Our first cooking series was a huge success.  Fabrizio focused on the region of Sicily and prepared a traditional menu to reflect that regions native ingredients and cooking styles.  Fabrizio’s demonstration was well-received by the class participants and a great time was had by all!  Take a peek at a sample recipe below to get an idea of what you could learn to make at a Chianti Cooking Class! Check back throughout the fall and winter to hear about our other cooking classes and regional menus.

Arancine di Riso 

10 oz. rice, 2.5 oz. butter, Grated Cheese, 3 eggs, Celery, ½ onion, 3.5 oz. of veal or beef meat, 3.5 oz. of pork or chicken, 5 oz. fresh peas, Tomato Sauce, Stock, Flour, Bread Crumbs, Parsley, Basil, Olive Oil, Oil for Frying, Salt and Pepper

With the rice make a “white” risotto with 1.5 oz. butter and cheese.  Leave it “al dente” and let cool – mix in one egg – set aside. With the meats: mince all the vegetables, sauté them lightly with oil and 1 oz. of butter then add the meats, the peas and a heaping spoon of tomato sauce.  Add some stock and let cook until a thick sauce forms.  With the rice, form 3-4 inch balls in your palms, make a hole in the center and stuff some of the meat mix and a portion of one boiled egg in the middle.  Close the gap. Beat the remaining egg.  Roll the arancine in flour then beaten egg, then breadcrumbs.  Fry until golden.  Serve hot. 

For details about our Cooking Schools click here. To view a full listing of upcoming schools and their availability, visit the Calendar page.

Thank you, and stay tuned!