continuing education - Westmoreland County Community College

CONTINUING EDUCATION
Italian Cooking with Sergio Maragni
You will eat the food that is prepared during each class. Open-toed shoes are not
permitted in the kitchen. Classes are limited to 12 students. Due to long waiting lists for
these classes, if you register and then are unable to attend, please call and cancel.
Appetizers
Bagna cauda, bruschetta, scamorza in
carrozza, mussels in red sauce, battered
zucchini and artichoke hearts, and
stuffed tomatoes and mushrooms. $21
tuition + $12 material fee, .4 CEUs
FODX 0095-01 Tuesday, September 25,
6-10 p.m.
Veal Saltimbocca
An Italian delicacy. Easy to prepare and
just as easy to eat. As the name's literal
translation implies, "they jump into your
mouth." $21 tuition + $ 18 material fee,
.4 CEUs
FODX 0925-01 Tuesday, October 2,
6-10 p.m.
Soups
Traditional hearty Italian fare. Pasta e
fagioli, pasta e patate and pasta e lenticchie.
Easy to make, filling and delicious.
$18 tuition + $12 material fee, .35 CEUs
FODX 7559-01 Tuesday, October 9,
6-9:30 p.m.
Fresh Mozzarella
Learn to make this Italian delicacy. A
sweet cheese that is best enjoyed when
freshly made. Easy to prepare and may be
served in a variety of ways (as an appetizer,
in salads, in sandwiches, with pasta,
fried or simply by itself with a slice of
bread). This humble cheese enriches anything
it touches, and its versatility is limited
only by your imagination. $21 tuition
+ $18 material fee, .4 CEUs
FODX 5373-01 Saturday, October 13,
9 a.m.-1 p.m.
Fresh Pasta
Ravioli, spaghetti and maltagliate served
with a variety of traditional Italian
regional sauces. $21 tuition + $12 material
fee, .4 CEUs
FODX 9542-01 Tuesday, October 16,
6-10 p.m.
Chicken alla Cacciatore
Chicken sauteed in olive oil and then
braised in a medley of vegetables and red
wine. Served over herb flavored smashed
potatoes. $18 tuition + $15 material fee,
.35 CEUs
FODX 0923-01 Tuesday, October 23,
6-9:30 p.m.
Steak alla Pizzaiola
Minute steaks never had it so good.
Sauteed in garlic, and then covered with
a sauce made of fresh tomatoes and
herbs. $18 tuition + $15 material fee,
.35 CEUs
FODX 7565-01 Tuesday, October 30,
6-9:30 p.m.
Sauces
Learn to make marinara, carbonara,
aglio e olio and ragu. $18 tuition + $12
material fee, .35 CEUs
FODX 9541-01 Tuesday, November 6,
6-9:30 p.m.
Pork alla Parma
Pork chops stuffed sparingly with prosciutto
and served over risotto. $18
tuition + $15 material fee, .35 CEUs
FODX 6647-01 Tuesday, November 13,
6-9:30 p.m.
Gnocchi
Homemade gnocchi with chicken flavored
red sauce and sautéed mushrooms. $21
tuition + $12 material fee, .4 CEUs
FODX 9547-01 Tuesday, November 20,
6-10 p.m.
Chicken alla Marsala
Tender chicken cutlets sauteed in olive
oil and flavored with a marsala reduction
topped with mushrooms. Served
over a bed of roasted garlic smashed
potatoes. $18 tuition + $15 material fee,
.35 CEUs
FODX 0924-01 Tuesday, November 27,
6-9:30 p.m.
Risotto alla Maragni
Easy-to-prepare one-pot meal and no
need to stand over the rice to continuously
ladle liquid over the rice. $18
tuition + $12 material fee, .35 CEUs
FODX 7125-01 Tuesday, December 4,
6-9:30 p.m.
Zuppa Di Pesce & Fish Fry
Just in time for Christmas Eve. Come
and immerse yourself in the preparation
of these two traditional Italian foods
served in many Italian families. $21
tuition + $ 20 material fee, .4 CEUs
FODX 9548-01 Tuesday, December 11,
6-10 p.m.
To register, call 724-925-4204 or 1-800-262-2103, ext. 4204.
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