Sydney becomes the centre of the food & wine universe!
Do you want to know the trade secret to cook authentic Italian pasta? Ever wondered why restaurant pasta have that little edge over your home-cooked pasta?
Secured a spot in the Barilla's cooking school! It's like a mini Masterchef platform - light, heat and action! An very interactive experience and a very fun one too!
I attended Casa Barilla's hands-on Cooking School and Italian executive chef - Andre personally taught & demonstrated the tricks to recreate the perfect Italian pasta at home.
It is the difference that makes the difference.
Today we are making Barilla's Casarecce Pasta with Italian Sausage, Pan-roasted Winter Vegetables in Ricotta Sauce & Salted Ricotta.
- 2 cups pasta
- 300g ricotta sauce
- 1 large Italian sausage
- 1/4 French onion
- 1/4 leek
- 100g pumpkin
- 50g parsnip
- 1 cup baby spinach salad
- 50g salted ricotta or Parmesan cheese
- 50ml extra virgin olive oil
- Salt and pepper
For those who could not personally attend the class, here are my notes which can be applied to any pasta recipes :)
15. Add half of the grated salted ricotta to the pasta.
16. Cease fire.
17. Toss in the baby spinach salad.
Tip: the residual heat will blend the cheese, spinach nicely with the pasta.
The Barilla show-bag! I've got a very cute pasta tin and a Barilla apron!
Got a Barilla show bag & apron + a bowl of my freshly-cooked 'Italian' pasta.
There are so much good food & wine to sample - You won't find any starving children here. We are determined to graze from one stall to next ...
Having heaps of fun making our own Little Bear fondant cupcake!
This little bear attract more attention than we expected. A very worthy experience~