of coffee-soaked ladyfingers and sweetened mascarpone arranged in ramekins, these individual tiramisu are garnished with shaved chocolate and a sprinkle of cocoa powder.
Instructor: Betty Rosbottom
Zoom Fee: $30.00