Italian Lamb Dinner & Wine Tasting
Saturday, December 10th
4:00 PM - 6:00 PM Pacific Time
Join Chef Alain in Tuscany & and learn to make juicy roasted lamb ribs, butter and parmesan asparagus, and crunchy flatbread. We’ll also be joined by Crunchy Red Fruit for a spectacular wine tasting - a truly romantic and tasty way to enjoy an evening in Tuscany!
In partnership with our friends at Crunchy Red Fruit, experience an in-depth wine tasting created specifically to accompany this recipe. During class, you will cook the Italian Dinner with Chef Alain and Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines:
1 bottle of Fantino Rosso dei Dardi 2016 Nebbiolo from Piedmont
1 bottle of Madonnera Rosso di Montalcino 2016 - Sangiovese from Tuscany
Reserve a spot in class through The Table Less Traveled .
While the deadlines to purchase the wines and receive them in time the class has passed, you can still order these wines to receive at a later date by heading over to Crunchy Red Fruit and selecting this curated box for.
Please be mindful of the time of the class you sign up for and your own time zone. After registration, you will receive a link to the Zoom online meeting session we will use.
Learn more about Chef Alain, how to book a corporate cooking class or team building cooking class with him, or when we’ll visit him on our Heart of Italy food tour!
Ingredients & Preparation
Have your ingredients pre-measured and prepped before the class for a more seamless experience.
If you do not have certain ingredients, our chefs will do their best to suggest substitutions.
Before coming to class:
Preheat oven to 350 degrees Fahrenheit / 180 degrees Celsius.
Italian Lamb Dinner
Serves 2-3
Crunchy Flat Bread
500 gr (approximately 4 cups) all purpose or 00 flour
1 pack (2 1/4 teaspoon) instant yeast
300ml (10 fluid ounces or 1 1/4 cup) room temperature water
2 tablespoons olive oil (+2 tablespoons extra for topping)
1 tablespoon salt
Butter and Parmesan Baked Asparagus
300 grams (10.5 ounces) asparagus, fresh or frozen
25 grams (1 3/4 tablespoon) unsalted butter
25 grams (1/4 cup) grated parmesan cheese
Optional: A pinch of ground nutmeg
Bread crumbs
Salt
Baked Lamb Ribs
800 grams (1.75 pounds ) rack of lamb ribs, bones in (a full rack is preferred with 7-8 ribs included - like this - but cut will work too)
4 carrots
4 shallots or small red onions
3 garlic cloves, or more if desired
Fresh parsley
Fresh mint
5 tablespoons olive oil
Salt
200 grams (7 ounces) aged pancetta or guanciale, pre-sliced
Substitution: Pork belly, bacon, or lard
1 4-ounce glass white wine
Equipment
Oven
1 large mixing bowl
Large casserole dish (9”x13”) or a large baking tray lined with parchment paper for lamb
Small casserole dish (9”x9”) or small baking tray for asparagus
Large baking trays for flatbread lined with parchment paper for flatbread
Cutting board and sharp knives
Work space to knead
A pot filled with water
Vegetable peeler and small knife to clean asparagus
General Steps
Make the flatbread and let rise.
Prepare the lamb and asparagus.
Bake the lamb and asparagus.
Roll and bake the flatbread.
Check out more classes with Chef Alain in Tuscany!
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