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.

Mostaccioli morbidi (soft) - A Christmas decadent cookie, and Amaretti with Anna Maria

Saturday, December 11th, 2  to 4 pm

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

Delicious Mostaccioli, a holiday favorite cookie from southern Italy, dates back over 1000 years. Fragrant toasted almonds, hazelnuts, dark chocolateand raisins with popular holiday spices, make for  the ultimate Christmas bite! In addition we will prepare Amaretti. These classic gluten free, almond paste cookies, can be enjoyed all year round!  Students will make their own cookies to sample in class or take home.

Ossobuco and Risotto alla Milanese with Bertilla - SOLD OUT

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.

Sweet Potato Gnocchi with Anna Maria

Saturday, December 18th, 2 pm to 4 pm

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

This version of sweet potato gnocchi will win you over.  Sweet potato puree and whole wheat or white flour gives these gnocchi an intense flavor while preserving the classic and typical consistency of those made with regular potatoes. Students make and take home their individual portion with a homemade marinara or a simple butter sauce.



Ossobuco and Risotto alla Milanese with Bertilla

Saturday, January 8th, 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.

Tiramisù with Homemade Mascarpone Cheese with Anna Maria - SOLD OUT

Saturday, January 15th, 10:00 am to 12 pm

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

Tiramisu' which literally means "Pick Me Up", is a decadent and delicious dessert. A surprisingly easy recipe made with coffee soaked ladyfingers, sweet and creamy mascarpone and cocoa powder dusted on top. We will also make in class Mascarpone Cheese using a simple technique which solves the problem of Mascarpone availability in your grocery store. This classic dessert can be made with or without alcohol and you will have your individual cake to take home for the whole family to enjoy. 

Homemade Ricotta and spinach stuffed Cannelloni with Anna Maria

Saturday, February 5th, 10:00am - 12:00pm

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

Another classic Italian pasta recipe that we'll prepare completely from scratch. The homemade pasta squares will be stuffed and wrapped around a spinach, ricotta, parmesan cheese filling and smothered in a rich Bechamel sauce or if you prefer a simple tomato sauce.The final touch is a sprinkle of Parmigiano Reggiano. $45 + $5 for ingredients paid directly to the instructor

Students will make their own small cannelloni casserole to take home and enjoy.

 

Biscotti di San Valentino with Bertilla

Saturday, February 12th, 10 am to 12 pm

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

Heart shaped cookies, a beautiful and delicious way to celebrate the holiday and to share with loved ones.  In this class we will learn to make a basic short cut pastry, pastafrolla. Using cookie cutters and stamps, we will then shape the pastry into hearts and decorate.  Students sample and take home their cookies.

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

Saturday, February 12th, 2 pm to 4 pm

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

Featuring this nutritional ingredient - the eggplant -  we will create the traditional Italian Parmigiana di Melanzane. It can be a hearty side dish or a satisfying main dish, but lighter than most since we'll make it with roasted eggplant slices, not fried, and filled with mozzarella cheese, parmesan cheese and a freshly made Marinara sauce. Each student will create their own Parmigiana to take home and enjoy.

Gnocchi di Patate with Bertilla

Saturday, February 19th, 10 am to 12 pm

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

Gnocchi, a classic Italian comfort food.  Each region of Italy has its own popular recipe.  A northern Italian specialty, these delicate pillows of potatoes and flour are light in your mouth but firm enough to stay together as they cook.  Students make their own to take home or eat in class with a choice of pesto, sage-butter, or pomarola sauce.

Torta di Prugne e Farina di Mandorle with Anna Maria

Saturday, March 5th, 10 am to 12 pm

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

Plum and Almond Flour Cake is extremely fluffy and light, with a fine crumb, not too sweet, and dotted with juicy plums.  It's the perfect snack cake to savor with an afternoon cup of herbal tea, or excellent to serve as a dessert, accompanied with a sweet red wine to complete a delicious dinner.

Students will make their own small cake to take home and enjoy.

Crostata di Marmellata with Bertilla

Saturday, March 12th, 10 am to 12 pm

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

Crostata di Marmellata, a classic Italian dessert, often prepared at home.  Many nonne, (grandmothers) have devised their own family recipe, adding a personal twist.  A cross between a pie and a cake and filled with fruit jam, this dessert has always been one of our family favorites.  Easy and fun to make and assemble, family and guests always ask for “just one more.”  Students make an individual crostata to take home and enjoy.

Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna Maria

Saturday, March 19th, 10 am to 12 pm

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

Parmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices and béchamel sauce topped with Parmesan cheese and fresh herbs. This is a creamy and cheesy casserole exploding with flavors that the whole family will enjoy, including the kids.  Students will make their own little casserole to take home, bake and sample. 

 

Pasta fatta in Casa (Homemade Pasta) with Bertilla

Saturday, March 26th, 10 am to 12 pm

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

Homemade pasta, a treat not just for special occasions but for every day.  Eat it fresh with your favorite sauce, fashion it into interesting shapes, or layer it in lasagna.  Following an easy recipe and working in pairs, learn how to make this delicious pasta.  We will use the pasta machine to make and cut the pasta into tagliatelle or fettuccini, but fashion the farfalle (bowties) by hand.  Students may sample their pasta in class or take home to enjoy.

Pizza Rustica (Savory Torte) and Biscotti Pasquali - An Easter Staple from Southern Italy with Anna Maria

Saturday, March 26th, 2 pm to 4 pm

$45 + $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 it can be enjoyed all year round. The perfect appetizer or as a main dish served with a side of salad. While the torte bakes we'll prepare an Italian Easter cookie. Students will make their own small version of the Pizza Rustica and cookies to 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.