The meal that invented the cheese pull long before you took photos of what you ate.
In this class we will start by building a marinara sauce, and while that is simmering, move to the chicken. From here we will learn to build a bread crumb seasoning, and how to layer it for the thin sliced chicken breast.
Lastly, we will build a plate, or a sandwich depending on your serving preference. The process will be the same: taking our chicken or eggplant, giving it some sauce, a healthy topping of cheese, and firing it under the broiler.
Note: Vegetarian class, using eggplant is available.
Ingredients will be sent a week prior, and a day prior to class.
This class will be broadcast on Zoom.
Royalty when it comes to Italian American cooking.
This class will cover all corners of the lasagna: making a basic dough, building a red sauce, and finally layering these two with a delicious cheese filling.
Start to finish, this should take us about 90 to prepare. Over the final thirty minutes the lasagna will cook, leaving you with a delicious dinner at class end.
Tools: Rolling pin, casserole tray to bake lasagna in. No pasta machine is necessary, but feel free to bring one along.
Ingredients will be sent a week prior to class as well as one day before.
Class will be broadcast over Zoom.
If you love slow cooking, and loitering, this is the sauce for you.
Using a variety of meat cuts, we will sear each and combine them with the richness of a deep, slow cooked tomato sauce to bring the perfect meat ragu to your home.
This class is best for mid-day, as the sauce will continue simmering after class ends.
Ingredients will be sent out a week prior to class as well as a day in advance.
This class will be broadcast via Zoom. By joining you agree to the Sawce terms and conditions for video streams.
This class will take you through two classic pestos, with very different tastes.
First, we will take the meaning of a home gym to a new level by learning to mash up a basil pesto on your own. Using a mortar and pestle (or blender!), you will mash up the pine nuts, basil, and garlic to make this vibrantly green sauce.
Second, we will move onto our red pesto: Pesto Rosso, a sundried tomato pesto.
Both are no cook sauces, but we will finish the class with a plating of the pesto over pasta.
Equipment needed: Blender. A mortar and pestle is also preferred.
Ingredients will be sent out a week before, and a day before, class.
Learn how to make a basic pasta dough using some kitchen staples: flour, egg, and water.
We will mix our flour to form a ball of dough, roll it out into sheets, and cut by hand. We will cover the basics shapes for review such as tagliatelle and pappardelle, before moving into some of the more advanced tube shapes such as ziti or penne.
Tools required: A rolling pin. Pasta machines are optional, but not necessary.
Ingredient list will be sent out a week prior as well as a day prior to class.
This class will be broadcast on Zoom.
Learn how to make a basic pasta dough using some kitchen staples: flour and egg.
Next, as the dough rests, we will learn to make a filling and begin shaping our pasta.
Last, we will put the ravioli together and serve it with a simple butter and olive oil pan sauce.
Tools:
A rolling pin, a pot and a pan. If you have a pasta machine, feel free to use that as well.
Substitutions:
Gluten free flour actually can work here.
Ravioli fillings can be adjusted to diet. For example: mushrooms, sausage, ground beef, or only cheese.
Two ingredients is all you need for this class: Flour and water.
It is that simple, and we’ll be on our way to making some fresh pasta. It is encouraged to use Semolina or Durum Wheat Flour here, to get that gritty consistency you see in dried pastas.
This class will cover the making of the dough, the kneading, and the drying and freezing of the dough. When working with flour and water pasta, the entire process is done by hand. No machines.
Only semolina flour and water are required for this class.
Book your private class with Sunday Sawce by selecting from the dates available.
On checkout, select the specific course we will be cooking. If you still are not sure, check out our class list, before finishing booking here.
Additional Details:
Note that all classes start at 7 pm EST unless otherwise noted.
Once complete, an ingredient list and link to the digital stream will be sent to all participants.
By signing up, you agree to the terms and conditions outlined
The class you’ve always dreamed of: All the secrets of making a perfect dinner will be on display, from building a solid tomato sauce for the meatballs to take a bath in, to forming those very meatballs, and ultimately rolling out and serving the meal over pasta.
Since this class will combine both building a sauce as well as building a tray of meatballs it generally runs two hours.
Ingredients will be sent a week prior, and a day prior to class to ensure time to get everything needed.