Friday, April 29, 2016

CALENDAR OF MAY - Second Week



MON 9th
TUE 10th
WED 11th
THUR 12th
FRI 13th
SAT  14th
SUN 15th
9,30 -  01:00







10:00 -01:00







11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds

02:30-5:30
Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce

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

Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)
Desserts day Cremè brulee of Tuscan Pecorino Fresh fruit tart  Cantuccini alle mandorle-

Tuscan  Menu
Liver terrine with apples and pistachios
Chick peas soup with radicchio
Guinea fowl with pomegranate
Marcella’s apple pie


04:00-07:00
Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto


Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream


Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

06:00-09:00

Three stuffed pasta from different regions:
Tortelli di zucca (Lombardia)
Casiumzei ( Veneto)
Ravioli ( Toscana)

Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù

Risotto nero
Sword fish Sicilian style
Babà






Thursday, April 28, 2016

WEEKLY COURSE TUSCANS AT TABLE STARTING ON MAY 4th



5 lessons hands on on Tuscan dishes:

WEDNESDAY MAY 4th, 10:00 am - 01:00 pm
Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce

THURSDAY MAY 5th, 10:00 am - 01:00 pm
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

FRIDAY MAY 7th, 10:00 am - 01:00 pm
Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)

SATURDAY MAY 8th,  10:00 am - 01:00 pm
Dessert day: Cremè brulee of Tuscan Pecorino  Fresh fruit tart , Cantuccini alle mandorle

SUNDAY MAY 9th, 06:00 - 09:00 pm
Liver terrine with apples and pistachios
Spinach and ricotta ravioli
Guinea fowl with pomegranate
Marcella’s apple pie

contact: info@gigliocooking.com

Wednesday, April 27, 2016

CALENDAR OF MAY - first week





MON 2nd
TUE 3rd
WED 4th
THUR 5th
FRI 6th
SAT 7th
SUN 8th
9,30 -  01:00







10:00 -01:00


Fresh pasta: Noodles of the Lucumon; Testaroli with pesto; Crepes of Caterina de’ Medici; Pici with sausage sauce
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
Fish and seafood: Drawned baby octopus; Calamars stuffed with Pecorino Romano; Red mullets Livornese style; Cacciucco (fish soup)

Dessert day: Cremè brulee of Tuscan Pecorino  Fresh fruit tart , Cantuccini alle mandorle

11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds

02:30-5:30







04:00-07:00
Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto


Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

06:00-09:00

Meat menu: Penne and meat balls (is this an American or Italian dish?)
Chicken rolls with spinach and pine nuts
Tiramisu (with the pasteurization of the eggs)

Pastry Class: Baking techniques
(Patè a choux, Short Bread),  Tiramsù

Vegetarian menu: Risotto with …(artichokes, asparagus, mushrooms depending season and availability of the market)
Sicilian Caponata
Poached pears and zabaione (or peaches and pastry cream depending season



Liver terrine with apples and pistachios
Spinach and ricotta ravioli
Guinea fowl with pomegranate
Marcella’s apple pie

Sunday, April 24, 2016

The Best Student of the Morning



He does not eat greens, or fruit and all what comes from them: no soups, no vegetable side dishes...
Just like my son.
That is why he has been the best cook on the morning of April 20th.
Sorrounded by women ( mother, cuisine and great-antie) he found himself in the middle of a task force!
Although all this "negative pressure" he found the energy to mince, stir, mix, to snap-peas, shredd kale, season and.... TASTE!!!!
YES!!!  HE TASTED!!


in particular he found the strenght and the "nerve" to have some spoons of a earthy Ribollita!

Because of this extarordinary success, he signed the apron with a dedication to me: to the best teacher.

THANK YOU ALL: LISA, BARBARA, MOM AND JEFF! I HOPE YOU WOULD COME BACK TO COOK WITH ME!

RIBOLLITA



In the original recipe the “guanciale” is required. Guanciale is the pork cheek: may be someone has found it in a typical shop, otherwise we must be satisfied of “pancetta”, that is the pork belly.
Ingredients for 4 pers (these ingredients may vary according to the market, the season and your preference and fantasy)

Extra virgin Olive oil      100 grams ( 3 Oz)
Pork cheek     50 grams ( 1 ½ Oz) (optional)
Onions        250 grams ( 8 Oz)
Half black cabbage  (it is a kind of kale, not available in spring and summer. Replace with Savoy cabbage in this case)
Courgettes    2
Peas       150 grams  ( 5 Oz)
Potatoes    250 grams  ( 8 Oz)
Carrots      2
Celery rib      1
Basil and parsley
White beans (cannellini)    300 grams ( 10 Oz) (already 12 hours soaked  and boiled 2 hours
Tomatoes        250 grams ( 8 Oz) ( or half can peeled tomatoes)
Stale bread   250 grams ( 8 Oz) (in some  recipes, the sliced of stale bread must be alternated with the vegetables; the soup must rest for half hour to let the bread to be soaked.)
Salt – pepper


Chop the onion, celery, parsley, and pork cheek, and sauté them in a saucepan with olive oil.
Rinse the black cabbage (kale) and cut it juliennes.
Dice the zucchini.
Peel the carrots and potatoes and dice them.
Take the peas off the pods.
When the vegetables are soft, add the black cabbage, cover the saucepan, and cook for a few minutes, adding hot water (or the water where the beans have been cooked). Add the diced carrots, potatoes, peas, zucchini and tomatoes. Season with salt, and cook for about one hour, adding water. 
Puree half of the beans; add both the pureed and the whole beans and stir.
Crumble the bread and add it to the vegetables, whisking well. Cook 15 more minutes, stirring often.
This soup can be served with and extra drizzle of olive oil and fresh ground pepper on top.



Tuesday, April 19, 2016

IL TARASSACO E LA CORRISPONDENZA TRA TUTTE LE COSE

"ogni essere che si trova nell'universo, secondo la sua natura e costituzione, contribuisce alla formazione dell'universo stesso, col suo agire e con il suo patire, nella stessa maniera in cui ciascuna parte del singolo animale, in ragione della sua naturale costituzione, coopera con l'organismo nel suo intero, rendendo quel servizio che compete al suo ruolo e alla sua funzione. Ogni parte, inoltre, dà del suo e riceve dalle altre, per quanto la sua natura recettiva lo consenta"

Ovviamente non l'ho detto io.
Questo è Plotino, erede morale di Platone.

Per gli antichi ( non solo Greci, ma Egizi, Assiri, i popoli dell'antica Cina, i Mexica nel "Nuovo Mondo", fino praticamente al tardo Medioevo), esiste una corrispondenza tra tutte le cose, perché la Natura è un unico organismo vivente, costituito da più parti.

Esiste un legame tra ogni cosa. 

In medicina, una pianta con parti somiglianti a organi umani, sarebbe utile per curare o sostenere quegli organi. E' tra l'altro uno dei principi della Macrobiotica.

Anche i colori giocano la loro parte e ad ogni colore veniva assegnato un organo del corpo umano.

Oggi, con la riscoperta della Natura ( che cosa strana da dire "riscoperta della Natura..... ma poi, ne siamo davvero sicuri di aver "riscoperto la Natura"? e soprattutto di volerlo?) e con le "nuove" tendenze che mirano all'uso di prodotti "naturali" per i mantenimento della cura e della salute del corpo, piante "dimenticate", stanno vivendo momenti di gloria: le foglie di papavero, le "rapacce", le cicorie selvatiche, gli agli "pazzi", i fiori e le foglie di borragine. Ognuna di esse portatrice di sali minerali, vitamine e salute a determinate parti del nostro corpo.

Il  tarassaco 

con le sue proprietà depurative e antinfiammatorie, è un ottimo alleato nella cura delle malattie legate al fegato.
Sapete di che colore è il Tarassaco?  Giallo, il colore legato alla  milza.
E che sapore ha? ( e ci metterei anche l'odore visto che in volgare è talvolta chiamato "piscio di cane" o "piscialetto") è amarognolo

Uno dei suoi principi  amari è la tarassacina,  sale minerale che conferisce  alla pianta proprietà amaro-tonichedigestive, antinfiammatorie, depurative.

Se ne usa la radice per farne decotti.
Se ne usano le foglie cotte.
Se ne usa il fiore nelle insalate.


Anche i gambi sono commestibili.

Bisogna avere la pazienza di ridurli a striscioline in senso verticale e tenerle un po' in acqua fredda.


Le striscioline si arricceranno dando un piacevole tocco estetico alla vostra insalata.
Per il sapore... bisogna essere sinceri amanti della Natura.