Fish...glorious fish in bella Firenze

Ciao a tutti! The past week at Giglio Cooking School has been incredible. I spend three and a half hours every morning doing what I love…cooking!! But I’m doing so much more than just cooking. I’m learning completely new things, different techniques and preparations. The other day I cleaned and gutted a fish for the first time. I know I shouldn’t be as excited about that as I am, but I can’t help it. I love all aspects of food, from the prep to the final product. Next week we’re doing a full class devoted to one of my favorite pastas…GNOCCHI!! This past week we did a lot of fish so I wanted to share some of the lovely dishes we’ve made. Ciao ciao for now!!

 Steamed Shrimp with Shrimp Sauce

 

his is a lovely preparation for shrimp. The sauce is made with garlic, onion, olive oil and the shells and heads of the shrimp. Wine, a little water and parsley are added, as well as a little starch to thicken the sauce.

 

Risotto with Shrimp

 

A very classic dish, beautifully made risotto with some butter, wine, garlic, parsley and shrimp.

 

Shellfish Soup

 

If you grew up in an Italian household, odds are, at some point you had a take on this dish. Mussels and clams served in a light tomato broth served with crunchy, grilled bread.

 

Raw Marinated Salmon and Celery Root Soufflé

 

 

 

I have to admit, this take on salmon was completely new for me. I’ve never tried raw fish in this form, but I’m on an adventure and this is all part of it. The flavor was delicious. The salmon was marinated with oregano, fennel, salt, sugar, orange zest and peppercorn. I just don’t care for the texture of raw fish. This was served alongside a lovely Celery Root Soufflé that I can’t wait to add to my usual repertoire.

 

Sea Bream with Artichokes

 

This was a perfect fish for me, not very strong, just the way I like it. The fish was sautéed with olive oil, salt, parsley, garlic, white wine and artichokes which were cooked to perfection. I think I have learned the trick to preparing and cooking the perfect artichokes, I promise I will share it with you all soon!

 

BUON APPETITO!!

You guessed it, more PASTA from school in Florence!

Ciao a tutti!! Another day of classes at Giglio Cooking School in Firenze and boy do we get a lot done in those three and a half hours. Today we made pasta again…but oh boy, this was not just “pasta.” This was real deal homemade stuffed pasta. We had so much fun making the dough, then using the machine to roll it out, making all of the different fillings and stuffing them. Here is a menu of what we made.

Spinach Ravioli filled with Artichoke in a Pecorino and Thyme Sauce

 

 

 

 

 

 

 

 

 

Tortellini in Brodo

 

Agnoloti alla Piemontese (in a butter and sage sauce with thin slices of white truffles)

 

 

 

 

 

 

 

 

 

Ravioli al Consomme (stuffed with a meat gelatin) with Zucchini Cream, Carrot Petals and Fried Parsley

 

 

 

 

 

 

 

 

 

The spinach ravioli was stuffed with a creamy artichoke filling, the tortellini was made with a stuffing that had pork, chicken, mortadella, prosciutto, cheese and seasoning, the agnoloti was stuffed with a mix of brasato and roast pork and the ravioli was filled with Broth. These were all just amazing, different techniques, a lovely combination of flavors and textures, just perfect. Ciao ciao for now!

Cooking School in Firenze, Tagliatelle and Orecchiette and Sfrappole, Oh My!!



Fresh tagliatelle.

Sfrappole, garganelli & orecchiette Emiliane.

Buongiorno! Though, I actually should say bounasera since it is already dark here in Florence. I had my first day of classes today at Giglio Cooking School owned by Marcella Ansaldo. It’s only been one day and I can’t wait to get back to class tomorrow. Not only is Marcella a lovely woman, but she clearly knows her way around a kitchen and her passion for food and cooking shows. These courses are not just demonstration, so if you’re looking to get your hands messy and do some work, then this is the right place!



I am here for the month long course, Italian Cuisine Across Time and Space, from basic traditional recipes to innovative techniques.  It’s three and a half hours every morning. As many of you know, I am a self-taught cook, but I recently starting working with a company called Feast on History as their sous chef for dinners and private events, so this seemed like the perfect opportunity to get some real training. And oh yeah, spending a couple of months in Italy doesn’t hurt either. 
 

Our first day was fresh and dry pasta. We made two basic pasta doughs, simple pasta with semolina and a pasta with mixtures of 00 zero and semolina. From the pasta with semolina we made tagliatelle, garganelli, orecchiette emiliane and sfrappole and from the pasta with the 00 zero and semolina we made orecchiette pugliesi. Marcella also gave us a wonderful lecture on the history of pasta, which for someone as interested in food as I am was very useful. These are the dishes we prepared, all from scratch:

 

Garganelli with Zucchini and Shrimp
 

Sfrappole with Baby Calamari and Arugula

 

Oricchiette Pugliesi with Cauliflower

Orichiette Emiliane with Ragu alla’Bolognese

Tagliatelle with Basic Meat Sauce

Ciao ciao for now!