Friday, June 30, 2017

Calendar: the First Week of July 2017

First Week of July   2017

MON 3rd
TUE 4th
WED 5th
THUR 6th
FRI 7th
SAT  8th
SUN 9th
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.

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

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



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

Paste ripiene da tre Regioni:
Tortelli di zucca (Lombardia)
Casiumzei ( Veneto)
Ravioli ( Toscana


Risotto nero
Pesce Spada alla Siciliana
Babà





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







06:00-09:00







06:00
09:30 pm








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


Tuesday, June 20, 2017

Calendar: the week Between June and July 2017

The Week  between June and July   2017

MON 26th
TUE 27th
WED 28th
THUR 29th
FRI 30th
SAT  1st
SUN 2nd
9,30 -  01:00
Pasta 1 : Dry And Fresh Pasta. Different flours. Basic recipes of simple pasta with semolina (tagliatelle, tagliolini, taglierini garganelli, orecchiette emiliane, sfrappole); pasta with mixtures of 00 flour and semolina; orecchiette pugliesi .


Basic Preparations The pre-preparation in the kitchen: broths, stocks, consommè and bisque. Lecture: Sauces and stocks: tradition and innovation

Meat 1 : traditional searing and roasting and low cooking. Traditional low cooking and modern rare-ness. Recipes: Abbacchio alla Romana; Pullus fusillis; Vitellina fricta.


Pasta 2 : Stuffed Pasta. Ravioli, tortellini, agnolotti, raviolo spiegato. Folding of pasta, stuffing, presentation from traditional to modern style. Ravioli stuffed with broth gelatine





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




02:30-5:30


Penne con polpettine di carne
Involtini di petto di pollo agli spinaci
Tiramisu 

Menu vegetariano: risotto con….(in base al mercato e alla stagione)
Caponata  Siciliana

Pere al vino e zabaglione ( o pesche agli amaretti in base alla stagione)
Fish 1 : Practise: how to fillet the fish Recipes: Raw fish, Tuna fish Sicilian style; Sword fish with citrus sauce and celery soufflé; Sea bream with artichokes


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



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

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



06:00-09:00


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








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

Monday, June 19, 2017

Venerdì 22 Settembre, Lezione di Cucina con Serra Yilmaz

Come  anticipato qualche tempo fa:

http://gigliocooking.blogspot.it/2017/05/prossimamente-gigliocooking-lattrice.html




ecco mantenuta la promessa di Serra.

Serra Yelmaz sarà a GiglioCooking:

Venerdì 22 Settembre ore 18:00

questo è il menu:

Humus
İnsalata di melograno
Babaganuş
Puré di melanzane
Feta alla cretese
İnsalata del pastore
Insalata di fagioli di soja
Fegato all’albanese
Kisir ( specie di tabulé turco )
Polpette di lenticchie fredde

E diverse marinate per la griglia



La serata comincia alle 18:00
I partecipanti cucineranno sotto la direzione di Serra Yelmaz e poi degusteranno le loro preparazioni.

Prenotatevi! la serata costa 100 euro

info@gigliocooking.com

Saturday, June 10, 2017

Calendar: the Third Week of June 2017

The Third Week of June 2017

MON 12th
TUE 13th
WED 14th
THUR 15th
FRI 16th
SAT 17th
SUN 18 th
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

Polenta formaggio e funghi
Pollo alle prugne
Cannoli siciliani


Tortino di zucchine
Torta pasqualina
Bonet




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



06:00-09:00


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





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