The First Week of March 2019
MONDAY
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)
|
TUESDAY
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
|
WEDNESDAY
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
|
THURSDAY
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
spring/summer)
Peperoni
imbottiti (bell peppers)
Turkey
with pomegranate
|
FRIDAY
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
|
SATURDAY
March
9th
|
4:00
– 7:00 pm
|
Pasta
Making:
Tagliatelle
with vegetable sauce
Ravioli
Spinach and ricotta with fresh tomato sauce
Gnocchi
with pesto
|
SUNDAY
March
3rd
|
10:00
– 1:00 pm
|
Tuscan
Experience:
Ribollita
or Minestrone
Chicken
Hunter Style
Biscotti
with Almonds
|
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