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Orecchiette di grano arso, mushroom and veggie ragù, ricotta granita

Burnt wheat orecchiette (this is a dish from Puglia) in this class we will toast duram wheat flour in order to produce a nutty, smokey flavor that will be used to make and shape the orecchiette. The finished pasta will be topped with a vegetable ragù. We will finish with a perfect summer dessert, ricotta granita

 

Also hours 2pm-4pm Sundays, $65.00 per person $75.00 with wine