Saturday October 26th An Italian Menu with Professor PJ Alaimo
PJ Alaimo is an organic chemistry professor at Seattle University and also a great friend. He received his PhD in chemistry from Berkeley, so I trust he knows what he is talking about. He is an exceptional teacher, confidently explaining complex concepts so that we all can comprehend them. PJ also knows his way around the kitchen, as he cooked professionally for six years. He merges his knowledge of science and passion for cooking to help us better understand the art of cooking. If he can teach 18-year-olds organic chemistry, he can teach us how to cook better.
This season PJ will guide us through making fresh ricotta, which is delicious served warm with crostini. We will try it three ways: drizzled with olive oil, with chili crisp, and with lemon and herbs. Then he will teach us how to make pillow-like agnolotti, a pasta filled with roasted winter squash and ricotta, served in the classic brodo of Bologna. Finally, he will show us how to make a perfect Milanese cutlet, light, crispy and delicious.
PJ Alaimo is an organic chemistry professor at Seattle University and also a great friend. He received his PhD in chemistry from Berkeley, so I trust he knows what he is talking about. He is an exceptional teacher, confidently explaining complex concepts so that we all can comprehend them. PJ also knows his way around the kitchen, as he cooked professionally for six years. He merges his knowledge of science and passion for cooking to help us better understand the art of cooking. If he can teach 18-year-olds organic chemistry, he can teach us how to cook better.
This season PJ will guide us through making fresh ricotta, which is delicious served warm with crostini. We will try it three ways: drizzled with olive oil, with chili crisp, and with lemon and herbs. Then he will teach us how to make pillow-like agnolotti, a pasta filled with roasted winter squash and ricotta, served in the classic brodo of Bologna. Finally, he will show us how to make a perfect Milanese cutlet, light, crispy and delicious.
PJ Alaimo is an organic chemistry professor at Seattle University and also a great friend. He received his PhD in chemistry from Berkeley, so I trust he knows what he is talking about. He is an exceptional teacher, confidently explaining complex concepts so that we all can comprehend them. PJ also knows his way around the kitchen, as he cooked professionally for six years. He merges his knowledge of science and passion for cooking to help us better understand the art of cooking. If he can teach 18-year-olds organic chemistry, he can teach us how to cook better.
This season PJ will guide us through making fresh ricotta, which is delicious served warm with crostini. We will try it three ways: drizzled with olive oil, with chili crisp, and with lemon and herbs. Then he will teach us how to make pillow-like agnolotti, a pasta filled with roasted winter squash and ricotta, served in the classic brodo of Bologna. Finally, he will show us how to make a perfect Milanese cutlet, light, crispy and delicious.