kylecrowe
Cooking Class
I didn’t choose this program to learn how to cook, but the classes offered were definitely a perk. Before this semester I wasn’t terrible at cooking, but I was certainly below average. Once we got to Rome I was ready to start cooking, unfortunately I had to wait. Our first cooking class wasn’t until early March. I was disappointed it took so long to get in the kitchen, but decided I had to make the most of my limited time while there.
In our first class we learned how to make risotto and carbanara. The risotto was a fairly simple process, it just was very time consuming. To make the vegetable broth we had to simmer carrots, onions and celery for about 45 minutes.
While this was happening we began cooking the rice. We did this by melting some butter in a saucepan, then adding the rice. After it cooked for a few minutes we added more onions. Lastly we added some white wine to the rice for taste. Throughout the whole process we added small increments of salt. When the rice was appropriately cooked and the onions were sautéed we began adding our vegetable broth to it. We put small increments of the broth in the rice, and by stirring it the rice absorbed the broth. We continued this process for about 15 minutes, and then we added saffron. Lastly we added a little more broth. We removed our risotto from the heat and added more butter, pecorino cheese and more salt and pepper, to taste. Our risotto came out great. It had a color of bright yellow, a good texture and consistency, and of course a rich, authentic taste. My first meal in cooking class was a success.
Our cooking teacher, Christina, had an interesting approach to teaching. While she lectured on how to make the dish, she rarely gave specific instructions. Instead she let us, the chefs, decide many things on our own, measurements, cooking temperatures and ingredient preparation where some of the many things we had to figure out on our own. This method may not have provided us with the best way to cook our first dish; it did help us learn how to cook effectively. We were able to use cooking skills we didn’t know we had and learn from prior mistakes we’ve made to become better chefs. Instead of showing us what to do, Christina let us figure it out on our own, and with a little professional help, ultimately become a better cook.
Next we made rigatoni carbanara, a traditional Roman dish. After having it in restaurants around here I thought it would be difficult to make. However, it was very simple. While cooking the pasta, we cooked guanciale, very similar to bacon, in a pan. In a bowl on the side we mixed 2 egg yolks, a little pecorino and parmesan cheese, and pepper. Once everything is done you simply combine the pasta, meat and mixture that you just made in the bowl and it’s ready to serve! I enjoyed this much more than the risotto. Both were tasty, but the pasta was easier and my opinion better. I will definitely be repeating this in my apartment at school next year.
For our next class we got to go to the market with our teacher to pick out the food we were going to cook. It was a great experience. I’m sure us fifteen Americans stood out like sore thumbs at the market, as we were wowed simply by the size of some of the fish there. Luckily our teacher did the ordering, as we got mackerel, a small fish, and veal cutlets.
After getting back to the kitchen we made the veal first. We floured the meat, then put salt and pepper on it. Before cooking it we put olive oil and butter in the pan, and then while cooking it we added marsala wine. It only took a few minutes to cook, and then was ready to eat. This dish was the easiest we’ve made, and it might have been the tastiest. I’m biased because I love meat, but I enjoyed this thoroughly to say the least.
Next we had to prepare our mackerel. At the market our teacher asked if we wanted our fish gutted for us, if wanted to do it on our own. Since I’ve been in the adventurous mood all semester I choose to do it myself. We had to cut the fish open, cut along its spine, then take the bone out of the fish. It was a fun, yet difficult process. I wasn’t able to get every single bone yet, so our dish was unintentionally crunchy. We cooked the fish in a pan, then when finished made a sandwich out of it. Between two pieces of toast we placed the cooked fish, sun dried tomatoes and stracciatella cheese. This was the most fun to make, and it tasted good. But I highly doubt I’ll be going to the store, picking out fish and gutting it very often.
For our third class we made desserts. Tiramisu was our first dish, another classic roman food and also fairly simple to prepare. By combining eggs, sugar, cheese and Marsala wine and a lot of whisking you are able to create a thick mixture that acts as the cream in the dessert. Once the cream is almost a solid dip lady fingers in espresso and cover the bottom of a dish. Pour your cream over the lady fingers covering them completely. Then add another layer of lady fingers on top of the cream and repeat. Once finished put the dessert in the fridge over night to sit and it will be ready in the morning!
We also made a chocolate pudding. You start by mixing eggs, flour and sugar together. Once it becomes a smooth paste add hot milk and stir constantly. The mixture will thicken shortly at which point you add chocolate, once you mix everything together it is finished. You can eat the pudding by itself or add on top of another dessert.
Our fourth and final class was a disappointment. We were scheduled to make pizza, but instead we listened to an hour lecture on pizza, most of which went right over my head. Because the dough must sit for hours it wasn’t realistic for us to make our own pizza in one day. A pizza specialist did make some dough before hand, and with that we were able to make our own rolls, which turned out well, but it certainly wasn’t pizza.
Overall the cooking classes went great. I wish there were more, but what we did make we learned how to make well. There will definitely be some recipes I have to keep so I can make the dishes when I return home. I was expecting to go back home being an excellent chef that could make dozens of unique Roman dishes, which isn’t the case. That was my fault for having unrealistic expectations, but given our amount of time in the kitchen I am more than satisfied with my growth. More importantly I learned that cooking isn’t something you can just become good at by being able to make a few great dishes. You have to learn how to make many great dishes and over time you’ll be able to pull things from the various recipes you know to become an overall better cook.
