The final class in this six-week segment of Italian Cooking and Conversation included making orecchiette al tonno (orecchiette with tuna sauce) and crostata crema e amaretti (custard and amaretto tart). Students made the orecchiette (literally, “little ears”) from scratch. Most popular in Southern Italy, this pasta has an old, wrinkled surface (perfect for capturing the sauce!) and is made with durum-wheat flour. Also on the menu was a custard and amaretto-filled tart (crostata crema e amaretti) made with a touch of lemon and amaretto. So nice!
This course with instructor, Leslie Fillnow, has increased in popularity. We look forward to offering it again in the fall!