Eatuscany Cooking School Florence: 4 JULY a good menu'

martedì 5 luglio 2011

4 JULY a good menu'

Exotic and traditional: Bresaola (with extravirgin olive oil, pepper and salt), Papaya and Parmigiano with black salt and extravirgin olive oil, Pecorino with truffle and balsamic

Tasting of burrata and cherry tomatoes

Soup Chickpeas with black pepper, Extravirgin Olive oil served with homemade bread (with poppy seeds)

Fresh (homemade) pasta with zucchini, leek and zucchini flowers accompained with pesto and grilled zucchina

Leek roll stuffed with chicken and mushrooms served with "potatoes cake" and salty meringue with balsamic

"Kay Lime cream" with blueberry and dark chocolate

Exotic and traditional: Bresaola (with extravirgin olive oil, pepper and salt), Papaya and Parmigiano with black salt and extravirgin olive oil, Pecorino with truffle and balsamic


Exotic and traditional: Bresaola (with extravirgin olive oil, pepper and salt), Papaya and Parmigiano with black salt and extravirgin olive oil, Pecorino with truffle and balsamic

Tasting of burrata and cherry tomatoes

Tasting of burrata and cherry tomatoes

Soup Chickpeas with black pepper, Extravirgin Olive oil served with homemade bread (with poppy seeds)

Soup Chickpeas with black pepper, Extravirgin Olive oil served with homemade bread (with poppy seeds)

Soup Chickpeas with black pepper, Extravirgin Olive oil served with homemade bread (with poppy seeds)

Fresh (homemade) pasta with zucchini, leek and zucchini flowers accompained with pesto and grilled zucchina

Fresh (homemade) pasta with zucchini, leek and zucchini flowers accompained with pesto and grilled zucchina

Leek roll stuffed with chicken and mushrooms served with "potatoes cake" and salty meringue with balsamic

Leek roll stuffed with chicken and mushrooms served with "potatoes cake" and salty meringue with balsamic

"Kay Lime cream" with blueberry and dark chocolate

"Kay Lime cream" with blueberry and dark chocolate

"Kay Lime cream" with blueberry and dark chocolate

"Kay Lime cream" with blueberry and dark chocolate

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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