Les Farineux et Riz!!! Starches and rice!!!
For the practical: Nouilles Alfredo (fresh pasta noodles with parmesan cream sauce)!!! In demo: Risotto à la Milanaise (risotto with saffron, parmesan, and tomato) and Gnocchi with sauce tomate, which we will be making later on in the course!
“Anne. I think today is your best practical yet!”
Could any other words make me happier than those?
I finished more than an hour early! My pasta was good, my sauce was creamy and lovely, and everything worked out perfectly! Chef Franck tasted, and then ate, and then tried even more!
We made the Pâte à Nouilles (pasta dough) from scratch and the Alfredo sauce was incredibly simple. Chicken stock infused with black peppercorns, crème fraîche, butter and parmesan with some fresh basil and oregano. I expected the sauce to be a soupy, watery mess, but it actually turned out to be quite thick and creamy! We garnished it with vine plum tomato concassé and some basil tops.
I can’t wait to make the gnocchis!!