Save the Date: Fabrizia Lanza in the US again

February 9, 2011 7:00 pm

to

February 15, 2011 9:00 pm

Fabrizia Lanza is returning to the U.S. for a quick trip in February. First, she travels to Chicago, where she will be cooking at Rhapsody on Feb. 9 and Pelago on Feb. 10. From there, she moves on to San Francisco, where she will host a dinner at A16 on Feb. 15.

About Fabrizia Lanza

Fabrizia Lanza is a cooking teacher, art historian and daughter of one of Sicily’s oldest aristocratic families. She joined her mother at the eponymous Anna Tasca Lanza cooking school, located in Vallelunga, site of the family’s renowned Regaleali vineyard. The cooking school celebrates Sicily’s traditional dishes, from the aristocratic cuisine of Palermo to the ingredient driven foods of the countryside.

To make reservations for the dinners, contact the restaurants directly!

Here is a recipe for buccelati that Fabrizia is sharing with us:

For the dough:

• 1 kilogram all-purpose flour
• 200 grams sugar
• 250 grams lard
• 4 eggs
• 1 teaspoon vanilla
• 15 grams ammonia
• Milk as needed

For the filling:

• 300 grams dried figs, minced
• 100 grams walnuts, chopped
• 50 grams pistachios, chopped
• 1 jar homemade tangerine marmalade
• 300 dl vino cotto

For the icing:

• 2 cups confectioners sugar
• Juice of 2 lemons

Mix the dough ingredients together to obtain a soft and smooth dough similar to the one for fresh pasta. You should be able to knead and roll it on a work surface without it sticking.

Combine the stuffing ingredients in a large pan and cook for a few minutes until the figs soften and the mixture thickens. Cool.

Preheat oven to 350°F. Roll the dough into a large, very thin circle. Fill a pastry bag with the fig filling. At a distance of about four fingers from the dough’s edge, pipe a circle of filling, then fold the edge of dough over to enclose the filling. Cut out the “rope” that you have made and pinch to seal. Cut the “rope” into 3-inch portions. Repeat with remaining dough and filling. Before baking, make little cuts on the edges of the cookies so that the filling can vent. Bake until the cookies are slightly golden. While the cookies cool, mix together the confectioners sugar and lemon juice, then glaze the cookies and decorate with colored sprinkles.

Fabrizia Lanza’s US tour

October 19, 2010 7:00 pm

to

October 28, 2010 7:00 pm

It is going to be a whirlwind trip–almost every day Fabrizia Lanza is cooking and teaching at some different wonderful places. I hope to see many of your familiar faces in the coming weeks–and make new friends, too! If you want a taste of what she is up to, look below for the full schedule of events.

Fabrizia Lanza is a cooking teacher, art historian and daughter of one of Sicily’s oldest aristocratic families. She joined her mother at the eponymous Anna Tasca Lanza cooking school, located in Vallelunga, site of the family’s renowned Regaleali vineyard. The cooking school celebrates Sicily’s traditional dishes, from the aristocratic cuisine of Palermo to the ingredient driven foods of the countryside.

Oct. 19
“The Art of Deep-Frying” class
@ Stir, 102 Waltham Street
Boston, MA 02118

Oct. 20
“Peasant Cuisine” class
@ Boston University, 808 Commonwealth Avenue
Boston, MA 02215

Oct. 21
“Monsù Cuisine” class
@ Boston University, 808 Commonwealth Avenue
Boston, MA 02215

Oct. 23
Cooking class,
@ Williams-Sonoma
200 South Broad St # M6
Philadelphia, PA 19102

“Sicilian Food and Wine” class,
@ La Cucina, Reading Terminal Market
51 North 12th Street
Philadelphia, PA 19107-2954

Oct. 24
Dinner @ Fork
306 Market St
Philadelphia, PA 19106-2709

Oct. 26-27
Dinner @ Roman’s
243 DeKalb Avenue
Brooklyn, NY 11205

Oct. 28
Lunch @ Del Posto
85 10th Avenue
New York, NY 10011

Caponata (Video recipe)

Fabrizia Lanza shows how to make caponata (a Sicilian eggplant dish).