ScotteeM Posted April 9, 2006 Share Posted April 9, 2006 I tasted the soup today: Quadrucci in Brodo and thought, Could I really make it taste like this at home? It was so clear, so rich, so intricate. Chef Trabocchi made me believe. He shared his recipe for chicken stock, and the soup, as well as stuffed fried olives, cheese and black pepper cake, Easter lamb (a wonderful lamb stew garnished with fried baby artichokes and sauteed sliced rack of lamb), and sweet Maritozzi--sweet brioche with raisins soaked in anise liquer, cut in half and spread with blueberry jam and filled with a small scoop of house-made ice cream. I believe! I can't wait for Mr. S to get home from his trek in Bhutan so I can make the lamb stew and rack of lamb! I can do it! Today was the third class I've attended at Maestro. The first was breads, and then risotto and pasta, and today was a typical Easter dinner from la Marche. Chef Trabocchi is a great teacher. His stories are funny and warm, and help us remember the food. He shares the details of working with yeast, and adding ingredients to the mixer so they don't wind up all over the room, and all the secrets to good stock, and the intricacies of freezing meats and how that affects their texture. I have several pages of notes from each class, in addition to the handouts and recipes. I believe! Next weekend, I hope to make some chicken stock. And maybe stuff some olives (I couldn't believe I found the big green Cerignola olives at Whole Foods tonight!). Mr. S will be so surprised! I now understand how to make pasta dough as rich as Chef Trabocchi does. I also understand how to make risotto like he does. It won't diminish my desire to eat the food that Chef Fabio cooks. But at least I can bring a little of it into my own home. And I can't wait to get my copy of his cookbook, due out in October. Link to comment Share on other sites More sharing options...
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