Join us! Sunday, July 19th at 2:00pm & 4:00pm PST for a class on how to create
The Perfect Black Truffle Tortellini & Parmesan Brodo
Learn how to make fresh pasta dough, handmade tortellinis and follow the story of the parmesan cheese. We will start this class with a cave tour in Italy. The same cave that ages the parmesan cheese we will be sending out with all of kits. All while enjoying a cantaloupe bellini cocktail. Light and refreshing and the perfect drink for a night of fresh pasta making.
This experience will include everything in the kit for two portions of;
Fresh Pasta Dough
Learn how to make pasta from scratch with Chef Tyler's tried and proven pasta dough recipe.
Bellwether Farms Ricotta Filling
Bellwether farms is a small batch farm that rose to notoriety in the chef world for their incredible sheep's milk ricotta cheese. An ingredient that normally doesn't raise an eyebrow can now hold its own against the great cheeses like manchego and brie.
Parmesan Mushroom Brodo
The classic way to enjoy tortellini is in a delicious and flavorful broth made out of parmesan rinds and wild mushrooms. This is a broth that is stewed in the tradition and culture of everything that is tasty in Italy. The recipe we will use here has been uncovered by Ian's Grandma Nonna.
Black Winter Truffle Carpaccio
These tortellini are taken over the top with the addition of our black truffle carpaccio! Sourced from the top truffle hunters in Australia and thinly shaved into aromatic olive oil to be garnished on top of your creation.