February 6, 2021
6:00 pm Rome (GMT+1) | 5:00 pm (GMT) | 12:00 pm EST | 9:00 am PST|
Lasagna are a master piece of the Italian cuisine, Pesto is a milestone of the Ligurian cuisine. Mix the two together, season with some velvety besciamelle, seal with the warmth of your oven and you will get on the most delicious plate in the word!
8 available places
Lasagnas are a master piece of the Italian cuisine, Pesto is a milestone of the Ligurian cuisine. Mix the two together and you will get on the most delicious plate in the word!
You don’t need to be an expert cook to prepare wonderful Italian dishes!
What you will learn
With this course you will learn how to prepare fresh pasta from scratch for making lasagnas layers. Not the common eggy and (sometimes) heavy fresh pasta but a lighter version traditional of the Italian Riviera (btw, once learned how to prepare fresh pasta you will be able to prepare infinite other pasta shapes!).
You will also learn all the smallest secrets and tips for preparing the most authentic Genoese basil pesto, which or course you will be able to use in many other ways, not only for seasoning pasta!
These two ingredients mingled and held together by a velvety besciamelle and sealed by the warms of your oven will give birth to an amazing first course that will leave your diners speechless.
We will skip the marble mortar and prepare pesto with the blender, more common in all cuisine.
How does it work
The class takes about 2,5 hours.
All classes take place on line in streaming via Zoom. Space is limited to 8 participants so that everyone can get the individual attention needed.
You will receive the recipe as well as a list of ingredients and equipment needed a week before class.The day before class, you will receive an email with a link to join the class on Zoom.
If you wish more information you can contact me .