IL CORSO SEGUE IL SEGUENTE ORARIO - BELOW THE SCHEDULE OF APRIL
Lesson 1 – April 4, thursday– 9:30/13:00
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 .
Lecture: The history of pasta: legend and truth
2 – April 5 – 9:30/13:00
BASIC PREPARATIONS The pre-preparation in the kitchen: broths,
stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and
Lecture: How many tomato sauces exist?
Lecture: Caramel and syrup
Tale: Tuscany meets Main
Tale : Tuscany meets Maine
Lesson 3 – April 6 9:30/13:00
MEAT 1 : traditional searing
and roasting and low cooking. Traditional nonna’s style low cooking and post
modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina
Lesson 4 – April 8 – 9:30/13:00
PASTA 2 : STUFFED PASTA. Ravioli,
tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern
style.Ravioli stuffed with broth
Lesson 5 – April 9 – 14:00: 17:30
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
characterize my cuisine
Tale: The molluscs soup
Lesson 6 – April 10th – 9:30/13:00
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; Pizzoccheri
della Valtellina, Hazelnut tagliatelle with mushrroms
7 – April 11th– 9:30/13:00
1 : the vegetables on
the Italian table. Seasonality and nutritional value.
Melanzane alla Parmigiana and modern variations; Burrata salad; Eggplant mousse
in chocolate bomb;Minestrone.; delicate
Tale: Just done
Lesson 8 – April 12th– 9:30/13:00
FISH 2 - PRESERVED COD FISH, Baccalà and
Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from
Roman Garum to modern finger foods.
9 – April 13th, saturday – 9:30/13:00
4 : COLOURED PASTA,
with vegetables. Pasta with soy
lecitine. Recipes: Green handkerchiefs with asparagus and scampis; Black
taglioni with white squid; Coffee tagliatelle with artichokes; Red tagliolini
with zucchini and smoked cheese
SILVIA AND SERGIO SENT ME THESE PHOTOS. THEIR GESTURE, AS WELL AS THE PICTURE BELOW, SHOWS THEIR FEELING OF SHARING.... HAPPYNESS AND FOOD.
SILVIA, SERGIO, PELLEGRINO AND I ENJOYED THE MEAL ALL TOGETHER, SITTING AT THE SAME TABLE AND TALKING AMIABLY.
SILVIA & SERGIO, THANK YOU FOR COOKING WITH US!
RISOTTO DI MARE
Ingredients for 8:
600 gr ( 20 oz ) “Carnaroli” rice
600 gr ( 20 oz ) clams
600 gr ( 20 oz ) baby shrimp
500 gr ( 18 oz ) squid
600 gr ( 20 oz ) mussels
4 cloves garlic
30 gr ( 1 oz ) parsley
2 l ( 8 cups ) fish broth (
see basic recipe)
120 ml ( ½ cup ) white wine
80 gr ( 2 ½ oz ) extra
virgin olive oil
Finely chop the garlic and
parsley which will be used as the cooking base for the sea food.
Wash the fish in cold
water; place the clams and mussels in a pan with a spoon of extra virgin olive
oil, one crashed garlic clove, some parsley, a few spoons of white wine over a
flame and cover. Cook until they open.
Clean the shrimps and use
the shells for making the broth which will be used to cook the rice.
Cut the squid into strips;
shell the clams and mussels and filter the remaining cooking water.
Pour half of the remaining oil
into a potand brown the garlic; then
add the rice and let toast. When the rice is hot add a glass of white wine and
let evaporate; add the boiling broth of
shrimps, a ladle at a time. From this time you can calculate approximately 18
minutes until the rice is done. At the end of cooking mix in the mussels and
While the rice is cooking,
prepare the sauce: in a frying pan brown the garlic in the left oil and add the
chopped parsley and a drizzle of white wine. Add in the following order; the
squid, shrimps, mussels and clams. Cook together or 4-5 minutes and remove from
In the meantime, the rice
should be almost cooked. Mix in the sea food, finish to cook with the shell
Serve hot with a sprinkle
of chopped parsley.
RECIPE FOR BROTH:
1 part of
food ( in this case: shrimp heads and shells, fish bones, vegetables)
4 parts of
liquid ( in this case, 1/3 dry white wine, 2/3 water)
boil. Let it simmer for 20 minutes. Salt. Filter through a sieve.
*) when i
say “part” or “proportion” I always mean “weigh”, not cups....
Venerdì 12 Aprile, ore 18:00: Cucina Vegana (lezione aperta gli uomini che cucinaneranno per le donne) con la nostra FRANCESCA NICCOLINI
Friday April 12th at 06:00 pm: Vegan Cuisine with our FRANCESCA NICCOLINI http://gigliocooking.blogspot.it/2013/03/la-cucina-vegana-di-francesca-niccolini.html
(ask for more infos at firstname.lastname@example.org)
Sabato 13 Aprile, ore 18: Sushi con Susù, con SUSAN DILLINGHAM
Sabato 20 Aprile, ore 10:00 : Pasticceria Vegana con ANNA MARIA MARCONATO Saturday April 20 at 10:00 am: Vegan Pastry with ANNA MARIA MARCONATO http://gigliocooking.blogspot.it/2013/03/pasticceria-vegana-il-20-aprile.html