Eatuscany Cooking School Florence

martedì 18 ottobre 2011

6 october TUSCAN MENU' WITH ... FANTASY

Panzanella (Tuscan salad bread cold)

Cream of black cabbage with white beans (tossed with EVOO, Mustard), toast with codfish creamy (baccalà mantecato) with persil and garlic

Pappa al Pomodoro (Tuscan tomatoes bread soup with basil and onion)

Pappardelle with mushrooms and truffle with butter

Cod in florentine style with tomatoes and basket bread served with cellery, fresh ginger, pine nuts, persil and fresh chili

Gelato with Cantucci (Almond bisquits)

Cream of black cabbage with white beans (tossed with EVOO, Mustard), toast with codfish creamy (baccalà mantecato) with persil and garlic

Cream of black cabbage with white beans (tossed with EVOO, Mustard), toast with codfish creamy (baccalà mantecato) with persil and garlic

Cream of black cabbage with white beans (tossed with EVOO, Mustard), toast with codfish creamy (baccalà mantecato) with persil and garlic

Cream of black cabbage with white beans (tossed with EVOO, Mustard), toast with codfish creamy (baccalà mantecato) with persil and garlic

Pappa al Pomodoro (Tuscan tomatoes bread soup with basil and onion)

Pappa al Pomodoro (Tuscan tomatoes bread soup with basil and onion)

Pappa al Pomodoro (Tuscan tomatoes bread soup with basil and onion)

Pappardelle with mushrooms and truffle with butter

Pappardelle with mushrooms and truffle with butter

Cod in florentine style with tomatoes and basket bread served with cellery, fresh ginger, pine nuts, persil and fresh chili

Cod in florentine style with tomatoes and basket bread served with cellery, fresh ginger, pine nuts, persil and fresh chili

Cod in florentine style with tomatoes and basket bread served with cellery, fresh ginger, pine nuts, persil and fresh chili

venerdì 14 ottobre 2011

Porcini mushrooms for special dinner

1 OCTOBER FISH MENU'

Mousse of rainbow trout, with fish eggs

Octopus with potatoes and green sauce of persil and garlic

Norvegian smoked salmon with quails eggs, mango mousse with special dressing: EVO, fresh chives, fresh ginger, garlic and redcurrant

Home made fresh lasagne with shrimp and mushrooms

Salmon tart with ricotta and zucchina and sour cream, served with red radicchio, soya sprouts and raw zucchina with EVO flavored with lemon

Gelato (home made) with honey and peach with vanilla

Mousse of rainbow trout, with fish eggs

Mousse of rainbow trout, with fish eggs

Mousse of rainbow trout, with fish eggs

Octopus with potatoes and green sauce of persil and garlic

Octopus with potatoes and green sauce of persil and garlic

Norvegian smoked salmon with quails eggs, mango mousse with special dressing: EVO, fresh chives, fresh ginger, garlic and redcurrant

Norvegian smoked salmon with quails eggs, mango mousse with special dressing: EVO, fresh chives, fresh ginger, garlic and redcurrant

Home made fresh lasagne with shrimp and mushrooms

Salmon tart with ricotta and zucchina and sour cream, served with red radicchio, soya sprouts and raw zucchina with EVO flavored with lemon

Salmon tart with ricotta and zucchina and sour cream, served with red radicchio, soya sprouts and raw zucchina with EVO flavored with lemon

Salmon tart with ricotta and zucchina and sour cream, served with red radicchio, soya sprouts and raw zucchina with EVO flavored with lemon

Supermarket in Florence at 12

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MENU

IDEA of MENU OF OUR COOKING CLASSES IN ITALY

APPETIZER

Bruschette: Tomatoes, mushrooms, garlic, basil, herbs, artichoke....;

Cake with vegetable and cheeses (zucchine, eggplants, potatoes....);

Mixed grilled vegetable with bread and garlic;

Rolled meat with wild erbs, ham and cheese;

Cold pasta salad;

Parmigina with egg plants or with zucchini;

Fresh dressing for your Salad (with mint, basil, thyme, chives, chili....);

Stuffed flower zucchini (ricotta...);;

Crostini with home made sausage;

Panzanella (bread cold salad);

Stuffed vegetable (tomatoes, zucchini...)

FIRST COURSE

"Pasta" made by hand (Tagliatelle, strozzapreti, maltagliati, pappardelle....)...

with and without eggs!!!;

Gnocchi (with potatoes or with ricotta);

Ravioli (with different stuffed);

Lasagne (classic or vegetarian);

Rice (learn a different risotti with a great italian rice!);

Soups (carrots, artichokes, potatoes, onion, spinach...);

Pasta and beans;

Minestrone

*the souce for the pasta will be do used fresh and seasonal products:

Pesto, Zucchini and saffron, Mix vegetable, Chicken ragu, Meat sauce, Fresh tomatoes basil and

garlic, "Arrabbiata" with bacon and spicy, Carbonara, Peppers.....

SECOND COURSE

Meatloaf;

Peposo (stew beef with Chianti and pepper)

Saltimbocca alla romana....

Chicken tart

Meat balls

Stew veal

Rabbit

Pollo alla cacciatora

Pork with "sweet wine";

VEGETABLE

Different Salad with SPECIAL DRESSING

Roasted potatoes;

Roasted mixed vegetable;

DESSERT

Crostata (with cream, fresh fruit and jams);

Tiramisù (classic or with fruits)

Panna cotta

Special Prato bisquits wit tuscan holy wine