For their 2007 spring classes, Allison and Amelia have chosen some favorite seasonal dishes from Italy, most of them from Sicily and Campania, where spring comes early and brings an abundance of fresh, flavorful ingredients. Southern Italians have a genius for mixing flavors, textures, and colors so that each dish is beautiful as well as delicious, and these dishes will surprise and delight you with their unusual combinations of ingredients. As always, Amelia and Allison will demystify Italian cooking techniques so that you'll have no trouble making these recipes at home.

Bruschetta di Verdure Primaverile

Toasted bread topped with a mixture of asparagus, baby artichokes, favas, fresh peas, spring onions, shallots, garlic, and fresh herbs.

Risotto con Porri e Balsamico

Arborio rice cooked with leeks, porcini mushrooms, and saffron, finished with a drizzle of aged balsamic vinegar.

Agnellino Spezzatino

Cubed shoulder of Cattail Creek Farms spring lamb braised with red wine, garlic, sage, marjoram, rosemary, bay leaves, and lemon zest. We'll serve it with roasted baby potatoes.

Crespelle di Castagne con Ricotta e Miele

Delicate chestnut flour crepes filled with lightly-sweetened fresh ricotta, served drizzled with chestnut honey.

Instructors: Allison Bader and Amelia Hard

Date: Thursday, April 26 at 6:30 pm

Fee: $100