Home therapy – stay home and be active

 

During this difficult time, Professionisti Italiani in Boston wants to offer a few hours of fun and creativity to everyone who is staying home. 

This section is dedicated to cooking classes, kindly offered by professionals and enthusiasts alike. All classes will be presented in realtime and generally broadcasted with: Facebook live on the PIB page and simultaneously on our website (just click on the event flyer and you will be redirected to the event page where a video player will be visible at the event start time – if not visible refresh the page); or via zoom with a link we will be providing.

 

Please find below a list of the upcoming classes along with the ingredients you will need to have on hand to prepare a delicious home-cooked meal!

 

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Home Cooking Series, a Lesson Presented by Marisa Iocco – November 21st at 2:00PM

 

 

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Home Cooking Series, a Lesson Presented by Maria Laura Blefari – May 30th at 2:00PM

 

Maria Laura will teach us how to make a homemade savory cake.

Here’s  the ingredients list and everything else you’ll need to follow along:

INGREDIENTS 

 

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Home Cooking Series, a Lesson Presented by Martina Coccia – May 9th at 6:00PM

 

Martina Coccia will teach us how to make gnocchi pasta.

Here’s  the ingredients list and everything else you’ll need to follow along:

INGREDIENTS (for 4 people)

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Home Cooking Series, a Lesson Presented by Gabriele Luzzi – May 2nd at 6:00PM

 

Gabriele Luzzi will teach us how to make lasagna from scratch.

Here’s  the ingredients list and everything else you’ll need to follow along:

INGREDIENTS

•  

Lasagna recipe

• Pasta: If you don’t want to make it, skip the recipe and buy the barilla ready to cook lasagna
• 500 gr flour
• 5 eggs
• olive oil
• water
• salt
• saffron (optional)

Meat ragout: if you want less, just divide the doses in half

• 1 kg of minced meat (if possible 1/3 beef, 1/3 veal, 1/3 pork)
• 2 white onions
• 2-3 celery stalks
• 2-3 carrots
• 500 gr chopped tomatoes (one box)
• 2 tablespoons of tomato paste
• a glass of red wine
• basil
• oil, salt and pepper to taste

bechamel:

• 1/2 liter of milk
• 50 gr flour
• 50 gr butter
• nutmeg
• salt and pepper to taste
•  

Click here to access the event page and view a video recording of the lesson.

 

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Home Cooking Series, a Lesson Presented by Martina Coccia – April 25th at 6:00PM

 

Martina Coccia will teach us how to make two delicious pasta dishes: Ravioli ripieni (stuffed ravioli) and Ravioli dolci Abruzzesi (Abruzzo sweet ravioli).

Here’s  the ingredients list and everything else you’ll need to follow along:

INGREDIENTS

For 24 Ravioli

1. 3 eggs
2. 300 gr of “00” flour or Pastry Flour (2 and 1/4 cups)
3. durum wheat flour to taste

For the spinach and ricotta stuffing

1. Fresh spinach 250 gr (approx. 8.8 ounces)
2. Ricotta 125 gr (appro 4.4 ounces)
3. nutmeg
4. salt
5. pepper
6. parmesan

For the sweet ravioli

1. 250g (approx. 8.8 ounces) of ricotta
2. 1 tbsp sugar
3. cinnamon
4. 1 yolk

Seasoning

• butter
• parmesan cheese

 

Click here to access the event page and view a video recording of the lesson.

 

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Home Cooking Series, a Lesson Presented by Maria Laura Blefari – April 18th at 2:00PM

 

Maria Laura will teach us how to make a homemade polpettone ripieno (Italian-style meatloaf) and broccoli saltati in padella (Broccoli saltati in padella) on the side

INGREDIENTS

For the Polpettone

1. 500 grams (little over 1 pound, approximately 1.10 lbs ) of minced meat (pork is preferable, but also beef or a combination)
2.  1 egg
3.  salt
4.  1 garlic
5.  parsley
6.  bread crumbs
7.  2-3 slices of bread
8. 4-5 slices of mortadella
9. 4-5 slices of provolone
10. a pack of bacon

For the broccoli side dish:

1. 300-500 grams (0.6 lbs to 1.1 lbs) of broccoli
2. 1 garlic
3. oil
4.  salt
5.  chili pepper (if you like it a little spicy)

 

Click here to access the event page and view a video recording of the lesson.

 

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Home Cooking Series, a Lesson Presented by Viola Buitoni – April 11th at 2:00PM

 

Viola Buitoni will teach us how to make two side dishes for the Easter table: Carciofi ripieni in teglia and Piselli al prosciutto.

Here’s  the ingredients list and everything else you’ll need to follow along:

INGREDIENTS

1.  8 medium artichokes (preferably without thorns)
2.  1/2 cup clean parsley
3.  1/2 cup fresh marjoram leaves
4.  2 green garlic stems (or 1 garlic clove)
5.  2 lemons
6.  1/4 cup breadcrumbs
7.  2 tablespoons of grated pecorino
8.  2 pounds unshelled peas
9.   1 spring onion
10. 3 sprigs marjoram
11. 2 slices prosciutto
12. 1/2 cup dry white wine
13. extra virgin olive oil
14. salt and pepper

EQUIPMENT

• cutting board
• chef’s knife and paring knife
• bowls
• skillet with lid
• sauté pan with high sides or shallow sauce pot

PREPPING

• measure all ingredients grouping 1-7 and 8-12 with oil, salt and pepper in the middle*
• fill a bowl with water, squeeze a lemon in it and drop the two halves in the water
• shell the peas
• *keep the prosciutto in the refrigerator so it is easier to mince

 

Click here to access the event page and view a video recording of the lesson.

PIB and its Chefs friends invite our generous community members to make a contribution to the Croce Rossa Italiana, now on the frontline of the fight against Coronavirus.Find out more by clicking the logo below or copy and pasting the following URL in your browser: Donazioni.cri.it/donazioni/dona-per-emergenza-coronavirus

 

If you would rather donate to the Protezione Civile – the organization that is coordinating Italy’s response to the health crisis – you can do so using the coordinates you will find by clicking the below logo, or by copying and pasting this URL in your browser:

http://www.protezionecivile.gov.it/media-comunicazione/news/dettaglio/-/asset_publisher/default/content/emergenza-coronavirus-attivato-il-conto-corrente-per-le-donazioni 

 

 

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