Monday, May 22, 2017

Prossimamente, a GiglioCooking, l'attrice Serra Yilmaz .....






Serra Yilmaz, attrice tra le predilette dal regista  Ferzan Özpetek, interprete per politici e per il Santo Padre, è anche una cuoca eccezionale, che vanta presenze a Shows come Master chef




Serra sarà a GiglioCooking per una serie di eventi davvero speciali.




L'attrice, interprete simultanea di lingue, cuoca, ci guiderà attraverso i profumi del suo Paese per cucinare deliziosi manicaretti. 




Il primo evento è previsto per venerdì 22 settembre. 


Vi aspettiamo!

info@gigliocooking.com



Calendar: the Fourth Week of May 2017

The Fourth Week of May 2017

MON 212th
TUE 23rd
WED 24th
THUR 25th
FRI 26th
SAT 27th
SUN 28th
9,30 -  01:00







10:00 -01:00







11:00 -02:00



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


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

02:30-5:30

Garganelli di pasta fresca gamberi e zucchini
Calamari ripieni
Mousse di limone con sciroppo al timo


Crostini toscani di fegatini
Risotto milanese
ossobuco




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


Pastry & Bakery Open Lesson





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


Saturday, May 13, 2017

The Flu is Back...

How could it not be?... this crazy weather, the saying runs... .....the global warming...

We have a remedy : something in common between western Grandmothers and Chinese belief:

the Chicken Soup


Above all, we need a good Chicken Broth. For a good chicken Broth, we need a good hen. A farm raised hen, a hen that has lived happily free, making love with the rooster, raising kids, picking worms, little stones and grass in the field, chatting with the cousins ducks, growing muscolar and taught. 
When you have your healthy grown hen, you clean and cut it in big pieces.
The you need one large onion, one big carrot, one celery stalk, one optional tomato. Pleonastic to say they have to be mandatorily organic. Pesticides are not part of the recipe.
You weigh your food, hen and vegetables, then calculate 4 times the water.
Put everything in a tall pot, bring to boil, reduce the heat and let it simmer gently for about 2 and half hours, taking off the froth forming on the surface.
At the end regulate the salt, then drain.
Keep the broth in the refrigerator and next day, take off the solidified fat floating on it. 

At this point you are ready to cook a creamy vellutè.

Also in this case we need to deal with numbers and mathematic proportions.

1 - 1 - 10
one part of butter
one part of flour
10 parts of broth

the broth must be warm.
In a pot, melt the butter, mix in th eflour with a whisk, then pour the broth. Bring to boil and turn off.

If you want it less thick, use less flour. 

This simple soup can be refined with different seasonings and garnish.

Regulate salt.
You cal also add pepper or/and nut meg

You can make some croutons, small cubes of bread baked with extra virgin olive oil and salt
Fresh chopped parsley is another option.
As well as little pieces of boiled chicken.
A drizzle of fresh cheese... why not? Or sour cream. 
If you want it traditional, a snowfall of grated Parmigiano Reggiano would make you happy. And recovered from the flu.



Wednesday, May 10, 2017

They are 21 !!!!



they are scared....


Mom protects them


If you go closer, she attacks you..


She probably knows we are not good animals....


If you count them, they are never the same number....



  1. GUESS: WHAT AM I TALKING ABOUT??

Weekly Course TUSCANS AT TABLE takes place next week

This is the schedule:

Monday 15th: 2:30 - 5:30 pm
Tuesday 16th: 2:30 - 5:30 pm
Wednesday 17th:  2:30 - 5:30 pm
Thursday 18th: 6:00 - 9:00 pm
Friday 19th: 10:00 am - 01:00 pm


Tagliatelle with artichokes


Rabbit with apples


Cantucci

the description of the course is here:
http://www.gigliocooking.com/en/accademics/weekly.html


contact:     info@gigliocooking.com

Tuesday, May 9, 2017

Calendar: The Third Week of May 2017

The Third Week of May 2017

MON 15th
TUE 16th
WED 17th
THUR 18th
FRI 19th
SAT 20th
SUN 21st
10:00 01:00




complete 
Tuscan
menu 


10:00 -01:00




Pastry & Bakery Program:
Lesson 10:
English Cream


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


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


02:30-5:30
fresh pasta tagliatelle with artichokes; Testaroli Pesto; Crepes to Catherine de 'Medici; Pici with sausage
Quail juniper; Chicken Etruscan; Rabbit with apples; Arista in a salt crust.
octopus drowned; Surmullets at Livornese; Stuffed squid; Fish soup.




04:00-07:00
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


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




06:00-09:00



Pastry & Bakery Program:
Lesson 9:
biscuit (double whipped)
------------
Weekly course:
Creme brulee of Tuscan Pecorino; Fresh fruit pie; Biscuits with almonds

Pastry & Bakery Program:
Lesson  11:
Bavarians, Mousses, Creamy sweets
Pastry & Bakery Program:
Lesson 12
Chocolate


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

Monday, May 8, 2017

The Bride with the Braid




This is Diana, the Bride



There are: Eva, Elena ( this is the name I read on her forehead. Her girlfriend said her name is different. But I find that the name Elena fits with her. ) Nastasya, Anna, Katarina,  Diana ( the Bride) , Camilla,e Natalia


They came from Latvia to celebrate their friend.

They had fun cooking - and sharing these moments - together.

Their menu was seasonal, with fresh peas, asparagus, baby lamb and strawberries.

THANKS TO YOU ALL GIRLS
WISHES OF HAPPINES TO DIANA


TAGLIOLINI CON ASPARAGI E PISELLI
FRESH TAGLIOLINI WITH ASPARAGUS AND PEAS



Ingredients for 4:


360 gr ( 12 oz) tagliolini of fresh pasta
500 gr ( 1,1 Lb) fresh asparagus
500 gr ( 1,1 Lb) pes in their pod
1 spring onion
60 gr ( 2 oz, 4 tbs) extra virgin olive oil
Fresh basil, basil, lemon balm, marjoram
2 tbs milk or cream
Salt and pepper
Vegetal broth as needed

Parmigiano Reggiano to serve.


Peel the stalk of the asparagus. Depending their thickness, cut them lengthwise, then in segments.
Shell the peas.
Chop the spring onion.

Heat the olive oil in a large skillet; saute’ the onion.
When it is translucent, add the vegetables. Season with salt, pepper. Cook adding broth as necessary until softer but not underdone. Add the fresh herbs.

Cook the fresh in boiling salted water until it floats. Drain leaving it watery. Toss in the skillet with the herbs.

Serve with fresh ground pepper and optional Parmigiano Reggiano.