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Classic Italian Christmas Menu: A Three-Part Cooking Course with Gina Tringali
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Christmas in Italy is a two-day feast. In our three-day hands-on cooking course, we will prepare a holiday menu including antipasti, a first course, and dessert. While we cook, we’ll learn about typical Italian Holiday culinary traditions which originate from a variety of regions across this wonderful country.
Led by food historian, sommelier, and home cook Gina Tringali, this interactive cooking series has been designed to deliver a taste of the holidays to your kitchen. In no time, participants will be making Italian food, from Pappardelle to Ricciarelli, like an expert.
Crostini di Fegatini di Pollo - Crostini with Chicken Liver Pate
Note, feel free to halve this recipe.
- 400 g/ 14 oz. chicken livers
- ½ red onion, chopped
- ½ carrot, chopped
- ½ celery stalk, chopped
- 3 Tbsp. capers, rinsed and chopped
- 2-3 sage leaves, chopped
- 1 sprig rosemary, chopped
- 50 g/ 1/4 cup unsalted butter + 1 Tbsp.
- Anchovy paste (optional)
- Salt
- A thin loaf of bread for crostini (day old bread is great)
- 200 g/7 oz. black and green olives, pitted
- 50 g/ about 2 oz. salted capers, rinsed
- 6 oil-packed anchovy fillets (optional)
- 2 Tbsp. EVOO
- Juice of 1 lemon
- Sliced bread for crostini
- 200 g all-purpose flour
- 200 g semolina, plus extra for dusting
- 4 eggs
- 1 red or yellow onion, minced
- 2 carrots, minced
- 2 celery stalks, minced
- 4 Tbsp. EVOO
- 300 g (⅔ lb.) ground pork
- 500 g (around 1 lb.) ground beef
- Salt
- Freshly ground black pepper
- 1 cup red wine
- 1 ½ qt. tomato puree
- 2 Tbsp. tomato paste
- 175 g (6 ½ oz.) whole blanched almonds
- 2 medium egg whites
- 50 g ( ¼ cup + 1 tbsp) all-purpose flour, sieved
- 1 tsp. Baking powder
- 125 g (4 ½ oz.) powdered sugar plus extra for rolling and dredging
- a little almond extract
Gina is a food historian, coffee connoisseur and cook. Born into an Italian-American family, Gina spent countless hours in the kitchens of her mom and her Neapolitan and Sicilian grandmothers – watching, cooking, tasting – dreaming of living in Italy. In 2007 she relocated to Rome where she earned a Master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata”, and became a certified sommelier and member of AIS. She also holds an MBA from NYU. Before relocating to Rome, she worked for Tom Colicchio's Craft family of restaurants in NYC in business development and marketing and she spent some time in the kitchen. Her writing appears on numerous food and travel publications.
The course is $105 for three lectures.
This conversation is suitable for all ages.
90 minutes, including a 30 minute Q&A.