The Italian palate embraces bitter flavors. From peppery arugula to bracing radicchio, and from the refreshing bitterness of citrus to the warm, tannic bitterness of walnuts, bitter ingredients feature prominently in Italian cooking. My own fondness for bitter food can easily be traced back to my childhood. There always seemed to be some sort of bitter green at the table, whether a handful of arugula tossed into the salad or a bowl of pungent braised rapini. My mother was especially fond of bitter things—orange marmalade, escarole wilted in olive oil, strong espresso—and she passed that fondness on to me.
Learning how to properly prepare bitter foods can enhance your skill as a cook and widen your repertoire of Italian dishes. In this class, we will talk about the spectrum of bitter flavors and ingredients in Italian cuisine and we’ll make four dishes—a menu of sorts—in which bitter ingredients and flavors feature prominently:
· Crostoni with Sautéed Rapini and Shaved Pecorino
· Grapefruit, Fennel, and Burrata Salad
· Oven-Braised Endive with Pancetta
· Bittersweet Chocolate and Red Wine Budino with Cinnamon Whipped Cream
All classes are hands on (participatory) and take place on Zoom. Spaces are generally limited to 8 to 10 participants so that everyone can get the individual attention necessary to successfully make each dish.
You will receive recipes and a list of necessary ingredients and equipment a week before class. The day before class, you’ll receive an email with a link to join the class on Zoom.
This class is designed to wake up your palate to bitter flavors and add fresh appeal to your winter cooking repertoire. Join me!