The First Week of September 2018
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MONDAY
September
3rd
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2:30
– 6:00 pm
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Lesson
1 – M
Dry
and Fresh Pasta
Recipes:
Basic pasta with semolina (tagliatelle, tagliolini, taglierini
garganelli, orecchiette emiliane, sfrappole); Pasta with mixtures
of 00 flour and semolina; Orecchiette pugliesi; Meat sauces;
Shrimps and zucchini sauce; Squid and arugola sauce; Orecchiette
with cauliflower (or broccoli)
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|
TUESDAY
September
4th
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2:30
– 6:00 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
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|
WEDNESDAY
September
5th
|
2:30
– 6:00 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
September
6th
|
2:30
– 6:00 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
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|
FRIDAY
September
7th
|
9:30
– 01:00 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
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|
SATURDAY
September
8th
|
11:00
– 2:00 pm
|
Pizza
& Gelato:
Pizza
dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream
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SUNDAY
September
9th
|
2:30
– 6:00 pm
|
Lesson
6 – M
Pasta
3 : Pasta Made With Different Flours
The
use of buck wheat, hazelnut, beans puree
Recipes:
Marcella’s Pasta and Fagioli; Soy Lecithin Pasta, Hazelnut
Pasta; Pizzoccheri
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