Sunday, April 23, 2017

RISOTTO CON LA BORRAGINE



Ecco la pianta fotografata in aperta campagna


Ed ecco il suo bel fiore blu-violaceo fotografato in un vaso a casa.


E' importante che, una volta scelta e ben lavata, venga tuffata in acqua bollente salata e fatta lessare per almeno 7-8 minuti.
La ragione è che questa pianta, dalle innumerevoli proprietà benefiche, ne contiene anche altre che proprio benefiche non lo sono. Ma, niente paura: perché diventi pericolosa per la nostra salute bisognerebbe ingerirne quantità industriali per mesi. E comunque quasi ogni cibo che mangiamo ogni giorni ha principi anti-nutritivi: il grano, i fagioli, le solanacee, il prezzemolo, la troppa carne e così via, la lista è lunghissima. Quindi va bene mangiare tutto in moderazione.

A questo punto abbiamo fatto la nostra passeggiata salutare in campagna, raccolto la nostre erba e  la abbiamo lessata. Adesso la scoliamo, aspettiamo che raffreddi e la strizziamo facendone una pallina. Possiamo utilizzarla subito o congelarla.

Il modo di cucinarla oggi è

RISOTTO CON LA BORRAGINE




Ingredienti per 4:
300 gr riso Arborio
Una “pallina” di borragine già lessata e strizzata di circa 200 gr
100 ml vino bianco secco
40 gr olio extra vergine di oliva
20 gr burro
1-2 cipolline fresche, tritate
Brodo vegetale quanto basta ( circa 1 lt)
Sale e pepe

Parmigiano Reggiano
Tritare la borragine.
Scaldare l’olio, cuocervi la cipollina tritata per un paio di minuti senza bruciarla, su fiamma media. Aggiungere il riso asciutto. Girare con il mestolo per un paio di minuti per farlo “tostare”.
Versare il vino, farlo evaporare girando continuamente.
Aggiungere la borragine e cominciare ad aggiungere brodo caldo, girando spesso
Regolare di sale e pepe.
Cuocere per circa 17 minuti. Lasciare il risotto un po’ acquoso e portarlo fuori dal fuoco. Attendere un minuto prima di mantecare con burro e Parmigiano Reggiano.
Servire con alcuni fiori… anche se sono crudi non ci faranno male!



Coming soon!

Here they are!
Eccoli!

If you fry them.... you wont stop eating.


Versatile with frying: you can invente several batters. What is important is to not kill them with a super hot oil: they want a medium constant frying temperature.



Ingredients for 4:
12 zucchini flowers
100 gr ( 3 Oz) flour
1 egg
white wine
Extra Virgin Olive Oil
A pinch of nut meg
Salt
White pepper

Oil for frying

Prepare a batter: in a bowl place the flour, salt, pepper, nut meg, 3 tbs olive oil and the egg yolk. Dilute this mixture adding 50 ml wine and 50 ml water  (1/2 cup in total) until a liquid a consistency is reached.
Let sit for approx. ½ hour and when ready to use, fold in the stiffly egg white.
Remove pistons from the flowers.
Dip them in the batter and gently shake any excess of liquid before frying in very hot oil.
Serve warm and crisp.

Other Batters:

1)     first pass the artichokes in flour, then in beaten egg, then in bread crumbs.

2)    2 egg yolks, 2 dl iced water, 200 gr flour

3)    200 gr flour, 200 dl iced water, optional baking powder ( we made this one) ( I like this one: simple, let you taste the natural sweetness of the flowers)

4)    200 gr flour, 200 ml cold beer







Tuesday, April 18, 2017

Calendar: the Fourth Week of April 2017

The Fourth Week of April  2017

MON 24th
TUE 25th
WED 26th
THUR 27th
FRI 28th
SAT 29th
SUN 30th
9,30 -  01:00
Sweet And Sour Tradition 1 : Caponata, Pork with liquorice. Lobster
With blueberry sauce
An Italian Typical Menu.Preparation of a feast Italian meal with four courses: Ravioli with cheese and pears; Ida’s veal rolls; Peas Florentine style; Glazed fruit.


Sweet And Sour Tradition 2: Renaissance duck in orange sauce with variations
stuffed pigeon; Guinea fowl with grapes..


Finger Food
Class open to students’ ideas and requests.



10:00 -01:00







11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds



Pasta Making
Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto
Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds

02:30-5:30
Ice Cream : The technique. Sorbets. Parmigiano ice cream for appetizer

La Pasta fresca: l’impasto e la forma
Lasagne con ragù e besciamella
Corollo all’olio extra vergne di olive e caramello al vino

Menu di pesce: Spaghetti vongole e zucchini
Pesce crudo all’arancia ( spiegazione dell’anisakis)
Crespelle di farina di castagne con ripieno di ricotta





04:00-07:00




Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana


06:00-09:00


Dessert 2 : Chocolate.Two versions of salted chocolate mousse; Chocolate mousse, raspberry garnish.






Note: the Open lesson can take place with at least two people


Tuesday, April 11, 2017

Calendar: the Third Week of April 2017


The Third Week of April  2017

MON17th
TUE 18th
WED 19th
THUR 20th
FRI 21st
SAT 22nd
SUN 23rd
9,30 -  01:00

Dessert 1 : traditional Cantuccini and variation on it. Lecitine cookies and caramelised figs. Savillum and other combinations of cheese and honey


Meat 2 : low cooking - confit, game. Recipes: Carne ‘ncartata.; Hare with blueberries and chestnuts. Salmì and Civet.






10:00 -01:00







11:00 -02:00



Pizza & Gelato
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds

02:30-5:30



Offals : chicken liver ; tripe, pork liver, brains. Pan brioche: making bread.



04:00-07:00



Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Sicilian Experience: Timbale “Norma”; Pork rolls; Cassata Siciliana

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

06:00-09:00


Vegetables 2 : More cold sauces; Dry pasta with vegetables – Artichoke flan; Fried zucchini.








Note: the Open lesson can take place with at least two people

CHOCOLATE LESSON ON WEDNESDAY APRIL 26, AT 6:00 PM

Of course with Giovanni Stecca!!





Tempering chocolate

Chocolate mousse with Raspberry Tuille


Chocolate Bomb




little treasure....

contact us at: info@gigliocooking.com

Wednesday, April 5, 2017

Something of the Season: Morel Mushrooms



Toxic when raw, so pay attention to cook them properly!


But, once cooked, they have nothing that your mind can connect to the idea of poison: such a delicate taste!

Enough for the transformation from "poison" to a delicacy are: good extra virigin olive oil, a little smashed garlic, some chopped parsley and salt.

Home made pasta, of course!

Enjoy, no fear!

Calendar: the Second Week of April 2017

Second Week of April  2017

MON 10th
TUE 11th
WED 12th
THUR 13th
FRI 14th
SAT  15th
SUN 16th
9,30 -  01:00
Pasta 3 : Pasta Made With Different Flours. The use of buck wheat, hazelnut, beans purees, kamut, Recipes: traditional Pasta and fagioli; Marcella’s Pasta and Fagioli; Soy lecithin pasta

Vegetable 1 : the vegetables on the Italian table. Seasonality and nutritional value.
Recipes: Classic Melanzane alla Parmigiana and modern variations; Burrata salad; Eggplant mousse in chocolate bomb; Minestrone.; delicate lentils soup.


Pasta 4 : Coloured Pasta, with vegetables. Pasta with soy lecitine. Recipes: Green handkerchiefs with asparagus and scampis; Black taglioni with white squid; Coffee tagliatelle with artichokes; Red tagliolini with zucchini and smoked cheese


Gnocchi : Recipes: potato gnocchi ; fuchsia with beet roos; chestnut gnocchi. Spinach dumplings; Parisienne.



10:00 -01:00







11:00 -02:00
Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto

Tuscan Experience: Ribollita or Minestrone, Chicken Hunter Style; Biscotti with Almonds


Pizza & Gelato: Pizza dough and toppings, Vanilla Ice Cream and Chocolate Ice Cream

Pasta Making: Tagliatelle with Vegetable sauce; Ravioli Spinach and ricotta with Fresh Tomato sauce ; Gnocchi with Pesto



02:30-5:30







04:00-07:00
Italian Region Experience: Risotto with Saffron (Lombardy); Tagliata (beef, Tuscany); Babà (Campania)







06:00-09:00


Fish 2 - Preserved Cod Fish, Baccalà and Stoccafisso, from traditional recipes to foams. Anchovies and sardines: from Roman Garum to modern finger foods.





06:00
09:30 pm









Note: the Open lesson can take place with at least two people