Cooking with Francesca Southern Italian Feast New Recipes Seafood plays a prominent role in the cuisine of southern Italy due to its proximity to the sea. Francesca prepares a magnificent Swordfish Roll by rolling thin strips of swordfish with olives, herbs and breadcrumbs. This is complemented by a comforting Italian-style Potato au Gratin. Finish with Baked Apples stuffed with amaretto cookies, brown sugar and cognac. Scholarship recipients pay $25. 1 class. ID# 1672.601 1/22 FEE: $55 6:00 PM – 8:30 PM
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All of Francesca’s classes are held in a demonstration style with some opportunities to assist her in preparation. Now even more of what you love: Classes are extended to 2.5 hours to include more recipes and techniques!
Tuesday Whole Foods Kitchen
Northern Italian Feast New Recipes In spite of the long coastline, fish is not as abundant in the Mediterranean Sea so it does not play as big a role in the northern cuisine. Francesca presents Sauteed Duck Breasts topped with a sauce made of white wine, truffle oil and cream. Red Cabbage is slow cooked in port wine. The feast is crowned with Pears Poached in Champagne and topped with mascarpone cheese, honey and pistachios. Scholarship recipients pay $25. 1 class. ID# 1629.601 2/4 FEE: $55 6:00 PM – 8:30 PM
Winter Soups
Monday Whole Foods Kitchen
New Recipes
Francesca offers four comforting soups to chase away your winter chills. Cioppino, is a fish stew from the Liguria region. Several different kinds of fish are simmered in a clear broth with vegetables. Minestra D’Orzo is a barley soup with lentils, cauliflower, prosciutto and vegetables, simmered in chicken broth. Zuppa di Borlotti is a Tuscan style soup featuring red beans cooked with sausage, vegetables and potatoes. Finally, you understand how to make a good homemade Chicken Stock that will become the base for many of your future soup recipes. Francesca will develop it into a hearty noodle soup for your enjoyment. Scholarship recipients pay $25. 1 class. ID# 1671.601 2/12 FEE: $55 6:00 PM –8:30 PM
Spezzatino Ragu
Tuesday Whole Foods Kitchen
NEW!
Spezzatino is really more of a stew than a sauce. Chunks of veal, beef and pork are simmered for many hours in a red wine tomato sauce until the thick sauce clings to the meat. Master the art of rolling the Gnocchi di Ricotta with Francesca. These homemade ricotta cheese dumplings will then be tossed with some of the ragu sauce. Broccoletti, a southern style salad tossed in a lemon garlic dressing perfectly complements this meal. Finish this rich meal with a Crème Caramello – an Italian custard. Scholarship recipients pay $25. 1 class. ID# 1630.601 3/11 FEE: $55 6:00 PM – 8:30 PM
Monday Whole Foods Kitchen
“Francesca is amazing! She makes the most complex dishes simple and approachable – even for a novice cook.” A. Goldberg
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Italian Pastas New Recipes Mention Italy and most people think of pasta. These pasta recipes go well beyond your basic pasta and tomato sauce. Francesca starts with Pappardelle con Gamberi, a flat egg pasta tossed with sauteed shrimp and asparagus in a white cream sauce. Rigatoni con Salsiccia features homemade sausage sautéed in white wine and herbs, then tossed with pasta and ricotta cheese. Fusilli con Prosciutto is a helix shaped pasta tossed in a rich tomato sauce simmered with a dry sparkling wine and prosciutto, then topped with pecorino romano cheese. Scholarship recipients pay $25. 1 class. ID# 1626.601 3/6 FEE: $55 6:00 PM –8:30 PM
Involtini di Pollo
Wednesday Whole Foods Kitchen
NEW!
Involtini di pollo is a popular dish of northern Italy featuring thin slices of chicken breast that are rolled with prosciutto and artichoke hearts. The chicken rolls are then sautéed to a golden brown and covered in a white wine sauce. Discover how to clean an artichoke as Francesca demonstrates it step by step. Spinach tossed with sautéed mushrooms and bits of bacon serves as the perfect side. An Olive Tapenade made from sweet, fresh Castelvetrano olives makes a lovely appetizer. The perfect finish is an Almond and Peach Torte. Scholarship recipients pay $25. 1 class. ID# 1664.601 3/25 FEE: $55 6:00 PM – 8:30 PM
Monday Whole Foods Kitchen
Rec&Ed WINTER 2013 17