We are halfway through our Italian adventure – I cannot believe it! Things are slowing down this week as we work on our journals and have the opportunity to shadow professionals in our career of choice. Most everyone is splitting up to visit schools, hospitals, or other business settings, and I am looking forward to visiting Antonello Colonna’s Resort and Spa to learn more about the hospitality industry in Italy. However, here at the Palace we all have had the opportunity to learn one of life’s most necessary skill sets: cooking. Our cooking class teacher, Mary Lou, might as well be considered our “Chigi Grandmother.” She is a beautiful woman from South Africa revealing more to us about the art of cooking.
 
Over the past few weeks, she has shared the secrets behind some of Italy’s classic dishes: Amatriciana, Mushroom Risotto, Saltimbocca (“Jump in the mouth”), and Eggplant Parmesan. As if a delicious entree isn’t enough, Mary Lou follows each meal with a dessert recipe such as chocolate lava cake and the favorite, tiramisu.
 
Being a Hotel and Restaurant Management major, I eat up every second of the few hours we spend in the kitchen with Mary Lou. But, what I really love about our time with her is that she makes these fancy dishes so simple to make. I used to be intimidated to be a “risk-taker” in the kitchen; I never thought I could create a risotto dish and actually enjoy eating it! Yet Mary Lou’s patience and detail in explaining has made these seemingly unapproachable dishes very simple (and delicious)! We have all mentioned how excited we are to go home and make these dishes for our families, and we are learning these great recipes right before Thanksgiving.
 
I think it’s only appropriate to leave you with Mary Lou’s “Golden Rules of Pasta” as I close out the post of the day.
1. Boil a lot of water with a handful of salt.
2. You can add a drop of oil to stop the water boiling over.
3. Put the pasta in the water only when it is boiling and start counting the cooking time when it starts boiling again.
4. Stir from time to time to know if it is tasty enough – it mustn’t be “scialbo” (bland) and it must be served when “al dente” (to the tooth… biteable). If it’s overcooked it’s not easy to digest.
5. Have the table prepared, the guests on hand, and the sauce ready before you boil the pasta; it must be served immediately and hot!
 
If I’ve learned one thing through these precious moments with Mary Lou, it is this: take a risk. Don’t be intimidated to try something new. Every time you cook, you learn something – good or bad. Here’s to many more delicious meals to come!
 
Anne Carlton

Amatriciana and Chocolate Cake

Mary Lou teaching us how to create the delicious tomato and pancetta sauce