This week students in Italian Cooking and Conversation created Bruciato Farina Orecchiette con Salsa di Pomodoro Fresco (Burnt flour orecchiette with fresh tomato sauce) and Cannoli Siciliani. Orechiette dates back to the Middle Ages when peasants gathered the burnt grain that remained after the harvest. They mixed it with other flours to mitigate the burnt taste and used it for baking. This class made a lovely fresh tomato sauce to put atop the orechiette. Cannolis provided a great opportunity to work with the delicate pastry and cannoli tubes. Participants stuffed the shells with a blend made from ricotta then dipped them in semi-sweet chocolate morsels!