I am so excited! Even though school is back in session and it's getting cold (yuck), that means that Chef Davide has started his cooking classes again. And that is cause for joy - and trips down to Amici Miei to participate in the fun.

I was very disappointed that I was on travel in September and missed the first cooking class. Unfortunately, my "secret blogger" (aka Ernie) didn't take notes and didn't write about September's class, which focused on the food and wine of Veneto. Ergo, it is conspicuously missing from this blog. Note - we will eventually try the seafood risotto and everything else on the menu, because I am supremely jealous that I missed the adventure! And yes, I will write about it when we re-create that risotto!

But now, it's time for the Tuscan cooking adventure. Ernie and I volunteered to be the "helpful" cooks to partner with Chef Davide (much to his chagrin, I'm sure!).

First on the preparation list - the wild boar (or cinghiale) as the basis for a stew with porcini mushrooms. Ernie was handed a knife and told to separate the boar meat from its leg bone - a daunting task, to be sure. (Note: Ernie has made it clear, probably with help from myself, that I am unable to handle a knife without blood being present. Therefore, he does all knife work in the kitchen to ensure that hospital visits are kept to a minimum.) After he worked quite efficiently with the deboning knife (while everyone admired his skills), we blanched the meat (to remove any gaminess) quickly browned it, and then the stewing process was started. Done!

Browning the veggies and cinghiale in preparation for the stew

Next to be created was the duck ragu. Chef had marinated the duck for the previous 24 hours, so I pureed the veggies from the marinade while he ground up the duck meat. Everything went into a pot - a bit of browning, then a bit of extra liquid, and the ragu was set to simmer. I had never made pasta dough before this class, so this was a lot of fun. Squishing up eggs, oil, and the correct 00 flour for the pasta, and kneading it until it was smooth. Very relaxing, very rewarding, as fresh pasta is delicious!

After that, we worked on the pecorino cheese flan. We reduced some Toscano Rosso (the lovely Sangiovese wine) along with butter, chicken stock, and flour for the sauce. The flan was a creation of Pecorino Toscano cheese along with cream, eggs, flour, and seasoning - definitely a low cal dish! After putting the mixture in individual cups, then went into the oven in a "bath" to cook.

I take a break to have a photo with Ivan, one of Chef Davide's assistant chefs

And finally, the dessert - the Vinsanto Bavarian with the cantucci sauce. We whipped up eggs and sugar, mixed in warm milk with gelatin, and then cooked that mixture. Then we folded in the whipped cream, and then distributed the whole thing among the individual cups. And off that went to the refrigerator to set. The cantucci sauce was a mixture of boiled milk with the Vinsanto wine combined with eggs, sugar, and corn starch. At the end, ground up cantucci cookies are added to the sauce to add a bit of texture.

And then it was time to partake of the lovely dinner. As a bonus, Gene had bought everyone a glass of Prosecco to celebrate Cristina's and Andy's first marriage anniversary! That was a delightful addition. Then Ivan, our waiter, poured the first wine - a 2012 Masciarelli Montepulciano Abruzzo. The tannins and characteristic sour cherry flavors of the wine went beautifully with the Pecorino Flan, especially since the sauce had the Toscano Rosso as the base. A very nice way to start the meal, surrounded by friends and newcomers to the cooking class.

The Pecorino Toscano Flan is begging to be tasted...

...accompanied by the Montepulciano d'Abruzzo.

Next was the Pappardelle with the Duck Ragu. Roberto had chosen a 2013 Terre Siciliane Cabernet Sauvignon to accompany the dish. This wine was more fruity, again with lovely silky tannins and deep berry taste. A wonderful accompaniment to the duck ragu. The cold, blustery day outside melted away, as we were all enjoying our food haven.

The Cabernet Sauvignon that went so well with the pasta!

The main course arrived - the Cinghiale with Porcini stew. Wow, what a wonderful dish for the cold day. And with that, Roberto paired a 2009 Le Coste Rosso di Montalcino. That was a super combination! Again, the characteristic sour cherry and spicy flavors of the sangiovese, along with the wonderful tannins, combined with the cinghiale and porcinis to make just think about the friends and camaraderie of the dinner. Everyone scooped up the polenta, soaked in the cinghiale juices, to ensure that every drop was consumed - along with the wine.

A great way to warm up on a cold day - the Rosso di Montalcino and the Cinghiale and Porcini stew!

Finally, the Vinsanto Bavarian - just wow! The Bavarian was beautifully creamy, with the lovely sweetness of the Vinsanto. And the cantucci sauce provided a great contrast with the ground-up cookie texture. Jim and Mike bought a bottle of Vinsanto to share with everyone to drink along with the Bavarian, and what combination that was!

The final touch - the Vinsanto Bavarian with Cantucci sauce

And so the cooking class and eating extravaganza ended. We faced the cold outdoors, warmed quite well with the wonderful food and delicious wines. When we arrived home in Baltimore, I have to admit that the food coma finally won, and I took a little nap. No sugarplums were dancing in my head, but the wonderful memories of food, wine, and friends to share a blustery day. Thank you Chef and Roberto - we are definitely looking forward to next month's class!