Rice Sartu’ with Roasted Eggplants and Sweet Peas Class
This baked risotto recipe is a more complex one, which is prepared in Italy for special occasions. It’s called Sartù di riso or rice Timbale. We’ll make an easier and vegetarian version of Timbale, using roasted eggplants, mozzarella and sweet peas and brought together with an incredible Béchamel cream sauce.
• Arborio rice
• Parmesan cheese
• bread crumbs*
• whole milk
• sweet peas
• extra virgin olive oil
*You may substitute with gluten-free bread
*This recipe requires participants to cook the vegetables before class in order to complete the recipe during our live class
FREQUENTLY ASKED QUESTIONS
When does this class take place?
The live version of this class has already happened, so now you participate in the class any time you want via our class replay video.
What do I get when I sign up for a class replay?
You’ll gain access to our private class webpage, which includes:
– Class replay video (1 hour+)
– Shopping list
– Kitchen tool recommendations
– Recipe instructions
– Printable PDF versions of the ingredients and recipe
How does it work? Do I need a special program to participate?
Class information and video replays will be hosted on this website. You will set up a password to access these private class pages when you enroll for a class. Further instructions will be included in your confirmation email.
What if I want to sign up for more than one class replay?
Once you’ve signed up for your first class, you’ll have an account in our system with your email address and the password you set up during registration. You may need to log in to purchase additional classes or memberships, and you can always reset your password here.
Check our online classes page for occasional deals and discounts on past classes.