This north downtown neighborhood was completely desolated as we entered a Manhattan-styled loft for our first cooking class. A completely open space with the kitchen as its center piece, we spent the next 3 hours learning, cooking, and eating!
Kabocha Squash Soup with Crispy Prosciutto
yellow onion, diced
thin prosciutto, julienned
chicken or vegetable stock
Preheat oven to 375 degrees. Cut Squash in half and remove seeds. Rub with olive
oil and salt and place flesh down on a roasting sheet. Roast until tender, about 30
Heat a large stock pot on medium. Add olive oil and saute the onions and garlic, about
5 minutes until lightly browned. Add stock and continue to cook onions and garlic in
Heat a medium skillet, add olive oil and fry pancetta until crispy. Set aside.
When squash is cooked, cool slightly and scoop out flesh into the warm stock. Cook
another 10 minutes until well incorporated into the broth. Puree and season to taste
with salt and pepper.