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Course Overview

Contemporary Roman cuisine derives from a rich tradition which, after abandoning the ancient Roman techniques, developed through the Renaissance and modern age under the influence of the Papal Court, a thriving Jewish community, and migrants from all parts of the country to the new capital after Italy regained independence in the Nineteenth Century. In this class, you will be introduced to iconic pasta recipes, such as Carbonara and Amatriciana, and Roman-style side dishes.

What You'll Learn

  • Gain an understanding of the elements of Roman cooking and cuisine, their historical and cultural influences
  • Appreciate the dishes from various parts of Italy as well as iconic dishes that have migrated throughout the world
  • Learn to prepare and enjoy these dishes in the comfort of your own home!

Who Should Attend

Knowledge of basic cooking skills is required if the intention is to prepare the dishes in conjunction with the instructor's guidance. Anyone may watch and take notes on the preparation to try later, and enjoy the background on the the significance and history of these dishes.

Additional Information

UNM Faculty, Staff and Retirees: this course is eligible for Tuition Remission under Personal Enrichment

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Enroll Now - Select a section to enroll in
Section Title
Italian Regional Cooking: Emilia - Romagna Live Online
Type
Live Online
Days
F
Time
5:00PM to 7:00PM
Dates
Nov 05, 2021
Schedule and Location
Contact Hours
2.0
Location
  • Online
Delivery Options
Live Online  
Course Fee(s)
Fee non-credit $59.00
Drop Request Deadline
Nov 02, 2021
Transfer Request Deadline
Nov 02, 2021
Instructors
Section Notes

We'll focus on lasagna and piadina, two of the most iconic dishes from the Central-Northern Italian Region of Emilia Romagna (which includes, among others cities such as Bologna and Parma).

Piadina is the Italian equivalent of tortilla, although made from partially different ingredients and eaten with Italian staples such as mozzarella and prosciutto. We will make piadina from scratch, using flour, lard, yeast and honey and will eat it with different combination of mozzarella, scamorza, prosciutto, ham, cream cheese and arugula.

Lasagna, now part of US mainstream cuisine, originates from the Bologna area and has been an Italian dish since the Middle Ages. While, due to time constraints, we will use already made noodles (Barilla, Di Martino and Trader Joe's are the best available for purchase locally), we will make sure of following an Italian traditional recipe. We will make a béchamel sauce (with milk, flour, butter and nutmeg - preferred to ricotta in most Italian preparations), use mozzarella, a little Parmigiano and prepare the sauce with passata, white or yellow onions, celery, carrots, garlic, champignon mushrooms, ground beef and pork, bacon and a mix of butter and extra virgin olive oil, with the addition of salt, pepper, oregano and parsley.


Ingredient List (if you'd like to cook along with the instructor)

Piadina: flour, lard, yeast and honey; may be eaten with: mozzarella, scamorza, prosciutto, ham, cream cheese and arugula.

Pasta: Ready-made noodles (Barilla, Di Martino and Trader Joe's)

Béchamel sauce: Milk, flour, butter and nutmeg (preferred to ricotta in most Italian preparations), mozzarella cheese, a little Parmigiano
Passata, white or yellow onions, celery, carrots, garlic, champignon mushrooms, ground beef and ground pork, bacon and a mix of butter and extra virgin olive oil, with the addition of salt, pepper, oregano and parsley.  

Section Title
Italian Regional Cooking: Italian XIX Century Cooking Live Online
Type
Live Online
Days
F
Time
5:00PM to 7:00PM
Dates
Dec 03, 2021
Schedule and Location
Contact Hours
2.0
Location
  • Online
Delivery Options
Live Online  
Course Fee(s)
Fee non-credit $59.00
Drop Request Deadline
Nov 30, 2021
Transfer Request Deadline
Nov 30, 2021
Instructors
Section Notes

After centuries of foreign domination, Italy regained independence only in the second half of the XIX century. Shortly after, Pellegrino Artusi wrote his iconic book "Science in the kitchen and the art of eating well", which after almost 150 years is still a pillar of Italian cooking, with its recipes being taught and promoted by the Artusi Foundation in its native Forlimpopoli. While the book includes almost 800 recipes, we have selected three of them for this class: pasta with meat sauce, béchamel cauliflower, sauté chicken breast. The combination will make a typical Italian meal, with primo, secondo and contorno (first dish, second dish and side dish).

For the pasta with meat sauce, we will experience a sauce resulting from use of a variety of meat cuts, including bacon, beef chops and any other pieces of meat left in the fridge (salami, ham, etc.), as well as onion, celery and carrot, cooked in butter and with salt and pepper. While the original recipe does not include passata, which in the 1800s was not widely used, the instructor prefers to add it for a more relatable taste for contemporary eaters. You can try only adding water and broth, as suggested by Artusi. As for the pasta noodles, paccheri or rigatoni are suggested.

Béchamel cauliflower is a relatively simple recipe, requiring only cauliflower, béchamel sauce (milk, flour, butter and nutmeg) and Parmigiano, besides salt and pepper. You will be surprised by the taste that this preparation extracts from an otherwise bland vegetable.

Sautéed chicken breasts propose an interesting spin on breaded chicken breasts, by marinating the meat in the eggs before breading. The recipe needs chicken breasts, eggs, breadcrumbs, salt and pepper.

Ingredient List (if you'd like to cook along with the instructor)

Pasta with meat sauce: Any variety of meat cuts, including bacon, beef chops and any other pieces of meat left in the fridge (salami, ham, etc.), as well as onion, celery and carrot, cooked in butter and with salt and pepper; Passata, water and broth; Pasta noodles, paccheri or rigatoni are suggested.

Béchamel cauliflower: cauliflower, béchamel sauce (milk, flour, butter and nutmeg) and Parmigiano,  salt and pepper. 

Sautéed chicken breasts: chicken breasts, eggs, breadcrumbs, salt and pepper.

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