Tortelli Cacio e Pepe (June)
Tortelli Cacio e Pepe (June)
Tortelli Cacio e Pepe (June)
Tortelli Cacio e Pepe (June)
Tortelli Cacio e Pepe (June)
Tortelli Cacio e Pepe (June)
Tortelli Cacio e Pepe (June)
Tortelli Cacio e Pepe (June)
Tortelli Cacio e Pepe (June)
Tortelli Cacio e Pepe (June)
Tortelli Cacio e Pepe (June)
Tortelli Cacio e Pepe (June)

Tortelli Cacio e Pepe (June)

$49
$100
Nonna Live

Tortelli Cacio e Pepe (June)

Sale price Price $49.00 Regular price $100.00 Unit price  per 

On the Menu: Tortelli Cacio e Pepe

Meat Tortelli Cacio e Pepe is a variation of the classic "Tortelli al sugo". Two regions of Northern Italy compete for the origins of the tortelli pasta shape: Piemonte and Emilia-Romagna, each with their own version.

In this recipe, we have combined the tradition of three regions including Lazio. Nonna didn't want you to miss our savory cacio and pepper sauce.

Download all the ingredients and utensils you need to make this dish HERE.

    Additional connection (+$39.00)

    On the Menu: Tortelli Cacio e Pepe

    Meat Tortelli Cacio e Pepe is a variation of the classic "Tortelli al sugo". Two regions of Northern Italy compete for the origins of the tortelli pasta shape: Piemonte and Emilia-Romagna, each with their own version.

    In this recipe, we have combined the tradition of three regions including Lazio. Nonna didn't want you to miss our savory cacio and pepper sauce.

    Download all the ingredients and utensils you need to make this dish HERE.

      Class Description and Details

      In this 1.5-hour experience, you’ll join us in the small town of Palombara Sabina. Nonna will invite you into her home, and we’ll share family traditions, stories, and create a delicious meal together using a recipe passed down through generations. See below for our favorite wine pairing suggestion, should you be so inclined! Every class provides a meal to a child in need. One Class, One Meal.

      Ingredients and Utensils

      Ingredients (for 2 people): 

      • 1 cup 00 grade flour
      • 2 eggs
      • 200g ground meat (half beef, half pork)
      • ¼ celery
      • ¼ onion
      • ¼ carrot
      • 30g mortadella
      • 30g Parma prosciutto or ham
      • 1 small boiled potato
      • 6 tbsp of parmigiano
      • 8 tbsp of pecorino
      • black pepper
      • extra-virgin olive oil - better if it is Nonna’s Gold
      • fine salt
      • coarse salt

       

      Utensils List: 

      • 1 chopping board
      • 1 large cutting board (even a table!)--countertop is fine if that’s all you have
      • 1 fork

      • 1 rolling pin
      • 1 glass or a round stamp
      • 1 big pot
      • 1 medium pan
      • 1 small food processor
      • 2 small bowls
      • 2 medium bowls
      • 1 wooden spoon
      • 2 teaspoons

       

      Pre-Class Prep

      Grate the parmigiano and pecorino, boil the small potato

      Suggested Wine Pairing

      Ribolla gialla would be a great pairing!

      What Happens After You Book Your Class?

      1. Review the shopping list of ingredients listed on this page and make sure to purchase them before the day of your class. 

      2. On the day of your class you'll receive a calendar invitation in your email with a Zoom link, about 50 minutes before the class starts. Make sure to do your pre-class prep before class starts! 

      3. Let's cook! Nonna will guide you through how to make your dish step-by-step and at the end of class your will have a delicious pasta meal together!