Wednesday, October 18, 2017

The Detailed Tale of the Tail


Lobster & Blueberry sauce: where Tuscany meets Maine


I see many points of contact between Mount Desert and the place where I was born in Tuscany. The place is an island, as well as Mount Desert, and, like Mount Desert, it is constituted by a whole piece of granite rock. Its name is Giglio. 

Then longitude, latitude, glacial eras and time have shaped the two islands in different way. But any time I came up here, I can recognize the same familiar smell in the rock. Like on my island, there is an overcoming tourist mass in summer time, while in winter there are only the local dwellers and the island falls in a great silence. Fishing represented one of the most ancient and practised economic sources: anchovies and sardines in the Mediterranean, lobsters and crabs in this section of the Atlantic Ocean. Pine trees on my island and huge red woods here. The landscape is different, but when I go to the marvellous Sand Beach, I feel to be at Cannelle beach in Giglio, where I use to go in winter, rather than in summer when it is crowded, to translate in words my emotions on a piece of paper.
I am a chef. When I come to Mount Desert I put into my dishes my style of Italian islander, using the ingredients I find here. My cuisine is always a “fusion”. And I like “fusion”, which, to my soul, means combine together all the good that there is in the world. Not only in the cuisine field.

Olive Oil, white wine, lobster, blue berries and maple syrup. How to mix  without mess?
Let’s see: we have three typical Maine ingredients and only two from Tuscany. I’ll fix this lack adding the brutality of Tuscan style as third basic ingredient. All the other ingredients are widespread all over the world, although with different shades, included passion in making, mouth watering in seeing, satisfaction in eating.

MAIN LOBSTER WITH BLUEBERRIES SAUCE


Ingredients, serves 2:
1 lobster, medium size
80 gr ( 2 ½ Oz ) blueberries
40 gr ( 1 ½ Oz) Extra Virgin Olive Oil
50 ml ( 3tbs ) dry white wine
1 (good) splash of (good) Brandy
1 tbs maple syrup
1 garlic clove
1 bay leaf
salt to taste

Cut in half, length - wise the alive lobster, paying attention to insert the point of the knife between the eyes, to hit the brains, so that the animal would die immediately without suffering.
Gather all the juices coming out . Eliminate the black thread.

In a large skillet brown the crushed garlic clove in the olive oil along with the bay leaf and the hot chilli pepper.
Take out the brown garlic, bay leaf and pepper from the pan. Add the two halves of lobster, meat down first. Put a lid on the pan. Cook 3 minutes at medium heat then turn the lobster on the other side. Cook 3 minutes.

Splash the sauce with the brandy and fire it.
Take the lobster off the pan. Remove the pan from heat.
Take off the shell and keep the pulp warm. The pulp, after the searing, should be white and firm outside, but still juicy and tender inside.
Put the shell and head back into the pan, together with the reserved raw juices. Cook on low heat until the juices thicken and the shell changes completely colour. Take out the shell and head.

Pour in the wine and let it evaporate.
Add almost all the berries, leaving some for garnish.
Add the maple syrup. Pour in a little hot water if needed. Cook to reduce. Salt to taste. Blend the mixture with a hand – mixer then filter it through a chinois, to obtain a smooth running sauce. Put back on the heat if it need to reduce further.
Cut the lobster tail and serve with the sauce on top and some berries as garnish.
Good side dishes are baked small potatoes and braised zucchini. 

emotional and ...yummy!

Calendar:the Fourth Week of October 2017

The Fourth Week of October    2017

MON 23rd
TUE 24th
WED 25th
THUR 26th
FRI 27th
SAT  28th
SUN 29th
9,30 -  01:00
Pasta 1 : Dry And Fresh Pasta. Different flours. Basic recipes of simple pasta with semolina (tagliatelle, tagliolini, taglierini garganelli, orecchiette emiliane, sfrappole); pasta with mixtures of 00 flour and semolina; orecchiette pugliesi .


Basic Preparations The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation

Meat 1 : traditional searing and roasting and low cooking. Traditional low cooking and modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.


Pasta 2 : Stuffed Pasta. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style. Ravioli stuffed with broth gelatine
Fish 1 : Practise: how to fillet the fish Recipes: Raw fish, Tuna fish Sicilian style; Sword fish with citrus sauce and celery soufflé; Sea bream with artichokes

Pasta 3 : Pasta Made With Different Flours. The use of buck wheat, hazelnut, beans purees, kamut, Recipes: traditional Pasta and fagioli; Marcella’s Pasta and Fagioli; Soy lecithin pasta


10:00 -01:00







11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream


02:30-5:30








04:00-07:00
Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)



Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana


06:00-09:00


Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù








Note: the Open lesson can take place with at least two people

Tuesday, October 17, 2017

Zeal for Veal

Choose the right cut: the large muscles from the rump are the most suitable.
Slice the meat evenly.
Use scissors to eliminate the connective tissue around the slices.

Check if there is more connective tissue interlaced with the muscolar fibers.


With care, pound the slices sliding the meat tenderizer, rather than "beating" them.

The Veal must be treated with care. 

Place a slice of good Prosciutto, one thin slice of Fontina cheese, a fresh leaf of sage upon every single slice of Veal.

Roll them up, making the rolls as regular as you can.
Fix with a toothpick.



Combine butter and extra virgin olive oil in a skillet.
Slightly brown your Veal rolls. Season with salt and pepper.
Drench with dry white wine.
Serve hot coated with their sauce.

SUCH A ZEAL BRINGS TO THE RESULT 
YOU ARE SAVORING...

Monday, October 16, 2017

AWFUL OFFALS...

Really??
try to taste them with closed eyes and open mind.

You would find them delicious.






Bull's testicles



Trippa


Pork Liver Balls


Pate' of Chicken Livers with apples and pistachios


"Turcinieddu", rolls of Lamb bowels

TRY TO BELIEVE!


Calendar: the Third Week of October 2017

The Third Week of October  2017

MON 16th
TUE 17th
WED 18th
THUR 19th
FRI 20th
SAT 21st
SUN 22nd
9,30 -  01:00
Sweet And Sour Tradition 1 : Caponata, Pork with liquorice. Lobster
With blueberry sauce

Dessert 2 : Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.

Sweet And Sour Tradition 2: Renaissance duck in orange sauce with variations
stuffed pigeon; Guinea fowl with grapes..


Finger Food
Class open to students’ ideas and requests.



10:00 -01:00







11:00 -02:00





Pasta Making
Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto
Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds

02:30-5:30

An Italian Typical Menu.Preparation of a feast Italian meal with four courses: Ravioli with cheese and pears; Ida’s veal rolls; Peas Florentine style; Glazed fruit.






04:00-07:00




Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana


06:00-09:00








Note: the Open lesson can take place with at least two people


Saturday, October 7, 2017

Calendar: the Second Week of October 2017

The Second week of October  2017

MON 9th
TUE 10th
WED 11th
THUR 12th
FRI 13st
SAT14th
SUN 15th
9,30 -  01:00
Dessert 1 : traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey

Vegetables 2 : More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.


Offals : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

Ice Cream : The technique. Sorbets. Parmigiano ice cream for appetizer



10:00 -01:00







11:00 -02:00




Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto



02:30-5:30







04:00-07:00



Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream



06:00-09:00


Meat 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Salmì and Civet.







Note: the Open lesson can take place with at least two people

contact:info@gigliocooking.com