An Italian in the making…

15 Jan

I’ve been taking Italian cooking lessons for about 1.5 years at the Italian Culture Centre in Halifax.  Although I do not have Italian heritage I’ve been asked by many creepy men if I am Italian; I guess my dark eyes and hair lead them to believe that I came from “The Boot”.   Although my blood isn’t so my taste buds are certainly Italian by nature.  My class is composed of a strange mix of people: Pierre, the insanely pervy retired navy guy who now rescues cats. Jerry who attends with his wife Sandy – Jerry follows along with Pierre’s pervy comments until his wife gives him a snake eye.  He is like one of Pierre’s cats just dying to get out of the cage. Janet and Trevor: she has the most nasally voice I have ever heard, but I can’t say anything about them because they are quite fabulous.  Dumb blond and husband (I can’t recall their names), this woman asks some of the most idiotic questions you have ever heard and it makes me wonder how in the hell she got through life and how she scooped such a nice husband. “Franco, where do bread crumbs come from?”  This year my boyfriend Maurice comes with me, so Pierre edits his “pussy” comments for when he his talking about the feline sort.  Oh and John, he is awesome. Anyhow….

We’ve made some absolutely outstanding food!  Prior to this I shied away from lamb (the imagery of a little lamb steered me away from buying it), veal and other meats.  Franco and Bruno jump from English to Italian, he spills everything and she cleans it up and they guesstimate most of the ingredients as they toss them into the bowl.  As Franco cooks he sporadically tastes his dishes, once the goods are in his mouth he pauses and if it is good his eyebrows go up, if it needs something salt/pepper or garlic are usually added.  One of last nights dishes knocked my socks off!  Lemon Pasta.  I actually asked for seconds which I have not before – we do at least 3 courses so I usually preserve stomach space for the next.  For more of this dish I was willing to feel like I would vomit from being so full.

Here is something similar as they don’t give us the recipes until the week after we cook them (not sure on the strategy there)

http://www.lidiasitaly.com/recipes/detail/965

There is a fair amount of cream in this recipe so it isn’t one you will be making all the time. Well, you will be tempted to make it all the time but that will result in the purchase of bigger pants and a double chin.

Enjoy!

EC

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