Calendar: The First Week of June 2018

The First Week of June 2018

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)
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)
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

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)
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
June 9st
11:00 – 2:00 pm
Pizza & Gelato:
Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

June 10st
11:00 – 2:00 pm
Tuscan Experience:
Ribollita or Minestrone
Chicken Hunter Style
Biscotti with Almonds