Wednesday, June 22, 2016

Calendar: the week between June and July


MON 27th
TUE  28th
WED 29th
THUR 30th
FRI 1st
SAT  2nd
SUN 3rd
9,30 -  01:00
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 .

BASIC PREPARATIONS  The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation

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
PASTA 2 : STUFFED PASTA. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style.  Ravioli stuffed with broth gelatine.


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.



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



02:30-5:30


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)





04:00-07:00
)

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



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

06:00-09:00


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

Menu vegeariano: Risotto con …(carciofi, asparagi, funghi, in base alla stagione)
Caponata Siciliana
Pere cotte e zabaione (o pesche con crema pasticcera, in base alla stagione)




06:00-09:00


Minestrone
Olivelle di maiale
Finocchi brasati

Pici con le briciole e le acciughe
Spigola con verdure (carciofi o melanzane in base alla stagione)
Sorbetto di limone




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