Napa Wine-COOKING with JULIE-Cooking Class

Grilling artichokes brings out their sweetness, which is also enhanced by the orange aioli. The lamb shanks cook slowly, making a rich, thick sauce for our homemade noodles. For dessert the creamy sabayon brings out the complex flavors in the Prosecco. For added indulgence, we’ll pair the sabayon with a crunchy almond tart.

Grilled Artichokes with Orange Aioli

Lamb Shanks Braised in Red Wine

Fresh Pasta Noodles

Italian Almond Tart with Prosecco Sabayon