Wednesday, September 30, 2015

Ce la Faremo, Tutti Noi



Dono di Aurora, Total Artist.

SAVING SEEDS


In this photo (by Silvia Maggiotto), I am taking out the seeds from a big squash.
Why?
Not for baking them with salt for the aperitif.
The reason is: to save them.


This is part of what Max gathered  in his garden one day at the end of august.
ALL the produce in the photo, plus the "not visible" that is under the table - eggplanst, zucchini, pumpkins, beans, tomatoes, pears....- , comes from "original  seeds". No hybrid. Certainly not G.M.O.
His one has been a family of farmers since generations ago.
They have been planting the seeds which were kids of other original seeds since the beginning of their activity as farmers... so far in the time as Max's father cannot tell when it started. 


This summer the weather has been perfect for the harvest of vegetables and fruit.



Max had amazing varieties of melon, too. Fantastic melons, that, honestly, I had never tasted before.


We can easily find vey good melons at the supermarket: they are nice and orange. The are all tasteful and sweet. They are all the same size. They have all the same color, outside and inside. They have all the same taste. And the same texture. They are what the market requires.
At least, someone years ago decided that this is what people want, regarding melons. An uniform,consistent melon. Something round we can recognize as a melon.

I have no idea of how many varieties of melon exist. Or better, how many used to exist.
Max has got some.
All of them extraordinary.
The pulp of a variety is as watery as the water melon, sweet and thirst-quenching. 
The pulp of another variety is pale, the color of the butter, and as soft as a mousse. It is like to have a sorbet in the mouth.
Another one is oblong, with a sweetness that turns toward the lemony. You get never tired of it. 
They are now precious marvels. A real treasure.
The treasure that only "Philosophers of the Earth" like  Max decided to save. 

Venerdì 2 ottobre, ore 11 , lezione di pasta....



CON LA SEMOLA DI GRANO DURO
CON LA FARINA
CON LE PATATE



contattare:
info@gigliocooking.com

Tuesday, September 29, 2015

La Torta di Pere sul Terrazzo di Casa



Queste pere erano state sull'albero fino a un'ora prima.
Con alcune ho fatto una


TORTA DI PERE



Ingredienti:

300 gr farina 00
200 gr farina integrale (vera, con il germe, non solo con la crusca)
200 gr burro
100 gr zucchero
4 tuorli d’uovo
1 uovo intero
Pizzico di sale
Buccia di limone grattugiata

Impastare velocemente gli ingredienti e tenerli in frigorifero per circa mezz’ora. Poi stendere la pasta frolla col mattarello tra due fogli di carta da forno.


Per la farcia:
circa 3 kg pere, sbucciate e tagliate a grossi spicchi
100 gr zucchero
50 gr uvetta
Poca cannella in polvere

Distribuire questi ingredienti sul fondo di una teglia circolare ( 35 cm diametro) già imburrata e infarinata oppure foderata di carta da forno bagnata e strizzata.

Appoggiarvi la pasta frolla preparata in precedenza. Aggiustare la forma ai bordi con le mani.


Infornare a 180° per circa 40 minuti. 
Rovesciare su un vassoio.

Sunday, September 27, 2015

E' Nato Quasi Per Caso.....



... questo progetto sviluppato con Simonetta Rosatelli.
Lavoriamo nella stessa strada, in via del Ghirlandaio a Firenze, a pochi metri l'una dall'altra.
Abbiamo in comune la passione per il Giglio.
Ci siamo "piaciute" e "riconosciute" come amiche.
Poi abbiamo scoperto che i nostri lavori avevano molto in comune.

Simonetta Rosatelli è una restauratrice di preziosi libri antichi.
Io insegnante di cucina.
Avevamo idee vaghe, anche se entusiastiche, delle connessioni tra i nostri rispettivi lavori. 
In seguito, prima la Dottoressa Todros, funzionario della Soprintendenza ai Beni Culturali e Archivistici della Toscana, poi la Soprintendente, Dottoressa  Diana Marta Toccafondi, ci hanno chiarito, anzi illuminato su quello che avremmo potuto fare inseme. 
Così ne è nato un progetto, piccolo per ora, ma con tanta voglia di crescere.




Queste sedie disposte in fila sotto un soffitto affrescato, all'inizio ci hanno un po' intimidito.



Ma poi siamo "partite" un  po' seguendo le immagini e le scritte del Power Point alle nostre spalle      (grazie a Simonetta, che lo ha preparato), un po' leggendo, un po' andando a braccio e facendo qualche "sentito" fuori programma sulla  situazione della Cultura oggi in Italia, e anche nel mondo.



Grazie a tutti quanti sono venuti ad ascoltarci. Lo hanno fatto per circa due ore. Alla fine sono stati "ristorati" e "restaurati" da bocconcini dai sapori un po' medievali.....

visitate:
http://gigliocooking.blogspot.it/2015/09/restaurare-ristorare-evento-presso-la.html

THE "OPEN LESSONS" NEXT WEEK AT GIGLIOCOOKING

Monday September 28th at 6:00 pm

FISH:


Raw Fish


Sword Fish n Orange Sauce


Sea bass and Artichikes.

Tuesday September 29th at 6:00 pm

Seasons of the Italian Regions


Soufflè of Zucchini


Spaghetti with Clams


Stuffed Calamars


Fig Tart

Wednesday September 30th at 6:00 pm

Tuscany 3


Pork Ribs glazed with Honey


Artichokes and Mushrooms soup


Thursday October 1st at 6:00 pm

Tuscany 4


Pan Cotto


Vegetable Soup

Contact:
info@gigliocooking.com

Sunday, September 20, 2015

DESIRE OF SICILY? Thursday October 22, Sicily at Table.....




Sicily lands in Florence, with chef Antonella La Macchia: 
Thursday October 22nd at 4:00 pm




TIMBALE "NORMA"

PLUS:

PORK ROLLS

PLUS:

CASSATA

contact: info@gigliocooking.com

Wednesday, September 16, 2015

The First Chocolate of the Season...

At GiglioCooking, on Wednesday September 23rd






with Chef Giovanni Stecca


How does it sound?


The lesson starts at 6:00 pm

information:
info@gigliocooking.com

Sunday, September 13, 2015

RESTAURARE, RISTORARE, Evento presso la SOPRINTENDENZA DEI BENI CULTURALI DI FIRENZE, Sabato 19 Settembre 2015


 Per le Giornate Europee del Patrimonio
La Soprintendenza Archivistica della Toscana

organizza la conferenza

RESTAURARE, RISTORARE


L'affascinante mondo della carta e quello della cucina si incontrano, coi loro profumi, sapori, trame e morbide consistenze, manualità e tecniche e condividono parte delle stessa cultura e della storia.

Relatrici:
Simonetta Rosatelli
Marcella Ansaldo

A Firenze, presso la Soprintendenza di Beni Culturali, in via de' Ginori 7. 

http://www.beniculturali.it/mibac/export/MiBAC/sito-MiBAC/Contenuti/MibacUnif/Eventi/visualizza_asset.html_1916978800.html



Friday, September 11, 2015

OPEN CLASS ON PASTA MAKING ON TUESDAY SEPTEMBER 15th at 4:00:pm



Ravioli, Tagliatelle, Gnocchi: the secrets of Fresh Pasta at GiglioCooking on Tuesday Septemebr 15th at 4:00 pm

contact: info@gigliocooking.con

OPEN CLASS ON TUSCAN DISHES on WEDNESDAY SEPTEMBER 16th at 6:00 pm


Hand Made Pici with Salsiccia di Cinta  Senese


Tortelli Mugellani


Ricciarelli

please contact:
info@gigliocooking.com

Thursday, September 10, 2015

The Only War Which is Worthy to Fight is the One Against Eggplants



The eggplant is a strange vegetable. It is almost as spongy as a mushroom. Imagine several bubbles full of water sorrounded by the actual pulp. 
I have often heard people saying they dislike eggplants. The reason? they are slimy and greasy in the mouth.
Do you know why?
The water evaporates at 100°c ( 212 F). The oil where you cook them has a superior temperature. So, what happens is that the water evaporates, making foam in the pan and steam over it. Then the empty bubbles fill up with oil. 
The only wise thing to do is to take out the water before you cook them.
The "big magnet" of the water is the salt.





Many people know it. So what they do is to sprinkle salt on the slices of eggplant before they cook it.
But the result is often not satisfying. 
What to do, then?


SQUEEZE IT!


STRONG!


AND ONE TIME IS NOT ENOUGH!
(eggplants are squeezed in the cloth)

phots by Silvia Maggiotto


photo by Marianella Ramirez

Only in this way you can obtain delicious, delicate, not greasy Eggplant Parmesan.


Tuesday, September 8, 2015

The Problem Is That We Have To Start .............





....................with the first one;.............


..........not with the second!




Andrea & Cristoph would eventually find out why....


.. the first crepe....


..never comes right!

Andrea & Crustoph, thank you for coming from Germany to cook with me!

Sunday, September 6, 2015

There are Two Things that make the Humans different from Animals...



....  the capability to not give up......


...... and the thumb.


photos by Silvia Maggiotto,  student of the Monthly Course.

Thursday, September 3, 2015

LIKE THE EARTH AROUND THE SUN, BUT SLOWER



To make a custard, or a batter, softer, you have to incorporate whipped cream or, depending the cases, whipped egg whites


With a wide and quick motion of a whisk or of electric beater, you add air to your ingredient. In the case of egg whites, the air remains incapsulated within micro-bubbles made of resistent proteins.


In order to keep as much air as possibile in your batter - and therefore to make it fluffier - you have to fold your whipped ingredient with a spatula. Folding requires some coordination: you have to circulate the spatula all around the concave bowl, at the same time rotating it on itself. Just like the earth around the sun, but slower.....