Bitter is Better: A January Refresh with Bitter Greens and Brassicas with Viola Buitoni
Taught by Viola Buitoni, presented by Six Dutchess Farm.
The cooking of Italy celebrates seasonal, truly fleeting produce. Just like our farm does. Italians have a knack for making simple seem special, and they know how to transform a small basket of vegetables into a feast for a crowd. The slim pickings of the winter garden does not deter Viola, or any good Italian cook, from seeing the bitterness of chicories, broccoli, and cabbages as just another enhanced flavor profile and the base for a delicious nutritious winter menu! In this class, we will explore the complex, healthy choices the winter garden gives us, and we will learn to use classic Italian cooking techniques and sensibilities to prepare hale and hearty winter salads, a "no-waste" bruschetta using our vegetable leaves and stalks, and delightfully luxe and light traditional Italian crepes, dressed in style for winter.
Our menu for this 2-hour interactive class:
Cicorie d'inverno in salsa di acciughe
Winter chicories in anchovy sauce
Insalata di cavolo, cachi e nocciole
Cabbage, blood orange, and hazelnut salad
Bruschetta di cavolina
Bruschetta with winter brassica leaves
Crespelle di radicchio e ricotta al rosmarino
Ricotta, radicchio and rosemary crepes
Taught by Viola Buitoni, presented by Six Dutchess Farm.
The cooking of Italy celebrates seasonal, truly fleeting produce. Just like our farm does. Italians have a knack for making simple seem special, and they know how to transform a small basket of vegetables into a feast for a crowd. The slim pickings of the winter garden does not deter Viola, or any good Italian cook, from seeing the bitterness of chicories, broccoli, and cabbages as just another enhanced flavor profile and the base for a delicious nutritious winter menu! In this class, we will explore the complex, healthy choices the winter garden gives us, and we will learn to use classic Italian cooking techniques and sensibilities to prepare hale and hearty winter salads, a "no-waste" bruschetta using our vegetable leaves and stalks, and delightfully luxe and light traditional Italian crepes, dressed in style for winter.
Our menu for this 2-hour interactive class:
Cicorie d'inverno in salsa di acciughe
Winter chicories in anchovy sauce
Insalata di cavolo, cachi e nocciole
Cabbage, blood orange, and hazelnut salad
Bruschetta di cavolina
Bruschetta with winter brassica leaves
Crespelle di radicchio e ricotta al rosmarino
Ricotta, radicchio and rosemary crepes
Taught by Viola Buitoni, presented by Six Dutchess Farm.
The cooking of Italy celebrates seasonal, truly fleeting produce. Just like our farm does. Italians have a knack for making simple seem special, and they know how to transform a small basket of vegetables into a feast for a crowd. The slim pickings of the winter garden does not deter Viola, or any good Italian cook, from seeing the bitterness of chicories, broccoli, and cabbages as just another enhanced flavor profile and the base for a delicious nutritious winter menu! In this class, we will explore the complex, healthy choices the winter garden gives us, and we will learn to use classic Italian cooking techniques and sensibilities to prepare hale and hearty winter salads, a "no-waste" bruschetta using our vegetable leaves and stalks, and delightfully luxe and light traditional Italian crepes, dressed in style for winter.
Our menu for this 2-hour interactive class:
Cicorie d'inverno in salsa di acciughe
Winter chicories in anchovy sauce
Insalata di cavolo, cachi e nocciole
Cabbage, blood orange, and hazelnut salad
Bruschetta di cavolina
Bruschetta with winter brassica leaves
Crespelle di radicchio e ricotta al rosmarino
Ricotta, radicchio and rosemary crepes
PREPARATION:
Bitter is Better: A January Refresh with Bitter Greens and Brassicas is a live, interactive cooking class, hosted by Six Dutchess Farm on Zoom, and taught by Viola Buitoni from her Bay Area Kitchen. Recipes, a full ingredient list, and a Zoom link will be provided one week prior to class. Though you are not required to cook along, it does make the experience more immersive and it provides you with a real Sunday treat.
CANCELLATIONS
Please note, no refunds are given should you decide to cancel your registration, but we do provide class credit up to ten days prior to the class (for use in 2022). After this time, if you are unable to attend, we encourage you to gift your class to a friend or loved one, who can share the recipes and experience with you, and maybe even cook the meal for you, too!
