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Italian Sausage, Kale and Cannellini Bean Ribollita
Roasted Cauliflower Soup with Truffle Oil
Pasta e Fagioli
Instructor: Celeste R.
What you will learn
Class Description: It’s soup and stew weather in Italy! Turn day-old bread, beans and greens into a hearty Tuscan stew called ribollita. Try your hand at roasting cauliflower and puréeing to creamy perfection. Plus, we’ll simmer a pasta e fagioli (pasta and bean) soup that would make any Italian grandmother proud.
What To Expect: Great cooking is about more than recipes—it's about techniques. In our classes you'll work together with other students in a fun, hands-on environment led by our professional chef instructors.
Classes are 2 to 2 1/2 hours, unless otherwise noted above
You will work with other students in groups of 4
Hands-on classes are limited to 16 students
You will be standing, cooking and working for most of the class
Please wear comfortable, closed-toe shoes and have long hair tied back
You will enjoy a generous taste of every dish
Students receive a coupon good for 10% off in-store purchases the day of class
Sur La Table recipes are developed using common cooking and baking ingredients that may or may not be specified in the menu titles, including various fruits and vegetables, nuts, meats, spices, wheat flours, etc. If you have a food allergy, please check with your local Cooking School before attending the class. Adjustments to recipes cannot be made during class.