In this cooking class, Dario shares appetising ways to cook using Italian-style cheeses using fresh, seasonal Market produce. Recipes include Buffalo Mozzarella in a Caprese-style salad with fresh watermelon, baby beets, basil leaves and a drizzle of olive oil; Burrata (money bag mozzarella pouches filled with delicate strings of curds and cream) served on a salad of avocado, shaved fresh asparagus, green peas, tomato medley and crisp butter lettuce with olive oil and lemon dressing; Ricotta Delicata and Parmesan gnocchi tossed in an easy onion, tomato basil leaf sauce, oven-baked topped with Parmesan and Fior Di Latte Mozzarella; and finally, irresistible cannoli, Sicily’s famous pastry using golden, crunchy delicate shells filled with sweet Ricotta cheese and cinnamon cream.
Cooking with Italian-Style Cheeses
Including Salads, Gnocchi and Cannoli
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