Ingredients • 150 g tapioca pearls • 700 – 900 ml water • 300 ml red wine • 150 g sugar, approximately • 3 dried cloves • 1 cinnamon stick • 15 pitted dried prunes, optional
Preparation method 1. In a thick bottomed saucepan bring the water to the boil with the “sagu”, the cinnamon and cloves. Reduce the heat and cook over low heat for 20 – 30 minutes, stirring occasionally, until almost all pearls become clear, almost transparent. Add more water, if necessary.
2. Add the wine, the sugar and cook until all the pearls are clear, almost trasparent. If you like, add prunes cut into small pieces. It takes about 15 minutes. Once cooled, it hardens a bit.
3. Discard the cinnamon and cloves.
4. Pour into a serving bowl or on individual dessert bowls and serve cold. You can serve “sagu” with pastry cream, English cream or eggnog.
We are very happy to announce that we will be on the beautiful town of Pismo Beach in California. On our stay we will be organizing two classes.
Dates March 9th 2023 starting at 6pm - Grissini with Parmigiano, garlic and oregano - Ravioli stuffed with pears, served with Parma ham on a prosecco and walnuts sauce - Risotto with Saffron served with a Slow cooked beef stew with wine - Tiramisu Price per person USD100
March 10th 2023 starting at 6pm - Focaccia with Rosemary - Gnocchi stuffed with mozzarella served with authentic Bolognese sauce - Chicken wrapped in prosciutto stuffed with pears served with prosecco and porcini mushrooms sauce - Ricotta cake with figs and almonds Price per person USD100
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-2 cups of whole milk -1 cup heavy cream -2 tbsp butter -4 tbsp flour -2 cups of four cheese mix (grated) - teaspoon of nutmeg - teaspoon of white pepper - Salt to taste
1. Combine all ingredients on a big jar with a lid exept the four cheeses. 2. Close the lid and shake like you are making a cocktail. More you shake the better. 3. Pour all the mix on a pan on medium heat and cook for until the sauce gets thick. 4. Combine the cheese and serve it.