Thursday, August 27, 2015

INTERNATIONAL FAMILY COOKING TOGETHER



The Pretty Amanda is in the middle, next to me, between the parents.


Amanda was the one who organized the "cooking surprise" for the family:


The beautiful mother, who is of Asian origin and who is the cook of the house;


the father, who, although he said he was not expecting to cook, betrayed his Italian origin by peeling apples.


Amanda chose to make fresh pasta.....


...tha became really well appreciated Ravioli with cheese and pears;


and a nice dish with veal, which recipe is showed below.



THANKS TO YOU ALL: COOKING WITH YOU WAS AS LIGHT AS DANCING (AS I WAS PLAYING WITH EGGS IN MY HANDS...). I HOPE TO SEE YOU AGAIN.




VEAL IN NUT CRUST



Ingredients:
1 whole veal piece about 600 gr ( 20 Oz)
30 gr ( 1 Oz) peeled and slightly toasted almonds
30 gr ( 1 Oz) peeled pistachios
60 gr ( 2 Oz) Dijon mustard (delicate)
120 gr ( 4 Oz) Pancetta, thinly sliced
3 tbs honey
3-8 shallots
3 apples
50 cl ( 1/5 cup) apple vinegar
extra virgin olive oil
salt and pepper

Peel the apples and cut them in large wedges.
Peel the shallots and cut them in halves.
Mix the honey with the apple vinegar and soak apples and shallots.

Chop almond and pistachios coarsely.
Spread the Dijon Mustard on the fillet surface, then roll it in the chopped nuts.
Display the slices of Pancetta in one layer and wrap the fillet.
Tie it with cotton string.

Place the fillet in the middle of a baking pan; distribute the apples and shallots with their jus around.
Drizzle with extra virgin olive oil and season with salt and pepper.

Bake in a preheated oven at 200° C ( 400 F) for 40 minutes.









Monday, August 24, 2015

SPECIAL OPEN CLASS ON FRIDAY SEPTEMBER 11th

On Friday September 11th, at 4:00 pm , at GiglioCooking, a

Special Open Class takes place.


Italian Region Experience: 




Risotto with Saffron (Lombardy); 





Tagliata (beef, Tuscany); 






Babà (Campania)


For information and details, please contact:
info@gigliocooking.com

Wednesday, August 19, 2015

UNWINDYOURSELF ON GIGLIO ISLAND







This is the Farm House on Giglio Island where the special Program Unwindyourself    will take you in September. 

The program is visible at this page:

http://www.gigliocooking.com/en/programs/special/unwindyourself.html

please, for more information about dates, prices, details, contact: info@gigliocooking.com

Tuesday, August 18, 2015

PASTA MAKING CLASS ON SEPTEMBER 15




The Open Class on Pasta Making will take place on Tuesday September 15 at 4:00 pm.


This option is visible at:
http://www.gigliocooking.com/en/programs/weekly/open-classes.html

contact: info@gigliocooking.com

Weekly Course ITALIAN REGIONS AT TABLE starting on August 31st




Sword Fish Sicilian Style


The description of the Weekly course is visible at:

http://www.gigliocooking.com/en/programs/weekly/regions-summer.html

The course will follow this schedule:

1 -- SICILY:  Monday August 31st, 6:00 - 9:00 pm

Caponata
Pesce spada alla Siciliana –sword fish Sicilian style
Cannoli

2 – VENETO: Tuesday September 1st, 2:30 - 5:30 pm

Cavei de strega – witch’s hair
Baccalà Vicenza style with polenta
Zaleti – corn cookies

3 – CAMPANIA: Wednesday September 3rd, 2:30 - 5:30

Pasta with tomato and mozzarella
Fish in crazy water
Babà

4 – TUSCANY: Thursday September 4th: 2:30 - 5:30 pm

Minestra di farro
Cinghiale in umido (wild boar)
Zuppa inglese

Contact: Info@gigliocooking.com

Thursday, August 13, 2015

My School "Farm to Table"


Pear are hanging yellow and ripe, just a few minutes before they....



....become a jam.



Beans are drying, pluttering and popping in the sun, spreading around the white gems.



A brief walk on them completes the work of the sun.



The wind makes a good job, blowing away dust and residues while pouring them from a bucket to another one.



These are nice Beans Piattelli, with such a tender and thin skin as it dissolves in your mouth.




Eggplants are picked in the vegetable garden and immediately peeled, sliced and process with salt. Tomorrow they will be canned with olive oil to become  a summer-y taste to be enjoyed in the winter.
A few more days and it will be the turn of tomatoes.



Would you like to cook with perfect ingredients? contact me! you are welcome!
info@gigliocooking.com






Tuesday, August 11, 2015

THE CULINARY PROGRAM OF SEPTEMBER 2015

The end of the summer will rich of event and course at GiglioCooking.

-. Starting on August 31st, the Monthly Course 
Italian Cuisine Through Time & Space:
http://www.gigliocooking.com/en/programs/monthly/monthly-course.html

The schedule is visible on this blog at the page:
http://gigliocooking.blogspot.it/2015/08/monthly-course-starting-on-monday.html

- Starting on September 7th, the Trimester Program
Overview on Italian Cuisine:
http://www.gigliocooking.com/en/programs/threemonthsprogram/overviewonitaliancuisine.html

The schedule is visible on this blog at the page:
http://gigliocooking.blogspot.it/2015/07/trimester-program-starting-on-september.html

- Starting on September 7th, the Weekly Course:
Tuscans at Table
http://www.gigliocooking.com/en/programs/weekly/weekly-course.html

The schedule is visible on the this blog at the page:
http://gigliocooking.blogspot.it/2015/08/weekly-course-tuscans-at-table-starting.html

for information contact:
info@gigliocooking.com

Wednesday, August 5, 2015

DO YOU THINK IT IS EASY TO BE ME?




This is Scott, from Florida.
One of this first phrases was: " I am here just to watch my family cooking..."
...the last famous words.....




 They are  Kathy, Nathan, and Natalie; they are here listening to the syrup for the the pasteurization of the egg whites: the music of the food. They learned how to recognize the right temperature by the noise. 


We all went to market, where we finished the shopping. we bought a rooster. 


We stewed it with tomatoes and dried mushrooms.


We made fresh pasta and we dressed it with zucchini blossoms.

The dessert was Vanilla Ice Cream and Apricot Sorbet.




SORBETTO DI PESCHE O ALBICOCCHE
PEACHES OR APRICOTS SHERBET

Ingredients for 6:
400 gr ( 13 oz)  mature peaches
150 gr ( 5 oz)  sugar
100 ml ( 1/3 cup)  water
1 lemon
½  egg white


Peel the peaches; cook them with 30 grams ( 1oz ) of sugar for 5 minutes. Blend them with a hand mixer.
Wash and peel the yellow part of the lemon.
Bring to boil the water with the 50 gr ( about 2 oz)  sugar. Take it off the heat and put inside the lemon rind. Let cool the syrup, then filter it and add to the peach puree.
Squeeze the lemon and add the juice to the mixture.
Put it into the ice cream machine or into a large tray in the freezer. In this case scrape it occasionally to obtain a  grainy texture.
Whip up the egg white until stiff.
Put the remaining sugar ( about 70 gr, 2 1/2 oz) in a little pan with the same amount of water and bring it to 145° c ( about 293 F), and pour it gradually into the whipped whites stirring and beating at the same time. Keep on beating until the whites are almost cold.

Fold the “meringue” in the sorbet in the ice cream machine ( or by hand) and serve.

Note: peaches can be replaced with any other seasonal fruit.


THANK YOU FOR COOKING WITH ME, SCOTT, KATHY, NATHAN AND NATALIE!

Weekly Course "Tuscans at Table" starting on September 7th





The Weekly Course Tuscans at Table, which description is visible at:

http://www.gigliocooking.com/en/programs/weekly/weekly-course.html

will start on September 7th with this schedule:

Monday September 7th, 2:30 - 5:30 pm : Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce;
Tuesday September 8th, 2:30 - 5:30 pm  : Meat and poultry: Thrush with juniper berries; Chicken Etruscan style; Rabbit with apples; Pork loin in sea crust;
Wednesday September 9th, 2:30 - 5:30 pm : Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup);
Thursday September 10th, 2:30 - 5:30 pm : Dessert day (the desserts vary depending on season): Cremè brulee of Tuscan Pecorino (January); Fresh fruit tart ( in summer); Roasted Chestnuts – Boiled Chestnuts - Candy chestnuts with sweet wine ( in fall); Ricciarelli ( December);
Friday September 11th, 2:30 - 5:30 pm : a complete Italian Menu ( The participants would agree on the choice between one of the following menus )


contact: info@gigliocooking.com

Monday, August 3, 2015

MONTHLY COURSE STARTING ON MONDAY AUGUST 31ST

The description of the Monthly Course Italian Cuisine Through Time & Space is visible at:

http://www.gigliocooking.com/en/programs/monthly/monthly-course.html



This is the schedule:

Monday August  31  - 2 :30 pm - 06:00 pm - Lesson 1
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 .

Tuesday  September 1st - 9 :30 am - 01:00 pm - Lesson 2
Basic Preparations The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation

Wednesday September 2nd 9 :30 am - 01:00 pm - Lesson 3
Meat 1 : traditional searing and roasting and low cooking. Traditional low cooking and modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.

Thursday  September  3rd- 9 :30 am - 01:00 pm - Lesson 4
Pasta 2 : Stuffed Pasta. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style. Ravioli stuffed with broth gelatine.

Friday September  4th - 2 :00 pm - 05:30 pm - Lesson 5
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.

Tuesday  September 8th  - 9 :30 am - 01:00 pm - Lesson 6
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; Soy lecithin pasta

Wednesday September 9th- 9 :30 am - 01:00 pm - Lesson 7
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.

Thursday  September 10th - 9 :30 am - 01:00 pm - Lesson 8
Fish 2 - Preserved Cod Fish, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.

Friday September 11th - 9 :30 am - 01:00 pm - Lesson 9
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

Saturday  September 12th 9 :30 am - 01:00 pm Lesson 10
Gnocchi : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.

Monday September 14th -2 :30 pm - 06:00 pm -  - Lesson 11
Dessert 1 : traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey

Tuesday September 15th- 9 :30 am - 01:00 pm - Lesson 12
Vegetables 2 : More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.
Wednesday September 16th- 9 :30 am - 01:00 pm - Lesson 13
Meat 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Salmì and Civet.

Thursday September 17th- 9 :30 am - 01:00 pm - Lesson 14
Offals : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

Friday September 18th- 9 :30 am - 01:00 pm - Lesson 15
Ice Cream :The technique. Sorbets. Parmigiano ice cream for appetizer

Monday  September 21st- 9 :30 am - 01:00 pm - Lesson 16
Sweet And Sour Tradition 1 : Caponata, Pork with liquorice. Lobster

Tuesday September 22nd- 9 :30 am - 01:00 pm - Lesson 17
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.

Wednesday September 23rd- 9 :30 am - 01:00 pm - Lesson 18
Dessert 2 : Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.

Thursday September 24th- 9 :30 am - 01:00 pm - Lesson 19
Sweet And Sour Tradition 2: Renaissance duck in orange sauce with variations
stuffed pigeon; Guinea fowl with grapes. Sarde in saor.

Friday September 25th- 2 :30 pm - 06:00 pm - Lesson 20
Finger Food
Class open to students’ ideas and requests.