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Old 02-08-2012, 08:26 PM   #21
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Gnocchi are a great idea, scaloppini, milanese anything (steak, chicken or risotto), risotto for sure, and Sunday sauce or bolognese are a must, arancini, almond cookies (so easy to make yet so tasty), and some fish dish like baccala a la vesuviana.
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Old 02-08-2012, 08:54 PM   #22
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I see a theme here. Everyone is leading you away from pasta/cheese/tomato sauce.

We all (think) we know how to do that stuff. It's the 'other' stuff that folks would like to learn.
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Old 02-08-2012, 09:06 PM   #23
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I see a theme here. Everyone is leading you away from pasta/cheese/tomato sauce.

We all (think) we know how to do that stuff. It's the 'other' stuff that folks would like to learn.

My thought was too many people think tomato sauce over pasta, pizza, or alfredo as being "italian". There are a lot of other options.
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Old 02-08-2012, 10:14 PM   #24
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Arancini! Oh yeah!!!
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Old 02-09-2012, 12:25 AM   #25
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Arancini
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Old 02-09-2012, 12:54 AM   #26
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Arancini
rocklobster, please show us all how to make arancini so we can all die happy....
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Old 02-09-2012, 07:02 AM   #27
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Arancini! Oh yeah!!!
Wow, I had forgotten all about those, I am definitely making some this weekend. *drool*
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Old 02-09-2012, 08:05 AM   #28
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i would go with a couple of classics, like how to make pasta from scratch, then how to use it in a simple but critical dish like carbonara.

if you really want to teach italian, you need to teach the concept of it first: few ingredients, fresh ingredients, simple execution.

then you can do a regional dessert. there's so many to choose from. bomboloni aren't a bad idea.
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Old 02-09-2012, 08:14 AM   #29
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i would go with a couple of classics, like how to make pasta from scratch, then how to use it in a simple but critical dish like carbonara.

if you really want to teach italian, you need to teach the concept of it first: few ingredients, fresh ingredients, simple execution.

then you can do a regional dessert. there's so many to choose from. bomboloni aren't a bad idea.
the italians have simple desserts. that are simply, utterly, delicious....
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Old 02-09-2012, 08:17 AM   #30
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Wow! Great discussion, everybody. I have been given a bit more info on the format. It is an informal evening which will consist of drinks and a demonstration, kind of like a cooking show, then have enough to serve for the whole group, which will be around 25. He only really wants me to do one a la carte main. So, that's good, actually. He mentioned pasta, something not so common that everybody makes at home on a regular basis. I am leaning towards Lunguine w/ Clam Sauce. The demonstration will be enough to serve 4, now I have to come up with a method to have sauce ready for twenty more so I can serve them all at the same time. This pan technique isn't really good for a larger group, so I may have to do some planning. Or possibly, change the menu item. I have three weeks.
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