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Course Schedule November / December 2010

On November 25 we will be traveling, please for any markings, call us at 346 777 86 09

thanks :)

And here we are with the winter timetable.

Again, thank those who wanted to help out in practice, or who has made available its structure.

Here are the dates:

( clicca sulla città per leggere il programma specifico ).

• ORISTANO , Bonarcado S. 27 - D. 28 novembre ( completo )
  
• MILANO , Zona Naviglio grande M. 1 – G. 2 dicembre (completo)
  
• MILANO , Zona Naviglio grande S . 4 - D. December 5 ( full )
• VENICE , Dolo - S. 11 - D. December 12 (COCOM)
• ROME - M. 15 - G. December 16 ( full )
• ROMA - S. 18 - D. 19 dicembre ( completo )

Nei singoli post, troverete tutte le informazioni e dettagli del programma ; per eventuali chiarimenti, non esitate a contattarci:

corsidicucinaepanificazione@gmail.com

oppure chiama al cell. 346 777 86 09

How Many Calories In A White Pizza

ORISTANO Course (Bonarcado) 27 and 28 November Course

Course Oristano, 27 and 28 November Banacardo

hours 13:30 to 20:30 (for all both days of the course)

The end time is the course only. If the situation or personal skills, it would require, could be extended.

If you are interested in participating , Or other info, write to:
corsidicucinaepanificazione@gmail.com with the subject ' COURSE Oristano'
or call us at 346 777 86 09.

Wonderful LOCATION : Sa Mola

reported in the guide "Inns of Italy" and "Gambero Rosso".

Agriturismo Sa Mola

Via Giardini - Tel. 0783 56 588 - Bonarcado (OR)

La struttura mette a disposizione camere al prezzo of 75 € double, 50 € single. With breakfast.

Program:

Buffet hours 12.30 : (1 Day Course ) optional.

Cost per person: 12 €

Theory:

brief theoretical introduction which will cover the following topics:
Work on the rise, a method of kneading, gluten development, function and importance of the stake and ties glutens, interaction of the ingredients on the dough and proper disposal .


PASTA BRIOCHE - Adriano (recipe published):
Dough kneading machine
technique
function and effects of ingredients

insertion order of the ingredients of the dough and run test of the veil
function and proper performance crease of force and effect on dough, function and duration of rest
ball forming, molding brioche à tête (Tuppo)
function and proper performance of two levels of lock
weaving techniques at 1 and heads
cooking


PANINI semi - Adriano
manual mixing technique

run several folds
Forming
cooking


FOCACCIA PUGLIESE - Paoletta
manual mixing technique for high-moisture products
folds forming

cooking


WHITE PIZZA ROMANA - Adriano
technique of mixing machine and manual
function and effects of
order in which ingredients of the ingredients of the dough and run

function test of the veil and proper performance of the folds and overlapping effects on dough
technical writing
cooking

CROISSANT (final version) - Manual Dough Paoletta


point function of the ingredients of dough and its role
proper performance and function of the "revolutions"

forming forming croissants danish baking pastries




will be made available an adequate number of workstations , so that everyone can alternate the mixes with another participant.
Each participant must bring your own apron.
For the sake of time, will have been cooking some of the products prepared.


total price for the course of 2 days - € 130.00

Registrations will be closed to the achievement of 18 participants.


If conditions permit, the course will end with a pizza Adriano fired in a wood oven!

Clean Mango Wood Table

MILANO 1 and 2 December 2010

CORSO MILANO, 1 and 2 December 2010

LOCATION:
Workshop 57

area Naviglio Grande

Program:

Inizio corso (per entrambi i giorni)

ore 17.00
La fine del corso è prevista per le ore 22,30 ma è puramente indicativa . If the situation or personal skills, it would require, could be extended.

The theoretical part will be done during the preparations
covers the following topics:
Work on rising, a method of kneading, gluten development, function and importance from the point and the links glutens, interaction of the ingredients on the dough and proper disposal.

PASTA BRIOCHE - Adriano ( recipe published):
Dough kneading machine
technique
function and effects of ingredients

insertion order of the ingredients of the dough and run test of the veil
funzione e corretta esecuzione delle pieghe di forza ed effetti sugli impasti, funzione e durata dei riposi
formatura a sfera, formatura brioche à tête (tuppo)
funzione e corretta esecuzione di due livelli di serratura
tecniche di intreccio ad 1 e più capi
cottura

PANINI SEMIDOLCI - Adriano
Tecnica di impasto manuale
run
folds
Forming various cooking

FOCACCIA PUGLIESE - Paoletta
manual mixing technique for high-moisture products
folds forming

cooking

WHITE PIZZA ROMANA - Adriano
technique of mixing machine and manual
function and effects of ingredients
insertion order of
ingredients of the dough and run test of the veil
function and proper performance of the folds and overlapping effects on dough
technical writing
cooking

CROISSANT (final version) - Paoletta
mix by hand

point function of the ingredients of dough and its role and function of the proper execution
"revolutions"
forming croissants danish pastries
forming
cooking

will be made available an adequate number of workstations , so that everyone can alternate the mixes with another participant.

Each participant must bring your own apron.

For the sake of time, will have been cooking some of the products prepared.

PRICE total for the course 2 days - € 130.00

Entries, each course will be closed to achieve a maximum number of 14 participants.

The end time of the course is only for reference.

If you are interested in participating, or for more info, write to:

corsidicucinaepanificazione@gmail.com indicando nell'oggetto 'CORSO Milano 1/2 dicembre '

oppure chiama al 346 777 86 09 .

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Corso Milano 4 e 5 December 2010

CORSO MILANO, 4 e 5 dicembre 2010

LOCATION:

Officina 57

zona Naviglio grande

Program:

Top courses (for both days) : 13.30
The end of the course is scheduled at 20.30, but is merely indicative. If the situation or personal skills, it would require, could be extended.

Teoria:

Breve introduzione teorica in cui saranno trattati i seguenti argomenti:

Cenni sulla lievitazione, metodo di impastamento, sviluppo del glutine, funzione ed importanza dalla puntata e dei legami glutinici, interazione degli ingredienti sugli impasti e loro corretta gestione.

PASTA BRIOCHE - Adriano (ricetta inedita):

Dough machine

technique dough

function and effects of ingredients

insertion order of ingredients

run Test the dough and icing

function and proper performance of the folds of force and effect on dough, function and duration of rest

ball forming, molding brioche à tête (Tuppo)

function and proper implementation of two levels of lock

techniques to plot 1 and heads

cooking

PANINI semi I - Adriano

manual mixing technique

run

folds

Forming various

cooking

FOCACCIA PUGLIESE - Paoletta

manual mixing technique for high-moisture products

folds

forming

cooking

WHITE PIZZA ROMANA - Adriano

technique of mixing machine and manual

function and effects of the ingredients

insertion order of ingredients

test run of the dough and the icing

function and proper performance of the folds and overlapping effects on dough

tecnica di stesura

cottura

CROISSANT (ultima stesura) - Paoletta

Impasto manuale

funzione degli ingredienti

punto di pasta e sua funzione

corretta esecuzione e funzione dei “giri”

formatura croissant

formatura danish pastries

cottura

Sarà reso disponibile un numero di postazioni di lavoro adeguate , di modo che ognuno possa alternarsi agli impasti con un altro partecipante.

Ogni partecipante dovrà portare con se il proprio grembiule.

Per esigenze di tempo, sarà portata a cottura una parte dei prodotti preparati.

PREZZO complessivo per il corso di 2 giorni - € 130,00

Le iscrizioni, ad ogni corso, verranno chiuse al raggiungimento di un numero max di 13 partecipanti.

L'orario di fine corso è puramente indicativo.

If you are interested in participating, or for more info, write to :

corsidicucinaepanificazione@gmail.com giving in ' object 'COURSE Milan 4 / 5 December'

or call us at 346 777 86 09

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Cookies white chocolate and cranberries



Speaking of culinary purchases that prolong the pleasure of the vacation I mentioned a few posts ago, cranberries and white chocolate cookies I had discovered last year at Super U (I love the Super U!) and on this holiday have been one of the regular guests of our breakfasts. A package is also able to get it intact at Genoa, but, of course, did not last more than a few days. But I kept the card of the pack, not only and not for the ingredients (after all it was biscuits industrial) but not to forget that I absolutely wanted to try them again! And so it was. Are virtually identical in appearance to the original, taste not know, maybe something is missing: the oatmeal in the ingredients cited in the box I had not. The next time I'll try to add it, but so are really good.

Ingredients: 250 g flour



125 g butter 150 g brown sugar 1 egg

50 g dried cranberries
100 g white chocolate vanilla

5 g yeast 1 pinch of salt

Mix the flour sifted with baking powder and butter into chunks. Add sugar, egg and salt and, when all is blended, add the cranberries and chocolate made in small pieces with a knife. Form two sausages about 4 cm in diameter and refrigerate for at least an hour. After this
time heat the oven to 180 degrees and extracted from many biscuits salsiccioti about 4 mm thick. Place them on one or more baking sheets lined with parchment paper well spaced. Bake for 10-15 minutes, until well browned.

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drumsticks chicken with pine nuts and taggiasche



This recipe began as a variant of the rabbit to the Ligurian my mother (which she does with garlic, rosemary and white wine), I (re) discovered only recently. To be honest with the rabbit I had a childhood trauma: what I remember now is only my grandmother's house in Tuscany and a beautiful bunny that I was fond of and I saw that end up in the pot. Then I became a vegetarian so we say that from six years to not thirty-three I have eaten rabbit.
Then, some time ago, I saw this recipe Fiordisale and I thought it was a great idea to add the pine nuts and olives. Finally, by popular request of my boyfriend (who even without having had any trauma, not simply loves the rabbit) I replaced the rabbit with the chicken. That's more or less definitive version:

Ingredients: 6 time

chicken (the one raised in the land of the coop is not bad)
a clove of garlic
rosemary, thyme, oregano and a tablespoon of pine nuts

a handful of black olives

white wine olive oil salt and pepper



Remove the pelle ai fusi di pollo (ma anche le sovracosce sono perfette) e l'eventuale grasso visibile. Tritate il rosmarino e l'aglio. Fate scaldare l'olio in una pentola dal fondo spesso, aggiungere le erbe e, dopo qualche secondo il pollo. Fate rosolare da tutti i latia fuoco medio per un paio di minuti. Aggiungete le olive taggiasche e i pinoli e, dopo poco versate un bicchiere di vino bianco. Salate, pepate, abbassate la fiamma e fate cuocere coperto per una ventina di minuti circa. Quando la carne è cotta, scoprite, alzate la fiamma e fate asciugare bene il sugo. Alla fine si caramella un po' tutto, ed è molto più buono!

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Step back



In realtà, visto che l'ultima ricetta pubblicata on this blog dates back over a year ago I would make a lot of backtracking, but not updating the blog all this time I did not even most photographed the dishes, so my archive of recipes from this period is mostly mental, with a few scattered notes here and there. So we are just a couple of courses of a dinner made this summer before the holidays. The protagonist, once again the blue fish: good cheap, tasty and fresh, if not directly caught by us (at the time I caught a few mackerel in the freezer several days ago.) Just sgombretti
with the fresh, if you love raw fish, you can prepare this simple tartare, which is not even really a recipe. You must solo pulire e sfilettare un paio di sgombri e tritare la carne a coltello. Affettate poi abbastanza sottilmente una cipolla di Tropea e mettetela a bagno nell'aceto di mele per circa un'ora (serve a rendere la cipolla più digeribile). Poi tritate anche le fettine di cipolla, lasciando solo qualche anello per la decorazione e mescolatele allo sgombro. Condite con fleur de sel, pepe nero e olio buono e voilà. Pensavo di aggiungere anche una goccia di aceto balsamico, ma dopo aver assaggiato mi sembrava perfetto così.




La seconda ricetta è una quasi variazione sul tema di questa ricetta del cavoletto (che l'anno scorso ho fatto e rifatto un sacco di volte e che consiglio vivamente di provare). Io ne ho fatto una torta salata, cambiando un po' il procedimento.

Ingredienti:
1 rotolo di pasta sfoglia
4 patate
2 cipolle
una decina di acciughe fresche
una mozzarella
olio, sale, pepe
basilico fresco

Fate bollire le patate e le cipolle e poi tagliatele a fette. Stendete la pasta sfoglia su una teglia, poi disponete le patate e le cipolle. Condite con olio, sale, pepe e basilico. Aggiungete le acciughe fresche, pulite e aperte a libro e completate con la mozzarella un po' sbriciolata con le mani, come fosse una pizza. Aggiungere ancora un filo d'olio, un pizzico di sale e qualche foglia di basilico. Infornate a 180° per una ventina minutes.

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Ten things this summer

1. Swim with the barracuda is not dangerous. Just find out after exiting the water.

2. Swimming in a sea of \u200b\u200bjellyfish is like playing a game, sooner or later you lose.

3. Navigating in the fog is so dense set of the film Pirates of the Caribbean : hours and hours to be afraid of seeing the shape emerge from nothing menacing Flying Dutchman (modern version of a Corsica Ferries ferry that shoots at 30 knots in front of your bow) .

4. Draw a dolphin than a meter and a half and leave in water for too long without having the courage to pull it means continuing to eat canned food.

5. Have dinner with canned food francese, quello nei piatti da microonde che si scalda a bagnomaria è una vera manna quando non si pescano lampughe né si ha libero accesso ad un SuperU (e comunque il Merlu blanc et ses petits légumes è ottimo)

6. Mettere il tender troppo vicino alla poppa appuntita della barca in presenza di onde può essere letale per il tender in questione (leggasi Requiem per il defunto Arimar)

7. Invitare per qualche giorno una coppia di amici che non sono mai stati in barca e scoprire che si adattano benissimo ai disagi degli spazi ristretti (e agli ubiqui peli della gatta) rende davvero felici

8. Giocare a Trivial Pursuit dopo un pastis e svariati bicchieri di vino è molto better than playing sober (and then you can always blame alcohol if you do not know the answer to the question "What is the first Italian boat which took part in a cup final America?")

9. Go to Marseille and decide (right there) to eat for the first time only to find that McDonald is really disgusting is frankly idiotic.

10. Back from vacation with the boat loaded with food prolongs the unlikely pleasure of a holiday at least for the duration of food stocks in question.


The Panier, Marseille



Port Cros


crazy time


The dolphin seems that an alien (and the dolphins met in Saint Tropez)


Gatta, who meditates on the recipes and gull waiting to see what's for dinner

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PIZZATA IN PISCINA











Today full immersion in the pool with some of Legnanesi . Lunch of delicious vegetables prepared in the Puglia and fantastic pizzas cooked in our oven.
I would say that today we have defended from the very hot summer in a fun and above all tasty.

Hello everyone!

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Va dove hai lasciato il cuore…








Last week I went to sea in a beautiful area of \u200b\u200bSalento.

I came back after 20 years!
many memories ... I found the same feelings, scents, friends ... real ones ... the sea, the rocks, the houses, my house ... the memories of children playing on the rocks, where all parties could enter nell'ortale even those who passed on the way ...
E 'was a holiday very different, special and I would say all this I have lived with Teresa, who has allowed me. Thanks

Teresa, I love you so much.

PS: A hearty thanks to Frank and Saviour, who welcomed us with love and I want to thank for good things to eat and drink that have given us! Your pucce are delicious not to mention the liquor!