Thursday, March 28, 2013

HANDS ON....





.... ON THE FISH LIKE A SURGEON.





COOKING PARTY FOR ELANA'S BIRTHDAY


WITH   AVI  AS SPECIAL CHEF FOR THE OCCASION......


CIN - CIN!!

SALUTE & FELICITA' !

Wednesday, March 27, 2013

CORSO MENSILE AD APRILE - MONTHLY COURSE IN APRIL

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

 Lesson 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 innovation
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 fricta.
Lecture: the Italian diversities

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 gelatine.

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 artichokes;   Molluscs  soup.
Lecture: What characterize my cuisine
Tale: The molluscs soup

Lesson 6 – April  10th   – 9:30/13:00
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; Pizzoccheri della Valtellina, Hazelnut tagliatelle with mushrroms

Lesson 7 – April 11th  9:30/13:00
VEGETABLE 1 : the vegetables on the Italian table. Seasonality and nutritional value.
Recipes: Classic Melanzane alla Parmigiana and modern variations; Burrata salad; Eggplant mousse in chocolate bomb;  Minestrone.; delicate lentils soup.
Lecture: Vegetables
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.

 Lesson 9 – April 13th, saturday   – 9:30/13:00 

PASTA 4 : COLOURED PASTA, with vegetablesPasta 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


   Lesson 10 –April 15– 9:30/13:00

GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Lecture : food and words
Lecture: Gnocchi

    Lesson 11 – April 16th   – 9:30/13:00

DESSERT 1 :  traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey

   Lesson 12 – April 17th   – 9:30/13:00

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

           

  Lesson 13 – April 18th    – 9:30/13:00

MEAT 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Wild boar , Salmì and Civet.
Lecture : Ex-ducere.

Lesson 14 – April 19th    14:30 – 18:00
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

     Lesson 15 – April 22  14:00 – 17:30

ICE CREAM  :The technique. Sorbets. Parmigiano ice cream for appetizer

Lesson 16 – April 23   9:30/13:00

    SWEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice.

Tale:Tuscany meets Maine 2 (Lobster with blueberries) 



          Lesson 17 – April 24  9:30/13:00

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.

           

          Lesson 18 – April 25  – 9:30/13:00

DESSERT 2 :  Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.
Lecture: Fancy sugar. Golden strings.

          Lesson 19 – April 26   – 9:30/13:00

SWEET AND SOUR TRADITION 2: Renaissance duck in orange sauce with variations; stuffed pigeon; Guinea fowl with grapes. Sarde in saor.

          Lesson 20 – April 29   – 9:30/13:00

Finger food
Lecture: Standardization and individualism : case or necessity ?

Class open to students’ ideas and requests.
Finger food


------------------------------------------------------------------------------------------------------------------------------

for information and reservation of all the course or specific lessons, contact:
info@gigliocooking.com
 

Monday, March 25, 2013

OPEN LESSON FOR STUDENTS

ON WEDNESDAY APRIL 17 AT 6:30 PM

LET'S  LEARN HOW......
TO MAKE LASAGNE (FRESH PASTA, MEAT SAUCE, BECHAMEL )
AND ALMOND COOKIES

The students can participate at the hands on lesson with the special price of 35 euros
The lesson cannot be done with less than 12 students and more than 20

Contact:
info@gigliocooking.com


Sunday, March 24, 2013

ERAVAMO IN 700.....


.....domenica scorsa, 17 marzo, nella  campagna ondulata e perfettamente disegnata  di Montalcino, sotto l'egida dello Squadrone, squadra di caccia al cinghiale.


PERSONAGGI E INTERPRETI DELLA PERFORMANCE:

Arnaldo, chissà perchè chiamato "Baccalà", dal momento che da più d un decennio è il responsabile della Polenta.

 Sotto la sua rigorosa supervisione, uomini scelti prepararono la più favolosa Polenta che io abbia mai assaggiato.
Un Kilo di farina di mais basta per 14 porzioni
Proporzione: una parte di farina e quattro di acqua
E poi ci sono le DONNE, le massaie sulle quali si è basata, e ancora si basa, tutta l'economia della nostra Italia martoriata.
Evviva le Donne e le loro minuzione e grandi capacità!
Ce n'erano almeno dieci pentoloni: ma quanto lavoro c'è stato? 
Il vinaio, agile e svelto.. uno scoiattolo...e come avrebbe potuto non esserlo? ha corso per chilometri avanti e indietro tra le tavolate, per rifocillarci tutto col buon Rosso di Montalcino
gli uomini alla griglia...
.....ma non nella stessa posizione di salsicce e rosticciana...
il forno, da cui sono usciti splendidi fagioli.

LE PADELLE.......
... meritano una spiegazione.
...perchè ironicamente date in premio...
.. a coloro che hanno "padellato" il cinghiale.
Ma c'erano anche i premi veri,
consegnati dal  Capocaccia Bruno e dal Presidente Giuliano....
... anzi, uno Gnocco di Presidente,
come ha detto la mia amica Simonetta, che, per un motivo che mi sfugge, non ha voluto essere messa su questo blog. Non ha niente da sfuggire: ha proprio ragione!

Grazie a tutti! è stata un'esperienza divertentissima e .. succulenta!










Friday, March 22, 2013

FOR WHOM HAS THE PASSION FOR MINERALS..

LOOK AT THE TREASURES OF MY ISLAND:

http://www.giglionews.it/2013032159548/news/isola-del-giglio/immagini-suggestive-dei-minerali-di-pietralta.html

Thursday, March 21, 2013

LA CUCINA VEGANA DI FRANCESCA NICCOLINI



IL 12 APRILE APPUNTAMENTO CON FRANCESCA NICCOLINI PER UNA SERATA DI CUCINA VEGANA.

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

Wednesday, March 20, 2013

WE LOOK ALIKE, DON'T WE?

AFTER THE KIDS, THEN CAME THE PARENTS....
... TO BRING THEIR JOY.....
... IN THE KITCHEN.

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
SEAFOOD RISOTTO


 
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 pot  and 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 clams water.
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 the heat.
In the meantime, the rice should be almost cooked. Mix in the sea food, finish to cook with the shell water.
Serve hot with a sprinkle of chopped parsley.

BASIC 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)
Salt

Bring to boil. Let it simmer for 20 minutes. Salt. Filter through a sieve.

*) when i say “part” or “proportion” I always mean “weigh”, not cups....

APRILE RICCO DI EVENTI - APRIL RICH WITH EVENTS

Sabato 6 Aprile, ore 10:00: Pasticceria per bambini con ANTONELLA LA MACCHIA
April 6th at 10 am: Pastry & Bakery for children with ANTONELLA LA MACCHIA
http://gigliocooking.blogspot.it/2013/03/16-marzo-bambini-scuola-di-cucina.html

Venerdì 12 Aprile, ore 18:00: Cucina Vegana (lezione aperta gli uomini che cucinaneranno per le donne) con la nostra FRANCESCA NICCOLINI
 http://gigliocooking.blogspot.it/2013/03/la-cucina-vegana-di-francesca-niccolini.html
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 info@gigliocooking.com)

Sabato 13 Aprile, ore 18: Sushi con Susù, con SUSAN DILLINGHAM
 http://gigliocooking.blogspot.it/2013/01/sushi-con-susu.html
Saturday April 13, at 06:00 pm: Sushi with Susu, with SUSAN DILLINGHAM
http://gigliocooking.blogspot.it/2013/01/sushi-with-susu.html

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

PASTICCERIA VEGANA IL 20 APRILE

GiglioCooking  ospiterà nei suoi locali Anna Maria Marconato , esperta di cucina naturale, co-autrice del libro  Pasticceria Sana e Naturale.
L’evento è fissato per sabato 20 aprile 2013, al mattino alle 10.
Anna Maria ci condurrà nell’esecuzione di DOLCI VEGANI.
Il costo di partecipazione è 100 euro.
La lezione potrà avere luogo con almeno 10 partecipanti.
Per saperne di più, consultate il sito:   http://www.naturalmenu.net/it/
 Per informazioni e prenotazioni:
tel 055 614 5 914

GiglioCooking  is welcoming Anna Maria Marconato , expert of Naural Cusine,  author of the book  Pasticceria Sana e Naturale (Natural and healthy Pastry)
The event is scheduled on PArl 20 at10:00 am
Anna Maria will ead us in the esecution of Vegan Desserts.
The price is 100 euros.

For more infos, visit:   http://www.naturalmenu.net/it/
 For information and reservation:
tel 055 614 5 914