Wednesday, October 31, 2012

TEST AND TASTE


.



THEY HAVE TO TASTE, BESIDES TESTING.....


SEPTEMBER 24, 2012: THE AGENTS IN THE KITCHEN.

THANK YOU FOR COMING!!!

Tuesday, October 30, 2012

THIS IS MY KIND OF SCHOOL!

ALLEN AND NICOLE

THEY HAD SO MUCH FUN THAT WAS IMPOSSIBLE TO SHOT THEM!

THEY MADE: A "FUN" PIZZA, A "FUN" CHICKEN AND A "SUPERFUN" CHOCOLATE CAKE.

THANK YOU FOR COMING!


E' TEMPO...

.. DI OLIVE...




.. D RACCOLTA....

.. DI RACCOGLIMENTO.

COSE BUONE, COSE BELLE. BUON AUTUNNO A TUTTI.

CORSO CIOCCOLATO AVANZATO SABATO 3 E DOMENICA 4 NOVEMBRE

ANCORA POCHI GIORNI PER PRENOTARE LE FAVOLOSE LEZIONI DI CIOCCOLATO DI GIOVANNI STECCA. ANDATE A VEDERE LE SUE CREAZIONI SU:

http://lavetrinadelnanni.blogspot.it/

PER INFORMAZIONI E PRENOTAZIONI CONTATTATE
info@gigliocooking.com

CIAO!

Friday, October 26, 2012

FACCIA A FACCIA DI VERDURE - CORSO DI FRANCESCA NICCOLINI






GIOVEDI' 22 E VENERDI' 23 NOVEMBRE 2012, DALLE ORE 18:00 A GIGLIOCOOKING ,
FRANCESCA NICCOLINI TERRA' UN CORSO SULLA CUCINA DELLE VERDURE DI STAGIONE.
COSTO DEL CORSO 120 EURO.

INFORMAZIONI E PRENOTAZIONI:

info@gigliocooking.com
f.niccolini@libero.it



Thursday, October 25, 2012

Wednesday, October 24, 2012

CALENDARIO NOVEMBRE - CALENDAR NOVEMBER

PROSSIMI EVENTI A GIGLIOCOOKING

Sabato 3 e Domenica 4 novembre, ore 9,30

CORSO AVANZATO DI CIOCCOLATERIA
http://lavetrinadelnanni.blogspot.it

Sabato 17 e Domenica 18 novembre, ore 9,30

CORSO SULLE PASTE LIEVITATE
 http://lavetrinadelnanni.blogspot.it

Giovedì 22 e Venerdì novembre, ore 18,00

FACCIA A FACCIA CON LE VERDURE DI STAGIONE
www.francescaniccolini.it 

Per maggiori informazioni e per avere la locandina dei corsi, scrivete a:
info@gigliocooking.com

Tuesday, October 23, 2012

NUTS NIGHT

THIS IS ALEXANDER
THESE ARE HIS HANDS PEELING CHESTNUTS.
CHESTNUTS

WE HAVE JUST COOKED ( AND EATEN):

CREPES WITH RADICCHIO AND WALNUTS

VEAL WITH ALMONDS AND PISTACHIOS
MONT BLANC, CHESTNUT DESSERT


NUTS..... WHAT A NIGHT!

FROGS NIGHT




YESTERDAY NIGHT, WITH ALEXANDER, COOKING RICE WITH FROGS.
THEY JUMPED DIRECTLY INTO THE MOUTH.

NICCOLINI - NICOLETTI





WHAT TO SAY..? LIFE NEVER GOES AT RANDOM!


THANK TO ALL THE MEMBERS OF THIS BEAUTIFUL FAMILY FOR COMING TO GIGLIOCOOKING! 

THEY  HAD FUN AT THE MARKET FIRST, THEN THEY COOKED AN ITALIAN FOUR COURSES MEAL, INCLUDING:




Serves 4/ Ingredients:

4 veal chops
butter
flour
120 gr Fontina cheese from Valdaosta
Bread crumbs
1 egg
 salt and pepper

Cut the veal chops in half horizontally, leaving the part near the bone jointed, to form a pocket. Slice the Fontina cheese and stuff the veal. Using a meat pounder, press over the edges of the pocket and close it with toothpicks. Add salt and pepper then dredge them first in the flour, then in unsalted beaten egg and then in bread crumbs.
Place the butter I a frying pan and fry the veal chops on medium heat on both sides.

Note: in this recipe the veal chops are deep fried in butter. Optionally, just dust them with flour, shallow-fry in butter and drench with white wine.





THANK YOU FOR YOUR SMILES!

PERLE DI SAGGEZZA E PERLE DI FAGIOLI

FAGIOLINA DEL TRASIMENO

Un fagiolo al giorno toglie il medico di torno...?

PROFESSIONAL PASTRY AND BAKERY COURSE

IT TAKES PLACE AT GIGLIOCOOKING STARTING ON FEBRUARY 7th , 2013.

IT IS COMPOSED BY 12 LESSONS (ONE FOR WEEK), DIVIDED IN THREE  MODULES OF FOUR LESSONS EACH.

YOU CAN VISIT THE LINK:

http://www.gigliocooking.com/it/programmi/threemonthsprogram/pasticceria-professionale.html

THE COURSE IS GIVEN IN ITALIAN AND ENGLISH LANGUAGES.

FOR MORE INFORMATION, CONTACT:

info@gigliocooking.com

PASTICCERIA PROFESSIONALE

IL 7 FEBBRAIO 2013 COMINCERA' IL CORSO DI CUCINA PROFESSIONALE.
12 LEZIONI, DIVISE IN TRE MODULI DA QUATTRO LEZIONI CIASCUNA.

IL PROGRAMMA E GLI ORARI SONO VISIBILI SUL SITO:

http://www.gigliocooking.com/it/programmi/threemonthsprogram/pasticceria-professionale.html

PER MAGGIORI INFORMAZIONI E PRENOTAZIONI:

info@gigliocooking.com

IL CIOCCOLATO DI GIOVANNI







E' VICINO IL NUOVO APPUNTAMENTO CON LE TECNICHE GOLOSE DI GIOVANNI STECCA.
SABATO 3 E DOMENICA 4 NOVEMBRE, AL MATTINO, CORSO AVANZATO DI CIOCCOLATERIA. PRODURRETE CON LE VOSTRE MANI CIO' CHE VEDETE NELLA FOTO E MOLTO DI PIU'.

PRENOTATEVI SU:
info@gigliocooking.com
"Giovanni Stecca" <lavetrinadelnanni@virgilio.it>,

Monday, October 22, 2012

LA PIANTA DELLE MONETE D'ORO

FORSE VOI NON LO SAPETE, MA QUESTA E' UNA PIANTA MAGICA PERCHE'...
... TRA I SUOI RAMI, IN MEZZO ALLE FOGLIE, CRESCONO MONETINE D'ORO.
NON CI CREDETE? ANDATE A CONTROLLARE VOI STESSI.
IO VI DICO CHE: COLORO CHE LE HANNO TROVATE, SE NE STETTERO, SE NE GODETTERO, A ME NIENTE DETTERO, MI DETTERO UN CONFETTINO, LO MISI IN UN BUCHINO, ANDATE A VEDERE SE C'E'....


PORTUGUESE CHARM

 Tracy and Dennis

They took a cooking class at the beginning of July, but they had reserved it since january. They wanted to know how to make fresh Ravioli stuffed with pumpkin: this is what they wrote in their first email. It was good I got to know with so much advance as I might have not found pukin out of season, that is summer time. So I bought some and freezed it, ready for them on July.

Tracy told me about her love story with Dennis.......


... confessing me she is still so much in love with his Portuguese eyes.


Aren't they lovely?

TRACY & DENNIS, THANK YOU FOR YOUR GORGEOUS SMILES!


TORTELLI DI ZUCCA
PASTA STUFFED WITH PUMPKIN PUREE


Ingredients for 6:
Ingredients for filling:
1.5 kg ( 50 oz ) pumpkin
125 gr ( 4 oz ) mostarda of Cremona, finely chopped
125 gr ( 4 oz ) Amaretti bisquits, crushed
125 gr ( 4 oz ) fine dry breadcrumbs
50 gr ( 2 oz ) grated Parmigiano Reggiano cheese
2 eggs
freshly grated nutmeg
salt
grated rind of ½ lemon

Ingredient for the dough:
500 gr tender wheat flour
5 eggs
1 egg white lightly beaten

Ingredients for garnish:
75 gr ( 3 oz ) or more butter
50 gr ( 2 oz ) grated Parmigiano Reggiano
6 sage leaves


Filling:
To make the filling, peel and seed the pumpkin. Wrap in foil and bake in the oven at 200°C ( 400° F, gas mark 6) for 1 hour. Mash to a purèe and add the mostarda, amaretti, breadcrumbs, Parmigiano Reggiano cheese, eggs, nutmeg, salt and lemon rind. Stir well and leave to rest for at least a couple of hours.
On a flat surface, prepare a “fountain” of flour: then add the eggs, salt , extra virgin olive oil and knead the paste for about 10 minutes until the mixture is smooth and elastic: wrap with a plastic film. Set aside for 30 minutes.
To make tortelli: Roll dough out very thinly into two equal rectangles. Place small mounds of filling the size of a walnut on one of these. Brush in between and around the mounds of filling with egg white. Cover with the second layer of dough and press the edges down well and make sure they are completely sealed and there is no air pockets. With a pastry cutter cut the tortelli into squares. Let them rest.
Cook a few at a time in boiling salted water for about 3 minutes until “ al dente”. Drain and serve with plenty of butter and Parmigiano Reggiano cheese.
* Variation:
Finely chopped almonds  may be used instead of Amaretti.

MAGIC CROCUS

BEAUTIFUL HARVEST IN A BASKET
SINGLE FLOWER FROM A SINGLE TINY PLANT..
CONTRARY FROM THE WEAK APPEARANCE, IT HAS A DEEP ROOT IN THE GROUND
AND IT GROWS STRONG, SURVIVING TO SNOWY WINTERS..
.. INTO THE HARSH SOIL.
THE PICKING IS MANUAL: FLOWERS ARE PULLED GENTLY FROM THE PLANT, THAT WOULD PRODUCE OTHER FLOWERS; THE HARVEST TIME IS FROM THE MIDDLE OT OCTOBER TO MIDDLE OF NOVEMBER.
THE ESSICATION OF THE PISTILS IS A CRUCIAL POINT... ONE OF THE MANY THE FARMER RUNS INTO WITH THIS CULTIVATION.
0,2 GRAMS (1 OZ IS 30 GRAMS, SO.. LET ME CALCULATE: 2/10 OF THE THIRTIETH PART OF ONE OUNCE) ARE ENOUGH TO MAKE YELLOW A SAFFRON RISOTTO FOR 6 PEOPLE....THIS EXPLANS A LOT ABOUT THE PRICE!


BEANS LIKE BEADS





BELIEVE IT: THEY ARE VRY GOOD TO EAT!

Wednesday, October 17, 2012

GRANDE FRANCESCA!

NON SO BENE CHE COSA ABBIA IN MENTE, MA DI SICURO SARA' DI NUOVO A GIGLIOCOOKING IL 22 E 23 NOVEMBRE. ANCHE SE NON SO COSA SARA', SO CHE COMUNQUE CHE SARA'

STREPITOSO!!!!

Thursday, October 11, 2012

POCHINARE, IN ITALIANO...

..DOES IT MEANS TO DO A LITTLE?

LISA & LOIS
THE KISS OF THE BOSSY GIRL....
THE TIGHTS OF THE BOSSY GIRL...
..OH, OH!.. ALSO FISH HAVE IT..?

CONGRATULATIONS LADIES!!! YOU GOT THE DIPLOMA IN COOKING AND FUN!!!


GRAZIE!!!!

Sunday, October 7, 2012

TUTTO PRONTO PER IL CORSO SUL RISO DI FRANCESCA NICCOLINI!

POTETE ANCORA PRENOTARVI:
11 E 12 OTTOBRE ALLE 18:00
GIGLIOCOOKING - VIA DEL GHIRLANDAIO 6/B, FIRENZE

CONTATTATECI VIA E-MAIL OPPURE TELEFONICAMENTE

info@gigliocooking.com
f.niccolini@libero.it

055-6145914




MELLOW YELLOW LADIES



KAREN, KATHY, SANDY & LYNN


I'm just mad about Saffron
Saffron's mad about me
I'm just mad about Saffron
She's just mad about me

{Refrain}
They call me mellow yellow
They call me mellow yellow
They call me mellow yellow




Sybill Sheprd & Silvana Giacobini: aren't they?

 SMOKING POT OF ROOSTER AND CHESTNUTS


                                                                           YUMMY!


                           BETTER DIPPED IN SWEET WINE.....WHAT DO YOU THINK?


 KATHY, SANDY, KAREN, LYNN:

THANK YOU!!!