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Workshops A Chef’s Guide to Italian Cooking

A Chef’s Guide to Italian Cooking

Carla Lalli Music9 ChaptersHandmade Cavatelli Pasta

Ch 3Handmade Cavatelli Pasta15m

Cook along with Carla as she hand prepares fresh cavatelli pasta from scratch, complete with brown butter and sage sauce.

Resources

Handmade Cavatelli with Brown Butter and Sage

A Chef’s Guide to Italian Cooking

Chef Carla Lalli Music reveals which recipes she covers in her workshop, A Chef’s Guide to Italian Cooking.

Tomatoes Two Ways: Bruschetta, Tomato Sauce

Explore the versatility of Italy's most used ingredient: the tomato. Carla prepares a delicious bruschetta with raw tomato and demonstrates how to make a classic, grated tomato sauce.

Marinated Tomato Bruschetta
Pasta with 10-Minute Spicy Grated Tomato Sauce

Italian Soffritto: The Key to Pasta e Fagioli

Learn how to prepare soffritto, a flavor-packed staple of Italian cuisine, and use it in pasta e fagioli. As the first dish Carla ever learned to make from her mom, she shares each cooking step and why she still loves to make it weekly for her family.

Pasta e Fagiole

Handmade Cavatelli Pasta

Cook along with Carla as she hand prepares fresh cavatelli pasta from scratch, complete with brown butter and sage sauce.

Handmade Cavatelli with Brown Butter and Sage

Pesto Rosso with Shrimp

Learn to prepare vibrant red pesto rosso dish paired with pan-seared shrimp. Carla reveals the Italian meaning of pesto and why not all pesto is green.

Pesto Rosso with Shrimp

Eggs in Purgatory

Discover Carla's effective method for poaching eggs as she brings the spice with her father’s favorite Italian dish: eggs in purgatory.

Eggs in Purgatory

Italian Steak: Rosemary-Roasted Bistecca

Learn how to cook a mouthwatering Italian steak as Carla demonstrates the reverse sear method that ensures a large cut of meat is cooked to ideal medium-rare doneness every time.

Rosemary-Roasted Bistecca

Formaggio: A Guide to Italian Cheeses

Explore four of Italy’s most iconic cheeses as Carla breaks down their unique tastes, textures and recipes that highlight each cheese.

Young Pecorino Salad
Brothy Wheat Berries and Parm
Clementines and Pistachios with Ricotta Salata

A Guide to Olive Oil

Carla shares her tips for selecting the best olive oil and shows how to use it in her simple recipe for sautéed greens.

Sautéed Greens with Lemon, Chile, and Extra-Virgin Olive Oil