Cooking 101

Today was a complimentary cooking class. I love cooking-I am beginning to find my way around the kitchen, and have been having fun watching myself progress from "burns a granola bar in the microwave" to "can crack an egg with one hand" and "can make raspberry cheesecake gluten free coffeecake." Certainly not a pro yet, but getting more competent.

I've been nervous about cooking in my apartment, even though I have my own separate cabinet with cookware and utensils. My poor roommates have to remember not to dip crackers directly into the communal Nutella, to dollop the marinara sauce on the glutenous pasta without letting the spoon touch, and that the green and yellow sponge is the "gluten free sponge." They have also kindly tolerated me running around the kitchen with cleaning wipes every time they cook. 

My first few nights, I was resourceful at the market, purchasing an onion, fresh fruit, garlic, tomatoes, artichoke, and spinach. I made pesto chicken pasta with spinach, onions, garlic, and cooked tomatoes, and quinoa and brown rice with chicken, cooked spinach, and fresh tomatoes. I also steamed an artichoke (the best artichoke of my life thus far) last night, and successfully melted my butter in a makeshift double boiler (using the steaming pot and a teacup) due to a lack of a microwave.

I awoke early this morning from a nightmare that the cooking class would not accommodate my allergy and that I couldn't participate in the pasta fest. I was nervous as I made my way from mass at San Lorenzo to the meeting place at Ponte Vecchio. 

As we arrived at the restaurant, I approached the chef and whispered, "Sono celiaca." He smiled and said, "Ah yes, we are all ready for you!"

Gloves for pasta making 

We made a potato soufflé with "angry" sauce (a spicy tomato sauce), and fresh egg pasta. I was given gloves to wear so I could handle the pasta. For dessert, another group made panna cotta with chocolate syrup. 

Potato Souffle

We went to the restaurant below to eat, and the chefs brought me two heaping plates of gluten free pasta--one with the angry sauce, and one with a white sauce full of chicken, turkey, veal, and endless flavor. I had two of the potato soufflés, and shamelessly ate both plates of pasta (enough to feed 4, easily). I then had 2 of the desserts, and the girls around me laughed as I kept packing food in. But I didn't shy away. This was the best gluten free meal I had ever had (next to Ciro & Son pizza!), and I had been food deprived the past week of my stay. 

I am definitely investing in a pasta maker when I arrive home, as I have now made fresh pasta twice and loved it both times. I may drop out of college and go to a culinary school...I think I should open a gluten free bakery and cafe here in Tuscany. What a life that would be!

My personal pastas