Mozzarella/Burrata Cheese-Making Class with Sacha Sunday, March 1st, 10 am to Noon $55 ($50 for members) + $15 for ingredients paid directly to the instructor A specialty of Puglia, Italy, burrata resembles a soft mozzarella with a surprise inside: a lava-like center that derives its name from Italian for butter. This hands-on class will help you understand protein elongation and filata cheese. Students create delicious burrata with our own stracciatella and cream. Hand-Made Gnocchi di Patate with Bertilla Saturday, March 7th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Each region of Italy has its own recipe for this famous comfort food. Students will make the northern Italian version, delicate pillows of potatoes and flour. Students make their own to take home or eat in class with choice of pesto, sage flavored butter, or pomarola (tomato) sauce. Minestrone Soup (Minestra di Verdura) with Bertilla Saturday, March 14th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Minestrone, the classic Italian vegetable soup, makes for a very heartwarming all season entre’. Traditionally prepared in broth with a variety of fresh vegetables and a handful of elbow macaroni, this soup is perfect for either lunch or a light dinner. In this class, we will put together this soup from scratch, using all fresh ingredients and enjoy it, along with fresh bread and cheese, for a healthy, delicious lunch. Lemon glazed Tarallucci and Farinata Eggless Frittata with Anna Maria Saturday, March 21st, 1 pm to 3 pm $40 + $5 for ingredients paid directly to the instructor Tarallucci, a lemon flavored, soft and tender Italian cookie. These little bite-size cookies, a favorite Easter treat, are dipped and covered with a lemony glaze. The gluten-free chickpea farinata is an eggless frittata made from water and chickpea (garbanzo) flour, filled with your favorite sautéed vegetables baked perfectly to form a delicious golden crust. Students will make their own tarallucci and farinata to take home. Zuppa Inglese with Bertilla Saturday, March 28th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Zuppa Inglese (loosely translated as English Soup) is a special occasion dessert similar to tiramisu. In this class, sutdents make a classic italian version -- lady fingers soaked in espresso and fruit-flavored brandy, then layered with vanilla and chocolate custards, and topped with whipped cream, then sample in class with choice of espresso or tea. Pasta fatta in Casa (Tortellini in Brodo) with Bertilla Saturday, April 4th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Handmade egg pasta is a great improvement over store-bought and is simple to make. Students work in pairs to make and roll the dough, then fill andshape into tortellini Tortellini are traditionally served in a broth as a first course for Easter and special occasions. Students sample their tortellini in a light broth or take them home. Pizza Rustica: Classic Southern Italian Easter with Anna Maria Saturday, April 4th, 1 pm to 3 pm $40 + $5 for ingredients paid directly to the instructor A savory torte, brimming with a rich filling of ricotta and other cheeses, diced cured meats and hard-boiled eggs, all enclosed in a flaky, golden pastry crust. Pizza Rustica is traditionally made for Easter, but enjoyed year-round - the perfect appetizer or main dish served with salad. While the pizza bakes we'll prepare an Easter cookie. Students make their own small version of the Pizza Rustica to take home. Risotto con Asparagi with Bertilla Saturday, April 18th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Risotto changes with the season and for spring this class uses fresh asparagus, enhanced by a touch of saffron. Whether as a side or an entrée, risotto elevates simple ingredients into something elegant, flavorful and comforting. Students sample their risotto in class or take home to enjoy later. Crostata di Marmelatta with Bertilla Saturday, May 9th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Crostata di marmellata is a favorite tort-like dessert and a cross between pie and cake. Nearly every grandmother has their own recipe and the instructor guides students through her own nonna’s version! Each student makes their own to enjoy in class or take home. Sweet Potato Gnocchi with Marinara with Anna Maria Saturday, May 9th, 1 pm to 3 pm $40 + $5 for ingredients paid directly to the instructor This version of sweet potatoes gnocchi will win you over. Sweet potato puree gives these gnocchi an intense flavor while preserving the classic and typical consistency of those made with regular potatoes. Students make and sample in class with a simple marinara sauce and make their own to take home. Gnocchi di Patate with Bertilla Saturday, May 23rd, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor A northern Italian specialty, these delicate pillows of potatoes and flour are light, but firm enough to stay together as they cook. Students make their own to take home or eat in class with choice of pesto, sage-flavored butter or pomarola sauce. Biscotti alla Treccia with Bertilla Saturday, June 13th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor These northern Italian braided cookies flavored with hints of lemon, orange, rum and anise are a family recipe, originating in the region of Veneto. They make a perfect on-the-go breakfast or a quick mid-day snack. Students make and bake cookies to enjoy with espresso in class and to take home. Handmade Pasta (gluten-free) with Bertilla Saturday, June 27th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Commercial gluten-free pasta is often disappointing and expensive. In this class, students work in teams to make gluten-free dough and using a pasta machine roll it into ribbons of tagliatelle/fettuccini. Students can sample their pasta in class with a light sauce or take it home. Sautéed Peaches in Chocolate Sauce with Bertilla Saturday, July 11th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor This Italian version of a popular recipe captures peach flavor at the height of their season. Fresh peaches are combined with lightly sweetened chocolate powder, white wine and amaretti cookies. Delicious over gelato or ice cream or to eat on its own. Students enjoy in class with gelato or ice cream. Zucchini Frittata with Bertilla Saturday, July 25th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Frittata, an Italian brunch or dinner omelet, may be filled with a variety of vegetables and cheeses. Students make the frittata using fresh seasonal zucchini and flavor with grated cheese and fresh herbs, then sample in class or take home. Italian Sorbetto with Amaretti with Bertilla Saturday, August 8th, 1 pm to 3 pm $40 + $5 for ingredients paid directly to the instructor Italian fruit sorbet captures summer fruit at their peak flavor, a great substitute for ice cream. In this class, students make a simple sorbet using fresh seasonal fruit. No ice cream maker required! While the sorbet sets, students make almondy amaretti cookies to accompany the sorbetto. Salsa di Pomodoro with Bertilla Saturday, August 22nd, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Save the peak of season flavor of tomatoes to use year-round. Students make two basic tomato sauces, both flavored with herbs and vegetables. These sauces may be used for pasta, ragus, stews, pizza, and a host of other foods. Students sample the sauces and take home what doesn’t disappear in class! Pasta fatta in Casa (shaped) with Bertilla Saturday, September 5th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Learn to make pasta whenever you want! Students prepare the dough, making sheets with a pasta machine, then form a variety of shapes by hand. Students take home or sample their pasta in class with pomarola or pesto sauce. Torta di Mele (Italian Apple Cake) with Bertilla Saturday, September 19th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Fall apple flavor and variety can’t be beat! So it’s the perfect time to bake a classic torta di mele – apple cake. Flavored with cinnamon and a hint of other fall spices, nuts and dried fruit. Students create their own little cake to sample in class or take home. Polenta with Bertilla Saturday, October 24th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Polenta is a staple and versatile side dish served fresh, baked, fried, or grilled. In this class, students learn to make polenta in the traditional manner and then sample it fresh with sausage slices or lightly roasted with melted fresh cheese. Autumn Risottos with Bertilla Saturday, October 31st, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Learn to make two perfect classic risottos enhanced with saffron with fall ingredients to celebrate the flavors of the season. In this class we will make a mushroom and a winter squash risotto. Students sample their risotto in class or take it home. Lasagne with Bertilla Saturday, November 14th, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Lasagne al forno, the classic Italian baked pasta dish. Learn to make this Emiglia-Romagna specialty, layered with freshly made pasta, rich Bolognese sauce, creamy béchamel sauce, and freshly grated Parmesan/Asiago cheeses. Each student will make an individual lasagna to enjoy in class or take home. Biscottini e Amaretti with Bertilla Saturday, November 21st, 10 am to Noon $40 + $5 for ingredients paid directly to the instructor Amaretti and butter cookies, two bocconcini or “small bites”, are enjoyed throughout the holidays. Students make both cookies: Amaretti – an almond flavored cookie, crunchy on the outside but moist inside; and Butter cookies – a delicate cookie shaped in holiday motifs using a cookie press or cookie stamps and then decorated with sprinkles. Students sample and take home their cookies. Holiday Celebration Meal - Osso Buco – Risotto alla Milanese with Bertilla Saturday, December 12th, 10 am to 1 pm $55 + $15 for ingredients paid directly to the instructor Celebrate the feste! Join us for a special three-hour class to make Osso Buco and its traditional accompaniment, Risotto alla Milanese. Osso Buco is a specialty of the Lombard region of Italy. The shanks are braised in white wine, vegetables, and broth and traditionally served with Risotto alla Milanese. In this class, students work in small teams preparing and assembling the main dish and risotto, then enjoy together.
To Enroll, email infomurerhouse@gmail.com or call us at 916-413-9231. After you have made your reservation mail your checks payable to the Murer House Foundation no later than one week before class at 1125 Joe Murer Court, Folsom, CA 95630 or pay online. Classes are designed for adults. Please let us know if any students in your group are under 18. Students 13 to 17 years old must be accompanied by an adult. There is a 10 person minimum for most classes. Cancellations for future credit or full refunds are accepted 72 hours before class There are no refunds after 72 hours notice unless we are able to fill the vacancy. Please be aware that our classes can contain products that may cause allergies, may be GMO, often contain gluten, and also present hazards found in normal kitchen situations, including sharp knives, hot pots and ovens and other situations. By signing up for a class, you understand these risks and assume all liability. | 
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