One of the most wonderful classes of this season is an Easter lunch class with Michela Tartaglia. Michela was born in Turin in Piedmont and for the past 19 years has lived in Seattle. She is the owner of the much loved Pasta Casalinga in the Pike Place Market. I am most excited to have her come to the farm this spring to teach another class. I love having lunch at her shop and know this class will be remarkable. Michela is full of a wonderful exuberance for food and cooking and her classes are the most hands-on of all the classes here. She will focus a lot on Spring ingredients such asparagus, halibut, and typical Easter symbols like eggs.
The menu will start with an Antipasto of Uova alla mimosa -Italian devil eggs for spring celebrations. Followed by the Primo piatto: Cicatielli with halibut fresco, asparagi, mandorle e sumacco -Cicatielli pasta with fresh halibut, asparagus, almonds and sumac.
The Secondo piatto will be a Torta Pasqualina -Italian savory Easter pie. And to finish the Dolce will be a Tiramisu al limone.
As an added bonus Michaela’s mother will be in town visiting from Italy and will come out to the farm to help with the cooking for this class. And she is lovely.
The price of this class includes a copy of MIchela’s book Pasta For All Seasons.
One of the most wonderful classes of this season is an Easter lunch class with Michela Tartaglia. Michela was born in Turin in Piedmont and for the past 19 years has lived in Seattle. She is the owner of the much loved Pasta Casalinga in the Pike Place Market. I am most excited to have her come to the farm this spring to teach another class. I love having lunch at her shop and know this class will be remarkable. Michela is full of a wonderful exuberance for food and cooking and her classes are the most hands-on of all the classes here. She will focus a lot on Spring ingredients such asparagus, halibut, and typical Easter symbols like eggs.
The menu will start with an Antipasto of Uova alla mimosa -Italian devil eggs for spring celebrations. Followed by the Primo piatto: Cicatielli with halibut fresco, asparagi, mandorle e sumacco -Cicatielli pasta with fresh halibut, asparagus, almonds and sumac.
The Secondo piatto will be a Torta Pasqualina -Italian savory Easter pie. And to finish the Dolce will be a Tiramisu al limone.
As an added bonus Michaela’s mother will be in town visiting from Italy and will come out to the farm to help with the cooking for this class. And she is lovely.
The price of this class includes a copy of MIchela’s book Pasta For All Seasons.
