Saturday, April 28, 2012

CALENDARIO PROSSIMI EVENTI A GIGLIOCOOKING


SABATO 5 E DOMENICA 6 MAGGIO

SECONDO MODULO DI PASTICCERIA PROFESSIONALE, DI GIOVANNI STECCA
http://gigliocooking.blogspot.it/2012/04/secondo-modulo-di-pasticceria-giglio.html

LUNEDI' 7 MAGGIO

INIZIO CORSO MENSILE "ITALIAN CUISINE THROUGH TIME AND SPACE"
http://www.gigliocooking.com/en/programs/monthly/monthly-course.html

LUNEDI’ 14 MAGGIO

PRIMA LEZIONE SUI FINGER FOOD, DI FRANCESCA NICCOLINI
http://gigliocooking.blogspot.it/2012/04/buffet-destate-i-finger-food-di.html

CORSO MENSILE DAL 7 MAGGIO - MONTHLY COURSE STARTING MAY 7



Il corso mensile in lingua Inglese:
ITALIAN CUISINE THROUGH TIME AND SPACE

inizia il 7 maggio.

Per altri dettagli, il programma del corso è sul  sito:

http://www.gigliocooking.com/en/programs/monthly/monthly-course.html.
http://www.gigliocooking.com/en/images-show/dishes-2.html

Contattate: info@gigliocooking.com

The monthly course in English language:
ITALIAN CUISINE THROUGH TIME AND SPACE

is starting on May 7.

For further information click on:
http://www.gigliocooking.com/en/programs/monthly/monthly-course.html.
 http://www.gigliocooking.com/en/images-show/dishes-2.html

and contact:  info@gigliocooking.com

HANDS ON .....


... with ability in making fresh Garganelli,


..... geometric skills in cutting squares of pasta,


..... and an explosion of sweetness in the eyes.


 After all the work made with devotion....





... and doctor's precision,


The result was a meal with four dishes of different pasta, all of them perfectly balanced in texture ( to the byte) and taste: nothing less was exptected by Susan and Ben, a lovely and "balanced" couple, in their respect, love and effort in life.



TAGLIOLINI CACIO E PEPE
PASTA WITH CHEESE AND PEPPER

Ingredients for 4:

360 gr ( 12 oz) fresh tagliolini pasta
150 gr ( 5 oz) Pecorino Romano
Fresh ground pepper
Coarse salt


Grate the cheese.
Bring to boil a pot of water, salt  it, cook in the fresh tagliolini until they float.
Drain them, reserving the cooking water.
Put them in a warm skillet together with the grated cheese and one ladle of hot water.
Mix, off the fire until a nice cream will form.
Season with plenty fresh ground pepper.


Friday, April 27, 2012

LADIES FROM U.K....


COOKING TOGETHER, STRENGTHENING THEIR FRIENDSHIP WITH.....


LOVELY CONVERSATION.....

..... PASTA MAKING.....


.......JOKES WITH CHEF LINO.


EVERYTHING WAS DRESSED WITH DELICIOUS SAUCES....


...FANTASY....
.... JOYFUL PRIDE....

... BEAUTIFUL SMILES....

 
......GOOD APPETITE.
 
 
ROSIE & SALLY
 

SARAH


LORNA


THANK YOU, THANK YOU FOR COMING TO GIGLIOCOOKING. 

EVVIVA LE DONNE!

Thursday, April 26, 2012

LEBANON, CHINA, USA....

.....all synthesized in one couple..


....that wanted to learn some Italian cooking.





They made fresh pasta and sweet pastry for a fabolous strawberry tart.

and also:

 INVOLTINI DI VITELLO AGLI ASPARAGI
VEAL ROLLS WITH ASPARAGUS



Ingredients:
120 gr. ( 4 oz each ) slices of tender cut veal
salt and pepper
60 gr. ( 2 oz ) extra virgin olive oil
120 ml. ( ½ cup ) white wine
1 spoon of flour
80 gr. ( 2 ½ oz ) Scamorza cheese (four slices)
12 big asparagus
120 ml. ( ½ cup ) meat broth

Spread the veal on a flat space and then pound it with a meat tenderiser.
Remove the tough part from the asparagus and peel them partially.
Steam the asparagus 3 minutes.

Place the slices of cheese and three stalks of asparagus on each slice of meat, adding salt and pepper. Tightly wrap the meat, keeping the filling of asparagus and cheese well inside the meat. Then close the edge with a toothpick.
Flour the rolls. Heat the oil and cook the rolls, turning them. Add the white wine and finish to cook, stirring to make a creamy sauce.

Serve with a salad.

*) you can give an extra taste to your dish slicing fresh truffle on the top

THANK YOU FOR COMING TO GIGLIOCOOKING, BACHIR & LI!!

Tuesday, April 24, 2012

SWEET AND PROUD JULIA....



SHOWING THE LEMON TART TO HER HUSBAND ADAM.


                                        HERE SHOWING TOGETHER THEIR RAVIOLI.



                                                   
                                                  AND HERE, EATING TOGETHER.



IT SEEMS THERE IS NOT MUCH THESE TWO GUYS DO NOT DO TOGETHER..... SO CLOSE, SO SWEET.... THEY MUST BE IN LOVE... WHAT DO YOU THINK? .. STILL? AFTER FIVE YEARS OF MARRIAGE??... OOOHHHH!
THANK YOU FOR COMING  , DEAR JULIA AND ADAM: YOUR  LOVELY PRESENCE WILL BRING GOOD LUCK TO GIGLIOCOOKING, I AM SURE.
I WISH YOU AN OCEAN OF HAPPINESS!




LEMON TART



For the pastry:
3 egg yolks
300 gr ( 10 oz) flour
150 gr ( 5 oz) butter
150 gr ( 5 oz) sugar
½  lemon grated zest

For the filling:
100 gr ( 3 oz) sugar
50 gr ( 1 ½ oz) butter
2  lemons
2 eggs

Knead quickly the ingredients for the pastry ( the butter should be soft) and set it in the fridge for 1 hour.

Make the cream:
Rinse well the lemons, peel off the yellow part of the zest and chop it finely. Squeeze the lemons. Put the juice and the chopped zest in a stainless steel pan, add the butter and the sugar and melt on a very low heat, stirring. Out of heat, beat up lightly the whole eggs and add to the lemon mixture. Put again on the heat and simmer 2-3 minutes.

Butter and flour a round baking pan, grease it butter and sprinkle flour. Line with the pastry, leaving some of it apart. Spread the lemon cream upon it. Make strips with the left pastry and cross them upon the tart.
Bake at 180° for about 30 minutes.


SWEET BERRIES FOR THE HONEY MOON



                             REBECCA & SONJI: WITH LOVE......FROM AUSTRALIA ...



TO ONE OF THE MOST ROMANTIC TOWNS IN THE WORLD.....


TO LEARN HOW TO COOK TOGETHER AND..... FOR EACH OTHER.

BERRY TART



For the pastry:
270 gr ( 9 Oz) flour 00
30 gr ( 1 Oz) starch
2 egg yolks
200 gr ( 7 Oz) butter
100 gr ( 3 Oz) sugar
3 gr salt
Vanilla flavor
For the custard:
2 egg yolks
250 ml ( 1 cup) milk
30 gr ( 1 Oz) sugar
10 gr ( 1/3 Oz) flour
For the glaze:
60 ml ( 4 tbs) water
60 gr ( 2 Oz) sugar
2 grams lavander flowers
For the topping:
berries

Make a dough with the above ingredients mixing them quickly. Set in the refrigerator for half a hour. Then roll it in a round shape and line a baking pan with it, rising it along the borders. Pierce the surface with a fork and bake in a pre-heated oven at 180° for 15 minutes.
For the custard, heat the milk. Beat the egg yolks with the sugar until fluffy, then mix in the flour. Pour in the hot milk stirring and bring to boil. Simmer 1 minute.

For the glaze, cook together the water with the sugar and lavender until dense and sticky ( 108° c- 228 F)

Remove the pastry from the oven pan and put it on a tray. Spread the custard on top. Place upon the fruit, in a nice design.
Spread the glaze on top, using a brush, and refrigerate before serving.


BEST WISHES OF HAPPINESS, REBECCA & SONJI!!






WE HAD FUN....

..... AT THE MARKET:


                                              WHERE WE KEPT ON NIBBLING ON .....


DELICIOUS, ROSE SCENTED "FRAGOLINE DI BOSCO".





THEN WE WORKED HARD AT SCHOOL,


...WHERE WE MADE A HEALTHY RIBOLLITA, 


"SUCH GREAT PASTA" (using Cara's words)


A SUPER-FLUFFY ..................


.......STRAWBERRY SORBET.

recipe of:

STRAWBERRY SORBET

 Ingredients:
400 gr ( 13 oz)  mature strawberries
150 gr ( 5 oz)  sugar
100 ml ( 1/3 cup)  water
1 lemon
½  egg white


Clean the strawberries; cook them with 50 grams ( 1/3 of the total amount) of sugar for 5 minutes. Blend them with a hand mixer, then filter through a chinois.
Wash and peel the yellow part of the lemon.
Bring to boil the water with the remaining sugar. Take it off the heat and put inside the lemon rind. Let cool the syrup, then filter it and add to the strawberry puree.
Squeeze the lemon and add the juice to the mixture.
Put it into the ice cream machine or into a large tray in the freezer. In this case scrape it occasionally to obtain a  grainy texture.
Whip up the egg white until stiff.
Fold in the sorbet and serve.


THANK YOU JEANIE & CARA!
 

LE DONNE COL MATTARELLO....



....QUASI MAI SONO PERICOLOSE. NONOSTANTE L'ESPRESSIONE ATTONITA DI GIOVANNI.



CASOMAI SONO.... ELASTICHE:


PER LORO IL CONCETTO DI "QUADRATO" SI PUO' ESTENDERE.


SONO SOLIDALI....



... E STRIZZARE I BABA' DA' LORO GRAN SODDISFAZIONE.


ARROTOLANO L'IMPASTO ..


                           ... E LO CHIUDONO CANTANDO "BACCELLI D'ITALIA".


SI CONCENTRANO NELLA DIFFICILE ESECUZIONE DI ...


....... TRECCE COMPLICATE.


SCHERZANO CON LO "CHEF GEOMETRICO" PERCHE'.....


...... COME GIRA BENE LUI....!



SONO PERFETTAMENTE CONSCIE CHE...




.... LA DOMENICA NON SI INGRASSA,



NEANCHE CON CROISSANT DI QUESTO LIVELLO...




... E BABA' PIENI "ZIPILLI"COME QUESTI!!!



VIVIANA


MARINORA, FEDERICA, CRISTINA



DANIELA E DONATELLA




PAOLA


GRAZIE A TUTTE VOI!!!!!  E GRAZIE A GIOVANNI PER LA SPLENDIDA LEZIONE!