Gnudi di Ricotta with Chef Francesco Lucatorto
DATE & TIME
Join us with Chef Francesco to master this delicious dish. Grab your ingredients and we'll see you in the kitchen!
- 1 3/4 Cups Ricotta
- 2 Cups Fresh Spinach
- 1/2 Cup Parmigiano
- 2 Egg Yolks
- 4 Tbsp Semolina Flour
- Nutmeg (to taste)
- Sea salt (to taste)
- Chives (to taste)
For the sauce:
- 1/2 Cup Fresh Unsalted Butter
- 2 Tbsp Sage
- 1/4 Cup Pecorino Toscano
- Black Pepper
Kitchen Tools Needed:
- Pasta Pot
- Sautée Pan
- 2 Spoons
- Mixing Bowls
About Chef Francesco Lucatorto:
Chef was born in Genova, the world capital of focaccia. After studying the Culinary Arts in Italy (ALMA) he joined 2 Michelin star restaurant Providence under Chef Micheal Cimarusti. He soon began exploring the LA food scene, working for Terroni, Officine Brera, Otium, followed by the opening of Sixth+Mill Pizzeria and most recently Osteria Angelini. His passion for food brought him to discover the beauty of baking, kneading and proofing dough. This coupled with his Ligurian roots resulted in an obsession for focaccia.
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- Cooking Class$15+$0.38 Service fee$15+$0.38 Service fee0$0
- Class Recording$10+$0.25 Service fee$10+$0.25 Service fee0$0