Today’s cooking lesson was “Mediterranean Cuisine and Seafood #2”.
The antipasto was a dish of baked polenta topped with scallops. “Polenta”, popular in Northern Italy, is boiled cornmeal. It can be served hot as porridge or cooled to solidify into a loaf.
Some students cooked polenta for the first time. Many students were struggling as it was difficult to adjust the softness of polenta and how long to bake it.
Seafood soup becomes salty enough only after putting actual seafood ingredients into the soup stock. Although it’s important to learn the precise grams of ingredients, the most important part is the actual taste. So each group of the students was thoroughly instructed not to forget tasting it before serving.