There are many schools available for cooking courses throughout Italy. We were impressed with the price and fun atmosphere of the In Tavola cooking school in Florence. Even though there were a lot of people in the class (about 8 – 10 for 1 teacher), we still found it personal and a great learning experience, especially if you are willing to asking questions as the chef is doing is magic.
- Whole chicken, cut and cleaned
- 350g white mushrooms
- Marsala wine as needed
- Extra Virgin olive oil and butter
- Salt to taste
- Pepper to taste
- A few sage leaves
- Peel the outer layer off the mushrooms and cut them first in half and then into thin even slices.
- Sauté the mushrooms in pip until softened.
- Powder each piece of chicken with flour.
- Heat oil and butter in a frying pan and brown the chicken on one side flipping when the upper side looks white.
- Flip chicken and brown on other side.
- Add mushrooms and a good splash of Marsala wine and sage and garlic.
- Cook for 10-15 minutes adding more wine as needed.
- Add salt and pepper at the end.
…and the finished product…delicious the first day and for leftovers!