Saturday, April 16, 2011
Italian Cooking, I was the Chef's Pet and the so very dead dog.......
And he made Talipia and Artichoke with Lemon Sauce as well as a nice fresh Tomato Mother Sauce for the homemade pasta.
Then he fixed Freshly Made Italian Sausage with peppers for an incredible appetizer.
We drank five bottles of amazing Italian and Australian wine paired to the dish he was cooking. And the white wine he used went into the Mother Sauce.
Everyone has a good Mother Sauce. And we just go from there with it for different uses. His was slightly different from mine, but we went the same places afterwards. No one in the room used butter in their sauce to finish it like Chef Enzo and I did! So that was cool. And they all cooked with the casings on the sausage, unlike Chef Enzo and I. Another cool.