Welcome to Italy. Swordfish steaks are broiled, pan-seared or grilled and then generously sauced with stimpirata, comprising finely chopped onion, celery, olive oil, white wine vinegar and capers. Weather permitting, we’ll grill the swordfish outdoors. We recommend green asparagus (steamed al dente, of course) with a freshly made whole grain boule or comparable bread, and pairing this dish with our Albariño or – yes, a red – our Barbera, both from the 2015 vintage.

Prep Time: 30 minutes

Class Details: Tuition $63/person + tax covers all course materials and wine pairing.
Aprons available to borrow or purchase.

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