Cooking class was somewhat uninspiring again tonight, but I thought I'd share the fruits of my labor with you anyway.
Again, reading the recipe for this next dish, flan di zucchine, excited me much more than the actual food. I personally sliced enough zucchini to feed Ethiopia, then we blanched it. Layer the slices in the bottom of a pan and top with a mixture of egg yolk, parmesan cheese, beaten egg whites, and a dash of nutmeg. Top with more zucchini slices and bake.
Aaaaaand the finale! The dessert we made was actually not on the syllabus, but since we weren't scheduled to make one today, our very kind cooking teacher showed us the "proper" way to make a tiramisu! (Briana, tell Matt that I'll make him some when I get home.)
In case you were wondering, the proper way to make it is sans liquer, with straight espresso, lady fingers, eggs, sugar, and marscapone. Boom. Using a 100 g marscapone to one egg to one tablespoon of sugar ratio (depending on how much you want to make), separate the eggs, mixing the sugar into the yolk and beating the white until VERY VERY stiff. Add marscapone to the egg yolk mixture then mix in the whites. Prepare the espresso, then quickly dip the lady fingers in the coffee (do NOT leave them there to soak or they will be too soggy). Place a small amount of the marscapone mixture in the bottom of a pan, topping with the coffee-soaked lady fingers. Top with the rest of the marscapone. Refrigerate. Serve topped with cocoa.
Boom. Delicious. Simple. Italian.
Now I'm off to...procrastinate a teensy bit more before I finally settle down to write about Caterina and Marie de'Medici, Queens of France. You'd think they would be more interesting than they actually are.