Calendar: The Second Week of February 2019

The Second Week of February 2019


MONDAY
February 11th
9:30 – 1:00 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
TUESDAY
February 12th
9:30 – 1:00 pm






2:30 – 5:30 pm
Lesson 7 – M
Vegetable 1. The vegetables on the Italian table. Seasonality and nutritional value.
Recipes: Classic Melanzane alla Parmigiana; Eggplant Mousse; Minestrone; Delicate
Lentils Soup

Lesson 1 - L
Le farine e il glutine:
La Pasta fresca: l’impasto e la forma
Lasagne con ragù e besciamella
Corollo all’olio extra vergine di oliva e caramello al vino
WEDNESDAY
February 13th
9:30 – 1:00 pm
Lesson 8 – M
Fish 2 : Preserved Cod Fish
Recipes: Baccalà and Stoccafisso, from traditional recipes to foams; Anchovies and
Sardines, from Roman Garum to modern finger foods; Vitel Tonne’
THURSDAY
February 14th
9:30 – 1:00 pm






2:30 – 5:30 pm
Lesson 9 – M
Pasta 4 : Coloured Pasta with Vegetables
Recipes: Green Handkerchiefs with Asparagus and Scampis; Black Taglioni with White
Squid; Coffee Tagliatelle with Artichokes; Red Tagliolini with Zucchini and Smoked Cheese

Lesson 2 - L
La base della dieta Mediterranea.
Menu di pesce:
Spaghetti vongole e zucchini
Pesce crudo all’arancia (spiegazione dell’anisakis)
Crespelle di farina di castagne con ripieno di ricotta
FRIDAY
February 15th
9:30 – 1:00 pm
Lesson 10 - M
Gnocchi
Recipes: Potato Gnocchi; Fuchsia Gnocchi with Beet Roots; Chestnut Gnocchi; Spinach
Dumplings; Parisienne
SATURDAY
February 16th
4:00 – 7:00 pm
Pasta Making:
Tagliatelle with vegetable sauce
Ravioli Spinach and ricotta with fresh tomato sauce
Gnocchi with pesto
SUNDAY
February 17th
2:00 – 5:00 pm
Tuscan Experience:
Ribollita or Minestrone
Chicken Hunter Style
Biscotti with Almonds

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