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Workshops
A Chef’s Guide to Italian Cooking
A Chef’s Guide to Italian Cooking
Carla Lalli Music
9 Chapters
Formaggio: A Guide to Italian Cheeses
Ch 7
Formaggio: A Guide to Italian Cheeses
15m
Explore four of Italy’s most iconic cheeses as Carla breaks down their unique tastes, textures and recipes that highlight each cheese.
Resources
Young Pecorino Salad
Brothy Wheat Berries and Parm
Clementines and Pistachios with Ricotta Salata
A Chef’s Guide to Italian Cooking
Intro
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
Ch 1
15m
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.
resources
Marinated Tomato Bruschetta
Pasta with 10-Minute Spicy Grated Tomato Sauce
Italian Soffritto: The Key to Pasta e Fagioli
Ch 2
16m
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.
resources
Pasta e Fagiole
Handmade Cavatelli Pasta
Ch 3
15m
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
Pesto Rosso with Shrimp
Ch 4
14m
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.
resources
Pesto Rosso with Shrimp
Eggs in Purgatory
Ch 5
14m
Discover Carla's effective method for poaching eggs as she brings the spice with her father’s favorite Italian dish: eggs in purgatory.
resources
Eggs in Purgatory
Italian Steak: Rosemary-Roasted Bistecca
Ch 6
16m
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.
resources
Rosemary-Roasted Bistecca
Formaggio: A Guide to Italian Cheeses
Ch 7
15m
Explore four of Italy’s most iconic cheeses as Carla breaks down their unique tastes, textures and recipes that highlight each cheese.
resources
Young Pecorino Salad
Brothy Wheat Berries and Parm
Clementines and Pistachios with Ricotta Salata
A Guide to Olive Oil
Ch 8
17m
Carla shares her tips for selecting the best olive oil and shows how to use it in her simple recipe for sautéed greens.
resources
Sautéed Greens with Lemon, Chile, and Extra-Virgin Olive Oil