Thursday, September 22, 2016

GELATO VEGANO CIOCCOLATO E MANDORLE

Un'altra ricetta in cui i prodotti pugiesi sono quelli che danno carattere al sapore





GELATO VEGANO AL CIOCCOLATO E MANDORLE

Ingredient1:

100 + 250 ml latte di mandorla
80 gr cioccolato fondente al 50%
50 gr burro di mandorle
30 gr zucchero
3 gr glucosio anidro (facoltativo)

Se viene usato, mescolare il glucosio con lo zucchero per evitarne i grumi.
Tritare il cioccolato.
Portare 100 ml di latte di mandorla a ebollizione in una padella antiaderente. Togliere dal fuoco e mescolarvi il cioccolato finché è ben amalgamato.
Mescolare il latte di mandorla rimanente ( 250 ml) con il burro di mandorla e lo zucchero in un pentolino. Far sciogliere sul fuoco e poi mescolarlo al cioccolato.
Mettere nell’abbattitore o in freezer finché è freddo.
Trasferirlo nella macchina del gelato.


Wednesday, September 21, 2016

Calendar: the Fifth Week of September

The fifth week of september

MON 26th
TUE  27th
WED 28th
THUR 29th
FRI 30th
SAT 31th
SUN October 1st
9,30 -  01:00







10:00 -01:00


Basics on Pasta: two dough, three sauces, diferent shapes




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

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


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

Zuppa Di Funghi Acquacotta
Vegetables And Egg Soup Pan Cotto




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
Fish 1
Raw fish
Sa bream with artichokes
Sword fish in orange sauce

Zucchini flan
Pasta with little clams (pavarazze)
Stuffed calamaris with Pecorino cheese
Figs tart with pastry cream

Crostini toscani di fegatini
Risotto milanese
ossobuco





Wednesday, September 14, 2016

With the Last Zucchini of the Season.....



September is still warm on the terrace in Val di Chiana.


A light grean creamy soup, made with zucchini just picked in the garden, is the ideal meal.....


....... especially if anything else  on the table - with the exception of water and salt -  is home made. 


Max's father appreciated.

GREEN SOUP

Ingredients for 4:

2 small potatoes
4 medium zucchini
1 onion (better sweet ones, like the red from Tropea)
1,5 lt ( 6 cups) water
5 gr salt

Peel the potatoes.
Peel the onion.
Cut off the ends of the zucchinis.
Cut the vegetables in big pieces.
Put all the ingredients in a pot and bring to boil. Reduce the flame and let it simmer until all the veggies are soft.
Blend with a hand mixer.

Serve with croutons.

Calendar: the Fourth Week of September

The fourth week of september



MON 19th
TUE  20th
WED 21st
THUR 22nd
FRI 23rd
SAT 24th
SUN 25th
9,30 -  01:00







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

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

Pizza
Gelato






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

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

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
Pasta 2 : Stuffed Pasta.

Finger food: Grapes with smoked bacon
Rigatoni con le melanzane
Pesce all’acqua pazza
Mazarizi

Pastry Class: Baking techniques (Patè a choux, Short Bread),  Tiramsù

Gnocchi di patate (la salsa dipende dalla stagione: pesto o funghi)
Peperoni imbottiti
Tacchino alla melagrana ( o al succo d’uva)






Rosticciana Alla Mugellana, Rosticciana Glassata Al Miele Con Patate Croccanti, Zuppa Di Funghi E Carciofi  (Fall)




Tuesday, September 13, 2016

Anellini Siciliani Aromatici - Sicilian Aromatic Pasta Rings


Step one

Ingredients for the dough for 4:
150 gr ( 5  oz) tender wheat flour
50 gr ( 1 + 1/2 oz) semolina
100 gr ( 3 oz) of water previously boiled with 1 tbs turmeric
1 tbs chopped parsley
Salt








Prepare a “pasta” with the above ingredients.






The let it rest or about 40 minutes before stretching and cutting in rounds to line silicon moulds.
Put them in a pre-heated oven at 180° c ( 350 F) for 5-7 minutes, until crispy.

Step two:

Ingredients for 4:
300 gr ( 10 oz) Anelli Siciliani Pasta
100 ml ( - 1/2 cup) dry white wine
50 gr ( 1 +1/2 oz) extra virgin olive oil
50 gr ( 1 +1/2 oz) pine nuts
30 gr ( 1 oz) raisins
The zest of one orange, grated
2 scallions, minced
1 garlic clove, minced
1 tbs minced parsley
1 tea spoon fennel seed
Flakes of hot chili pepper
Salt and pepper

Hot vegetal broth
Sun dried tomatoes preserved in olive oil for garnish


Boil the pasta in plenty boiling salted water and cook it half way ( this kind of pasta is taught and takes 15 to 20 minutes. It is possible to cook half-way and then cool down under the tab water. This operation can be done the day before. Keep the pasta in the fridge).


Scald the extra virgin olive oil and saute’ the scallions


Add the garlic and wait 30 seconds before adding the boiled pasta. Stir to taste.



Pour the wine and let it evaporate while stirring.


Add pine nuts, raisins, orange zest, 


fennel seeds, parsley, hot chili pepper.


Continue the cooking adding ladles of hot broth.


Serve in the “cups” of pasta.
Garnish with strips of sundried tomatoes in olive oil.

BUON APPETITO!

Saturday, September 10, 2016

PASTRY & BAKERY COURSE Starting on October 6th



12 Lessons to study  basic doughs and custards and to learn how to use them in assembling your own sweet creations.







Chef Giovanni Stecca will drive you through the discovery of your own talent.

Please visit:

http://www.gigliocooking.com/en/programs/monthly/professional-pastry-bakery.html

For information and Application Form, contact:
info@gigliocooking.com