March 31st. Cooking Class Copy

It was a good class, 22 participant and great guests!  We made fresh whole wheat and potato bread as a bruschetta that is with fresh tomatoes, basil and garlic, then we made fresh pasta from scratch by using semolina flour and also whole wheat flour.  We shaped them as Trofie, typical of Tuscany and served them with a Pesto sauce that e made without any oil or cheese as the traditional recipe contains, instead we used, cashew nuts, pine nuts, nutritional yeast, garlic, lots of basil, black pepper and sea salt.  Then we finished with a great Tuscan Roasted Almond Cake with orange frosting!