Calendar: The First Week of June 2018

The First Week of June 2018

MONDAY June 4th

9:30 - 1:00 pm 4:00 - 7:00 pm

Lesson 1 – M 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) Italian Region Experience: Risotto with Saffron (Lombardy) Tagliata beef (Tuscany) Babà (Campania)

TUESDAY June 5th

9:30 - 1:00 pm 2:30 - 5:30 pm

Lesson 2 – M Basic Preparations Lecture: Sauces and stocks. Tradition and innovation. The pre-preparation in the kitchen: Broths, Stocks, Bisque and Quick stock Lesson 3 – L 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)

WEDNESDAY June 6th

9:30 - 1:00 pm

Lesson 3 – M Meat 1 Traditional searing and roasting and low cooking. Traditional low cooking and modern rare-ness. Recipes: Abbacchio alla Romana; Pullus Fusillis; Vitellina Fricta; Brasato

THURSDAY June 7th

9:30 - 1:00 pm 2:30 - 5:30 pm

Lesson 4 – M Pasta 2 : Stuffed Pasta Folding of Pasta, stuffing, presentation from traditional to modern style. Recipes: Ravioli with Artichoke; Ravioli Stuffed with Broth Gelatin; Tortellini; Agnolotti Lesson 4 - L Vegetarian menu: Risotto with vegetables Sicilian Caponata Poached pears and zabaione (or peaches and pastry cream)

FRIDAY June 8th

9:30 - 1:00 pm

Lesson 5 - M Fish 1 Practice: how to fillet the fish. Recipes: Raw Fish; Tuna Fish Sicilian Style; Sword Fish with Citrus Sauce and Celery Soufflé; Sea Bream with Artichokes

SATURDAY June 9st

11:00 – 2:00 pm

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

SUNDAY June 10st

11:00 – 2:00 pm

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