EVERYDAY ITALIAN MENU CLASS
with DOMENICA COOKS

 
 

In this online “hands on” cooking class, we will make a dinner menu from my latest book, Williams-Sonoma Everyday Italian. The book is a collection of my latest recipes—food that is not complicated but from which you can still make a memorable meal!

On the menu:

Orange Salad with Radicchio, Red Onion, and Taggiasca Olives

Chicken-Ricotta Meatballs in Tomato Sauce

Lemon-Rosemary Cornmeal Cake with Lemon Syrup.

We’ll also toast with a colorful Garibaldi Spritz!


ZOOM LINK FOR CLASS

Please click the ZOOM link above to access the class at the appointed date and time.


C LASS PREPARATION

Here are a few things you can do to get ready for class:

Refer to the ingredients and equipment lists below to make sure you have everything you need before the class date. Links are provided for less common ingredients and for ingredients/brands I like and use. Feel free to use your favorite brands.

Read through the recipes (printable versions linked below) to familiarize yourself with them, and to help make sense of the ingredients and equipment lists.

Oh the day of class, have your ingredients gathered for each of the dishes we will be making. If you like, you can do simple advance prep work, such as chopping vegetables, draining ricotta, etc.

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INGREDIENTS LIST
(check the individual recipes for exact amounts)

For the Orange Salad with Radicchio, Red Onion, and Taggiasca Olives:.

  • 1 large or 2 small heads radicchio di Chioggia (common round variety) or a different variety if you can find it

  • 2 tablespoons white wine vinegar

  • 1 tablespoon white balsamic vinegar, or traditional balsamic vinegar

  • Pinch of fine salt

  • 2 to 3 juicy oranges, such as navel, Cara Cara, or blood (or a mix)

  • 1/2 red onion, cut vertically into thin slices

  • A handful of Taggiasca olives (may substitute Niçoise, picholine, or other small purple olives)

  • Flaky sea salt

  • Freshly ground black pepper



For the Chicken-Ricotta Meatballs in Tomato Sauce:

  • 1 pound skinless, boneless chicken breasts, or 1 pound ground chicken breast

  • 1 cup whole milk ricotta cheese, drained

  • 1 cup fresh breadcrumbs

  • 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

  • 1 clove garlic

  • Flat-leaf parsley

  • Zest of 1 lemon

  • 1 large egg

  • Fine salt

  • Extra-virgin olive oil

For the Tomato Sauce:

  • Extra-virgin olive oil

  • 1/2 yellow onion

  • 1 small dried peperoncino, or a pinch of red pepper flakes

  • 2 bottles tomato passata; or 2 (28-oz) cans whole tomatoes, passed through a food mill or crushed

  • 1 small carrot

  • 2 sprigs fresh basil

  • Fine salt

For the Lemon-Rosemary Cornmeal Cake with Lemon Syrup:

  • Extra-virgin olive oil

  • 1 cup sugar, plus 1/2 cup for the syrup

  • 2 large eggs

  • Zest of 1 lemon, plus 1/4 cup freshly squeezed juice for the syrup

  • 1 tablespoon finely minced rosemary

  • 1/2 cup plain whole-milk Greek yogurt

  • 1 cup plus 2 tablespoons unbleached all-purpose flour

  • 1/2 cup finely ground cornmeal

  • 2 teaspoons baking powder

  • 1/4 teaspoon fine salt

  • Whipped cream, for serving (optional)

For the Garibaldi Spritz

  • 1 1/2 fluid ounces Campari

  • 3 1/2 fluid ounces freshly squeezed orange juice, strained of pulp

  • Prosecco, for topping off

  • 1 orange wheel, for garnish

EQUIPMENT LIST

  • Food processor, for mincing the chicken breast (if not using ground chicken breast); and to make fresh breadcrumbs

  • Cheesecloth for draining ricotta (optional; you can also use paper towels)

  • Small ice cream scoop, for forming the meatballs (optional; your hands will do fine!)

  • Wide skillet or frying pan, for pan-frying the meatballs

  • Heavy-bottomed saucepan or Dutch oven for the tomato sauce

  • 8-inch (20-cm) round or square cake pan

  • Parchment to line the bottom of the cake pan (optional)

  • Sturdy hand whisk

  • Small heavy-bottomed saucepan for making the lemon syrup for the cake

  • Pastry brush

PRINTABLE RECIPES