Calendar: The First Week of March 2019

The First Week of March 2019

March 4th
9:30 – 1:00 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)
March 5th
6:00 – 9:00 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 7 – L
Pizza & Gelato
March 6th
6:00 – 9:00 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

March 7th
6:00 – 9:00 pm

2:30 – 5:30
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 8 – L
Cibi dal nuovo mondo:
Potato Gnocchi (the sauce depends on season: mushrooms in fall/winter or pesto in
Peperoni imbottiti (bell peppers)
Turkey with pomegranate
March 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
March 9th
4:00 – 7:00 pm
Pasta Making:
Tagliatelle with vegetable sauce
Ravioli Spinach and ricotta with fresh tomato sauce
Gnocchi with pesto
March 3rd
10:00 – 1:00 pm
Tuscan Experience:
Ribollita or Minestrone
Chicken Hunter Style
Biscotti with Almonds