Wednesday, August 31, 2016

The Secret is: Do Not Turn On the Oven


 Shamaine sent me this photo.
She made at home the same cake we made at school.
She followed directions and... tips:

the secret for getting cakes as soft as this one is: turn on the oven only when the cake is inside. 
Low temperature!!



TORTA PINOLATA
PINE NUT CAKE




Ingredients:

200 gr. ( 7  oz) flour
200 gr. ( 7 oz) sugar
150 gr. ( 5 oz) butter
100 gr. ( 3 oz) pine nuts
1 egg
3 egg yolks
1 lemon
Salt
½ envelope of baking powder ( ½ teaspoon)

Cream the butter (leave some in order to grease the pan) and sugar together until soft and fluffy; add the flour, the eggs, a pinch of salt, the zest of one lemon and mix well.
Pour the mixture into a buttered and floured baking pan and distribute the pine nuts on top of the mixture, pressing lightly. Cook in a medium oven (160 °C) for around 50 minutes.


Good with wine caramel.

Monday, August 29, 2016

CALENDAR: The Second Week of September 2016

The second week of september


MON 5th
TUE  6th
WED 7th
THUR 8th
FRI 9th
SAT  10th
SUN 11th
9,30 -  01:00
.







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

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

Penne con polpettine di carne
Involtini di petto di pollo agli spinaci
Tiramisu (con pastorizzazione delle uova)


-



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


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
Pasta 1 : Fresh Pasta. The development of the gluten. Sauces

Le Stagioni:
Tagliolini with pumpkin flowers
Chicken with bell peppers
Peaches in syrup

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

Menu vegetariano: risotto con….(in base al mercato e alla stagione)
Caponata  Siciliana
Pere al vino e zabaglione




Tuscany:
Testaroli Al Pesto, Lasagne Bastarde Della Lunigiana,Agnello Di Zeri







Friday, August 5, 2016

Shamaine's Duck Ragù



This morning Shamaine sent me this photo of her sauce made with duck. 

.....Looks delicious..
... I dare to say, it looks Italian.......
... actually it looks like Max's duck sauce

...And if you have followed my blog and you have virtually met Max ( you see him in the photo below) , you know how careful he is with his food and how pcky with ingredients



So.... 

WELL DONE, SHAMAINE!

Wednesday, August 3, 2016

Calendar: The Week Between August and September 2016

The week between august and september


MON 29th
TUE  30th
WED 31st
THUR 1st
FRI 2nd
SAT  3rd
SUN 4th
9,30 -  01:00
.







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


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


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

La Pasta fresca: l’impasto e la forma
Lasagne con ragù e besciamella

Corollo all’olio extra vergne di olive e caramello al vino
Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù

Menu di pesce: Spaghetti vongole e zucchini
Pesce crudo all’arancia 

Crespelle di farina di castagne con ripieno di ricotta





The link on YouTube of the video on Tortellini

https://www.youtube.com/watch?v=AFp5pUz-oHc