We are so excited to host you in our upcoming class! One week before class we will email everyone the complete shopping list and then a few days before class we will email the detailed recipe packet and a Zoom link. Until then, below is a list of ingredients and equipment that you’ll need.

On the menu:
Celery root, winter greens, and ricotta filled cannelloni with besciamella
Shaved cauliflower and radicchio salad with preserved lemon and chunky caper vinaigrette

Shopping List:

Produce:
celery root
chard or kale
shallots
cauliflower
radicchio
lemon

Dairy:
whole milk ricotta
butter
milk
shredded parmesan

Dry Goods / Pantry:
preserved lemon
golden raisins
capers
honey
white wine vinegar
olive oil
all-purpose flour
all-purpose or 00 flour
semolina flour
Kosher salt

Proteins:
eggs

Spices:

Freshly ground black pepper
A pinch cayenne
A pinch ground nutmeg

Equipment List:
Table top pasta roller, KitchenAid pasta attachment, or rolling pin
Blender or immersion blender
Rolling cutter or paring knife
Large pot for cooking pasta
Small pot for besciamella
Whisk for besciamella
9×9 inch baking dish for cannelloni
Saute pan for winter greens
Mandoline or very sharp knife
Chef’s knife and cutting board
Tasting spoons
2 small mixing bowls
2 large mixing bowls