カルメッラの日本滞在もいよいよ残すところあとわずか、、、あっという間だわ😓
帰る前はお仕事ー！と言うワケで私の日本の拠点である大阪でレッスン＋カルメッラの
十八番料理パナーダを一緒に食べよう！のプランツォの会。
今回のレッスンメニューは欲張って粉もん(大阪だもん、笑)。
パナディーナにクルンジョネス、おまけに細工菓子コリケッドゥスまでやっちゃおう！
ホントはコリケッドゥスはデモだけ、って思ってたんだけど、皆さん作ってみたい、と
言うことで、、、時間はかかったけど、楽しんでいただけましたよ〜😊
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パナディーナやクルンジョネスは何回めか、と言う方も復習がてらのレッスン
コリケッドゥスは皆さん、初めてでも上手ー！食べないで飾っておくって😄
レッスンの中挟んでプランツォの会。3月にもお世話になった宝塚仁川のフレンチの
教室をお借りして。カルメッラの地元、アッセミーニの郷土料理のパナーダ。
オリジナルはうなぎを使うんだけど、日本ではうなぎは高い！し、蒲焼き以外は手に
入りにくい、と言うことで穴子を使うことに。でもアッセミーニのうなぎは日本の
穴子のように細くて小さめ、逆にイタリアの穴子は太くってでっかい！からちょうど
いいかも。早めに来られてパナーダの成形を見学されるお客さまも。
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アンティパストはいろ〜んなチーズ、食べ比べ！と夏らしい郷土料理(写真左端)
穴子のパナーダはうなぎに比べてあっさり、でも美味しかったよ〜😋
生地はお鍋に見立てているので中身は全部ひっくり返して出しちゃう、と言うと
皆さんび〜っくり！中身と生地は別々に盛って食べる、のが家庭料理
サルデーニャでもレストランだとキッシュのようにカットしてるサービス
(レストランで出してるトコは少ないけどね)
今回もカルメッラ、サルデーニャ家庭料理の伝道師になれたかなぁ〜。
次回はいつになるか？だけど、絶対また来る！って言ってるのでお楽しみに〜😊
もちろん、その前にサルデーニャまでカルメッラに会いに来ていただけると私も
カルメッラももっと嬉しいです😍
#カルメッラ日本滞在記 #マンマの家庭料理レッスン #穴子のパナーダ