The Second Week of March 2019
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MONDAY
March
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
March
12th
|
9:30
– 1:00 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
|
|
WEDNESDAY
March
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’
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|
THURSDAY
March
14th
|
9:30
– 1:00 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
|
|
FRIDAY
March
15th
|
9:30
– 1:00 pm
|
Lesson
10 - M
Gnocchi
Recipes:
Potato Gnocchi; Fuchsia Gnocchi with Beet Roots; Chestnut Gnocchi;
Spinach
Dumplings;
Parisienne
|
|
SATURDAY
March
16th
|
4:00
– 7:00 pm
|
Pizza
& Gelato:
Pizza
dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream
|
|
SUNDAY
March
17rd
|
2:30
– 5:30 pm
|
Pasta
Making:
Tagliatelle
with vegetable sauce
Ravioli
Spinach and ricotta with fresh tomato sauce
Gnocchi
with pesto
|
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