Thursday, June 20, 2013

Cooking Class

Chef Jurgen Kulli works beside 1 star Michelin chef Marco Gubiotti at Cucina in Foligno, about 10 minutes from Spello.  Marco normally teaches the cooking classes at Enoteca Properzio, but wasn't available on Monday, and Jurgen pinch hit for him teaching two students from Northern California some awesome dishes.
He first prepared the pasta; a favorite, Strangozzi which is served here in Umbria. The pasta is made with egg whites, not whole eggs---probably a throw back to the Cucina povera, or the cuisine of the poor. 

The pasta required a rest after the kneading, and so it was on to the pork tenderloin.
Removing the silverskin

Brown first before putting into the oven

Ready to roast
Salted cod with lentils from Castelucchio

Cooking the lentils

Onion, celery, lentil broth and Yukon gold potatoes with salted cod; this is pureed
A bit of onion, celery, and tomato are added to the cooked lentils
The finished dish; the cod is made into quenelles, and served over a bed of lentils, with sliced blueberries dressed with a bit of oil, vinegar, and salt

For the pasta amatriciana; chop up guanciale (cured pork jowl)

Saute with onion in olive oil with a bundle of sage and rosemary
Quartered fresh cherry tomatoes

Fresh pasta cooks in under 1 minute

Chopped fresh tomatoes simmer for no more than 5 minutes, toss in the cooked pasta and viola!
Pork roasted to perfection, served with mashed potatoes flavored with the juice of grated ginger and lemon zest, and a balsamic glaze.

Happy, full students with their teacher; a lovely day!

To schedule a cooking class at Enoteca Properzio, e-mail:

1 comment:

  1. Thank you very much, Diane, for accompanying the next cooking class, too. It was a pleasure to meet you.

    Mona & Peter