So I had my cooking class again tonight, and we actually got to do most of the cooking tonight. The previous two classes, we had mostly spent doing small tasks while watching the instructor doing most of the heavy lifting.
Tonight, we made an antipasti (that I failed to photograph) called involiti di bresaola. It's a cured and salted beef, thinly sliced almost like salami, with goat cheese and arugula mixed together and rolled up inside. Just a quick bite to whet the apetite. My first taste of goat cheese...I wasn't floored, but I did like it.
My group had spent most of the evening preparing ossobuco milanese (shin of veal, Milan style). The veal was coated in flour, then browned on both sides in butter. After simmering in white wine for 10 minutes, we continually added beef stock to the pan, refilling it as it boiled off. Eventually, we also added tomato that had been peeled and chopped.
A girl in my class, Grace, and I prepared the gremolata to top it with. Made of chopped parsley, lemon zest, and garlic, we put this on top of the veal in the pan about 5 minutes before we served it.
One of the other groups prepared a torta di cioccolato, obviously a chocolate cake which the teacher later topped with cacoa powder. It was made with a similar base to the hazelnut cake last week, with sugar, butter, flour, and egg whites. We also used very good quality dark chocolate to flavor it. Hot from the oven...
After the antipasti of the bresaola, we feasted on linguine with freshly made pesto. The pesto was a little creamier and a little stronger than I prefer, but it was still delicious. I wish I could try to make fresh pesto here, but without a blender or a food processor, it is definitely going to prove difficult. Good thing I can buy it freshly made at il centro mercato.
This is what the veal looked like after it was fully cooked and ready to eat....