THANK TO ALL THE MEMBERS OF THIS BEAUTIFUL FAMILY FOR COMING TO GIGLIOCOOKING!
THEY HAD FUN AT THE MARKET FIRST, THEN THEY COOKED AN ITALIAN FOUR COURSES MEAL, INCLUDING:
Serves 4/ Ingredients:
4 veal chops
120 gr Fontina cheese from Valdaosta
salt and pepper
Cut the veal chops in half horizontally, leaving the part near the bone
jointed, to form a pocket. Slice the Fontina cheese and stuff the veal. Using a
meat pounder, press over the edges of the pocket and close it with toothpicks.
Add salt and pepper then dredge them first in the flour, then in unsalted
beaten egg and then in bread crumbs.
Place the butter I a frying pan and fry the veal chops on medium heat on
Note: in this recipe the veal chops are deep fried in butter.
Optionally, just dust them with flour, shallow-fry in butter and drench with
E' VICINO IL NUOVO APPUNTAMENTO CON LE TECNICHE GOLOSE DI GIOVANNI STECCA.
SABATO 3 E DOMENICA 4 NOVEMBRE, AL MATTINO, CORSO AVANZATO DI CIOCCOLATERIA. PRODURRETE CON LE VOSTRE MANI CIO' CHE VEDETE NELLA FOTO E MOLTO DI PIU'.
"Giovanni Stecca" <email@example.com>,
FORSE VOI NON LO SAPETE, MA QUESTA E' UNA PIANTA MAGICA PERCHE'...
... TRA I SUOI RAMI, IN MEZZO ALLE FOGLIE, CRESCONO MONETINE D'ORO.
NON CI CREDETE? ANDATE A CONTROLLARE VOI STESSI.
IO VI DICO CHE: COLORO CHE LE HANNO TROVATE, SE NE STETTERO, SE NE GODETTERO, A ME NIENTE DETTERO, MI DETTERO UN CONFETTINO, LO MISI IN UN BUCHINO, ANDATE A VEDERE SE C'E'....
They took a cooking class at the beginning of July, but they had reserved it since january. They wanted to know how to make fresh Ravioli stuffed with pumpkin: this is what they wrote in their first email. It was good I got to know with so much advance as I might have not found pukin out of season, that is summer time. So I bought some and freezed it, ready for them on July.
Tracy told me about her love story with Dennis.......
... confessing me she is still so much in love with his Portuguese eyes.
Aren't they lovely?
TRACY & DENNIS, THANK YOU FOR YOUR GORGEOUS SMILES!
TORTELLI DI ZUCCA
PASTA STUFFED WITH PUMPKIN PUREE
Ingredients for 6:
Ingredients for filling:
kg ( 50 oz ) pumpkin
gr ( 4 oz ) mostarda of Cremona, finely chopped
gr ( 4 oz ) Amaretti bisquits, crushed
gr ( 4 oz ) fine dry breadcrumbs
50 gr ( 2 oz ) grated Parmigiano
rind of ½ lemon
Ingredient for the dough:
gr tender wheat flour
egg white lightly beaten
Ingredients for garnish:
gr ( 3 oz ) or more butter
gr ( 2 oz ) grated Parmigiano Reggiano
To make the filling, peel and seed the pumpkin. Wrap
in foil and bake in the oven at 200°C ( 400° F, gas mark 6) for 1 hour. Mash to
a purèe and add the mostarda, amaretti, breadcrumbs, Parmigiano Reggiano
cheese, eggs, nutmeg, salt and lemon rind. Stir well and leave to rest for at
least a couple of hours.
On a flat surface, prepare a “fountain” of flour: then
add the eggs, salt , extra virgin olive oil and knead the paste for about 10
minutes until the mixture is smooth and elastic: wrap with a plastic film. Set
aside for 30 minutes.
To make tortelli: Roll dough out very thinly into two
equal rectangles. Place small mounds of filling the size of a walnut on one of
these. Brush in between and around the mounds of filling with egg white. Cover
with the second layer of dough and press the edges down well and make sure they
are completely sealed and there is no air pockets. With a pastry cutter cut the
tortelli into squares. Let them rest.
Cook a few at a time in boiling salted water for about
3 minutes until “ al dente”. Drain and serve with plenty of butter and
Parmigiano Reggiano cheese.
Finely chopped almonds may be used instead of Amaretti.