Tuesday, September 27, 2016

Calendar: The First Week of October

The First Week of October

MON  3rd
TUE  4th
WED 5th
THUR 6th
FRI 7th
SAT 8th
SUN 9th
9,30 -  01:00







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

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

02:30-5:30

Minestrone
Olivelle di maiale
Finocchi brasati


Pici con le briciole e le acciughe
Spigola con verdure (carciofi o melanzane in base alla stagione)
Sorbetto di limone



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

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

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

06:00-09:00
Meat 1 
Lamb
Chicken
Veal
Speck and cabbage little cakes
Barley and mushrooms soup
Rabbit in wine sauce with pearl onions
Olive oil cake

Trabaccolara
Scarpaccia,  Risotto Col Buristo

Pastry & Bakery:
Short breads
------------
Open class:
Tagliolini with pumpkin flowers
Chicken with bell peppers

Peaches in syrup
Pastry & Bakery:
(dough) with whipped butter
Pastry & Bakery:
Sweet risen dough
Pastry & Bakery:
Savory risen dough


Monday, September 26, 2016

Pasta Basics on Wednesday Sept. 28th at 10:00 ma





Please, contact:  info@gigliocooking.com


Variations on Fregula




With Eggplant and Calamars


with Mussels, Saffron and Fagiolina del Lago Trasimeno


with Sea Bass, Zucchini and Pine nuts


with Shrimp, Scampis and Calamars

YUMM.....

Thursday, September 22, 2016

GELATO VEGANO CIOCCOLATO E MANDORLE

Un'altra ricetta in cui i prodotti pugiesi sono quelli che danno carattere al sapore





GELATO VEGANO AL CIOCCOLATO E MANDORLE

Ingredient1:

100 + 250 ml latte di mandorla
80 gr cioccolato fondente al 50%
50 gr burro di mandorle
30 gr zucchero
3 gr glucosio anidro (facoltativo)

Se viene usato, mescolare il glucosio con lo zucchero per evitarne i grumi.
Tritare il cioccolato.
Portare 100 ml di latte di mandorla a ebollizione in una padella antiaderente. Togliere dal fuoco e mescolarvi il cioccolato finché è ben amalgamato.
Mescolare il latte di mandorla rimanente ( 250 ml) con il burro di mandorla e lo zucchero in un pentolino. Far sciogliere sul fuoco e poi mescolarlo al cioccolato.
Mettere nell’abbattitore o in freezer finché è freddo.
Trasferirlo nella macchina del gelato.


Wednesday, September 21, 2016

Calendar: the Fifth Week of September

The fifth week of september

MON 26th
TUE  27th
WED 28th
THUR 29th
FRI 30th
SAT 31th
SUN October 1st
9,30 -  01:00







10:00 -01:00


Basics on Pasta: two dough, three sauces, diferent shapes




11:00 -02:00



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

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

02:30-5:30


Garganelli di pasta fresca gamberi e zucchini
Calamari ripieni
Mousse di limone con sciroppo al timo

Zuppa Di Funghi Acquacotta
Vegetables And Egg Soup Pan Cotto




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

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

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

06:00-09:00
Fish 1
Raw fish
Sa bream with artichokes
Sword fish in orange sauce

Zucchini flan
Pasta with little clams (pavarazze)
Stuffed calamaris with Pecorino cheese
Figs tart with pastry cream

Crostini toscani di fegatini
Risotto milanese
ossobuco





Wednesday, September 14, 2016

With the Last Zucchini of the Season.....



September is still warm on the terrace in Val di Chiana.


A light grean creamy soup, made with zucchini just picked in the garden, is the ideal meal.....


....... especially if anything else  on the table - with the exception of water and salt -  is home made. 


Max's father appreciated.

GREEN SOUP

Ingredients for 4:

2 small potatoes
4 medium zucchini
1 onion (better sweet ones, like the red from Tropea)
1,5 lt ( 6 cups) water
5 gr salt

Peel the potatoes.
Peel the onion.
Cut off the ends of the zucchinis.
Cut the vegetables in big pieces.
Put all the ingredients in a pot and bring to boil. Reduce the flame and let it simmer until all the veggies are soft.
Blend with a hand mixer.

Serve with croutons.