Sauteed Peaches with Chocolate Amaretti Sauce with Bertilla

Saturday, August 20th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

This Italian version of a popular easy-to-make summer dessert uses lightly sweetened chocolate powder, white wine, and amaretti cookies to flavor fresh summer peaches.  This dessert stands on its own or is delicious served over gelato or ice cream.  We will make and sample in class with gelato or bring home.  Gelato will be provided.

Ravioli stuffed with Butternut Squash and Mascarpone cheese with Anna Maria

Saturday, August 20th, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor

A true classic Italian pasta dish with a very delicate and gourmet twist! Tender, beautiful, homemade noodles stuffed with a creamy mixture of mascarpone and butternut squash. The sugary sweetness of the squash pairs beautifully with a simple brown butter sauce and some chopped, toasted hazelnuts to add some crunch. This recipe is perfect for a special occasion and will wow your guests, especially when you tell them you made it all from scratch!   Students will make their own Ravioli sauce to sample in class or take home to enjoy.



Stuffed Rosemary Piadine (Italian Flatbread) with Bertilla

Saturday, September 3rd, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Piadine, a flatbread popular throughout Italy, is both a popular comfort and street food.  Originating in Emilia-Romagna, recipes vary from town to town and region to region.   All recipes share the same basic ingredients and may be stuffed with a filling you choose.  Piadine can be enjoyed for breakfast, lunch or dinner.  In this class, working in small teams, we will make, assemble, and cook the piadine.  Then we will fill them with provided ingredients.  Students will sample in class or bring home.

Arancini (Baked and Stuffed Risotto Balls) with Anna Maria

Saturday, September 3rd, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor

Arancini or risotto balls, which translates to little oranges, are little balls of risotto that are stuffed with mozzarella or other type of cheese and peas or salami. These arancini can be served as a main meal when topped with marinara sauce or as an appetizer. Serve them up however you please but either way this dish is sure to be a hit no matter what. In this class we will make the risotto, while it cools down, we will make the marinara sauce and ultimately, stuff the rice balls and bake them. Students can sample in class or enjoy later at home.

Fusilli pasta (homemade) with Anna Maria

Saturday, September 10th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Fusilli pasta is an Italian classic and so much fun to make! We'll be kneading and mixing the dough by hand, then rolling it in the original way using a small rod to wind strips of dough around it. The result will be the traditional corkscrew shape, also known in the US as rotinis. A very versatile pasta shape that can be combined with a rich tomato sauce or a vibrant pesto recipe. Each student will make their own batch of pasta to take home or we can cook it and enjoy it in class.



Torta di Mele with Bertilla

Saturday, September 17th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

With an abundance and variety of apples locally harvested in the fall, it is the perfect time to bake a classic torta di mele – apple cake.  Flavored with cinnamon and a hint of other fall spices and complemented with nuts and dried fruit, it has always been a family favorite. This torta is an excellent choice for breakfast, snack, or dessert -- delicious and healthy.  Students make and sample in class or take home to enjoy. 

Tortellini with Ricotta-Sausage Stuffing with Bertilla

Saturday, October 1st, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Handmade egg pasta, a treat not just for special occasions, but for every day.  Using an easy recipe and working in teams of two, we will make the pasta.  After rolling out the pasta, we will cut, fill, and then shape it into little dumplings “tortellini.”  Once cooked, the tortellini will be accompanied with a lightly herbed tomato sauce and freshly grated cheese.  Students may sample in class or take home to enjoy.

Crostata di Mandorle (Italian Almond Tart) with Anna Maria

Saturday, October 1st, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor

This Italian almond tart from Southern Italy is very unique since the layer of jam is spread on top of the tart crust then topped with an almond-based filling that bakes up to have a cake-like texture. The soft, cakey texture is contrasted with the crunchy almond slices sprinkled on top as well as the crunchy tart crust. Enjoy this delightful Crostata with a cup of hot tea or as a dessert to complete a delicious meal.  Students will make a smaller individual version of this tart to take home and enjoy.

Timballo di Patate with broccolini with Anna Maria

Saturday, October 8th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

As the cooler season fast approaches let's begin with a warming delicious dish with a simple ingredient - the potato. Layers of mashed potatoes paired with mozzarella cheese, eggs and your favorite deli meat, take the star ingredient to new heights in this recipe. Accompany this main entree with broccolini sauteed in oil and garlic. Students will make their own individual portion to take home or sample in class.

Polenta e Polpette (Polenta and Meatballs) with Bertilla

Saturday, October 22nd, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Since the discovery of the New World, corn-based polenta has been used as a staple versatile side dish in Norther Italian cooking.  Polpette, the traditional Italian meatballs, have long been a staple of Italian home cooking throughout Italy.  In this class, we will learn to make polenta in the traditional manner, in addition to putting together and baking the meatballs.  Students may sample the polenta and polpette served with a light tomato sauce or take home to enjoy.

Tiramisù - with Anna Maria

Saturday, October 29th, 10 am to 12 pm 

$45 + $5 for ingredients paid directly to the instructor

Almost everyone has tasted this classic Italian dessert at some point and it's so rewarding to make it at home! Tiramisu' which literally means "Pick Me Up", is a decadent and delicious dessert. A surprisingly easy recipe, it's made with coffee soaked ladyfingers, sweet and creamy mascarpone, and cocoa powder dusted on every layer. It can be made with or without liqueur so the whole family can enjoy it. Students make their own small Tiramisu to sample in class with a cup of coffee or enjoy at home.

All Baked Eggplant Parmesan (Parmigiana di Melanzane) with Anna Maria

Sunday, November 6th, 2:00 pm - 4:00 pm

$45 + $5 for ingredients paid directly to the instructor

Featuring this seasonal ingredient - the eggplant -  we will create the traditional Italian Parmigiana di Melanzane. This is a hearty dish, lighter than most and very flavourful. Made with roasted eggplant slices (not fried) and filled with mozzarella cheese, parmesan cheese, and a freshly made Marinara sauce. It can be served as a side dish or a delicious  main dish. Each student will create their own Parmigiana to enjoy in class or take home.

Gnocchi di Patate (Potato Gnocchi) with Bertilla

Saturday, November 12th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Gnocchi, a classic Italian comfort food.  Each Italian region has its own popular variation.  A Northern Italian specialty, these delicate pillows of potato and flour are light in your mouth but firm enough to stay together as they cook.  Students make in class and take home or enjoy in class with a choice of pesto, sage butter, or a lightly herbed tomato sauce.

Amaretti e Biscottini per le Feste (Amaretti and Christmas Spritz Cookies) with Bertilla

Saturday, November 19th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Amaretti and butter cookies, two “bocconcini” or small bites, enjoyed throughout Italy and Europe especially during the winter holidays.  In this class, we will learn to make both cookies:  Amaretti – an almond flavored cookie, crunchy on the outside but moist on the inside; and Buttercookies – a delicate cookie shaped in holiday motifs using a cookie press, stamps, or cutters and then decorate with an assortment of sprinkles.  Students sample and take home their cookies.

Lasagne al Forno with Bertilla

Saturday, December 10th, 10 am to 12 pm

$45 + $10 for ingredients paid directly to the instructor

Lasagne al Forno, the classic Italian baked pasta dish.  We will learn to make this Emiglia-Romagna specialty, layered with freshly made pasta, rich Bolognese sauce, creamy bechamel sauce, and freshly grated cheese.  Each student will make and bake and individual lasagne to enjoy in class or take home.

Osso Buco with Risotto Milanese with Bertilla

Saturday, December 17th, 10 am to 12 pm

$55 + $15 for ingredients paid directly to the instructor

Celebrate the Feste!  Join us for a special three-hour class learning to make Osso Buco and its traditional accompaniment, Risotto Milanese.  The shanks are braised in white wine, vegetables, and broth, and traditionally served with risotto.  In this class, we will work in small teams preparing and assembling the main dish.  While it is braising, students will prepare the Risotto Milanese, a simple but elegant risotto flavored with saffron and wine.  Time permitting, students will enjoy this entre’ served in class with drinks and a small dessert or take home.

  

 



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.

Cancellations for 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.