Wednesday, June 25, 2014

ALEX'S CREATION: MINI-CAPPUCCINO


MINICAPPUCCINO: CREMA AL CAFFE’ IN TAZZINE DI CIOCCOLATO BIANCO

MINICAPPUCCINO: COFFEE CUSTARD IN WHITE CHOCOLATE CUPS


Ingredients for the cups:
200 gr ( 7 oz) white chocolate.
Shred the chocolate and melt it is a double boiler. Stir often and bring it 45°c (113 F) avoiding lumps.
Put 1/3 of the melted chocolate in a bowl and pour the rest on the table (preferably marble). Start to move it with a spatula until it gets to 25° c ((77 F). The put the cold chocolate into the bowl and mix it with the remaining third until it gets to 29° C (84,2 F)
Pour the warm chocolate into small moulds, filling them to the top. Then turn them upside down, letting the exciding chocolate to fall on the table ( this chocolate can be used again, once solidified and gathered) until the moulds are coated by a thin layer of it. Let them rest in the refrigerator then remove from the moulds and fill with the coffee custard.

Ingredients for the coffee custard:

100 gr ( + 3 oz) fresh cream
100 ml ( + 3 oz) strong Italian coffee
2 egg yolks
30 gr ( 1 oz) sugar
10 gr ( 1/3 oz) flour
2-3 star anis

Bring to boil  the  cream with the star anis. Let it cool. Add the coffee and scald again.
Meanwhile beat the yolks with sugar and flour.
Temper the egg batter with a few spoons of hot liquid, then pour the batter into the liquid on the stove, stirring at the same time. It is ready when it starts to bubble. Turn it off and pour it in a cold bowl. Cover with  a piece of plastic wrap at contact, so that the custard would not create the film n the surface. Refrigerate before using to fill the chocolate cups.


ALEX ACTING LIKE MARCELLA...


.... IN HER "THINKING POSE" , AND...


.... CALCULATING EXACT PROPORTIONS FOR....


... A PERFECT RESULT.

Alex made a perfect "tuile": a crispy caramel that reminds me the laces and the brocade of the curtains at the window of my great grandmother's bedroom.
This "tuile" became a pretty cup and and a delicate cylinder to fill with a bitter/salty chocolate mouse. What a contrast!


the "tuile" cup


the "tuile" roll.

BRAVO ALEX!


Tuesday, June 24, 2014

The Painter Alex Practising Art by Shaping Ravioli


This is Alex, focused on his WongTon ravioli with cheese and pears.

And... this is Alex focusing his Ravioli.

RAVIOLI DI CACIO E PERE CON SALSA DI ZUCCHINE COL LORO FIORE
RAVIOLI CHEESE AND PEAR WITH ZUCCHINI SAUCE AND STUFFED FLOWERS



Filling:
100 gr gorgonzola
2 small diced cooked pears

sauce:
extra virgin olive oil
shallot
zucchini
vegetal broth
salt

To finish:
Shavings of Pecorino Toscano

Filling:
Peel and dice the pears. Cook them in a little water. Let them cool completely. Mash them and mix with the Gorgonzola.

Sauce:
Cut the flowers from the zucchini and keep them aside.
Mince the shallot and sauté it in olive oil. Add the sliced zucchini  cook 5 minutes adding some broth. Mash with the hand mixer to obtain a creamy sauce. Pour it back in the skillet.

Garnish:
Take off the yellow pistil from the zucchini flowers, opening them with care without breaking the petals. Fill them with a teaspoon of ravioli stuffing. Tie them with a chive. Steam over a pot of boiling water for 5 minutes.




Assembling:
Make wontong ravioli with the Gorgonzola and pears filling. Boil them in plenty salted boiling water. Drain.
Place a couple of sauce on individual dishes. Place 7 ravioli in the middle. Place a stuffed zucchini flower on the side. Finish with some shavings of Pecorino Toscano. 

Monday, June 23, 2014

... BUT TOMORROW, FEAST OF SAN GIOVANNI, AREN' T WE SUPPOSED TO EAT SNAIL?

BASIC PREPARATION OF SNAILS


Place a piece of bread previously soaked and squeezed, or optionally two handfuls of flour, on the bottom of a wicker basket – or a bucket, but in this case pay attention to the passage of air -. Put the snails in this container, cover with a lid and let them rest for 48 hours.
Fill a large bowl with cold water, a glass of vinegar, two handfuls of salt. Rinse the snail, moving them into the water. They would produce foam. Change the water – always with the same quantity of vinegar and salt – several times until the snails will not produce any more foam: it would take about one hour. Rinse them the last time under the running water.
Put the snails in a big pot; over them pot with cold water; add the usual amount  vinegar and salt. Bring to boil and cook 20 minutes.
Drain and rinse them under the running water to cool.
Extract the molluscs from the shells with a toothpick or a thin fork. Eliminate the final dark part (the intestine) of them. Rinse again in water and vinegar.

At this point the snails can be prepared according the various  recipes


LUMACHE DI SAN GIOVANNI

SNAILS FOR SAINT JOHN DAY

Ingredients for 4:
48 snails
80 gr ( 6 tbs) extra virgin olive oil
2 garlic cloves
4 salted anchovies, de-boned and minced
500 gr ( 1.1 lb ) canned tomatoes
red chilli pepper
½ tbs minced fresh mint
salt
fresh ground pepper

Brown the whole garlic in the olive oil in a large pan. Take it off and add the anchovies, pressing them with a wooden spoon until they melt.
Add the pureed tomatoes, salt and pepper. Stir and cook to reduce shortly.
Add the mint and the hot chilli pepper.
Add the snails, previously prepared as above. Cook on low heat for 30 minutes, adding hot broth if necessary.


Sunday, June 22, 2014

TUESDAY JUNE 24: A SUNDAY THREE COURSE MEAL


Ravioli cheese and pears with asparagus sauce


Cheese Ravioli with pear sauce and truffle


Ida's veal rolls

contact:
info@gigliocooking.com

Friday, June 20, 2014

MONDAY JUNE 23rd: TRADITION AND INNOVATION OF SWEET AND SOUR


LOBSTER AND BLUEBERRY SAUCE


SICILIAN CAPONATA

...and besides: Pork with Liquorice, Fanned Zucchini...



The lesson starts at 9:30 am

for information: info@gigliocooking.com

Thursday, June 19, 2014

TODAY GIGLIOCOOKING: WILD BOAR AND HARE


HARE CHESTNUT AND BLUEBERRIES




STEWED WILD BOAR


PORK FILLET CONFIT

This is the program for today at GiglioCooking

Contact: info@gigliocooking.com
to know the menu program of the next days

Saturday, June 14, 2014

Weekly course TUSCANS AT TABLE, starting on June 28th

TUSCANS AT TABLE


quails with juniper berries

( The tradition in the plate in modern Tuscany)
5 lessons – 15 hours total


Program: of 5 cooking lessons June 28th - July 3rd, 2014



Description:
Every day of the week is voted to a meal course, spacing from ancient to new ones: Primi Piatti on Monday; Meat and poultry on Tuesday; Fish on Wednesday; Desserts on Thursday. The last day, Friday,  a complete meal is performed, chosen by the students between the ones offered by the school.
At the end of every lesson, all the participants will enjoy the dishes at a nicely set up table.

The students attending the full course will receive apron and the course book.

Schedule :
Saturday June 28, 10:00 am - 01:00 pm :  Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
Monday June 30th,  2:30 - 5:30 : Meat and poultry: Thrush (or other available bird, depending on season) with juniper berries; Chicken Etruscan style; Rabbit with apples; Pork loin in sea crust
Tuesday July 1st;  2:30 - 5:30: Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)
Wednesday July 2nd. 2:30 - 5:30 pm: Dessert day (the desserts vary depending on season): Cremè brulee of Tuscan Pecorino ; Fresh fruit tart ; Cantuccini alle mandorle-
Thursday July 3rd, 2:30 - 5:30  a complete Italian Menu ( The participants would agree on the choice between one of the two proposed  menus

contact: info@gigliocooking.com

Thursday, June 12, 2014

TUESDAY, JUNE 17, LESSON ON DESSERTS


CANTUCCINI


BAVARIAN OF CANTUCCINI AND VIN SANTO


SEBADAS

The lesson starts at 9:30 am

contact:
info@gigliocooking.com

Saturday, June 7, 2014

MONTHLY COURSE STARTING ON SEPTEMBER 1ST - SCHEDULE

Lesson 1 – September 1st   – 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 –– September 2nd 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 – September 3rd  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 –  September 4th  – 9:30/13:00
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti. Folding of pasta, stuffing, presentation from traditional to modern style.  Ravioli stuffed with broth gelatine.

Lesson 5 –– September 5th - 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 – September 8th  – 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 – September 9th – 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 – September 10th – 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 –September 11th – 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 – September 12th– 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 – September 15th– 9:30/13:00

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

        Lesson 12 – September 16th – 9:30/13:00

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

         

        Lesson 13 – September 17th– 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 – September 18th – 9:30/13:00
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

        Lesson 15 – September 19th   – 9:30/13:00 (?)

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

Lesson 16 – September 22nd   – 9:30/13:00

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

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


 Lesson 17 – September 23rd– 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 – September 24th– 9:30/13:00

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

        Lesson 19 – September 25th– 2:00/05:30 pm

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

        Lesson 20 – September 26th – 9:30/13:00

Lecture: Standardization and individualism : case or necessity ?

Class open to students’ ideas and requests.

Finger food


CONTACT:
info@gigliocooking.com

TUESDAY JUNE 10th. LESSON ON VEGETABLES


MINESTRONE


EGGPLANT PARMESAN TIMBALE


EGGPLANT MOUSSE AND CHOCOLATE GANACHE

The lesson starts at 9,30

contact:
info@gigliocooking.com
tel + 39 055 614 5 914

MONDAY JUNE 9th: LESSON ON PASTA WITH DIFFERENT FLOURS


PIZZOCHERI: MADE WITH BUCK WHEAT FLOUR


TAGLIATELLE MADE WITH BEAN PURE


PASTA MADE WITH HAZELNUT FLOUR

The lessons starts at 9:30 am

contact: info@gigliocooking.com

Wednesday, June 4, 2014

MONTHLY COURSE STARTING ON JUNE 30TH

PROGRAM:

Lesson 1 – June30 – 9 :30 am - 01 :00 pm
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 –– July 1st - 9 :30 am - 01 :00 pm

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 – July 2nd  9 :30 am - 01 :00 pm
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 –  July 3rd  – 02:00 - 05:30 pm
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti. Folding of pasta, stuffing, presentation from traditional to modern style.  Ravioli stuffed with broth gelatine.

Lesson 5 –– July 4th  - 9 :30 am - 01 :00 pm
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 – July 7th  - 9 :30 am - 01 :00 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;

  Lesson 7 – July 8th - 9 :30 am - 01 :00 pm

  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 – July 9th - 9 :30 am - 01 :00 pm
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 –July 10th - 9 :30 am - 01 :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 – July 11th - 9 :30 am - 01 :00 pm

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

        Lesson 11 – July 14th - 9 :30 am - 01 :00 pm

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

        Lesson 12 – July 15th9 :30 am - 01 :00 pm

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

         

        Lesson 13 – July 16th9 :30 am - 01 :00 pm

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

       Lesson 14 – July 17th – 02:00 - 05:30 pm
Lecture : the words in the kitchen
OFFALS : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

        Lesson 15 – July 18th  - 9 :30 am - 01 :00 pm

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


   Lesson 16 – June 21st   – 9 :30 am - 01 :00 pm

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

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



        Lesson 17 – July 22nd - 9 :30 am - 01 :00 pm

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 – July 23rd - 02:00 - 05:30 pm

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

        Lesson 19 – June 24th 9 :30 am - 01 :00 pm

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

        Lesson 20 – July 25th 9 :30 am - 01 :00 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.

For more information
CONTACT: info@gigliocooking.com