Savory Spoon Cooking School’s ninth season begins with a taste of Sicily. Janice Thomas returned in May from a culinary excursion of this breathtaking Italian island and has firsthand experience in making arancini, a famous rice ball loved in Sicily.
The arancini can be filled with ragu, cheese or seafood. The fillings reflect the region where they are made, and each Sicilian family would have their own special recipe handed down from generation to generation.
This class’s arancini will be reminiscent of those made at La Foresteria with Chef Angelo. Angelo’s teaching kitchen is on the Planeta wine estate that Thomas visits annually in May. Marianne Porter and Chef Thomas will guide participants through this delicious class.
The class menu includes Sicilian arancini, fennel of the season, garden greens with fennel pollen vinaigrette, fried pecorino and tomato almond pesto with crusty bread.