Ricotta-Sausage Stuffed Tortellini with Bertilla - SOLD OUT

Saturday, October 9th, 10 am to 12 pm

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

Handmade egg pasta is 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.  Once rolled out, we will cut, fill, and then shape the pasta into little dumplings (torte).  Once cooked, the tortellini will be served with a light herb tomato sauce and finely grated fresh cheese.  Students may sample them in class or take home to enjoy.

Pumpkin Spice Biscotti with Bertilla

Saturday, October 23rd, 10 am to 12 pm

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

Pumpkin spice biscotti studded with toasted pecans and drizzled with white chocolate make the perfect cookie for the fall season.  We will work in teams of four making and shaping the loaves, and then baking them.  Once cooled, students will slice one loaf each and bake the biscotti for the second time.  Students will then drizzle their biscotti with white chocolate and enjoy them in class served with espresso, or at home.

Polenta e Polpette (Polenta and Meatballs) with Bertilla - SOLD OUT

Saturday, November 13th, 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 and versatile side dish in Northern 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 and assemble the ingredients for the meatballs, shape and bake them.  Students may sample the polenta and polpette together served with a light tomato sauce or take them home to enjoy.

Pumpkin Torte with Bertilla

Saturday, November 20th, 10 am to 12 pm

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

This autumn torte provides yet another delicious alternative to our classic pumpkin pie.  Flavored with the same warm fall/wintry spices, this torte has no pastry and is enriched with sweet almond flour.  In this class, we will assemble and bake individual pumpkin tortes and enjoy them in class, served with a dollop of whipped cream and a tiny cup of espresso, or take them home.

Lasagne al Forno with Bertilla - SOLD OUT

Saturday, December 11th, 10 am to 12 pm

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

Lasagne, one of Emilia-Romagna’s most classic dishes, is enjoyed not only during the Christmas season but often for other special occasions.  In this class students will make a personal lasagne.  We will first learn to make a classic béchamel sauce and layer it with freshly made pasta, Bolognese sauce and freshly grated cheese in individual containers. Once baked, the lasagne may be enjoyed in class or taken home.

Ossobuco and Risotto alla Milanese with Bertilla

Saturday, December 18th, 10 am to 1 pm

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

Ossobuco literally “bone with a hole” or a hollow bone is a specialty of the Lombard regions of Italy.  Veal or beef shanks are braised in white wine, sofrito and broth, and traditionally served with Risotto alla Milanese.  In this class, students will work in small teams preparing and assembling the ossobuco.  While it simmers, we will continue working in small teams to make a simple Risotto alla Milanese, the traditional “yellow” risotto, distinct because of its attractive color and flavor derived from the use of a “pinch” of saffron.

 

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.