The second week of Italian Cuisine focused on Central Italy. We made Tagliatelle al Peperoncino, Melenzane Ivoltino, Tomato Bruschetta with Roasted Garlic Aioli, Pollo alla Toscana, Polenta, Asparagi al Parmigiano-Reggiano and Tiramisu. I was responsible for making the Tagliatelle (pasta) and Asparagi (Asparagus). This was my first time making pasta. The dough itself was very simple to make. The difficultly came in rolling the pasta. Our pasta machines were not up to the task, so I wound up cutting by hand. While my cuts were not perfectly even, the pasta was tender and had a wonderful flavor. I love asparagus. However, asparagus with cheese threw me off. I was very good, but I think I will stick with grilled or roasted asparagus. Everything we made was great, but my favorite was the bruschetta. The flavor was fresh and sharp! I would welcome that aioli on any sandwich any day!!
We used: scale, stovetop, oven, pasta maker, mixer, bowls, spoons and knives.
We used: scale, stovetop, oven, pasta maker, mixer, bowls, spoons and knives.