About

An elegant, hands-on evening inspired by Sardinia’s bold, elemental cuisine. We’ll start by making silky egg-yolk pasta ribbons and pair them with sautéed artichokes and bottarga—Sardinia’s prized cured fish roe. Next, we’ll prepare Torta di Zucchine, a savory frittata packed with grated zucchini and aged pecorino, then plate it alongside a bright salad of tomatoes, basil, and a lemon-zest vinaigrette. To end, we’ll shape and bake pardulas, sunburst-shaped ricotta tarts infused with saffron and citrus. 

On the menu:

• Tagliatelle with Artichokes and Bottarga
• Torta di Zucchine with Fresh Tomato and Basil Salad
• Pardulas with Saffron Ricotta Filling
  
  

Details

• You will learn:
  • How to make fresh egg pasta from scratch.
  • How to clean and cook artichokes to al dente perfection.
  • How to prepare a savory zucchini and cheese frittata.
  • How to create a tomato salad with lemon vinaigrette.
  • How to make pasta violada and saffron-ricotta filling.
  • Wine pairing tips
• Enjoy a full meal with wine, receive printed recipes, and leave with skills to recreate the menu at home.
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), eggs, tree nuts, and wheat.

Details

A $30 materials fee, included in the price of the class, covers everything you'll need. 

Class Policies

• Ages 21 and up are welcome.  
• You must wear wear closed-toed shoes and tie back long hair.