Classic Italian Pasta Sauces: Seafood & Vegetable
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- In-depth Instruction; over 121 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Seafood Sauces
41:33
Giuliano shows how to properly prepare a variety of seafood and shares his technique for peeling tomatoes as he makes two succulent sauces.
Pesto Sauces
12:19
Learn which ingredients should be chopped and which ones to add during the final mix as you produce two perfect pestos: basil and walnut.
Creamy Sauces
37:23
Giuliano shares the story behind the classic fettuccine Alfredo as he creates three delectable cream sauces, including gorgonzola and primavera.
Vegetable Sauces
24:30
No more mushy vegetables as Giuliano gives you tips for picking out the perfect eggplant and preparing tender broccoli rabe for two vegetarian delicacies.
Bonus Lesson: Spaghettini Aglio e Olio
4:24
Finish your study with this bonus lesson that features a late-night Roman favorite that includes garlic, olive oil and parsley.
Tour 10 of Italy’s most treasured sauces, and recreate them in under an hour with guidance from award-winning Italian cookbook author Giuliano Hazan. From spaghetti alle vongole and fettuccine Alfredo to linguine with basil pesto and more, you’ll explore the incredible flavors of authentic Italian dishes from every region. Braise squid and cook shrimp and scallops for a fresh seafood sauce, and learn two variations of irresistible pesto that you can make in under 10 minutes! Explore three luxurious cream sauces, plus master fundamental skills for prepping, dicing and sautéing an array of fresh vegetables for fettuccine alla primavera and spaghetti alla norma. Join Giuliano, and unlock the secrets behind 10 unforgettable sauces you can serve every night of the week!
Giuliano Hazan
Giuliano Hazan, the only son of Marcella Hazan, followed his mothers legendary footsteps to become one of todays foremost authorities on Italian cooking. After studying at Marcellas celebrated School of Classic Italian Cooking, Giuliano authored the international bestseller The Classic Pasta Cookbook, which was nominated for a James Beard Award and lauded by the New York Times as just about everything you want to know about pasta and how to prepare it from the Italian perspective.
Bonus materials available after purchase