More noodles and dough today but this time with a concentration on Europe and North Africa. In addition to our course assignments we had a "mystery basket" assignment: produce a pasta dish from scratch using only items made available by our chef instructor.
My dish: ravioli filled with Parmesan cream and topped with minted spinach oil and fried mint leaves
In production we made Salat Tangiers (Moroccan couscous salad), Baklava (sweet nut-filled fill pastry), Pierogie (a Polish dumpling filled with potato among other things), and Curried Couscous, Spinach, and Roasted Tomato Soup.
The baklava was so good. It had almonds, walnuts, pistachios and was soaked in spiced orange simple syrup before it went in the oven. Sticky goodness.