LA SCUOLA DI EATALY CHICAGO & DEAN LIDIA BASTIANICH

I recently had the privilege of attending another cooking class at La Scuola di Eataly Chicago that was led by its Dean, Chef Lidia Bastianich.  This was my second such experience and another wonderful opportunity to watch and learn from a master (my April 8, 2014 article shares my first experience). 

The cooking class, “Farm Fresh Cooking”, presented delicious recipes from her latest children’s cookbook, “Nonna Tell Me a Story: Lidia’s Egg-Citing Farm Adventure” (illustrated by Renée Graef); this is the third cookbook in her series, “Nonna Tell Me a Story:...”

Throughout this class, Chef Bastianich shared her expertise with all of her forty plus adoring fans, myself included.  Everyone thoroughly enjoyed her passion and her unpretentious and simple basic approach to cooking.  Her presentation was a personal reminiscence of herself and her family; each cherished recipe demonstrated made this a familial experience.  For me, however, it didn’t matter that there were over forty people in the class, because I was made to feel like she was talking only to me; perhaps the others felt the same way.

Throughout the class, Chef Bastianich was storyteller, historian, cultural and tour guide, master teacher, and master chef.  Each of her dishes, a tribute to her family and cultural heritage, were easy to identify with, since I’m half Calabrian (mother’s side).  Each of the dishes prepared and demonstrated also included the central theme of this beautifully illustrated children’s cookbook…eggs.

“Nonna Tell Me a Story: Lidia’s Egg-Citing Farm Adventure” is conversational and makes you a part of the family as Nonna Lidia weaves tales from her childhood to her own grandchildren, and shares with them her adventures on the farm where she grew up on and experienced as child.  Throughout the book, she also imparts the wisdom she learned from her own grandmother, Nonna Rosa (coincidentally the name of my maternal grandmother).  By the time I was born, both of my grandmothers had passed, so I never knew what it was like to be nurtured by either of them, so, reading this delightful book transported me back to childhood, where I felt invited into the story as one of the grandkids, hanging onto every word that Nonna Lidia had to say; I felt like I was a part of the storyline. 

Another wonderful part of this cookbooks, is that for each recipe, Chef Bastianich includes a “KIDS CAN” suggestion, which encourages kids on simple prepping chores they can easily tackle, making them an integral part of the recipe…nothing gives a child a greater sense of joy than to be a part of the creative process…these accomplishments enable them to take pride in their own actions, and reinforces their self-esteem. 

Throughout the class, attendees were encouraged to ask questions, whether it was to gain a better insight on a specific technique, or to gain clarity on ingredients, cooking implements, and ingredient substitutions.  One of the many passions Chef Bastianich shared with the class was her commitment to local and sustainable farming, which is the type of farming from her childhood.  She also emphasized the importance of using fresher ingredients, which also translates to a better recipe and one that is healthier because the nutritional values of the ingredients have been maintained.  http://www.eataly.com  http://www.lidiasitaly.com

~ Wine Selections and Instructional Cooking Demonstrations with Tastings ~

(First Course)

Frittata con Ricotta

Wine Pairing: Flor, Prosecco Rose NV, Veneto

(Second Course)

Conchiglie Ripiene al Forno

Wine Pairing: La Mozza, I Perazzi Morellino di Scansano DOGG 2013, Toscana

(Third Course)

Involtini di Pollo al Salmoriglio

Wine Pairing: Bastianich, Vespa Bianco 2012, Friuli-Venezia Giulia

(Dolce)

Zabaglione con Fruitti di Bosco

Wine Pairing: Brandini, Moscato d’Asti DOGG 2012, Piemonte

All of these dishes and paired wines were outstanding.  It’s amazing how something as simple as an egg can be elevated to something that is elegant and looks beautiful on the plate.  Each of these recipes is based on simple, fresh, and local ingredients.  MY TIP:  As with any recipe, read through it a few times and become familiar with it.  Then, carefully prep and stage all of your ingredients so they’re all within arm’s reach (mise en place); the time saved doing this will allow for more time to focus on creating the culinary show piece.

~ Tasting Profiles & Recipe Links ~

Frittata con Ricotta (Ricotta Frittata) ~ A few simple ingredients like eggs, onions, fresh basil, tomatoes, ricotta cheese, Grana Padano, and a basic flaky pie crust yields a beautiful and delicious main attraction that’s perfect for any meal; a simple arugula salad accompanied this dish.  A simple vinaigrette dressed arugula salad accompanied the dish.  The slightly dry Prosecco added a lovely sparkling effervescence to this delicious dish.  http://www.lidiasitaly.com/recipes/detail/920

Conchiglie Ripiene (Baked Stuffed Shells) ~ Three secrets to the success of this beautiful dish include the al dente pasta shells stuffed with a delicate filling, and dressed with a flavorful tomato sauce.  With ingredients like ricotta cheese, fresh garlic, basil and Italian flat leaf parsley, mozzarella and Parmigiano Reggiano cheeses, and San Marzano tomatoes, the finished dish is as beautiful to look at, as it is to eat.  The La Mozza, a slightly acidic rich red, complimented the dish, especially the “umami” of the tomato sauce.  http://www.lidiasitaly.com/recipes/detail/289

Involtini Di Pollo All Salmoriglio (Breast of Chicken in a Light Lemon-Herb Sauce) ~ This impressive dish was not only beautiful to look at, but its taste was outstanding.  Lightly breaded chicken breasts, stuffed with a simple herb mixture and then rolled and baked in a fragrant lemon-herb chicken broth make for an incredibly delicious preparation.  Polenta and steamed green beans accompanied this dish.  The Vespa Bianco, a crisp and slightly dry white, complimented the delicate flavor profile of the dish.  http://www.lidiasitaly.com/recipes/detail/303

Zabaglione con Fruitti di Bosco (Zabaglione with Fresh Berries) ~ An exquisite and iconic Italian dessert, was made all the more perfect with the addition of luscious seasonal berries and a buttery Italian cookie.  The Zabaglione glistened over the berries.  The Moscato d’Asti was the perfect addition of a sweet effervescence for this delectable dolce.  http://www.lidiasitaly.com/recipes/detail/655

~ In Closing ~

I always try to learn something new in situations such as this class, even if I’m familiar with the subject matter…I find that reiteration leads to clarity and better insight.  For someone as esteemed as Lidia Bastianich to share her extraordinary history, culture, and her culinary expertise with her students, such as in this class, any information she imparts is a new nugget of wisdom and knowledge, which hopefully will make all of us better cooks.

That’s it for this edition.  Until the next one, remember to always celebrate yourself and your culinary curiosity.  Happy cooking…happy eating!

By Terry Herman

TERRY HERMAN continues perfecting her passion for food and wine.  She has been covering culinary related for many years as it relates to wellness and a healthy lifestyle.  Her popular blog, Terry's Spa, Beauty and Wellness Go-To has featured formidable reviews of cookbooks, restaurants, wine and food, food prep and tools, chef interviews, and coverage of prestigious events such as the International Home+Housewares Show, the National Restaurant Show and the Sweets and Snacks Expo.  She has been published since the mid-1990s in both consumer and trade publications, and is regarded as an expert in spa, beauty, wellness, travel and lifestyle, and is frequently interviewed by publications for her expert content.  She has also presented at major industry conferences, and has served with distinction on numerous governing and advisory boards.  She has a background in strategic and qualitative management, consulting, and motivational speaking.  Her social media outreach includes Facebook, LinkedIn, and Twitter.  Don’t forget to “Like” her Facebook Page, “Terry’s Second Helpings”.  For additional information, email her at terry.herman@gmail.com.

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