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Roman Sneak Peek - Day Two

Cooking class today in Rome! Among other things (many, many other things) we made some home made ravioli with a cannelini bean, Porcini mushroom and sage filling. It was topped with more fresh Porcini mushrooms, and Pecorino cheese, which when blended with some of the pasta water, made a light but creamy sauce for the ravioli (good tip!)

Also, I have an update on the fried artichoke process. First, the artichokes are trimmed, then boiled (I believe for about 20 minutes, but the details are pretty fuzzy). Then, they drop them in oil and fry them. No batter or anything like that – just naked, boiled artichoke in boiling oil. I am going to need to try this when I get back home. Please stand by with emergency contact numbers and fire extinguishers.

And tomorrow we have something VERY, VERY special for you. Please alert all the people you know. Alert the people you don't know too. I think they will like it especially. Am I going to tell you what it is? NO. But it's gonna be good...

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Reader Comments (2)

OMG that looks wonderful!!!!

October 25, 2010 | Unregistered CommenterGeorgene

Oh my word those look amazingly delicious!

October 25, 2010 | Unregistered CommenterAlison

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