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A Week of Italian Delights: Exploring Southern Italy at Create-a-Cook's Summer Cooking!


Create-a-Cook's Summer Cooking at Haverford College Campus

Welcome to the sixth week of Create-a-Cook's Summer Cooking at Haverford College Campus! This week, our young chefs took a flavorful journey to Southern Italy, where they explored the rich and diverse culinary traditions of the region. With aprons on and enthusiasm high, they dived into the world of Italian cuisine, mastering classic dishes and creating delightful desserts. Let's savor the mouthwatering dishes our junior cooks prepared during this week's exploration of Southern Italy.

Orange-Scented Olive Oil Cake

The week kicked off with the comforting and satisfying Mostaccioli Baked Pasta. Our junior chefs skillfully cooked al dente pasta, tossed it in a delectable tomato sauce, and baked it to perfection with layers of melted cheese. To complement the savory delight, they also learned to make an Orange-Scented Olive Oil Cake, a moist and aromatic dessert that celebrated the essence of Southern Italy's culinary heritage.

Prosciutto, Pea, and Pecorino Arancini

On Tuesday, our young chefs showcased their creativity with Prosciutto, Pea, and Pecorino Arancini, delightful rice balls filled with prosciutto, peas, and the tangy goodness of pecorino cheese. To satisfy the sweet tooth, they whipped up Chocolate Stuffed Cannoli Cookies, a scrumptious fusion of the beloved Italian cannoli with indulgent chocolate.

Dessert Italian Fried Dough

Wednesday's menu highlighted the beloved Eggplant Parmesan, with tender layers of eggplant coated in a delectable tomato sauce and melted cheese. Our junior chefs also dived into the delightful world of Dessert Italian Fried Dough, savoring the crispy and fluffy treat. For an extra touch of luxury, they crafted Truffles, refrigerating them overnight to create velvety and indulgent delights.

Thursday's culinary adventure led our young chefs to prepare Spaghetti Puttanesca, a dish bursting with bold flavors from olives, capers, chili, and tomatoes. They skillfully rolled and decorated the truffles, making them visually appealing and irresistibly delicious.

Pasta Frolla

As the week drew to a close, the junior chefs embraced creativity with a Chicken Pizza Recipe. They explored the art of making a delectable pizza topped with tender chicken and flavorsome ingredients. To satisfy their dessert cravings, they learned to make Pasta Frolla, an Italian sweet shortcrust pastry, which they used to create mouthwatering Pasticciotto, a delightful pastry filled with sweet custard.

Week Six at Create-a-Cook's Summer Cooking at Haverford College Campus

Week Six at Create-a-Cook's Summer Cooking at Haverford College Campus was a delightful celebration of Southern Italy's culinary treasures. From the comforting Mostaccioli Baked Pasta to the innovative Chicken Pizza Recipe and delectable desserts like Pasticciotto, our junior chefs showcased their passion and culinary skills. Join us next week as we embark on another thrilling culinary adventure to explore the flavors of a new cuisine!

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