Friday, May 2, 2008

USA Pasta Day

A Modern Approach to Pasta

In this American Regional Cuisine class students prepare pasta a bit differently than in other classes. Chocolate pasta is melded with a standard egg pasta
  • Some of it is used to layer, napoleon style, with berries and cream
  • Some of it is crisped in the deep fryer
  • Some has been made into chocolate vermicelli served with white chocolate curls and a coffee-vanilla cream sauce

Another version is made with fresh herbs and used in an open lobster ravioli.

When it comes to flavoring pasta you are limited only by your imagination.

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