Saturday, July 23, 2016

Yes... but I have to work at pc....


Yesterday night I was very tired, after weeks of work ( Thank God for this). I could not answer to some emails for the risk of an incoming head ache with related  dizziness.

Thus, this morning I woke up with this "trill": I have got to work at pc.

Oh, well.... The place in the photo is where I woke up. 

Yesterday night Max pretended to be happy to go to the restaurant ( I had warned him: not make me cook and wash dishes, I am exausted) but, during the dinner, he could not avoid to sentence - as he always does - " I eat well only at home".
Believe me: I felt the impulse to leave him alone at the restaurant, but I was too tired for an argument.

So, altough I had my job in mind, this morning anyways I had to "be forgiven" and to feel less guilty. Translation: I had to cook.

I knew there was some stale bread soaking in water and vinegar in the refrigerator. Max had started the Panzanella for dinner yesterday.  My DUTY is: washing tomatoes, cucumbers, fresh onions, basil and finishing it. No onions in the fridge or in the basket.

Where is Max?

Ok, let's go out. Search for him.
He cannot be anywhere else than in the orchard.
" Give me one onion for the Panzanella", I yell from far.
"Come here! pass upon the cut wheat!"
I am wearing flip flop sandals.
I go, pushing down the sticks which are piercing my nude legs.
"Are they piercing you? " Max screams.
" No... I am fine.."
" You have to walk sliding forward your foot,  push down the sticks"
" Ahhh... really? "

I get next to him. He gives me a red oblung onion just pulled out from the ground.
I think: I have to work on pc. I say : " The plum tree is full".
"Yeaahhh. ... should be picked... no time.... "
" You need me to bring you a bucket? "
" Oh, yeaah... and also, as you go, if you don't mind, bring me spade"
"Where is it? "
"Just next to the wood oven"
I go back  up, passing the same way on the cut wheat.
I go the garage, take the bucket, then to the barn, next to the oven. 
Luckly the spade was there.

I think: I have to work at pc.

I go back down, passing on the cut wheat. 
Max says: " Do you mind picking the plums".
I go to the tree with the bucket.
There is mud around the tree. My feet sink and get dirty.
Yes... but i have to work at pc.

I pick the plums.
Max gives me a bigger bucket full of everything.
I go back to the house.



There are also beet roots. I wash them and put to boil.
They take a while, so, if I want to work at pc, I'd better start first to cook. I want to make a salad of Beet root, creamy goat cheese and parsley. My friend Sue Campbell taugh me this salad. Delicious.

I count 140 zucchini flowers. I clean them all. It takes 40 minutes.
Then I slice the onion for the Panzanella and let it soak in fresh water. 
Finally I go to pc.
I do this post.
No real work....
I have to go back to the kitchen.

Tuesday, July 19, 2016

Felicity is.... a Fresh "Bombolone" stuffed with ricotta



BIRDIE & FELICITY: MOTHER & DAUGHTER.


BeaaaaaaauuuuuuuuuutiFUL!

Portrait of Birdie: strong, young, smiling, smart, prompt, funny

Portrait of Felicity: teenager, pretty, sport-girl, great cook, happy


Birdie came all the way thorugh from Australia, just to cook with me

Felicity met her mother in Singapore, where Felicity works with her husband and takes care of her six ( yeah! SIX !!!! ) kids.

The three of us found immediately a good "friendly chemistry" with cooking and... chatting!

BeaaaaaaauuuuuuuuuutiFUL!




Frying can be fun, if the result is this:




The recipe? here it is:


BOMBOLONI

DONUTS

Ingredients:

600 gr  ( 20 oz) wheat flour
150 gr ( 5 oz) sugar
100 gr (3 + oz) butter
lemon
30 gr ( 1 oz) beer yeast
salt
frying oil

Activate the yeast with a little lukewarm water and a pinch of sugar.
Mix it with some of the flour and let it rise for about 20 minutes.
Put in the mixing bowl: flour, sugar, the grated lemon zest, the softened butter, a pinch of salt, enough water to get a compact dough 8 about 250 m). Add the yeast. Let the dough to rise for 2 hours.
Stretch the dough with the rolling pin, 1 cm thickness. Cut it in rings, cover with a napkin and set for an extra half a hour.
Bring the frying oil to the frying temperature (180° C) and fry the Bomboloni on both sides.
Pass them in the sugar and eat still hot.



The filling is: Ricotta worked with a little powder sugar and enriched with chocolate chips and Marsala......

BeaaaaaaauuuuuuuuuutiFUL!


Dear Birdie & Felicity: sincerely: it has been a real pleasure to have you at GiglioCooking. I expect you to come back to do together something

            BeaaaaaaauuuuuuuuuutiFUL!

Wednesday July 27th: Pastry & Bakery at GiglioCooking



Giovanni Stecca will drive you through the secrets of the Pastry & Bakery art.



The lesson takes place:

Wednesday July 27th at 6:00 pm

contact: info@gigliocooking.com

la Pizza di Leigh, ovvero, la Ricetta del Due




LA RICETTA DEL DUE

Farina tipo 2

2 gr di lievito

2 giorni di lievitzione

tutto qua

Quello che c'è sopra dipende dalla vostra immaginazione......

Friday, July 15, 2016

Sunday July 17th at 4:00 pm: Pasta Making class



Fresh Tagliatelle....




..... with seasonal vegetables


Ravioli with spinaci and ricotta


Potato Gnocchi..


.... with Pesto


The Lesson takes place on Sunday the 17th at 4:00 pm

Please, contact: info@gigliocooking.com

Thursday, July 14, 2016

Il G8 del 2016 ha avuto luogo a GiglioCooking



Attorno al tavolo dei negoziati:


Stati Uniti d'America, Brasile


Un secondo delegato per il Brasile, Francia, Svizzera Francese, Turchia


Messico


Svizzera Tedesca e Giappone

Tutti insieme hanno deciso che il mondo d'ora poi, vivrà in pace

Calendar of July: the Fourth Week


MON 18th
TUE  19th
WED 20th
THUR 21st
FRI 22nd
SAT  23rd
SUN 24th
9,30 -  01:00
.Sweet And Sour Tradition 1 : Caponata, Pork with liquorice. Lobster with blueberries

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
Dessert 2 : Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.

Sweet And Sour Tradition 2: Renaissance duck in orange sauce with variations
stuffed pigeon; Guinea fowl with grapes. Sarde in saor.

Finger Food
(lesson 20 monthly course)



10:00 -01:00







11:00 -02:00

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


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

02:30-5:30







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

Garganelli di pasta fresca gamberi e zucchini
Calamari ripieni
Mousse di limone con sciroppo al timo

Crostini toscani di fegatini
Risotto milanese
ossobuco





Sunday, July 10, 2016

The Sea The Way I Like It: Crystal Water and Sea Urchins


A little boat is ideal, if you want to go along the coast, bay after bay, and stopping where the water is calm and inviting. 




For example, you can stop here. The name of this place is Cala Monella. It means "Naughty - impertinent - Bay", as it attracts you like the sound of the Mermaids. 


Here you can jump in this natural swimming pool...


... or walk on smooth rocks that descend gradually to the depth, like on the beach.


It is in waters like this , that I like to swimm: sweetly, without rushing, listening to the fizzy sound of the waves on the rocks.


Max is more practical: he prefers to do "something", like picking sea urchins....


,,, for me!


With some of them, we have decided to make a sauce for the pasta for  dinner.


They are so irresistible as we had some of their gonads on a piece of bread. 
It's the "Miracle of the Sea": how can be something so sweet in the middle of saltyness?
Maybe that what the Mermaid do is not to sing, as legends tell. They attract humans with the sweetness of sea urchins.

SCHEDULE 2017

SCHEDULE 2017

The Monthly Course ITALIAN CUISINE THROUGH TIME AND SPACE  starts on :
January 30th  (through February 24th)
February 27th  (through March 24th)
April 3rd  (through April 28th)
May 1st (through May 26th)
May 29th  (through June 25th)
June 26th  (through July 21st)
August 28th (through September 22nd)
September 25th (through October 20th)
October 23rd   (through November  17th)
The lessons take Place in the morning, 9:30 - 01:00, Monday through Friday (exceptions will be published on the blog http://gigliocooking.blogspot.it/ )

The Trimester Program OVERVIEW ON ITALIAN CUISINE   takes place:
Spring Session : February 6th  through April 27th
Fall Session: September 4th  through November 22nd
The lessons take place in the evening, 06:00 - 09:00 , Monday through Wednesday (exceptions will be published on the blog http://gigliocooking.blogspot.it/ )

 The Three Week Course PROFESSIONAL PASTRY & BAKERY, takes place
January  26th thought January 29th
February 2nd thought  February 5ht
February  9th through February 12th


Thursday, July 7, 2016

Calendar of July: the Third Week


MON 11th
TUE 12th
WED 13th
THUR 14th
FRI 15th
SAT  16th
SUN 17th
9,30 -  01:00
Dessert 1 : traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey
Vegetables 2 : More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.

Meat 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Salmì and Civet.

Offals : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.

Ice Cream :The technique. Sorbets. Parmigiano ice cream for appetizer



10:00 -01:00







11:00 -02:00

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



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

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





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

06:00-09:00

Open Class:
Pizza
Gelato

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

Gnocchi di patate pesto
Peperoni imbottiti
Tacchino con melagrana o con uva