Cuisine: Last Round

Last Tuesday was sadly my last cooking class. We began the afternoon with an appetizer to satisfy our rumbling stomachs while we prepared the other dishes.

The first dish we made was a squid ink risotto. Honestly, not very many of us were fans of this particular dish, not just because the ink turns your mouth black while your eating.

The next dish we made, which is a traditional Easter, picnic dish was Pasqualina, or the 33 (to represent the number of years Jesus lived) layered cake. It's not really a cake, but more of a quiche. Filo dough, eggs, ricotta, and a type of leafy green found here which reminds me of spinach were the only necessary ingredients. I thoroughly enjoyed this dish and will probably make it on more occasions than just Easter.

For desert, not only did we make panna cotta (and incredibly easy vanilla flavored, gelatin dish) but Christina, my teacher bought us a traditional Easter, almond sponge cake shaped like a dove.

 First step for panna cotta: let vanilla pods soak in milk over the stove top. Then add gelatin to the milk, after removing the pods from the bowl. Pour into dishes. Let sit. Enjoy with some cinnamon or coco on top! Yum!

 End result kind of looks like a hunk of mozzarella cheese

I will miss my cuisine lessons because I feel like those days are the only ones in which I have an actual meal, unless I go out to eat in a restaurant of course.