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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