GiglioCooking will be present at the Casa delle Eccellenze ( The House of the Excellence) on October 19th through 31st.
The Casa delle Eccellenza is the fair connected with the EXPO 2015. It takes place in Florence, in Piazza San Firenze, in the beautiful palace of the old tribunal, right behind Piazza della Signoria and PalazzoVecchio.
Proudly I have to admit that GiglioCooking has been chosen to participate and I am "snob-ily " declaring that GiglioCooking is - since now - officially part of the Excellance of Italy.
The professionist Angela Gennaretti of the RedFish Co. has been shooting photos and video-taping the professionist Antonella La Macchia for the whole morning.
A pleasant morning of work and fun, collaborating with one other for the best result.
The dish that Antonella prepared represents what Italian Cuisine is nowadays: a combination of tradition and innovation.
She remodeled the presentation and the plating of one of the most known dishes of Sicilian cuisine: Pasta alla Norma.
The dish is simple, as well as most of the typical recipes of the Regional Cuisine.
But, as I always say, simple doesn't necessarily mean easy: the choice of the variety and quality of the ingredients, the care in the technique and a good pinch of that kind of passion filtered by professionalism, are what transform a simple dish in a masterpiece.
This is Angela, delighed - it seems - by the scents that, unfortunately could not be video-taped.
.... just a bit of show-off...
.... a bit of extra -taste...
...more than a bit....
... a bit of color.....
... all things that give a good result with both eating and video..
... a bit of movement coordination...
... a roll of pasta is rolled up inside a roll of eggplant.
Preparation for the rain of basil leaves...
... the picture of the picture...
... the rainf of water drops... ( i am super curios of the what the final video would be...)
More than a Fast Autum, her beauty makes her resamble a Sweet Spring. Autumn and her husband Stan came to GiglioCooking last week. They wanted to learn fancy recipes. One of them was the Duck with the Pears.
In the picture Autums is plating nicely, making a fan with both the pears and the duck breast.
They also made the Tiramisu, with the pasteurization of the eggs. In the photo the one with the fun expression is me, while beating the Zabaione. Autumn is smiling nicely.
STAN & AUTUMN, THANK YOU FOR COMING TO GIGLIOCOOKING!!
WITH YOUR SMILES HERE, THE FOODS GOT A MORE SEASONAL TOUCH!
DUCK BREAST WITH SHALLOTS AND PEARS
½ duck breast
1 big pear, under ripen
½ liter good red wine
1 cinnamon stick
(it would be better the southern Italian "lampascioni")
Make long incision along the duck breast; place it in
a baking tray and put it in the oven at medium heat (180 – 200°) for 15 – 20
minutes. It would spread out its own fat.
Take it off from the oven, pour the duck fat in a pan
together the shallots peeled and cut in thick slices. If the fat would not be
enough, add some butter. Add salt and pepper and cook on a low heat until soft.
Then pass the shallots in a blender to obtain a fine sauce.
Peel the pear,
cut it in half and take off the seeds. Bring to a boil the wine with the
cinnamon stick, toss in the pear. Lower the flame and cook until soft. Take it
off and cook the wine to reduce.
Slice the duck
breast. Put salt and pepper. Heat in the oven.
Fan the pear.
Heat the shallot sauce adding some wine reduction.
Serve a fan of duck breast with a fan of pear as side
dish. Spread the shallot sauce upon the duck and the wine reduction upon the
What Margaret says about GiglioCooking is .... extrardinary. This is what she posted on her blog: http://margaretdyer.blogspot.it/2015/05/wednesday-giglio-cooking-school-in.html Thank you Margaret! thanks to you all, for the fun evening of cooking and chating and eating and singing and having fun all together in peace and harmony. I hope to see you all again.
Kris (ZadZack) and Mark were back at GiglioCooking this May.
They came all the way back from Seattle; the first time was two years ago.
Good part of the worldis in this young and kind couple: a mixture of ethnic groups that create beauty on their faces and beauty in the their aptitude.
They made a nice complete meal, with Panzanella, Pasta and Lemon sauce, Brasato al Barolo and Fregolotti.
The four of us enjoyed this delicious meal with a lovely conversation.
MARK & KRIS: THANK YOU SO MUCH! I HOPE YOUR COOKING CLASS AT GIGLIOCOOKING WOULD BECOME A TRADITION IN YOUR LIFE.
FREGOLOTTI - BISCOTTI ALLE MANDORLE
Ingredients for 6-8:
300 gr ( 10 oz) white flour
300 gr ( 10 oz) almonds
300 gr ( 10 oz) sugar
3 egg yolks
a little fresh cream
teaspoon of baking powder
After having blanched the almonds in boiling water, peel and crush them
in the mortar, adding a tea spoon of sugar time to time. Alternatively, put
them in the mixer with the sugar.
Salt the flour slightly and
flavor it with a pinch of cinnamon; add
it to the almonds, create a well on the board. Put inside the egg yolks then
start to mix into a pastry, sprinkling with
a little fresh cream in case the dough is too dry.
Cut out the "fregolotti" (large lumps) from the pastry and
arrange them next to each other on a oven tray. The fregolotto should be 1 cm
Bake at 180° (350 F) and cook for about 15 minutes.
Right in the hystorical centre of Florence, the Palace Aldobrandini del Papa stands in front of the De' Medici Chapels. The apartments, which are under the protection of the Soprintendenza alle Belle Arti (Authority for protection of evaluable ancient buildings and pieces of art), are inhabited.
Much of the artistic patrimony of the town belongs to private houses. Some of them are open to visitors on special occasions, but there is not access to the most of them, so that the masterpieces, that are kept hidden, remain secret.
The fresco you see in this picture is datet 1739 and it is a piece of the school of Master Vincenzo Meucci. Is it in the "alcove" - romantic bedroom with a poster bed - of the apartment.
Frescos, doors, furniture have being restored during the last three months.
The kitchen has been renovated with modern and functional furniture.
Fifteen more days and everything will be ready and shiny.
GiglioCooking proposes an unique experience, visibile also on this blog at:
After the final shopping at the market and the cooking lesson in the pretty kitchen, all the participants will sit around an ancient oval table - under a beautiful fresco and a Murano chandelier - to enjoy the meal - they will have prepared - in Richard Ginori dishes, accompanied with wine sipped from crystal glasses. You see them in the pictures, still dusty and wrapped in paper for the restoring works in the house.
... to not be missed.
This experience can be done with at least 10 people.