Italian Cooking School: Move Over Giada
Cecilia-- the real deal! One of the highlights of our stay in Umbria was a night of cooking school with our hostess/instructor Cecilia. We (the group of fourteen women who had traveled from the United States to spend a week in an Umbrian villa on the grounds of Le Velette winery) all gathered around the kitchen table to absorb her cooking wisdom and try to learn how to make an authentic Italian dinner from scratch. The first dish we learned about roughly translates to turkey meatloaf. This wasn't your school lunch meatloaf. We would later confirm after eating the fruits of our cooking endeavors, this was the best meatloaf any of us had ever had. Polpettone (Turkey Meatloaf) The recipe was taught using grams and ratios. To quote Cecilia, our cooking instructor, "It's a more or less thing." Ingredients: Betsy and Gabi 2/3 turkey or 500 grams (approx 2 pounds) 1/3 ricotta cheese or 300 grams (approx 1 pound) 3 TBS of nutmeg or to taste (Cecilia wa...