That pasta machine was trickier than it looked. When it was my turn to turn, the handle flew off the assembly and nearly knocked Carolyn in the head. She didn't hold it against me, but the group gently suggested my talents might lie in other directions.
|Our first concoction with cherry tomatoes.|
The panna cotta dessert, a custard reminiscent of Mexican flan, was served with a strawberry reduction and a spot of balsamic vinegar to offset the sweetness. It was delicious, and I was particularly grateful to Carolyn, from our group, who did all the stirring to produce it!
All of us agreed that this was a wonderful afternoon experience, and we left clutching our recipes so we could duplicate this deliciousness back home. (I ate so much there was no need--or room--for dinner!)
In Tavola Cooking School offers a variety of courses at different times on most days of the week. Be sure to register in advance if possible. Payment is by PayPal.