November's Tour D'Italia with Chef Miguel Figueroa

By: Tammy Terry | Ariccia Italian Trattoria & Bar
Published: October 20, 2011

Ariccia and The Hotel at Auburn University host a private cooking class Dine with Chef Miguel and learn cooking techniques from different regions of Italy.

The event is held in ENOTECA, Ariccia's private dinning room at 6:30 pm the first Wednesday of every month.

The cost is $100 per person and includes dinner, wine, and the cooking class.

Seating is limited. For reservations please call 334.321.3179

The next Tour D'Italia class will be held November 2.

Zuppa Di Pesce

By Chef Miguel Figueroa, Chef de Cuisine at The Hotel at Auburn University

5 live mussels

5 clams

5 shrimp

5 ounces of cod or any white fish

6 ounces of angel hair pasta

½ cup white wine

1 teaspoon sliced garlic

1 cup crushed cherry tomatoes

1 teaspoon chopped parsley

2 cups clam juice

Red pepper flakes to taste

Salt and pepper to taste

2 tablespoons extra virgin olive oil

Method:

In a cold pan, add extra virgin olive oil, garlic, salt, pepper, and red pepper flakes. When garlic is browned, add the parsley, mussels, clams, shrimp, fish, tomatoes, and a touch of tomato sauce. Add wine and clam juice, then cover until shells open completely (discard unopened ones). Boil pasta in boiling salted water until al dente, then add it to the soup.

Serve in a large bowl.

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Zeppoles with Honey Rosemary Orange Essence

By Chef Miguel Figueroa, Chef de Cuisine at The Hotel at Auburn University

Zeppoles

4 cups water

½ pound butter or pork lard
1 teaspoon salt
2 pounds wheat, low gluten flour
6 whole eggs, beaten

Method:

Put the water, butter or lard, and salt in a saucepan and bring to a boil. Then add the flour and stir until incorporated. Boil for 3 to 4 minutes. Add the beaten eggs.

Cool the mixture down in the refrigerator and when it is cold, make small balls. Fry in oil at 350 degrees for 2-3 minutes until golden brown.

To serve, toss them in the honey rosemary syrup (recipe below).

Honey Rosemary Orange Essence

1 cup honey

2 small sprigs of fresh rosemary

Orange zest from 1 orange

½ cup sugar

Method:

Mix all ingredients in a small sauce pot. Bring to a simmer for 5 minutes. Keep warm until need it.