Friday, April 12, 2013

MONTHLY COURSE IN MAY - CORSO MENSILE IN MAGGIO

THE COURSE WILL FOLLOW THE SCHEDULE BELOW.
IL CORSO SEGUIRA' L'ORARIO STAMPATO SOTTO.

ITALIAN CUISINE THROUGH TIME AND SPACE

Lesson 1 – May 6   – 9:30/13:00
PASTA 1 : 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 . TAgliatelle with meat sauce, Garganelli with shrimps and zucchini, Sfrapole with calamars and rucola; Orecchiette with broccoli
Lecture: The history of pasta: legend and truth

        Lesson 2 – May 7  – 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 – May 8  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 – May 9  06:00 pm – 09:30 pm
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 – May 10 – 9:30/13:00
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 – May 13   06:00 pm – 09:30 pm
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 – May 14  – 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 – Ma 15  – 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 – May 16   – 2:30 pm – 06:00 pm

PASTA 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

        Lesson 10 – May  17– 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 – May 20– 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 – May 21   – 9:30/13:00

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

         

        Lesson 13 – May 22– 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 14May 23    – 9:30/13:00

Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

        Lesson 15 – May 24  – 06:00 – 09:30 pm

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

Lesson 16 – May 27   9:30/13:00

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

Tale:Tuscany meets Maine 2 (Lobster with blueberries) 



        Lesson 17 – May 28  – 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 – May 29  – 9:30/13:00

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

        Lesson 19 – May 30   – 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 – May 31   – 9:30/13:00

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

contact:
info@gigliocooking.com 

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