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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