Saturday, May 31, 2014

NOTHING




NOTHING

I believe it’s a good system of research to start with the questions, observations, perceptions about things by other people. Looking for an answer, a solution or simply meditating around an opinion we would have never thought before it’s a the first step for understanding,
The question I want to answer ( or better, I will try to answer, filtering reality through my experiences and feelings) is:
-         What is there to do on your island? –
Of course the island is not “mine” with the meaning that I own it, but just that I was born on it.
The answer is:
-         Nothing. –
Some memory in the back of my brain often reminds me that there is nothing better than doing nothing if someone want to do something.

It ‘s because sometimes the Nothing is made by something. And the Something is not necessarily little. Just it is not visible at the first sight and needs some attention – and time -  to be seen.
The miracle of the sweetness of the sea urchin taste in the middle of the saltiness of the sea; the lines of the vines climbing from the granite rocks up to the hill; the faces carved by sun; the unbelievable crystal clear water reflecting the sun light with  a wide range of brilliant colours and of which soon someone would realize cannot do without – as soon people will realize how much the transparency is fundamental in life: this is part of the Something you would start to see behind the curtains of the Nothing just after the first steps on the island.

-         Any disco…? –
-         Any  attractions park…? -
Yes and no.
No if someone has got a standardized idea of fun: there are no Shopping Centres with shot air conditioning.
The idea here is the least standard: create your own fun.

As well as people has been able to elaborate their own Modus Vivendi – way of life – on the island: creating their own economy based on particular techniques of cultivations, fishing, breeding and developing their own customs and cooking; fighting, throughout the centuries,  against pirate invaders as well as against the daily problems generated by an isolated life; finding, among the personal controversies, a common solidarity to protect themselves against bad weather and enemies; children inventing their fun games without toys; gathering in someone’s cellar for a dinner soaked with their own wine and cheered by invented poems in a rhyme  and songs; meeting the most ancient disco of the world: it has been existing since before the invention of the records.

It takes time to see the “at the first time Invisible”  because of multiple reasons: it takes time to enter the circle of the islanders and gain their confidence. Nowadays, being able to see the secular culture is even more invisible as it covered by a layer of modern life: fast boats – rather than veil vessels - , cars – rather than donkeys -, cell phones – rather than hours of walking -, micro wave ovens – rather than healthy fish grilled directly on the beach -, computers are here exactly as anywhere else.
It take time to understand what the nothing is made of.

Although all this nothing, most of the people who have had the fortune to land upon this rock with the hope to find nothing, went away – actually, go away, as the present tense is more appropriate – with hidden tears wetting their chicks and the new awareness to have had the most fun in their life: unforgettable foods, wine made by the Gods, songs like pining ballads, liberating  laughs and lost words. But, above all, with the newer awareness of feeling lighter, emptier and with the relief of being able to get rid of the imposed, commercial nothing to find themselves.


Tuesday, May 27, 2014

AMANDA COOKING DISHES FROM SIENA


Salame di Cinta Senese


Pici....

...with Sausage sauce

Ricciarelli
All the photos are by Amanda Rohowsky, whose hands you see below... in action!


Monday, May 26, 2014

THIS IS THE LESSON ON BASIC PASTA AT GIGLIOCOOKING




Garganelli with Shrimp and Zucchini


Orecchiette Pugliesi with Broccoli and Anchovies


Tagliatelle with Ragù

All photos are by Amanda Rohowsky

All this and much more at the lesson on Pasta Basics. The lesson will take place on:

Monday June 2nd, a 2:00 pm

IO ME NE VOGLIO ANDAR PER IL MUGELLO....


Baccalà alla Mugellana

Crispy Pork Ribs with honey


Potato Tortelli with Mushroom Sauce

All the photos are by Amanda Rohowsky

TORTELLI DI PATATE
PASTA STUFFED WITH POTATOES


Ingredients For 4:
2 eggs fresh pasta (see basic recipe)
400 gr ( 13 Oz)  white potatoes
2 eggs
100 gr ( 3 Oz)  cured Pancetta
50 gr (1 + ½ Oz) grated Grana Padano cheese
30 gr ( 1 Oz) Extra Virgin Olive Oil
1 rosemary sprig
1 garlic clove
a dash nut meg
salt and pepper

Boil the potatoes and mash them.
Chop finely the cured Pancetta.
Sauté the chopped pancetta with the whole garlic and the rosemary sprig.
Remove the garlic and the rosemary. Add the cooked Pancetta to the potatoes. Mix in 2 whole eggs, the grated Grana Padano cheese, nut meg, salt and pepper.

Roll the pasta dough very thin and cut disks about 5 cm diameter. Place a teaspoon of filling in the centre, close and prick with a fork.
Boil the “tortelli” in boiling salted water for 3 minutes. Drain and dress optionally with mushroom sauce or meat sauce.



Sunday, May 25, 2014

THE TRESURE OF SPRING IN MAX' S BASKET



SATURDAY MAY 24: FINALLY THE SUN ! NOTHING BETTER THAN A WALK IN THE WILD COUNTRY SIDE - NO PESTICIDES, NO GMO, NO HERBICIDES - TO PICK WHAT THE NATURE OFFERS.


THE BASKET WAS FILLED UP WITH LITTLE TREASURES THAT BECAME DELICIOUS, HEALTHY, CLEAN DISHES: ELDER FLOWERS; POPPIES; WILD TURNIP LEAVES; POPLAR MUSHROOMS., WILD CHICORY....


THE ELDER FLOWERS BECAME CRISPY AND SCENTED FRIES


THE POPPY LEAVES AND....


THE WILD TURNIP LEAVES BECAME....


......THE STUFFING OF A PRETTY PIE;


THE POPLAR MUSHROOMS..


......... A PERFECT APPETIZER.


MAX 'S MORAL IS: GOING THE COUNTRY SIDE AND IN THE WOOD IS BETTER THAT GOING TO THE SUPERMARKET AND... LESS EXPENSIVE!

THE DIFFERENT MIDWIFE



these are the last new born chicks


 the seventh one was having hard time, poor baby...


Max gave him a little help


here he is!


now he is growing under his mother

MONTHLY COURSE STARTING ON JUNE 2ND

the Monthly course Italian Cuisine thorugh Time and Space is starting on:

June the 2nd 

you can visualize the syllabus at :
http://www.gigliocooking.com/en/programs/monthly/monthly-course.html

The schedule:

Lesson 1 – June 2nd   – 14 :00/17:30
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 –– June 3rd 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 – June 4th   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 –  June 5th  – 14 :00/17:30

PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti. Folding of pasta, stuffing, presentation from traditional to modern style.  Ravioli stuffed with broth gelatine.

Lesson 5 –– June 6th  - 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 – June 9th   – 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;

 Lesson 7 – June 10th 9:30/13:00

        VEGETABLE 1 : the vegetables on the Italian table. Seasonality and nutritional value.

Recipes: Classic Melanzane alla Parmigiana and modern variations; Eggplant mousse in chocolate bomb;  Minestrone; Delicate lentils soup.
Lecture: Vegetables
Tale: Just done

Lesson 8 – June 11th – 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 12th – 9:30/13:00

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 – June 13th – 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 – June 17th (Tuesday)– 9:30/13:00

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

        Lesson 12 – June 18th – 9:30/13:00

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

      

    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.
Lecture : Ex-ducere.

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 (Saturday)   – 9:30/13:00 (?)

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

Lesson 16 – June 23rd   – 9:30/13:00

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

Tale:Tuscany meets Maine 2 (Recipe: Lobster with blueberries) 

        Lesson 17 – June 24th9:30/13:00

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 2th – 9:30/13:00

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

        Lesson 19 – June 26th –9:30/13:00

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

        Lesson 20 – June 27th 2:00/05:30 pm

Lecture: Standardization and individualism : case or necessity ?

Class open to students’ ideas and requests.
Finger food

At the end of every class, students and teacher will taste preparations and  analyse procedures, flavours, Italian sense of taste.


Friday, May 23, 2014

THE SOUPS FROM MAREMMA

all cooked by Amanda in her Trimester Program at GiglioCooking


ACQUACOTTA... ONE OF THE MANY TYPES....


ZUPPA DI VERDURA


The execution of all the dishes and the photos are by Amanda Rohowsky.

ACQUA COTTA MAREMMANA

It was the poor traditional soup of “butteri”, the cowboys from Maremma.

Ingredients:
olive oil
2 onions
200 gr ( 7 oz)  peas
200 gr ( 7 oz)  beans
1 celery stalk
3 carrots
beet
1 glass of wine
4 eggs
salt, pepper
sage
stale bread


Put a glass of olive oil in a large saucepan, add the sliced onions and some sage leaves to brown. Then add peas, broad beans, celery, sliced carrots, beet. As son as the vegetables begin to cook, add a glass of warm water for each person, salt, pepper, a glass of wine (red or white), and cook at least for one hour. At the end, put one egg per person. Pour out the soup in the dishes over a layer of sliced stale bread.

Note: the quantity of the vegetables are optional, as well as their quantity, as they go with seasonal availability and personal liking.

Wednesday, May 21, 2014

the COMMUNITY COLLEGE OF VERMONT

  photo by Lindsey Haddock
A great sharing experience with Jessica, Kelley, Ashley, Lindsey; Charity, Melissa, Brian (the Boy), Geraldine, Amber, Erin, Laura, Sarah & Sarah, Lesli, Kalana, Heaven..



The special program started with the visit at the Central Market,



where they had the very first approach to Italian food with tasting of some typical products....




... and where they started to understand the Italian way of buying fresh "whole" foods, preferebly not "plastic packaged". 

The cooking class was on Tuscan recipes:



Ribollita, the Florentine soup, was the first course


Work in progress...



Girls in action


Stewed Beef in wine and Sweet and Sour Onions, the second course


Tiramisù

The photos above are by Charity Lee Wright

The second day they started to "dig" deeper into Italian life in small towns with the trip to San Gimignano. The photos below have been made by Heaven O' hara fromthe highest tower:




 

The photos of San Gimignano are by Heaven O' Hara

As the days were passing by, everybody improved their feeling of comfort with this far foregneir Country. They walked through medieval halleys and ate foods with centuries of history.

Monday was the day of Wine tastings in Montepulciano: everybody got .... happier


this is Sarah Mell
 

  


The last day at GiglioCooking they took a Pasta Workshop.

 
     make a well with the semolina.....                                   ...beat the egg in the middle....

Photos by Kelley Chaloux



                                  

                                                                     ...and this is Kelley



The result..

photo by Lindsey Haddock


THANKS  TO EVERYONE!