The word “authentic” means “authoritative, reliable, genuine, of undisputed origin” according to Funk & Wagnalls Dictionary, and this is exactly what Host Chef and Artisan Baker, Mort Rabkin offered his baking class recently in Boquete.

The Foccacia recipe took some work to make it exactly right for the weather conditions in Boquete, and Mort got it just right! It was fun to be invited to his home to “practice” his different Foccacia recipes. Each time the bread was baked, Mort used slightly different ingredients, he varied his timing, and he used an assortment of toppings. Finally, it was best Foccacia any of us have ever tasted!

When the Foccacia was perfected, we could plan the remainder of the class. Because there was time during the class to make two other authentic Italian dishes while the Foccacia was rising and baking, I decided the best accompaniments to a hot Foccacia were a fresh Antipasto, and for dessert, Zabaglione. Mort’s wife Barbara, topped the Zabaglione with her twice-baked Biscotti cookies, a real treat.

One of the toppings for the Antipasto would be Pickled Onion Rings, which was a new dish for everyone. The onions are easy to prepare and they cook in only 30 seconds. They’re perfect to serve with Antipasto to give it an interesting, unexpected tangy flavor. This Antipasto was served with black olives, a variety of cold meats and cheeses, freshly roasted red peppers and Green Olive Tapenade. You can see the Pickled Onions in the top dish, ready to be enjoyed along with this very colorful Antipasto.

Pickled Onion Rings

3/4 cup white vinegar
3 tablespoons sugar
1 bay leaf
5 allspice berries
5 whole cloves
1 small, hot, jalapeno or chombo chile pepper, finely diced
1 large onion, peeled, and thinly sliced
In a small saucepan, heat the vinegar, sugar, seasonings and chile until boiling. Add the onion slices and simmer gently for 30 seconds. Remove from heat and let cool completely. Transfer the onions and the liquid into a jar and refrigerate until ready to use.

Photographer, Betty Dabney couldn’t resist gathering everyone together for a “photo-op”. The Antipasto with toppings was beautifully arranged on a big platter, and the eight Foccacias were cut into sample-size pieces so everyone could try each of the breads. After lunch, the Zabaglione was ready to taste, the “icing on the cake” for everyone, made extra special with Barbara’s Biscotti. I’ll post the recipe for this luscious “authentic” Italian dessert soon.

Thanks to Betty for photos that captured Mort’s fun, educational and “tasty” class.

Don’t forget the Chianti!
Cora