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Milk Street Digital Class: The Hardest Pasta Recipe in the World with Rolando Beramendi
Milk Street Digital Class: The Hardest Pasta Recipe in the World with Rolando Beramendi
The simplest recipes are the hardest. Think that’s a contradiction of terms? Consider the classic Roman dish Cacio e Pepe. It has just three ingredients, but it has frustrated countless chefs and is considered the most difficult pasta dish to make and serve even by Italians. Whether it’s a broken sauce, a curdled egg or a greasy texture, this seemingly simple dish can go sideways fast. Thankfully, Italian pasta expert extraordinaire Rolando Beramendi has taught a pre-recorded Zoom class with Milk Street to teach you how to execute it with confidence and grace. And for those who want to dig into a plate of pasta that doesn't come with a warning label, Rolando also makes one of the easiest pasta dishes: Spaghetti alla Carbonara. With Rolando as your guide, you’ll learn how to pick high-quality ingredients that will set you up for success, from sharp pecorino Romano to artisanal pasta to salty guanciale and fragrant black peppercorns. You’ll also learn the nuanced timing of both of these dishes, and why having your ingredients fully prepped and ready to go before you turn on a single burner is critical. You’ll also get a peek into Rolando’s experiences as the founder of Italian food importer Manicaretti, which means that eating his way through Italy is literally part of the job description. You’ll come away from this class several steps closer to pasta perfection.
The simplest recipes are the hardest. Think that’s a contradiction of terms? Consider the classic Roman dish Cacio e Pepe. It has just three ingredients, but it has frustrated countless chefs and is considered the most difficult pasta dish to make and serve even by Italians. Whether it’s a broken sauce, a curdled egg or a greasy texture, this seemingly simple dish can go sideways fast. Thankfully, Italian pasta expert extraordinaire Rolando Beramendi has taught a pre-recorded Zoom class with Milk Street to teach you how to execute it with confidence and grace. And for those who want to dig into a plate of pasta that doesn't come with a warning label, Rolando also makes one of the easiest pasta dishes: Spaghetti alla Carbonara. With Rolando as your guide, you’ll learn how to pick high-quality ingredients that will set you up for success, from sharp pecorino Romano to artisanal pasta to salty guanciale and fragrant black peppercorns. You’ll also learn the nuanced timing of both of these dishes, and why having your ingredients fully prepped and ready to go before you turn on a single burner is critical. You’ll also get a peek into Rolando’s experiences as the founder of Italian food importer Manicaretti, which means that eating his way through Italy is literally part of the job description. You’ll come away from this class several steps closer to pasta perfection.
You will receive a .zip file that includes the cooking school video as well as PDFs of the recipe instructions.
After you purchase your Milk Street Cooking School Video, you will receive an email from the Milk Street Store with the subject line "Your Cooking School Video is Ready for Download." Within this email there is a link that will direct you to a download page, click download now to download the .zip folder. To unzip the folder, double-click the zipped folder to open it. Please note: your video download file will have an approximate size of 500 MB.
Acetaia Leonardi Gold Medal Balsamic Vinegar of Modena IGP
The balsamic vinegar has an inky, almost syrupy consistency and is balanced between acidic and sweet, with a rich dried-fruit undertone. Quality this high is best enjoyed straight, drizzled over most any grilled or roasted meat, roasted vegetables, cheeses or garden-fresh tomatoes. Or try as a counterpoint to sweet berries or vanilla ice cream.
The balsamic vinegar has an inky, almost syrupy consistency and is balanced between acidic and sweet, with a rich dried-fruit undertone. Quality this high is best enjoyed straight, drizzled over most any grilled or roasted meat, roasted vegetables, cheeses or garden-fresh tomatoes. Or try as a counterpoint to sweet berries or vanilla ice cream.
Cooked grape must, wine vinegar
Net Volume: 250 milliliters Place of Origin: Modena, Italy
N/A
Il Colle Del Gusto Sicilian Pistachio Spread
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
Ingredients: Sicilian pistachios, sugar, extra-virgin olive oil, rice flour, sunflower lecithin as emulsifier
Allergens: Contains pistachios and traces of other nuts, including peanuts. May contain traces of soy.
Net Weight: 250 grams Place of Origin: Italy