Under the instruction of Chiara DeSanti, professor of Italian Studies at SUNY Fredonia, 20 members and guests cooked and baked and shared three authentic dishes at CIAO's cooking class. The class was held at Our Lady of Mount Carmel Church in Silver Creek.
The first group prepared the antipasto and rotoli, a very simple but oh-so-delicious dish. Rotoli is prepared with pie crust, sliced provolone and ham, almonds and one egg yolk. DeSanti prepared this with the most popular ingredients, but different meats or cheeses could be substituted in the recipe.
While that baked, group two made the puttanesca sauce for pasta alla puttanesca (primo). The sauce contained garlic, black olives, capers, crushed red pepper, salt and pepper. The group prepared Naples-style puttanesca, but if cooking Roman style, anchovy would be added.
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All members got involved in food preparation in CIAO’s cooking class.
As the sauce was simmering and water boiling for the pasta, members used barilla rigatoni; the third group prepared the torta di mele, or the dolce (apple cake). The batter was so very creamy because it contained not only the basic cake ingredients, but also plain yogurt.
The puttanesa was finished before the rotoli, so the would-be chefs had their pasta first, and by the time they were finished with the pasta, the rotoli was ready. It was enjoyed by all. The torta di mele wasn't finished, which gave the group time to talk, share wine and stories. After several minutes, the torta was baked and everyone enjoyed the moist apple cake.
If anyone would like to join in any of CIAO's activities, contact President Sam Crisanti at 934-2592. Other activities in the works include a holiday party and trip to the Italian Festival in the fall.
