European Stars And Stripes (Newspaper) - August 18, 1989, Darmstadt, Hesse                                I assistant Stetano Pascalo remains unimpressed. At right classroom scenes. Talian recipes and water in he Well then mix the ingredients with your hands gradually adding the hour to the liquid ingredients knead mixture. Ii it is too dry add More Waler As needed to get the right consistency. This is where the professionals Shine they know what the right consistency is. Amateurs May need practice to get it just right lot pasta rest Lor about a half hour it should be firm Roll Small batches out into Flat sheets that then can to led into a manual or electric pasta machine. If using a manual pasta machine Start with the machine Selling on #1 fold Tho pasta Over Lengthwise and put it through Tho machine at least three times on this Selling then adjust the machine to setting #2 and repeat putting Tho dough through the machine three times or More on this setting the dough is ready Lor the final stage cutting Mlo the desired Width noodles according to machine setting when it is transparent and elastic Sprinkle Cut noodles with Semolina to keep them irom clicking to one another. Cook pasta in boiling sailed water fresh pasta Cooks rapidly in just a two minutes it should be a dense. To the Teeth or slightly chewy which is the True italian Way to serve pasta. Serves six. Tiramisu Rich italian dessert 400 Grams Mascar Pone cheese available in italian grocery stores or speciality shops and Many German supermarkets i liter pastry Cream recipe follows 100 Grams powdered sugar100 Grams unsweetened Cocoa powder 1 Pound cake a Frozen Sara Lee Pound cake works Well 12 demitasse cups of espresso Coffee sweetened with Coffee liqueur Vij liter of heavy Cream sweetened with powdered sugar and whipped layer a cake pan or Small lasagne Type pan with slices of the cake. Sprinkle cake slices with Coffee mixture but Don t let the cake get Loo soggy. Mix Mascar Pone with powdered sugar pastry Cream and Cocoa powder. Spread a layer of this mixture on lop of cake then cover with another layer of sliced cake Sprinkle with Coffee mixture. This Lime cover with a layer of whipped Cream add another layer of cake Sprinkle with Collee mixture then add a final layer of pastry Cream. Decorate with remaining whipped Cream and Sprinkle with powdered Cocoa. Chill at least Ono hour before serving. The Tiramisu will keep up to three Days in the refrigerator. If the whipped Cream layer is omitted the dessert can be fro in. Serves 8 pastry Cream it liter of milk 125 Grams of sugar grated Lemon Peel or Vanilla to taste 3 egg Yolks 65 Grams sifted italian flour Type 00 add half of the sugar to the milk bring to a boil add Tho remaining sugar to a mixing bowl then add the egg Yolks and Vanilla of grated Lemon and mix Well. Add the sifted hour to the egg Yolk mixture and mix Well add a ladle of hot milk to this mixture and mix Well bring remaining milk to a boil and add the egg Yolk mixture. Stir to boiling Point. Cool Cream and then use in Tiramisu recipe. Pastry Cream can also be used in other recipes such As fruit tortes. Cooking schools Larry Pisoni has organised several cooking courses in Italy through Theresa of the year the next course lakes place at the hotel Solaria Inma Rilleva in the Dolomite Region of Northern Italy. Sept. T -4. The program includes 10 hours of cooking lessons a wine seminar a recipe Book three nights accommodation with All meals and other extras for $108 cooking courses Lake place at the euro Tel in Rapallo on the italian Riviera oct. 6-9. Oct 26 29 and nov. 1 -4. The Price is 420 Gorman Marks about $225and includes eight hours of cooking lessons a wine seminar three nights accommodation with most meals and sightseeing. Two Holiday cooking courses Are scheduled at the hotel Nuovo Angelo in Polo Arche in the Dolomite Region of Northern Italy nov. 22 26 and dec. 20-24. The programs Cost 435 German Marks $233and include 14 hours of cooking lessons an extensive wine seminar a recipe Book sightseeing and four nights accommodation with All meals. Contact Larry Pisoni hotel representative Villa Piccard i-38070 Verzano Trento Italy Lei. 0461-44000, for details and reservations Italy by no moans holds the monopoly on cooking schools. Several organizations in Franco offer similar creative holidays cuisine Azur Loisius located on the French Riviera s c6te d Azur oilers extensive one and two week courses in French cuisine. Programs include daily lessons in menu planning Lood selection preparation and presentation plus wine seminars and Market trips. Lessons Are conducted in English and French. Accommodations Are either in vacation apartments hotel rooms or in private family Homes. During free Lime sightseeing hours and other activities Are available. A French language school offers lessons in the language from beginner through University level for those not interested in the cooking classes. Prices Range irom 1.596 German Marks about $840 Lor a one week cooking course and accommodation in a private Home to 3,790 Marks $1,995 Lor Tho two week course in a vacation apartment. Contact cuisine Azur Loisius Luceo d eat Jacques Audi Berli. By Wilson f-06600 Antibes Juan los pins for details and a brochure. For a More personal cooking Venturo Sylvio Lallemand offers week Long courses in Dinsmo Provencal in a country House in Avignon France. The program includes daily classes in food preparation accommodation in the Home and All meals. Course Cost is 2,400 French francs $380 per person Contact Sylvie Lallemand los megaliths. F-84220 Gordes. France lol. 016 90722341, for details on cooking courses. In Germany. J Ole Dayle studios in Heidelberg is offering a three Day cooking seminar with Marc Haeberlin chef of the Michel three Star restaurant Auberge de i la in Alsace France Over Columbus Day weekend oct. 6-8. The program costs $550 per person and includes two morning sessions with Haeberlin wine tastings and two nights accommodation with All Moats the company is also sponsoring two saturday wine luncheons in Wisse Bourg France. Oct. 14 and nov. 11. The Cost is $90 per person or each Date. For information write to Allen Dale Olson j Ole Dayle studios  8, d-6900 Heidelberg. West Germany. Michele Ray if ,.gust18,1989 the stars and stripes Page 15