The Third Week of February 2019
MONDAY
February
18th
|
9:30
– 1:00 pm
|
Lesson
11 – M
Dessert
1
Recipes:
Traditional Cantuccini and Variation on it; Lecithin Cookies and
Caramelised
Figs;
Sebadas
|
TUESDAY
February
19th
|
9:30
– 1:00 pm
2:30
– 5:30 pm
|
Lesson
12 – M
Vegetables
2
More
cold sauces
Recipes:
Dry Pasta with Vegetables; Artichoke Flan; Fried Zucchini
Lesson
3 – L
Meat
menu: Penne and meat balls (is this an American or Italian dish?)
Chicken
rolls with spinach and pine nuts
Tiramisu
(with the pasteurization of the eggs)
|
WEDNESDAY
February
20th
|
9:30
– 1:00 pm
|
Lesson
13 – M
Meat
2 : Low Cooking, confit, game
Recipes:
Carne ‘Ncartata; Hare with Blueberries and Chestnuts; Salmì and
Civet
|
THURSDAY
February
21st
|
9:30
– 1:00 pm
2:30
– 5:30 pm
|
Lesson
14 – M
Offals
Recipes:
Chicken Liver, Tripe, Pork Liver, Brains; Pan Brioche: making
bread
Lesson
4 - L
Vegetarian
menu: Risotto with vegetables
Sicilian
Caponata
Poached
pears and zabaione (or peaches and pastry cream)
|
FRIDAY
February
22nd
|
9:30
– 1:00 pm
|
Lesson
15 - M
Ice
Cream : The Technique
Recipes:
Sorbets; Parmigiano Ice Cream for appetizer
|
SATURDAY
February
23rd
|
4:00
– 7:00 pm
|
Pasta
Making:
Tagliatelle
with vegetable sauce
Ravioli
Spinach and ricotta with fresh tomato sauce
Gnocchi
with pesto
|
SUNDAY
February
24th
|
2:00
– 5:00 pm
|
Tuscan
Experience:
Ribollita
or Minestrone
Chicken
Hunter Style
Biscotti
with Almonds
|
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