Friday, May 28, 2010

Rustico Cooking NYC

So at long last - let me tell you about our cooking class at Rustico.

I loved it. I can't wait to go back.

Here is our table.

And a table full of aprons.

They had our names on them!

We started with appetizers and wine. These were little pockets of sausage.

Plus crostini with arugula spread and little quiche type cubes.

I know. Krissy, can you be a tad more specific??

Our first course was pasta with roasted tomatoes and arugula.

Their preparation called for a 450 degree oven. Toss the tomatoes with olive oil, garlic, parsley, s&p and red pepper flakes. Roast for 25 min. The sauce was finished with fresh ricotta and some shaved ricotta salata.

We made pasta from scratch, just semolina, water and a little salt.

The finished product.

The chicken was pre-browned and then topped with sage, provolone and proscuitto. The sauce was butter, garlic, shallots, rosemary (and I didn't hate it!) parsley, marsala wine, chicken or beef broth (we used beef), s&p

Served with roasted asparagus and mushroom risotto on the side.

The risotto was made with roasted mushrooms, set in a 425 degree oven with olive oil, salt and pepper for 30 min.

The rice was Carnaroli. Toasted w/2 tbsp of butter and onion (for about 5 min) add the rice and toss for 3 min. Deglaze with wine and cook another minute.

Then it was adding stock (we used mushroom stock) 1 cup at a times stirring until evaporated and repeat - about 18 more min. Add more butter, cream, parmigiano and the roasted mushrooms.

I really liked it.

I didn't have much of a hand in the dessert - except the whipped cream but I'm told the secret was eggs and butter.

The final product was insanely good.

And best of all, we didn't have to do the dishes. :)


  1. That looks such fun! Especially the making pasta from scratch bit. That's got to be rewarding. So carnaroli rice for risotto - yes, I think it's a little better than arborio. There are those who'd disagree with the addition or cream - like I said, it's a duel-worthy issue!

  2. I am with those who disagree. I make shrimp risotto without cheese or cream and it's divine.

    The class was excellent. I can't wait to go back!