2nd Course: Ravioli with Ricotta and Spinach
3d Course: Veal Saltimbocca with Proscuitto Sage white wine sauce
4th Course Zabaglione Cream Torte
Efrain kicks it off.
in rapt attention!
Event Lead Al Rivas intrroduces our guest chef.
Chef Alfredo de Bonis regalled us with his story.
Safety Officer, Mike Locascio gave his monthly safety talk in italian.
Bill gets started.
Eggs, butter and cheese. What else do you need?
This is called cutting the cheese.
While Larry just grated along.
Meanwhile, chef Alfredo shows Ed how he mixes the dough for the ravioli.
Guest, Red Barker got right into it.
While our Safety officer mixed it up with some tomatoes.
Ray almost separated the eggs for the zabaglione.
John and Ray whip up the start of the zabaglione
Jay sorted out the sage leaves.
Mike didn't cut his hand here!
Harold splitzed the garlic.
Isn't it nice to have a good slicer.
This cheese has been draining since we got here.
Does it taste good Ed?
It looks good!
Jay mixed up the sage filling
Lou sliced the proscuitto and the veal just right.
is which? There will be a test.
Al did a great job frying up the eggplant.
As you can see here.
Meanwhile, Lou and Bill start assembling the Saltimbocca.
And Ed and chef figure out the trajectory that the pasta will take.
Keep you fingers out of there Ed.
Ya gotta fill them neatly with a little egg wash to make them stay together.
Bob gets going.
Put your finger right here Andre.
Now we're rolling.
Bill and Howard spread the cheese.
Mike took care of the oven part of this recipe.
Plate em up.
These were GOOD!
Ed waves to the crowd as he talks about the ravioli course.
Larry talks about the travials of grating the cheese.
Al covered the wine he choose.
And chef spoke Italian in his critique of the job they did. (With his hands, of course.)
The ravioli's cooked quickly.
Let's get it right.
Add a little cheese.
Voila, it tasted as good as it looks.
Ed described this course.
Al gave us the wine.
Try it, you'll like it.
Chef Alfredo liked our preparation.
Back in the kitchen, Azzi gets his hands into the flour.
The saltombocca is in the pans.
Jay got into this one.
Azzi mixed up the spinach.
Lou and Jay did the honors on this dish.
Bill was the saucier while Andre garnished.
Saltimbocca with spinach. Another classic!
Lou told his story.
Al presented another bottle of vino.
Chef got his turn to talk.
Chef and John are mixing the zabaione
Putting the whipped cream on top of the chilled pies.
Ray's version of dusting the pie with cocoa powder. It tasted good too!
Ray defended his approach.
Al stuck to the wine.
Chef was very happy.
And another one gets hung on the wall!