September 22, 2004: Italian dish study class
When I entered the main hall, I found a beautifully set up dinning table that makes me wonder where I am now.
Today, an Italian dish study class will be held in charge of Mitsushiki Group.
Itonaga, the leader of the group, makes a few words in the beginning and introduced the group members.
Today's lecture is Ms. Ono who visited Italian for cooking study for four weeks two years ago.
She introduces us some menus directly learned from Italian cooking-lover house wives. The menus are very easy to make in home.

The first work is to prepare beforehand octopus to be used in Carpaccio.
Vegetable soup is being cooked as well.

The core of cabbage, skin of carrot, stem of parsley are simmered for 40 minutes patiently and then filtered.
Clear soup like this comes out releasing sweet aroma of the vegetables. Potato, onion, carrot, celery, garlic, and bare barley create a product called "Minestrone Arussou Asiagow."
The next dish is "Gerald Chocoretta." Egg yolk and sugar are beaten to make white foam and then warmed cocoa and milk are added.
Softly whipped fresh cream and hardly whipped egg white are added to it. The material will be put into a refrigerator for maturing for some 4 to 5 hours.
Every an hour mixing will give a good result foe wonderful ice cream.
The octopus turned to tasty color like this. It will be sliced and seasoned with salt, pepper, lemon juice, and olive oil.
Carpaccio needs some vegetable assortments. Red and yellow paprika, celery, and diced zucchini are dipped in the boiling water quickly. Cucumber is sliced thinly by the peeler and decorated beautifully on the dish.
The cooking still goes on. "Carpaccio Aurora sauce" was prepared as well with good flavor of the brandy.
In the end, "Egg plant and tomato spaghetti" was prepared.

This is the product. Click the picture to enlarge.
The students enjoyed their works on the table.
Today's menu
Beans salad
Minestrone Arussou Asiagow
Egg plant and tomato spaghetti
Gerald A Chocoretta
report by Nagano