Saturday, March 7th, 5pm-8pm
The Perfect Meatball and Pasta Sauces with Dave - $75 per person
Have you ever wondered how to make the perfect restaurant meatball? Learn how to make a super juicy and moist meatball from start to finish – from whole muscle to ready to go on a plate. In this class we are going to grind meat from whole muscle, talk about fat to meat ratios, different cooking methods for meatballs, panades and fillers, methods for best size retention, how to avoid ending up with dry and crumbly meatballs, how fat freezes and how that affects freezing meatballs raw vs. cooked. If that wasn’t enough, we are also going to make a couple of our favorite pasta dishes – and our course, our most favorite Spaghetti and Meatballs. This is a hands-on class.
On the menu:
- The Perfect Meatball -> Meatball Parmesan
- Spaghetti and Meatballs with Pressure Cooker Sunday Sauce (converted to an any night of the week sauce)
- Bucatini All’Amatriciana – One of Italy’s best known tomato sauces – guanciale (cured pork jowl), dried chiles, and black pepper topped with Pecorino Romano
- Homemade Ricotta Gnudi (thick about the inside of a ravioli without the pasta turned into a dumpling – that’s Gnudi!) with sassafras smoked tomato Vodka sauce – and the homemade Ricotta… that’s not a typo.