There’s always a cheer when Massimo Bruno is announced as the visiting chef for Les Petits Chefs. He’s visited three times before – to make pizza, pasta and gnocchi so I was wondering what on earth he would make with them this time around. I’m thrilled he wants to come and work with them again and again – and so are they! On the menu this week? Panzerotti!
Massimo arrived with lovely puffy little dough balls for the boys to work with and fill.
And you just KNOW that there were a few “tastings” of the cheese. You know, just to make sure that it was ok….
And then the boys got to work. I have to say, I am more and more impressed with their skills each week. Check out their prefect rolling, filling and pinching closed of the panzerotti. They all made perfect little “bellies” (“panze” is Italian for “bellies”) filled with cheese and tomato sauce…
(yes there was a little bit of spillage from some of the bellies that leaked…. making it difficult to read some of the names of their creators. Note to self: remember this and spread things out more so the products are easily identifiable by the boys who made them).
While the “bellies” were cooking, Massimo showed the boys how to make the dough (hint: it’s a real arm workout!) and they got to bring the spoils of his labour home to make more panzerotti or pizzas. Lucky boys!
I enjoyed my panzerotti with a warm cup of soup last night – the perfect supper for a rainy windy night. It was really good. Mr Neil had a leftover one unclaimed by its owner and also declared it tasty.
But tasty or not, check out the picture below:
Could cooking club BE more fun?
Thanks to Massimo for another fabulous session – we can’t wait to see what you will do make with us next time! For more information about Massimo Bruno’s Toronto Supper Club, click here.
* Canadian readers – enter to win a copy of Thomas Keller’s Bouchon Bakery Cookbook here!
** Canadians – have you checked out my “What’s for Dinner?” contest? A gorgeous $350 gift basket is up for grabs!