Event

Bitter is Better

Monday, April 22, 6:30-9PM, Ticketed
$55 for 18 Reasons members; $65 for the general public

Enough with massaged kale salads and steamed broccoli! How about something more decadent, but still healthful? Join us for this hands-on and demo cooking class with Viola Buitoni to learn how Italians use bitter vegetables to create seductive, and filling, food.

There are many reasons to embrace brassicas: bitter vegetables cut through and balance the starches, cheeses, and meats that Italians also use with aplomb. They are chock full of nutrients. They grow like gangbusters in the Bay Area. They are delicious. Let's cook!

In this class you will learn how to make:

Orecchiette pugliesi alle cime di rapa (orecchiette with broccoli rabe)
Rapini trascinati alla umbra (umbrian style refried rapini)
Gratin di cavolfiore alla siciliana (Sicilian style cauliflower gratin with olives and citrus)
Frittata di verza e gorgonzola (curly cabbage and gorgonzola frittata)
Insalata di cavolo nero (Lacinato kale salad)

Please bring an apron, chef's knife, and kitchen towel to class.