The First Week of February 2019
MONDAY
February 4th
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9:30 – 1:00 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
February 5th
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9:30 – 1:00 pm
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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
February 6th
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9:30 – 1:00 pm
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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
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THURSDAY
February 7th
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9:30 – 1:00 pm
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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
February 8th
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9:30 – 1:00 pm
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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
February 9th
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2:30 – 5:30 pm
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Pasta Making:
Tagliatelle with vegetable sauce
Ravioli Spinach and ricotta with fresh tomato sauce
Gnocchi with pesto
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SUNDAY
February 10th
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11:00 – 2:00 pm
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Tuscan Experience:
Ribollita or Minestrone
Chicken Hunter Style
Biscotti with Almonds
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