In this class we will make our own homemade spaghetti and dress it with a light but satisfying seafood sauce with mussels, scallops, shrimp and cherry tomatoes. The roasted red pepper antipasto we learned in Puglia last summer will start our meal and is an example of the Italian ability to elevate vegetables to new heights of flavor. We also learned this version of Focaccia Pugliese. It is distinguished by having cooked potato as part of its starch content. The meal ends with a creamy but delicate panna cotta.
Menu:
Roasted Red Peppers with crumbs and capers topped with Arugula and Shaved Parmesan Seafood Pasta with Homemade Spaghetti
Focaccia
Vanilla Panna Cotta with seasonal fruit
When: April 24th, 6-9:30pm
Where: Shelley’s Table, Lambertville, NJ
Cost: $150/pp
Limit: 8 guests