Italian Dinner Class
Cooking Class Menu & Recipes
(Italian-Inspired Edition)
Starter: Caprese Salad with Balsamic Reduction
Prep Time: 10 min | Cook Time: 10 min (for balsamic reduction) | Serves: 4
Ingredients
- 3 large ripe tomatoes, sliced
- 8 oz fresh mozzarella, sliced
- ¼ cup fresh basil leaves
- ¼ cup balsamic vinegar
- 1 tbsp honey (optional, for a thicker reduction)
- 2 tbsp extra virgin olive oil
- Salt & black pepper to taste
Instructions
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Make the Balsamic Reduction:
- In a small saucepan over medium heat, simmer balsamic vinegar (with honey if using) until it thickens and reduces by half (about 8-10 minutes). Remove from heat and let cool.
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Assemble the Salad:
- Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate in alternating layers.
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Drizzle & Serve:
- Drizzle with olive oil and balsamic reduction. Sprinkle with salt and black pepper.
Main Dish: Chicken Piccata with Lemon-Caper Sauce
Prep Time: 15 min | Cook Time: 20 min | Serves: 4
Ingredients
- 2 boneless, skinless chicken breasts (halved horizontally into cutlets)
- Salt & black pepper to taste
- ½ cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 2 tbsp butter
- 2 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- ½ cup chicken broth
- Juice of 1 lemon
- 2 tbsp capers, drained
- 2 tbsp chopped fresh parsley
Instructions
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Prepare the Chicken:
- Season chicken cutlets with salt and pepper.
- Dredge lightly in flour, shaking off excess.
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Sear the Chicken:
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat.
- Sear chicken for 3-4 minutes per side until golden brown. Transfer to a plate.
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Make the Sauce:
- In the same pan, add garlic and sauté for 30 seconds.
- Pour in white wine, scraping up any browned bits. Simmer for 2 minutes.
- Stir in chicken broth, lemon juice, and capers. Bring to a simmer.
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Finish the Dish:
- Return chicken to the pan and cook for another 3-4 minutes, spooning sauce over the top.
- Stir in the remaining butter and garnish with parsley before serving.
Side: Sautéed Spinach with Garlic
Prep Time: 5 min | Cook Time: 5 min | Serves: 4
Ingredients
- 10 oz fresh spinach
- 1 tbsp olive oil
- 2 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes (optional)
- Salt & black pepper to taste
Instructions
-
Sauté the Garlic:
- Heat olive oil in a large skillet over medium heat.
- Add garlic and red pepper flakes, cooking for 30 seconds until fragrant.
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Cook the Spinach:
- Add spinach in batches, stirring frequently until wilted (about 2-3 minutes).
- Season with salt and black pepper. Serve warm.
Dessert: Quick Stovetop Tiramisu
Prep Time: 15 min | Chill Time: 30 min (in freezer) | Serves: 4
Ingredients
- 8 ladyfingers (savoiardi biscuits)
- ½ cup strong brewed coffee (cooled)
- 2 tbsp coffee liqueur (optional)
- 8 oz mascarpone cheese
- ¼ cup heavy cream
- 2 tbsp sugar
- ½ tsp vanilla extract
- Cocoa powder (for dusting)
Instructions
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Make the Cream Mixture:
- In a bowl, whisk together mascarpone, heavy cream, sugar, and vanilla until smooth.
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Soak the Ladyfingers:
- In a shallow dish, mix coffee and coffee liqueur.
- Quickly dip each ladyfinger into the coffee mixture (do not oversoak).
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Layer the Tiramisu:
- In small serving cups, alternate layers of coffee-soaked ladyfingers and mascarpone cream.
- Finish with a dusting of cocoa powder.
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Chill & Serve:
- Place in the freezer for at least 30 minutes to set.
Timing Guide for Class
⏳ Total Time: 90 min
- Start balsamic reduction (0-10 min) – Let it simmer while prepping other ingredients.
- Prep chicken & chop ingredients (10-20 min)
- Make Caprese Salad (20-30 min) – Keep it chilled until serving.
- Sear chicken & start piccata sauce (30-50 min)
- Make tiramisu & place in freezer (50-65 min)
- Sauté spinach (65-75 min)
- Plate & serve (75-90 min)