Joanne Weir's Cooking Confidence
Journey To Italy
Joanne shares her memories of Italy with her student Barbra recreating some of the dishes form her travels. She starts with a simple salad of fig and prosciutto, then slowly adds just enough red wine for a faro risotto, and finally ends the meal with a dessert of strawberry, port, and black pepper. Recipes: Fig And Blueberry Salad With Creme Fraiche, Mint and Prosciutto di Parma, Farro Risotto with Red Wine and Grana Padano, Strawberry with Port and Black Pepper, and an Aperol Champagne Cocktail. Student: Barbra Bright, Kitchen Designer.
Thursday, Dec 22, 7:30 a.m. on Create
Thursday, Dec 22, 1:30 p.m. on Create
Share your thoughts, questions, and comments on "Joanne Weir's Cooking Confidence" here.