This week in Culinary Medicine, we spent most of the week lecturing about Italian cuisine. Time was also spent in the kitchen preparing Chicken Tacos with Lettuce shells and Pasta Aglio e Olio!
At the end of last week, we finished up our Mexican cuisine unit with Chicken Tacos with Lettuce shells. My table partner and I's part in this lab was to use the Korean grill to sauté onions and bell peppers. After we sautéed our ingredients, with the help of our classmates, we placed them on lettuce wraps and enjoyed them as a healthy alternative to tacos!
This heavy-lecture week included discussions of the different types of Italian pasta, sauces, and the best combinations of pasta noodles with different sauces. There are over 350 different types of Italian pasta, all varying in size, shape, and texture. Italian pasta sauces are categorized into three main groups, red, white, and green. These items can be better paired with one than the other. For instance, with a thin oil-based sauce, you would use a thin noodle that holds the thin sauce, but with a hearty meat sauce, you would use a thick noodle.
On Thursday of this week, we went to the Culinary Lab to make Pasta Aglio e Olio. My partner and I worked together to make this dish with Angel Hair pasta. While she boiled the noodles on the burner, I minced garlic and added that garlic to olive oil, making our sauce. This dish was surprisingly easy to make and very delicious!
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