10/21/21
Paccheri with "Spigola" Bass Ragu'

With Prawns with Honey and Peperoncino glaze.

  • Date

    October 21st, 2021
  • Time

    5:00 PM PST
  • Format

    Live Video Webinar

  • Materials

    Ingredient List, Recipe and Video 
What you will be cooking

Jumbo Paccheri pasta tubes cooked al dente with fresh Sea Bass meat sauce, cherry tomatoes and a simple soffritto of parsley and garlic smoked with white wine. With pan roasted fresh prawns glazed with honey and mild spicy Peperoncino over a bed of mix greens and arugula

In this class:

  • Cook the pasta perfectly al dente and prepare a simple sea bass ragu in minutes and from scratch.
  • Learn how to pan roast and glaze fresh prawns or any crustacean in a simple way, and balance the sweetness of the honey and the spice of the Peperoncino.
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Our students love us

Davide’s asparagus was so good, I was eating it out of the pan while cooking the pasta. How can each week be better than the last????
wendy H. 
Hubby ate all the ham! So my peas are vegetarian. Delicious, none the less! Another wonderful evening with my one star chef group! 😘😘😘
Heather D.
Love that I can make these recipes repeatedly, from my tiny RV kitchen, and that my 6 and 11 year old love them
Sara B.
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