Perhaps you missed "Fruits of the Italian Harvest" Saturday night or "Italian Fall Classic Dishes" on October 10. Maybe you didn't make it a few days ago to "Buon Pranzo! Italian Sunday Lunch," featuring sauteed artichokes with sizzling lamb chops and timballo pasta tower.
No worries. Cookbook author and culinary consultant Antonio Cecconi offers four more Italian cooking classes at Sopra Sotto, Rochester, through November 22.
Cecconi, a Twin Cities-based caterer and consultant to food companies, is former restaurant owner and author of eight cookbooks, including Betty Crocker's Italian Cooking. In classes the native Sardinian presents
insightful, witty instruction as he creates Italian staples and specialties in a colorful corner of the Sopra Sotto store. Then it's "buon
appetito" for course participants as they feast on preparations, usually washed down with paired wines.
Upcoming classes are: "Heartwarming Fall Meal, " featuring suppli al telefono (filled rice fritters), fettucine agli asparagi e Gorgonzola, veal saltimbocca alla Romana with spinazi alla Milanese, insalata, and espresso and fresh strawberries with zabaione sauce; "Buon Pranzo: Italian Sunday Lunch," with spinach polenta soup, tranci di pollo all'agro (chicken in savory sauce), eggplant Parmesan side, and dessert of alpine almond torte; "Italian Holiday Specialties," demonstrating how to make fresh basil-wrapped and assorted cheese truffles, tortellini, round ravioli, chicken piccata, fresh basil and spinach salad with green beans, and suppa inglese made with panettone; and "Buon Pranzo! Italian Sunday Lunch," showcasing how to make roasted garlic and onion soup, polenta with sauteed spinach and pine nuts, roasted loin of marlin with fresh insalata, and hazelnut biscotti.
Mama mia, Great Taste is feeling hunger pains while writing this.
Class size is limited, so it is suggested to sign up earlier rather than later; however, in case of sellouts Sopra Sotto organizes additional classes for a minimum of 8 participants.
More information: http://www.sopra-sotto.com/news.php
Note about Cecconi's Betty Crocker cookbook: This 336-page little work of art functions as both introduction to Italian cuisine for beginners (with step-by-step, numbered directions; 10 pages featuring "A Culinary Tour of the Twenty Regions;" and numerous glossaries) as well as an addition to the veteran cook's library, presenting straightforward, authentic recipes usually accompanied by full-page photographs. Great Taste has this cookbook in the personal collection.