The Main Course - Winter 2020 - 24

24

SCHOOL OF RECREATIONAL COOKING

ITALIAN CLASSICS

Pasta + Pizza + Regional Cooking
Simple Italian Dishes

Rustic Italian

Saturday, January 18, 6-10 p.m.
Tuesday, February 11, 10 a.m.-2 p.m.
Saturday, May 30, 6-10 p.m.
$125 D 1 session D Level 1
Simple and delicious are the themes for this
class, which teaches you how to make fresh
Italian dishes that are so good - and easy to
execute - you'll make them for yourself,
friends and loved ones again and again.
Premium ingredients shine in this menu,
drawing from the country's great traditions:
olive oil and rosemary focaccia; hand-rolled
meatballs; shrimp and asparagus risotto;
broccoli rabe; and pignoli cookies.

Frank Proto
Thursday, January 23, 6-10 p.m.
$120 D 1 session D Level 1
The warm, hearty classics you associate with a
nonna's homemade supper are all present in
this rustic Italian supper, from antipasto
(starters) to pasta, meat, vegetable side and
dessert! Learn from experienced restaurant
chef Frank Proto, who learned Old World
cooking methods from his Italian-American
father and helped open the iconic Landmarc
and Ditch Plains with Marc Murphy. Your
menu includes antipasto (caponata, whipped
ricotta with sea salt and grilled bread); primi
(arancini with ham and peas, and polenta with
mushroom ragu); secondi (porchetta); contorni
(grilled broccoli rabe); and dulci (pear crostata).

An Italian-American Feast:
Sunday in Brooklyn
Sunday, January 19, 10 a.m.-2 p.m.
Sunday, March 1, 10 a.m.-2 p.m.
Sunday, April 26, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
On Sundays in Italian neighborhoods in
Brooklyn, families gather for hearty dinners of
Italian-American favorites. You will enjoy the
preparation of a generous Sunday dinner
including: bucatini with meatballs, sweet
sausage and Sunday gravy; chicken cacciatore
with polenta; fennel layered with potatoes and
breadcrumbs; broccoli salad; and tiramisu.

A Romantic Dinner in Rome
Daniel Rosati
Tuesday, February 11, 6-10 p.m.
$125 D 1 session D Level 1
Transport your taste buds to Rome with Chef
Daniel Rosati, owner of an Italian cooking
school! These hearty Roman specialties consist
of classic pastas, meat preparations, vegetable
sides and a fresh, richly rewarding dessert.
We'll make and then dine on: turkey
saltimbocca alla romana; artichoke hearts
agrodolce-style; spinach with garlic, raisins and
pine nuts; and roasted red berries with ricotta
mousse.

Dinner in Italy
Saturday, March 14, 6-10 p.m.
Thursday, April 30, 6:30-10:30 p.m.
$125 D 1 session D Level 1
Let's eat like we're in Italy, from the apps all the way through to a rich dessert! These dishes
put you back in that Mediterranean mindset...even if you've never been there. Make and sit
down to this warm, comforting Italian banquet of: fried zucchini with Parmesan; veal
saltimbocca alla romana; spaghetti carbonara; cavolfiore alla napoletana (cauliflower with raisins
and pine nuts) and pignoli cookies.

The Art of Braising:
Italian Style

Southern Italian Cooking:
Dishes of Puglia

Daniel Rosati
Tuesday, February 25, 10 a.m.-2 p.m.
$125 D 1 session D Level 1
Restaurant chefs already
know that braising means
minimal effort to get
professional-quality results
from nearly any vegetable
or cut of meat. Chef Daniel
Rosati, who owns his own
cooking school in Italy,
teaches you the essential
steps to braising the Italian
way. He'll be your guide as you cook your way
through a complete Italian feast, from
appetizer to dessert, including: sausage-andcheese stuffed artichokes; cacciucco (Tuscan
mixed seafood stew, Livornese style); brassato
(braised beef in red wine with creamy "one-stir"
baked polenta); olive oil and herb braised
vegetables; and Moscato and spice braised pears
with honey-scented mascarpone mousse.

Daniel Rosati
Friday, May 1, 6-10 p.m.
$125 D 1 session D Level 1
In Puglia, the "heel" of Italy's boot, we find
dishes notable for both their simplicity and
their wide range of ingredients, from seafood
to pastas to delightful cheeses. Chef Daniel
Rosati established the Italian cooking school
La Villa Cucina, and his experience in this style
of cooking is second to none. You'll create an
authentic Southern Italian spread of: acquasale
(bread rusks topped with burrata cheese);
insalata di frutti di mare (Bari-style mixed
seafood salad); ciceri e tria (Apulian tagliatelle
with chickpea sauce); polpette primitivo (beef
rissoles stuffed with prosciutto and caciocavallo
cheese in red wine sauce); bietole saltate (sautéed
Swiss chard with red lentil puree and onion
marmalade); and torta di ricotta (ricotta
cheesecake).

PASTA + PIZZA
Handmade Doughs
Cooking Level: Basic to Intermediate

Pasta 101

Handmade Filled Pastas

Sunday, January 5, 10 a.m.-2 p.m.
Thursday, January 9, 6:30-10:30 p.m.
Thursday, January 16, 10 a.m.-2 p.m.
Friday, January 17, 6:30-10:30 p.m.
Monday, January 20, 10 a.m.-2 p.m.
Friday, February 7, 6:30-10:30 p.m.
Sunday, February 16, 6-10 p.m.
Thursday, February 20, 10 a.m.-2 p.m.
Monday, February 24, 6:30-10:30 p.m.
Saturday, March 7, 6-10 p.m.
Sunday, March 15, 6-10 p.m.
Friday, March 20, 6:30-10:30 p.m.
Sunday, March 29, 10 a.m.-2 p.m.
Friday, April 3, 6:30-10:30 p.m.
Thursday, April 9, 6:30-10:30 p.m.
Saturday, April 18, 6-10 p.m.
Sunday, April 26, 6-10 p.m.
Saturday, May 9, 6-10 p.m.
Saturday, May 16, 6-10 p.m.
Friday, May 29, 6:30-10:30 p.m.
$125 D1 session D Level 1
Learn to make fresh handmade pasta, as well as
a variety of simple sauces. You will work in a
small group in our state-of-the-art kitchens to
create from scratch the following menu: fresh,
handmade pasta dough; spicy puttanesca; walnutbasil pesto; easy Bolognese; and classic Alfredo.

Saturday, January 4, 6-10 p.m.
Sunday, February 9, 10 a.m.-2 p.m.
Saturday, March 14, 6-10 p.m.
Monday, April 6, 6:30-10:30 p.m.
Thursday, May 14, 6:30-10:30 p.m.
$125 D 1 session D Level 2
Nothing beats the rich flavor and perfectly al
dente texture of handmade pasta. So let's
practice making our own pastas by hand and
concoct some rich fillings, learning how to stuff
ravioli, tortellini and cannelloni. As we make
these three heavenly pastas, we'll complete them
with homemade sauces that are the perfect
complement to each shape and filling. You'll
handcraft: burro e salvia (butternut squash ravioli
with sage butter); tortellini in cream sauce with
prosciutto and peas; and veal cannelloni.

Pasta 102
Tuesday, January 21, 10 a.m.-2 p.m.
Monday, February 17, 6:30-10:30 p.m.
Saturday, March 7, 10 a.m.-2 p.m.
Wednesday, April 1, 6:30-10:30 p.m.
Saturday, May 2, 6-10 p.m.
$125 D 1 session D Level 1
Expand your knowledge and techniques in
preparing dishes using fresh pasta dough,
homemade sauces, fresh herbs, and more. Over
the course of the evening, you will learn to create
intricate, trattoria-quality pastas, such as: potato
gnocchi with Gorgonzola sauce; ricotta cavatelli
with peas, mint and lemon; and spaghetti
carbonara.

The Art of Handmade Pasta
Frank Proto
Monday, April 13, 6-10 p.m.
$125 D 1 session D Level 1
Just-made pasta has a rich flavor and bite that
simply can't be replicated any other way. Once we
learn to make three different types of dough, we'll
move on to fresh, fragrant sauces that perfectly
complement each pasta. And you'll have the ideal
guide in experienced restaurant chef Frank
Proto, who learned Old World cooking methods
from his Italian-American father. We'll practice
three doughs: semolina, egg and gnocchi. Then
we'll make: cavatelli with sausage and bitter
greens; gnocchi with short rib Bolognese;
orecchiette with Gorgonzola and squash; and
strozzapreti in walnut sauce.

CLASS SKILL LEVEL: LEVEL 1 D BASIC CLASS
ice.edu/MainCourse

The Pizza Parlor
Saturday, January 4, 10 a.m.-2 p.m.
Saturday, January 11, 6-10 p.m.
Friday, January 24, 6:30-10:30 p.m.
Saturday, February 8, 6-10 p.m.
Sunday, February 16, 10 a.m.-2 p.m.
Saturday, February 29, 6-10 p.m.
Friday, March 13, 6:30-10:30 p.m.
Saturday, March 21, 6-10 p.m.
Sunday, March 29, 6-10 p.m.
Friday, April 10, 6:30-10:30 p.m.
Saturday, April 25, 6-10 p.m.
Friday, May 8, 6:30-10:30 p.m.
Saturday, May 30, 6-10 p.m.
$125 D 1 session D Level 1
Whether you like your pizza with a thick or a
thin crust, with tons of sauce or no tomato at
all, this class will give you a repertoire that
includes just about everyone's favorite. You'll
start by learning to make pizza dough, and
while the dough is rising, prepare various
toppings. You'll learn the best baking
techniques and work hands-on to make the
following: caprese salad with hand-pulled
mozzarella; pizza dough; tomato sauce; pesto
sauce; pizza toppings including prosciutto, fresh
herbs and sautéed vegetables; and dessert pizza
with Nutella and fresh fruit.

Pizza & Prosecco
Saturday, January 4, 6-10 p.m.
Friday, February 14, 6:30-10:30 p.m.
Friday, March 6, 6:30-10:30 p.m.
Saturday, April 4, 6-10 p.m.
Friday, May 1, 6:30-10:30 p.m.
$125 D 1 session D Level 1
You can't go wrong by pairing a smorgasbord
of pizzas with an effervescent Italian wine!

LEVEL 2 D INTERMEDIATE CLASS

LEVEL 3 D ADVANCED CLASS

You'll learn how to make dough, top it with
premium cheeses, meats and vegetables, and
bake it in our ovens just the right amount for
a perfectly crispy crust. We'll also make some
toastable Prosecco-based drinks, and drink it
straight up as we sit down to a full table of:
wild mushroom pizza with caramelized onions;
cacio e pepe pizza; carbonara pizza; flatbread
with arugula, burrata, prosciutto and balsamic;
and chilled Prosecco and spritzes.

Beyond Pizza:
Italian Savory Stuffed Breads
Daniel Rosati
Tuesday, February 18, 6-10 p.m.
$125 D 1 session D Level 1
These great-tasting, golden-brown buns,
focaccia, pockets and more demonstrate that
there's a whole world of authentic Italian
pastries beyond pizza. With Chef Daniel
Rosati as your guide, you'll make: 'mpigliati
calabrese (airy potato-dough rosettes stuffed
with caramelized onions and olives);
scacceragusane (paper-thin "letter fold"
semolina dough stuffed with tomato, eggplant
and cheese); tomasini (spiral buns filled with
fresh ricotta, pecorino cheese and marjoram);
pitta rustica (flaky pastry pie stuffed with
escarole, leeks, pine nuts and raisins);
panzerotto di carne (half-moon pastry pockets
stuffed with sweet Italian sausage); and
sfincione (thick-crust focaccia studded with
mozzarella and provola cheese, topped with
tomato, oregano and breadcrumbs).

LEVEL 4 D ICE PRO CLASS


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The Main Course - Winter 2020

Table of Contents for the Digital Edition of The Main Course - Winter 2020

Program Overview
Frequently Asked Questions
Culinary Arts Program
Pastry & Baking Arts Program
Health-Supportive Culinary Arts
Culinary Management Program
Hospitality Management Program
Bread Baking
Cake Decorating
Demonstrations; First Fridays
CAPS@ICE
Classes with Michael Laiskonis
Food Media
Culinary Management & Business
Beverage Management Program
Program Overview
Knife Skills; Technique
Techniques of Cooking
Butcher Block; Meat & Poultry
Fish & Seafood; Surf & Turf
American; Basics
Ingredient Focused
Italian; Pasta; Pizza
Latin
French; Asian; Alumni News
The Essential Cuisines
International; Holiday
Brunch & Entertaining
Health-Supportive
Vegan & Gluten-Free
Couples´ Cooking
Techniques of Pastry & Baking
Cake Decorating
Pastry & Baking; Chocolate
Bread; Sugar; Macarons
Wine; Wine & Food Pairing
Essentials of Wine; Mixology
Beverages; Professional Mixology
The Main Course - Winter 2020 - Cover1
The Main Course - Winter 2020 - 2
The Main Course - Winter 2020 - 3
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Frequently Asked Questions
The Main Course - Winter 2020 - Culinary Arts Program
The Main Course - Winter 2020 - Pastry & Baking Arts Program
The Main Course - Winter 2020 - Health-Supportive Culinary Arts
The Main Course - Winter 2020 - Culinary Management Program
The Main Course - Winter 2020 - Hospitality Management Program
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Demonstrations; First Fridays
The Main Course - Winter 2020 - Classes with Michael Laiskonis
The Main Course - Winter 2020 - Culinary Management & Business
The Main Course - Winter 2020 - Beverage Management Program
The Main Course - Winter 2020 - Program Overview
The Main Course - Winter 2020 - Knife Skills; Technique
The Main Course - Winter 2020 - Techniques of Cooking
The Main Course - Winter 2020 - 19
The Main Course - Winter 2020 - Butcher Block; Meat & Poultry
The Main Course - Winter 2020 - Fish & Seafood; Surf & Turf
The Main Course - Winter 2020 - American; Basics
The Main Course - Winter 2020 - Ingredient Focused
The Main Course - Winter 2020 - Italian; Pasta; Pizza
The Main Course - Winter 2020 - Latin
The Main Course - Winter 2020 - French; Asian; Alumni News
The Main Course - Winter 2020 - The Essential Cuisines
The Main Course - Winter 2020 - International; Holiday
The Main Course - Winter 2020 - Brunch & Entertaining
The Main Course - Winter 2020 - Health-Supportive
The Main Course - Winter 2020 - Vegan & Gluten-Free
The Main Course - Winter 2020 - 32
The Main Course - Winter 2020 - Couples´ Cooking
The Main Course - Winter 2020 - Techniques of Pastry & Baking
The Main Course - Winter 2020 - Cake Decorating
The Main Course - Winter 2020 - Pastry & Baking; Chocolate
The Main Course - Winter 2020 - Bread; Sugar; Macarons
The Main Course - Winter 2020 - Wine; Wine & Food Pairing
The Main Course - Winter 2020 - Essentials of Wine; Mixology
The Main Course - Winter 2020 - Beverages; Professional Mixology
The Main Course - Winter 2020 - 41
The Main Course - Winter 2020 - 42
The Main Course - Winter 2020 - 43
The Main Course - Winter 2020 - Cover4
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