The Last Week of September 2018
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MONDAY
September
24th
|
2:30
– 6:00 pm
|
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
25th
|
9:30
– 1:00 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
|
WEDNESDAY
September
26th
|
4:30
– 8:00 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
27th
|
9:30
– 1:00 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
28th
|
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
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SATURDAY
September
29th
|
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SUNDAY
September
30th
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