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.

Check out more classes with Marika & Emanuele in Italy!

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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.

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:

• Soak the rice noodles in room temperature water for 30 minutes, drain, cover with a towel or store in a container with a lid.

• Drain the liquid from the tofu.

• Chop the shallot or onion into small pieces and roughly crush the roasted peanuts.

• If making homemade tamarind concentrate*, please have it prepared for class.

  • *Homemade tamarind concentrate (makes 1/4 cup): Place 1-ounce tamarind pulp (available in Asian market) in a bowl and add 1/2 cup hot water. Use a spoon to separate the pulp. Let it steep for 5 minutes. Strain the mixture, and then it is ready to use.

Pad Thai (Stir-Fried Rice Noodles with Prawns)
Serves 2

Stir-Fry

• 4 ounces dried rice noodles**, pre-soaked before class (once soaked will be 8 ounces)

  • **Dried rice noodles, also called rice sticks, come in different widths - small, medium, and large - and all are fine. Look for products from Thailand or Vietnam.

• 8 prawns, thawed, peeled, and deveined (or substitute with 4-6 ounces of chicken, beef, pork, or vegetables)

• 1/4 cup vegetable oil, divided

• 1 shallot or 1/4 red onion, chopped

• 4 ounces extra-firm tofu or firm tofu (with excess liquid drained)

• 2 tablespoons dried shrimp (optional)

• 2 tablespoons sweet preserved radish or takuan, yellow pickled radish (optional)

• 1/4 cup water

• 2 eggs

• 3 cups bean sprouts, divided

• 2 green onions or 6 garlic chives

• 1 lime

• 1/4 cup unsalted roasted peanuts or cashew nuts, roughly crushed

• Chili flakes or chili powder as needed

Pad Thai Sauce
Makes 1/2 cup

• 1/4 cup grated palm sugar or brown sugar or white sugar

• 1/4 cup store-bought tamarind concentrate, or homemade* (recipe above in pre-class instructions) OR white vinegar or rice vinegar

• 2 tablespoons fish sauce (substitute soy sauce for a vegetarian option)

• 1 tablespoon vegetable oil

• 1 teaspoon paprika

Equipment

• 1 small saucepan

• 1 wok or medium skillet or cast-iron pan

• 1 spatula

• 1 tong (medium or large)

• 1 cutting board and knife

• 1 large platter or bowl for plating

• 1 small plate for garnish

General Steps

1. Make sauce.

2. Prepare ingredients, chop tofu, chop dried shrimp, sweet preserved radish, garlic chives

3. Make garnish

4. Stir-fry Pad Thai

Check out more classes with Srisuda from Bangkok!

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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.

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.

Tomatada with Garlic Bread
Serves 4

• 4 bread slices

• 4 eggs

• 6 medium tomatoes, washed

• 3 onions

• 8 garlic cloves

• 1 bay leaf

• 1 cup white wine

• 1 cup olive oil

• Salt & Pepper

• Optional: Piri Piri or Tabasco

• Dried oregano

• Smoked paprika or regular paprika

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 cutting board

• 1 knife

• 1 wooden spoon

• Kitchen tongs

• 2 sauté pans, one with lid

• Paper towels

General Steps

1. Make the tomato stew.

2. Fry the garlic bread.

3. Poach the eggs.

Check out more classes with Chef Ana in Lisbon!

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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 French Dinner with Guillaume and Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines:

• Hillinger Rosé Secco

• Domaine Ruet Morgon "Le Grand Cras" Beaujolais, France

• Gutierrez-Colosia Cream Sherry

Reserve a spot in class through The Table Less Traveled and purchase the wines to taste in class by heading over to Crunchy Red Fruit and selecting the curated box for this class.

**Please note that you will need to place your wine box order by the following dates in order to ensure the wine box arrives in time. Crunchy Red Fruit cannot guarantee that the box will arrive before the class if ordered after these dates:

• Non-WA addresses: Sunday, February 6th, 2022 order deadline

• WA addresses: Monday, February 14th, 2022 order deadline

SOLD OUT!!!

Didn’t get a spot in February? French Dinner & Wine Tasting is also being offered Saturday, March 12th from 3:30-5:15 pm Pacific Time.

Gifting this class for Valentine's Day?

Download our Valentine gift certificate to make gifting easy!

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.

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.

French Dinner
Serves 2

French Onion Soup

• 50 grams (3 1/2 tablespoons) butter

• 1 tablespoon olive oil

• 1 kilogram (about 2 pounds) onions, halved and thinly sliced

• 1 teaspoon sugar or honey

• 2 tablespoons plain flour, or gluten-free flour substitute

• 250 milliliters (about 3/4 cup + 1 tablespoon) dry white wine

• 1 liter (4 1/4 cups) hot stock (any type, but chicken is traditional)

• 4-8 slices baguette (or gluten-free bread)

• 150 grams (5.3 ounces) grated gruyère cheese

Side Salad

• Greens:

  • Arugula or baby spinach

• Dressing:

  • 1 tablespoon French-style mustard (recommended - smooth or whole grain), or substitute with yellow mustard

  • 2 tablespoons balsamic vinegar

  • 4 tablespoons extra virgin olive oil

  • pinch of salt & pepper

• Salad topping suggestions (feel free to add others):

  • Diced tomatoes & pine nuts

  • Diced apple or pear with blue cheese

  • Beets, grated

  • Nuts

  • Goat cheese

Financier Cakes

• 125 grams (1 cup) powdered sugar

• 125 grams (1 cup) almond powder (or substitute coconut powder)

• 50 grams (1/3 cup) all-purpose flour (or a gluten-free flour substitute)

• 100 grams (7 tablespoons) butter 

• 4 egg whites 

• Additional butter or cooking spray, to grease the pan

• Topping options:

  • Berries 

  • Chopped almonds

  • Pistachios

  • Chocolate chips

  • Shredded coconut

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 large pan - 3 liters / 3.5 quart size (heavy-based pan like cast iron is best)

• Saucepan

• 2 bowls

• Wooden spoon

• Rubber spatula

• Whisk

• Small multiple cake mold

• Wire rack for cooling

• Oven or convection oven

• Optional: fine mesh sieve

General Steps of Cooking:

1. Make the cakes.

2. Prepare the salad dressing.

3. Make the French Onion Soup.

4. Enjoy! Bon appetit!

Check out more classes with Guillaume in France!

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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.

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 class: Boil your potatoes - whole and with skin on - until a fork can pierce through easily, (roughly 15-20 mins before class) and keep them warm for class.

Gnocchi & Sausage Ragu
Serves 2-3

Gnocchi

• 500 grams (1.1 lb) white, floury potatoes (about 4 small to medium-sized) - russet potatoes recommended - cooked and still warm; see instructions above

• All-purpose flour, exact amount depends on how many potatoes used and potato type. Gloria will demonstrate in class how much flour to use and the proper consistency.

• Salt to taste

Sausage Ragu

• 1/2 lb no-spice pork sausages, or ground pork

• 1 medium-size red onion

• 14-oz can crushed tomatoes

• Extra virgin olive oil

• Salt and pepper to taste

• Optional: grated parmesan cheese for topping

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 large pot with lid

• 1 large sauté pan with lid

• Potato ricer (recommended) or potato masher

• Mixing bowls

• Cutting board + sharp knife

• Strainer or slotted spoon

General Steps

1. Cook potatoes for gnocchi.

2. Make ragu sauce.

3. Form gnocchi and cook.

4. Assemble dish and enjoy!

Check out more classes with Gloria in Tuscany!

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Gifting this class for Valentine's Day?

Download our Valentine gift certificate to make gifting easy!

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.

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.

Strawberry Tiramisu
Makes 4 servings

Sauce:

• 50 milliliters (1/4 cup) water, might not use all

• 100 grams (1/2 cup or 3.5 ounces) strawberries, washed, leaves removed and chopped

• 25 grams (2 tablespoons) white sugar

• Optional: 1 teaspoon rum

Filling:

• 2 eggs

• 50 grams (1/4 cup) white sugar, divided in half

• 250 grams (1 cup) mascarpone

Layers:

• 250 grams (2 1/2 cups or 9 ounces) Savoiardi biscuits (or Ladyfingers)

• 300 grams (1 1/2 cup or 10.5 ounces) sliced strawberries

• Optional toppings: heart sprinkles or white chocolate chips

Equipment

• Blender or immersion blender

• Mixing bowls

• Spatula and mixing spoon

• Electric hand mixer

• Dish for layering tiramisu, or individual glasses

General Steps

1. Prepare strawberry sauce.

2. Prepare mascarpone filling.

3. Assemble tiramisu.

Check out more classes from Domenico & Maria in Capri!

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2 Spots Left!

3 Flavors of Mochi is also being offered Sunday, March 20th from 4:00-5:30 p.m. Pacific Time.

Gifting this class for Valentine's Day?

Download our Valentine gift certificate to make gifting easy!

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.

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.

Mochi
Serves 2

Shiratama Coconuts

• 50 grams (4 tablespoons) glutinous rice flour

• 40 milliliters (approximately 3 tablespoons) water

• 50 milliliters (about 1/4 cup) coconut milk or cow’s milk

• Optional: Azuki bean paste

Daifuku Mochi

• 50 grams (4 tablespoons) glutinous rice flour

• 60 milliliters (4 tablespoons) water

• 13 grams (1 tablespoon) sugar

• 2 tablespoons all-purpose flour to avoid sticking

  • Gluten-free alternative: rice flour

• Filling options:

  • Azuki bean paste

  • Pumpkin puree + sugar

  • Whipped cream (don’t use for vegan option)

  • Fruit pieces like strawberries, pineapple, or orange

Pao de Ring Mochi Donuts with Chocolate Frosting - Not Vegan

• 100 grams (1/2 cup + 2 tablespoons) glutinous rice flour

• 50 grams (4 tablespoons) all-purpose flour

  • Gluten-free alternative flour

• 5 grams (1 teaspoon) baking soda

• 30 grams (2 1/3 tablespoons) sugar

• 50 milliliters (3 tablespoons + 1 teaspoon) milk

• 1 egg

• 13 grams (1 tablespoon) olive oil

• Pinch of salt

• 50 grams (about 2 ounces) chocolate to melt

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Pot

• Parchment paper

• Baking tray

• Microwave

• Oven

General Steps

1. Mix, shape, and boil shiratama coconuts mochi.

2. Mix, shape, and fill daifuku mochi.

3. Mix, shape and bake pao de ring donuts. Cover with melted chocolate.

4. Serve and enjoy!

Check out more classes with Yoko in Osaka!

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Gifting this class for Valentine's Day?

Download our Valentine gift certificate to make gifting easy!

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.

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.

Prosecco Risotto
Serves 2

Stock

• 1 bunch fresh parsley

• 2 celery stalks

• 1 onion, peeled

• 2 carrots

• Salt & Pepper

Cheese Basket

• 1 cup finely grated fresh parmesan cheese

Risotto

• 1 cup risotto rice (Carnaroli, Arborio, or Vialone Nano)

• 1.5 cups dry prosecco wine - about half a bottle for cooking and a little more for you to enjoy!

• 3 tablespoons butter

• 1 onion

• Salt & Pepper, to taste

• Optional: 1 - 2 tablespoons freshly-grated parmesan

• Optional: pink peppercorns, paprika, beetroot powder, for garnish

Pomegranate Spritz

• Aperol or Campari, depending on taste preference

• Pomegranate juice

• Prosecco or sparkling wine

• 1 splash of seltzer

• Pomegranate seeds

• Ice

• Optional: mint leaves for garnish, orange wedge for garnish

AND/OR

Valentine’s Day Themed Prosecco

• Prosecco

• Sliced strawberries

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 1 medium stockpot with lid

• 1 small pot

• 1 colander

• 1 medium sauté pan with high sides

• 1 small non-stick sauté pan

• 1 ladle

• 1 metal spatula

• Round glass or mug

• Paper towels

• Optional: kitchen tongs

• Measuring jigger (or shot glass)

• Cocktail glass

• Optional: cocktail strainer

General Steps

1. Prepare the vegetable stock.

2. Make the pomegranate spritz.

3. Cook the risotto.

4. Make the cheese basket.

5. Serve risotto in cheese basket and garnish. Buon appetito!

Check out more classes with Gaia in Tuscany!

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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.

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:

• Wash all the herbs and vegetables.

• Cut chicken breast into bite-size pieces.

• Rinse the rice.

Tom Kha Gai (Coconut Soup)
Serves 2

• 6 ounces chicken thigh or breast, cut into bite-size pieces

• 4 ounces oyster mushrooms, or mushrooms of choice

• 1 stalk fresh lemongrass OR 2 pieces of jarred lemongrass (about 6 inches in length)

  • Lemongrass is a key ingredient in this soup with no substitute

• 5 slices fresh fresh galangal recommended, OR 5 slices dried galangal if fresh isn’t feasible, OR leave out of recipe

• Optional but recommended: 3 makrut lime leaves

  • Substitution: one strip fresh lime peel, about 1-inch long

• 1 cup chicken stock

• 1 cup coconut milk

• ¼ teaspoon kosher salt

• 1 ½ tablespoons fish sauce

• 1 teaspoon sugar

• 1 ½ tablespoons fresh lime juice

• 1 or more Thai chili, to taste

• 3-4 cilantro sprigs cilantro for garnish

Khao Dok Anchan (Blue Rice)
Serves 4-6

• 2 tablespoons dried Butterfly Pea flower or ½ teaspoon powder

  • If you cannot find this, simply omit and make plain rice

• ½ cup hot water (to hydrate the Butterfly Pea flower)

• 2 cups raw jasmine rice

• 2 cups water (to cook the rice)

Equipment
Certain commonly used kitchen tools are not listed here such as cutlery, dishes, etc. Any additional equipment is listed here.

• 2 medium pots for the soup and rice

• 1 ladle

• 1 cutting board

• 1 knife

• 2 small bowls for making Butterfly Pea flower extract

• Fine mesh sieve / strainer

• Measuring cups and spoons

General Steps

1. Make Butterfly Pea extract.

2. Cook the rice.

3. Prepare ingredients: cut galangal, lemongrass, and lime leaves.

4. Make the soup.

5. Enjoy!

Check out more classes with Srisuda from Bangkok!

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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.

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.

Radicchio Risotto with Apple & Pancetta
Serves 2

Stock

• 1 carrot

• 1 celery stick

• 1 onion

• 2 garlic cloves

Risotto

• 300 grams (10.5 ounces) radicchio (or substitute red cabbage)

• 1 garlic clove

• 1 sweet apple, like Fuji

• 100 grams (3.5 ounces) pancetta, not fresh, aged one year (or substitute bacon or speck)

• 5 tablespoons olive oil

• Salt & pepper

• 160 grams (5.6 ounces) vialone nano rice (or substitue carnaroli, arborio or other risotto rice)

• Optional: 1/2 glass of white wine (can replace with more vegetable stock)

• 50 grams (3.5 tablespoons) butter

• 50 grams (1.75 ounces) freshly shaved parmesan cheese

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 2-3 pans

• 1 pot

• Knives, spoons, cutting board

• Ladle

• Strainer or colander

• Blender or immersion blender

General Steps

1. Prepare the stock.

2. Cook the risotto.

3. Serve and enjoy!

Check out more classes with Chef Alain in Tuscany!

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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.

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.

Gyoza
Makes 20 dumplings

Gyoza

• 200 grams (1.5 cups + 2 tablespoons) all-purpose flour

• 80 milliliters (1/3 cup) water

• Salt

• Vegetable oil for frying

Filling

• 100 grams (3.5 ounces) minced pork (use tofu for vegetarian and vegan version)

• 100 grams (3.5 ounces) cabbage

• 1 spring onion/green onion

• Ginger

• Garlic

• Sesame oil

Dipping Sauce

• Soy sauce

• Rice vinegar

• Optional: Spicy oil

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Frying pan

• Bowl

• Rolling pin

• Spatula

General Steps

1. Make the dumpling dough.

2. Prepare the filling.

3. Stuff the dumplings, wrap, and fry. Enjoy!

Check out more classes with Yoko in Osaka!

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Only 3 spots left!

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.

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.

Cacio and Pepe Pici Pasta
Serves 2-3

Pici Pasta

• 1 1/2 cups "type 0" wheat flour, or all-purpose flour

• Some fine wheat "semolina" flour for dusting, or all-purpose flour

• 6 tablespoons water – might be a bit less or more depending on how the flour absorbs the water

• 1 teaspoon salt

• 2 tablespoons extra virgin olive oil

Cacio and Pepe

• 150-200 grams (5-7 ounce block) pecorino romano cheese, to be grated in class

  • Can substitute with pre-grated pecorino (1 1/2-2 cups)

• Freshly ground black pepper (about 2 teaspoons)

• Optional: 50-100 grams (1/2-1 cup) grated parmesan cheese

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 1 Mixing bowl

• 1 Pasta pot

• 1 Saucepan

• Colander

• Rolling pin

• Pastry board/working surface

• Cheese grater

• Whisk

• Ladle

General Steps

1. Make the pasta dough.

2. Roll the dough and shape the pasta.

3. Cook the pasta and prepare the sauce.

4. Mix together, serve, and garnish. Buon appetito!

Check out more classes with Gaia in Tuscany!

—Return to LIVE Cooking Class page—

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.

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.

Pastel de Nata
12 pastries

Puff Pastry

• 250 grams (1 1/2 cups) pastry flour (or all-purpose flour)

• 200 grams (7/8 cup) cold margarine (butter can be used but results will vary as Chef Ana will explain in class)

• 150 milliliters ( 5/8 cup) cold water

Cream

• 120 milliliters (1/2 cup) 2% milk

• 80 milliliters (1/3 cup) heavy cream

• 75 grams (2/3 cup) white sugar

• 1 lemon

• 1 cinnamon stick

• 1 tablespoon fine flour

• 2 yolks

Equipment

• 1 medium mixing bowl

• 1 rolling pin

• 1 knife

• 1 small pot

• 1 whisk

• 1 tablespoon

• 1 small sifter

• 12 Pastel de Nata molds (or any mold of a similar shape)

General Steps

1. Make puff pastry

2. Prepare the cream

3. Assemble and bake Pastel de Nata

Check out more classes with Chef Ana in Lisbon!

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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.

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 class: Please make sure eggs are at room temperature.

Buche de Noël - Holiday Yule Log
6 servings

Cake (Génoise) (for a 10x14 inch baking pan)

• 4 room temperature eggs

• 105 grams (½ cup + 2 tablespoons) of all-purpose flour

• 105 grams (½ cup) of white sugar

• Pinch of salt

• Optional: 15 grams (2 tablespoons) cocoa powder for a chocolate cake

Chocolate Ganache

• 200 grams (7 ounces) of dark chocolate or milk chocolate

• 20 centiliters (about 3/4 cup + 2 tablespoons) of heavy cream*

  • For best results, cream should have at least 30% butterfat content, such as heavy whipping cream or heavy cream

• 40 grams (¼ cup + 3 tablespoons) of hazelnut powder

Filling & Decoration

• 50 grams (3/4 cup) grated coconut

• Chopped hazelnuts

• Optional additions: berries, candy canes, powdered sugar, holiday-themed cake decorations (example)

Syrup

• 1/2 liter (2 cups) of water

• 200 grams (1 cup) white sugar

• Flavoring options:

  • Vanilla extract

  • Lemon or orange zest

  • Ginger

  • 1 ounce liquor like Grand Marnier or rum

Equipment

Certain commonly used kitchen tools may not be listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 3 mixing bowls

• 1 spatula

• 1 electric whisk (important)

• 1 baking sheet

• 1 shallow baking dish 10 x 14 inches

• 1 clean towel

• Plastic wrap or foil

• Parchment paper

• 1 sieve (important for the flour/cake consistency)

• 1 small sauce pan

• pastry brush (optional)

• Optional: pastry bag or Ziploc for decoration

General Steps:

1. Make the chocolate ganache.

2. Prepare and bake the cake.

3. Make the syrup.

4. Roll the cake with the chocolate ganache inside.

5. Decorate the Yule log as creatively as you can!

Decoration Examples:

Check out more classes with Guillaume in France!

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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.

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: please peel, chop in half, and de-seed your butternut squash and peel your onions

Butternut Squash Risotto
Serves 2-3

Risotto

• 600 - 700 grams (1 1/2 pounds) butternut squash or pumpkin, peeled, de-seeded and chopped

• 180 grams (about 1 cup) risotto rice (Arborio or Carnaroli)

• 1 onion, peeled

• 2 tablespoons butter

  • Omit completely or replace with margarine for vegan/dairy-free version

• 2 tablespoons olive oil

• 125 grams (4 oz) Gorgonzola “piccante” or spicy (but sweet is a good substitute)

  • Omit for vegan/dairy-free version or replace with vegan parmesan

• 1 glass (4 oz) white wine

  • Replace with additional stock for alcohol-free version

• Salt & pepper

• Optional: 3-4 sage leaves

• Optional: Ground sweet or hot paprika

Vegetable Broth - leave vegetables whole

• 2 carrots

• 1 onion, peeled

• 1 bunch of fresh parsley

• 2-3 celery stalks

Equipment

• 1 medium pan for the risotto

• 2 pots for the stock

• 1 colander

• 1 blender (immersion/hand blender preferred, but also a normal blender or food processor will work)

• 1 ladle

General Steps

1. Prepare the vegetable stock.

2. Chop the vegetables.

3. Make risotto.

4. Cream the risotto.

5. Assemble the final dish.

Check out more classes with Gaia in Tuscany!

—Return to LIVE Cooking Class page—

Only 2 Spots Left!

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.

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.

Gyoza
Makes 20 dumplings

Gyoza

• 200 grams (1.5 cups + 2 tablespoons) all-purpose flour

• 80 milliliters (1/3 cup) water

• Salt

• Vegetable oil for frying

Filling

• 100 grams (3.5 ounces) minced pork (use tofu for vegetarian and vegan version)

• 100 grams (3.5 ounces) cabbage

• 1 spring onion/green onion

• Ginger

• Garlic

• Sesame oil

Dipping Sauce

• Soy sauce

• Rice vinegar

• Optional: Spicy oil

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Frying pan

• Bowl

• Rolling pin

• Spatula

General Steps

1. Make the dumpling dough.

2. Prepare the filling.

3. Stuff the dumplings, wrap, and fry. Enjoy!

Check out more classes with Yoko in Osaka!

—Return to LIVE Cooking Class page—

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.

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:

• Peel the garlic cloves

• Wash the eggplants

Pizza Monacone (Stuffed Pizza)
1 pie

Dough

• 2 puff pastry rolls (approximately 230 grams (8 ounces) each)

Stuffing

• 5 eggplants (about 1.5 lbs total)

• 280 grams (10 ounces) ground beef or turkey

• 400 grams (2 cups) tomato sauce

• 300 grams (2 1/2 cups) mozzarella cheese

• 3 cloves garlic, peeled but not chopped

• Extra virgin olive oil, approximately 3 tablespoons

• 30 g (1/2 cup) parsley

• Fresh basil (5-6 leaves) OR 2 teaspoons dried basil

• 108 grams (1 cup) breadcrumbs

• 1 egg (optional: for brushing top of pastry)

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Small pan

• Medium frying pan

• Medium sauce pan

• Knife

• Cutting board

• Baking tin - round 9in or square 9x9in

• Mixing spoons

General Steps

1. Prepare the filling and sauce.

2. Prepare the meatballs.

3. Assemble Monacone and bake!

Check out more classes with Domenico and Maria in Capri!

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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.

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: please finely chop the prosciutto and mortadella, unless you have a food processor you can use in class

Tortellini
Serves 2-3

Pasta Dough

• 200 grams (1 5/8 cup) flour (00 preferred (can be purchased here)

• 2 medium-size eggs

• 1 tsp Salt

Filling

• 85 grams (3 ounces) ground veal meat (or ground beef)

• 85 grams (3 ounces) ground pork meat

• 55 grams (2oz) prosciutto

• 50 grams (1/2 cup) mortadella (or a high-quality Bologna meat)

• 1/2 cup white wine

• 140 grams (about 3/4 cup to 1 1/2 cups) grated parmesan cheese (depending how much cheese you want)

• 1/2 tsp grated nutmeg

• 1 egg yolk

• 1/2 stick unsalted butter

• salt and pepper to taste

Cream and Ham Sauce

• ½ stick butter

• 85 grams (3 ounces) 3 oz ham

• 85 grams (1/2 cup) cream cheese

• 2 tbsp grated Parmesan cheese

Equipment

• Working surface to roll out pasta dough

• Long rolling pin (about 20-22 inches)

• Rolling pasta cutter (optional)

• 1 medium-size pan

• 1 small pan

• Mixing bowls

• Food processor (optional)

General Steps

1. Make the pasta.

2. Make the filling.

3. Stuff the tortellini.

4. Make the sauce.

Check out more classes with Gloria in Tuscany!

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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.

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.

Ají de Gallina (Peruvian Chicken Stew)
Serves 2

• 2 pieces of chicken breasts

• Chicken bouillon

• 1/2 kilo (20 oz) Aji Amarillo chili peppers (substitute with red or yellow peppers)

• 100 grams ( 1 cup) Parmesan cheese

• 30 grams (1/4 cup) pecans

• 1 cup cream

• 1/2 cup evaporated or whole milk

• 2 pieces of bread

• 2 red onions

• 8 garlic cloves

• 2 cups of rice

• 2 small or medium potatoes

• 2 eggs

• 20 grams (1/8 cup) black olives

• A few stalks each of celery and carrots

• Vegetable oil

• Salt

• Pepper

• Nutmeg

Equipment

Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 3 medium-size pots

• 1 frying pan

• Blender

• Spoon

General Steps

1. Cook the chicken and broth.

2. Make the rice.

3. Prepare the Aji Amarillo Sauce.

4. Plate it all and enjoy!

Check out more classes with Chef Nacho in Peru!

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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.

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 class: Please make sure eggs are room temperature.

Ham & Swiss Cheese Buckwheat Crepes
4 servings

Crepes

• 280 grams (approximately 2 cups + 5 tablespoons) buckwheat flour (all-purpose flour may be used as a substitute)

• 600 ml (2.5 cups) water

• 1 room temperature egg

• Salt

• Grapeseed oil or room temperature butter

Ham & Swiss Cheese Filling

• Smoked or regular ham, sliced (omit for vegetarian version)

• Swiss cheese, grated

• 1 room temperature egg

• Black pepper

• Optional additions: sauteed mushrooms, fresh parsley and/or basil, red pepper flakes, and/or dried herbs (oregano/parsley/thyme, etc) of choice

Optional Sweet Filling

• Goat cheese

• Honey

• 50 grams chestnuts

Side Salad

• Greens:

  • Arugula or baby spinach

• Dressing:

  • 1 tablespoon French-style mustard (recommended - smooth or whole grain), or substitute with yellow mustard

  • 2 tablespoons balsamic vinegar

  • 4 tablespoons extra virgin olive oil

  • pinch of salt & pepper

• Salad topping suggestions (feel free to add others):

  • Diced tomatoes & pine nuts

  • Diced apple or pear with blue cheese

  • Beets, grated

  • Nuts

  • Goat cheese

Equipment

Certain commonly used kitchen tools may not be listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 1 crepe pan, or frying pan

• Whisk

• Mixing bowls

• Crepe spatula, or normal spatula

• Plate

General Steps:

1. Make the crepe batter.

2. Prepare the crepe filling.

3. Prepare the salad dressing.

4. Make the crepes and serve alongside the salad. Bon Appetit!

Check out more classes with Guillaume in France!

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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.

Only 3 spots left!

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 class: Boil your potatoes - whole with skins on - until a fork can pierce through easily (roughly 15-20 mins before class). Please keep them warm for class.

Gnocchi alla Sorrentina
4 servings

Gnocchi

• 500 grams (1.1 pounds) boiled, unpeeled Yukon gold potatoes (preferred) or Russet potatoes still warm

• 200 grams (1 & 1/4 cups) flour - 00 preferred

• 20 grams (3 & 1/2 teaspoons) salt + extra salt for the water

• 30-40 grams (2-3 tablespoons) sunflower or canola oil

Sauce & Toppings

• 500 grams (2 cups) tomato sauce

• 1 small onion (optional)

• 1-2 cloves garlic (optional)

• Basil leaves (as many as you would like, maybe 6-7) or 1 tablespoon dried basil

• 2 balls of fresh mozzarella or 2 cups of pre-shredded mozzarella

• 50 grams (1/3 cup) parmesan cheese

• 1-2 tablespoons extra virgin olive oil for sautéing

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 1 potato ricer highly recommended (or substitute potato masher, but will take more time and not be as fine in consistency)

• 1 high pot

• 1 large saucepan or frying pan

• 1 large bowl

• 1 slotted spoon

• 1 pasta knife or normal knife

• Baking dish

General Steps

1. Peel the potatoes and prepare the dough.

2. Form the gnocchi and boil them.

3. Make the sauce.

4. Boil gnocchi again and assemble in dish.

5. Bake & enjoy!

Check out more classes with Marika & Emanuele in Positano!

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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.

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.

Chicken Cacciatore
Serves 2-3

• 4-6 chicken pieces - legs, thighs, wings

• 1 large white onion

• 2 garlic cloves

• Handful of black olives

• 2 generous tablespoons tomato paste

• 1 glass white wine

• Rosemary, fresh or dried

• Sage, fresh or dried

• Extra virgin olive oil

• Salt & pepper

• Water or chicken stock

• Optional: slices of day-old bread, to toast as a side

Salad

• 1 large tomato

• 1/2 savoy cabbage

• 1 garlic clove

• 1 tablespoon white vinegar

• Handful of aromatic herbs of your choice - parsley, sage, basil, coriander, marjoram, etc.

• Salt & pepper

• Extra virgin olive oil

Equipment

• Large sauté pan

• Large pot with lid

• Kitchen tongs or wooden spoon

• Knives

• Cutting board

Check out more classes with Chef Alain in Tuscany!

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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.

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:

• Peel the garlic cloves

• Wash the eggplants

Pizza Monacone (Stuffed Pizza)
1 pie

Dough

• 2 puff pastry rolls (approximately 230 grams (8 ounces) each)

Stuffing

• 5 eggplants (about 1.5 lbs total)

• 280 grams (10 ounces) ground beef or turkey

• 400 grams (2 cups) tomato sauce

• 300 grams (2 1/2 cups) mozzarella cheese

• 3 cloves garlic, peeled but not chopped

• Extra virgin olive oil, approximately 3 tablespoons

• 30 g (1/2 cup) parsley

• Fresh basil (5-6 leaves) OR 2 teaspoons dried basil

• 108 grams (1 cup) breadcrumbs

• 1 egg (optional: for brushing top of pastry)

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Small pan

• Medium frying pan

• Medium sauce pan

• Knife

• Cutting board

• Baking tin - round 9in or square 9x9in

• Mixing spoons

General Steps

1. Prepare the filling and sauce.

2. Prepare the meatballs.

3. Assemble Monacone and bake!

Check out more classes with Domenico and Maria in Capri!

—Return to LIVE Cooking Class page—

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.

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:
Cook the meat filling.
Cook and slice carrot in strips/matchsticks as in photo above.

Costa Rican Tamales
Makes 20 Tamales

Tamales

Meat Filling (Please prepare before class)

Place the following ingredients in large pot and cover with water. Simmer until very tender (2-3 hours). Remove the meat from the broth; reserve the broth. Finely shred the meat when cool.

• 2 pounds pork meat, or boneless chicken, cut into 2” chunks"

• 8 cloves of garlic, minced

• 1 bell pepper, roughly chopped

• 1 large onion, roughly chopped

• 1 teaspoon salt

• 1 teaspoon cumin

• 1 teaspoon black pepper

• 1 teaspoon oregano

• 1 bunch of thyme

Potato & Masa Filling

• 2 pounds of potatoes

• 2 pounds instant corn masa mix, otherwise known as “masa harina” - look in the Hispanic section at the grocery store; packaging will indicate for tamales/tortillas

• 1 tablespoon salt

• 1 teaspoon cumin

• 1/4 pound pork lard or butter

Tico Style Rice Filling

• 3-5 sprigs cilantro

• 1 small onion, or half of a medium onion

• 1/2 of a small red or yellow bell pepper (optional)

• 2 cups white rice

• 3 cups water

• 1 teaspoon salt

• 1 tablespoon vegetable oil

Vegetable Filling

• 1 bell pepper

• 1 medium carrot, cooked and sliced in strips/matchsticks as in photo above

• 1 bunch of cilantro

Wrapping Utensils

• 2 pounds of banana leaves

• Food-safe cotton string

Equipment

Certain commonly used kitchen tools are not listed here, such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Rice maker or pot

• 1 large pot

• 1 medium pot

• Cutting board & knife

General Steps:

1. Prepare the rice and potatoes.

2. Prepare the corn masa.

3. Clean and cut the banana leaves.

4. Assemble the tamales, and wrap them in the banana leaves.

5. Boil the tamales after class. Enjoy!

Check out more classes with Wendy in Costa Rica!

—Return to LIVE Cooking Class page—

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.

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:

• Boil the spinach in water until tender and strain very well.

Crespelle alla Fiorentina (Italian Crepes with Spinach and Ricotta Filling)
2 people serving

Besciamella (you can choose to double the amount for extra creaminess)

• 50 grams (3 1/2 tablespoons) butter (plus some extra for frying)

• 600 milliliters (2 cups) milk

• 50 grams (1/4 cup) flour

Batter

• 125 grams (1 cup) 00 flour or all-purpose flour

• 300 milliliters (1 1/4 cup) milk

• 2 eggs

Filling

• 250 grams ricotta cheese

• 400 grams (2cups) spinach, boiled

• 50 grams (1/2 cup) parmesan or pecorino cheese

• Nutmeg

• 1 egg

• 1 garlic clove

• Black pepper

Other

• 50 grams (3-4 tablespoons) butter to fry

• 3 tablespoons tomato passata (tomato puree or sauce)

• Some extra pecorino and/or parmesan for garnishing

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 1 medium frying pan

• 1 medium to small non-stick frying pan/crepe pan

• 1 spatula pan/omelette turner (optional)

• 1 oven dish

• 1 ladle

General Steps

1. Prepare batter for the crepes.

2. Prepare the filling.

3. Make the bechamel sauce.

4. Assemble the crespelle and enjoy!

Check out more classes with Gaia in Florence!

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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 Radicchio Risotto with Alain, while Jackson, CRF’s master sommelier, will guide you through tasting various pairings of hand-selected wines.

Reserve a spot in class through The Table Less Traveled and purchase the wines to taste in class by heading over to Crunchy Red Fruit and selecting the curated box for this class.

Please note that you will need to place your wine box order by the following dates in order to ensure the wine box arrives in time. Crunchy Red Fruit cannot guarantee that the box will arrive before the class if ordered after these dates:

• **DEADLINE PASSED for out-of-Seattle area orders** You may still purchase your wine to arrive after the class date, but it will not arrive in time for the class itself.

• Seattle addresses: December 9th, 2021 order deadline

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.

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.

Radicchio Risotto with Apple & Pancetta
Serves 2

Stock

• 1 carrot

• 1 celery stick

• 1 onion

• 2 garlic cloves

Risotto

• 300 grams (10.5 ounces) radicchio (or substitute red cabbage)

• 1 apple

• 100 grams (3.5 ounces) pancetta, not fresh, aged one year (or substitute bacon or speck)

• 50 grams (3.5 tablespoons) butter

• 6 tablespoons olive oil

• 50 grams (1.75 ounces) freshly shaved parmesan cheese

• Salt & pepper

• 160 grams (5.6 ounces) vialone nano rice (or substitue carnaroli, arborio or other risotto rice)

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• 2 pans

• 1 pot

• Knives, spoons, cutting board

• Blender or immersion blender

General Steps

1. Prepare the stock.

2. Cook the risotto.

3. Serve and enjoy!

Check out more classes with Chef Alain in Tuscany!

—Return to LIVE Cooking Class page—

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.

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:

• Wash all the herbs and vegetables.

• Cut the chicken.

• Rinse the rice.

Tom Kha Gai (Coconut Soup)
Serves 2

• 6 ounces chicken thigh or breast, cut into bite-size pieces

• 4 ounces of oyster mushrooms, or mushrooms of choice

• 1 stalk fresh fresh lemongrass, crushed and cut into 3 pieces OR 2 pieces of jarred lemongrass (about 6 inches in length)
  *lemongrass is a key ingredient in this soup with no substitute

• 5 slices fresh fresh galangal recommended OR 5 slices dried galangal if fresh isn’t feasible OR leave out of recipe

• 3 makrut lime leaves, center stem removed, and torn
  *optional, but recommended | can substitute: one strip lime peel

• 1 cup chicken stock

• 1 cup coconut milk

• ¼ teaspoon kosher salt

• 1 ½ tablespoons fish sauce

• 1 teaspoon sugar

• 1 ½ tablespoon lime juice

• 1 or more Thai chili to taste, crushed

• 3-4 cilantro sprigs cilantro for garnish

Khao Dok Anchan (Blue Rice)
Serves 4-6

• 2 tablespoons dried Butterfly Pea flower or ½ teaspoon powder
  *if you cannot find this, simply omit and make plain rice

• ½ cup hot water (to hydrate the Butterfly Pea flower)

• 2 cups raw jasmine rice

• 2 cups water (to cook the rice)

Equipment

• 2 medium pots for the soup and rice

• 1 ladle

• 1 cutting board

• 1 knife

• 2 small bowls for making Butterfly Pea flower extract

• Measuring cups and spoons

General Steps

1. Prepare ingredients: cut galangal, lemongrass, and lime leaves.

2. Make Butterfly Pea extract.

3. Cook the rice.

4. Make the soup.

5. Enjoy!

Check out more classes with Srisuda from Bangkok!

—Return to LIVE Cooking Class page—

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.

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.

Gyoza
Makes 20 dumplings

Gyoza

• 200 grams (1.5 cups + 2 tablespoons) all-purpose flour

• 80 milliliters (1/3 cup) water

• Salt

• Vegetable oil for frying

Filling

• 100 grams (3.5 ounces) minced pork (use tofu for vegetarian and vegan version)

• 100 grams (3.5 ounces) cabbage

• 1 spring onion/green onion

• Ginger

• Garlic

• Sesame oil

Dipping Sauce

• Soy sauce

• Rice vinegar

• Optional: Spicy oil

Equipment

Certain commonly used kitchen tools are not listed here such as cutlery, dishes, mixing bowls, pots, and pans. Any additional equipment is listed here.

• Frying pan

• Bowl

• Rolling pin

• Spatula

General Steps

1. Make the dumpling dough.

2. Prepare the filling.

3. Stuff the dumplings, wrap, and fry. Enjoy!

Check out more classes with Yoko in Osaka!

—Return to LIVE Cooking Class page—

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.

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 class: Boil your potatoes - whole and with skin on - until a fork can pierce through easily, (roughly 15-20 mins before class) and keep them warm for class.

Gnocchi & Sausage Ragu
Serves 2-3

Gnocchi

• 4 small to medium size (about 1 lb) “floury” potatoes - russet potatoes recommended - still warm

• 1 cup flour, plus extra for rolling

• Salt to taste

Sausage Ragu

• 2 (about 1/2 lb) no-spice pork sausages

• 1 medium-size red onion

• 14 oz can crushed tomatoes

Equipment

• 1 pot

• 1 large pan

• 1 medium-size pan

• Potato ricer *recommended (or potato masher)

• 2 bowls

• Plate

• Fork

• Strainer or slotted spoon

• Knife

General Steps

1. Boil water and prepare potatoes for gnocchi.

2. Shape gnocchi.

3. Make ragu sauce.

4. Assemble dish and enjoy!

Check out more classes with Gloria in Tuscany!

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