THE MONTHLY COURSE ITALIAN CUISINE THROUGH TIME AND SPACE WILL TAKE PLACE IN UNE WITH THE FOLLOWING SCHEDULE:
SYLLABUS
Lesson 1 – June 3rd
– 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 .
Lesson 2 – June 4th – 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?
Lesson 3 – June 5th - 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.
Lesson 4 – June 6th – 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 – June 7th – 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.
Lesson 6 – June 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 – June 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.
Lesson 8 – June 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 – June 13th – 9:30/13:00
PASTA
4 : COLOURED PASTA,
with vegetables. Recipes: Green
handkerchiefs with asparagus and scampis; Black taglioni with white squid;
Coffee tagliatelle with artichokes; Red tagliolini with zucchini and smoked
cheese. Pasta with soy lecitine.
Lesson 10 – June 14th – 9:30/13:00
GNOCCHI : Recipes: potato gnocchi ; fuchsia with beet
roos; chestnut gnocchi. Spinach dumplings; Parisienne.
Lesson 11 – June 17th – 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 – June 18th – 9:30/13:00
VEGETABLES 2 : More cold sauces - dips; Dry pasta with vegetables – Artichoke flan; Fried zucchini blossoms. Lesson 13 – June 19th – 9:30/13:00
MEAT
2 :
low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries
and chestnuts. Wild boar , Salmì and Civet.
Lesson 14 – June 20th –
9:30/13:00
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver,
brains. Pan brioche: making bread
Lesson
15 – June 21st – 9:30/13:0
ICE
CREAM :The
technique. Sorbets. Parmigiano ice cream for appetizer
Lesson 16 – June 24th – 9:30/13:00
SWEET AND SOUR TRADITION 1 : Caponata, Pork with liquorice.
Tale:Tuscany meets Maine 2
(Lobster with blueberries)
Lesson
17 – June 25th – 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 – June 26th – 9:30/13:00
DESSERT 2 :
Chocolate.Two versions of salted chocolate mousse; Chocolate mousse,
raspberry garnish.
Lesson 19 – June 27th – 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 – June 28th – 9:30/13:00
Finger food
Class open to students’ ideas and requests.
Finger food
Comments
Post a Comment