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 […]
Italian Cooking and Conversation: Week 5 focused on making pizzoccheri con broccoletti e salsiccia or pizzoccheri with broccoli and sausage sauce. Pizzoccheri is a buckwheat pasta that is rolled flat by squeezing the dough around the rolling pin rather than using a pasta machine. Buckwheat pasta easily adapts to unfavorable terrains and has a short […]
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 […]
This week’s recipes included Corzetti con erbette e capesante or Corzetti with chard and scallops, served with tiramisu al limone or lemon tiramisu. As always, students made their own pasta from scratch, cutting the dough into circles or corzetti (coins). Typical of northwest Italy, these coin pastas are embossed with various stamps that historically began […]
Penobscot Language school is working with Horch Roofing today. Our instructor, Adrian Arias Palomo, is on hand to teach Spanish to Horch employees so that they can better communicate with their staff. Employees will cover basic pronunciation and sentence structure and will be introduced to terminology that is specific to the roofing industry. Just in […]
Penobscot Language School recently celebrated its 30th anniversary. That’s 30 years of providing language and cultural learning to our local communities and to students from around the globe! The evening was a great success due largely to the efforts of board president, Leslie Fillnow, who prepared hors d’oeuvres from France, Italy, Spain, Mexico, China, Japan, […]
Attention Russian enthusiasts! The school will hold a Russian conversation group on the first and third Saturdays of the month from 2-3 p.m. starting April 22nd. The group will be facilitated by native speaker, Eva Campbell and is open to all levels at no charge. This is an opportunity for those who wish to keep […]
Italian Cooking and Conversation: Pasta e Dolci, with Leslie Fillnow, is a six-session course focusing on cooking pastas and desserts from the various regions of Italy while learning some Italian language. Ricotta Caramelle Gialla, Rossa e Verde is candy-shaped pasta filled with ricotta. Carrot, spinach and tomato puree are used to color the dough. Ciambella […]
Italian Cooking for Kids, the third and final session of Around the World Cooking for Kids, was so much fun! Led by Leslie Fillnow with assistance from David Robichaud, this class included thirteen area students who made homemade bow tie pasta and zeppole di ricotta (Italian donut holes filled with ricotta cheese). Students made their […]
Everyone enjoyed the Portuguese meal cooked by our own Joao Bentes of Setubal, Portugal. Joao made a super chicken curry featuring chicken, sweet potato, mango, apple, raisins and Thai coconut milk accompanied by flat bread with garlic, salad, vino verde and a traditional custard tart with coffee. Attendees spoke about their experiences in Portugal and […]