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Cooking my Final Exam
Rabbit in Porchetta, Polenta con Fromaggi di Fossa, Bandiera, Carmalized Fennel
Sadao Helping me plate my final
Rabbit in Porchetta
I passed !
Hugging the President
He tripped out a little
Me, Sadao, Toshi
New Friends!!
Masa has found the light!
Masa eating Kate
The Class with Chef Beppe Barbero
Beppe is the chef at the restaurant in the Slow Food Headquarters in Bra
Rolling out a 20 foot sheet of Pasta
I am not lying - 60 eggs yolks
Hand Cut Tajarin
Very fine and very rich hand cut pasta
Tajarin al Sugo di Salsiccia di Bra
This pasta had 60 egg yolks in it-Yes!!
Meats for Gran Bollito Misto
Biancostato, MUscolo, Testina, Coda, Lingua, and Gallina Pulita
Gran Bollito Misto - 6 Meats
Salsa for Gran Bollito Misto
Verde, D'Avje, Rossa
Cutting Agnolotti al Plin
Mousse di Nocciole e Cioccolato
Chef Tubelli with Class
Scamarro alla Colatura di Alici
Paccheri alla Genovese
Caponata di Riccia
Chef Tinari with Class
Paparazzi
Strike a pose
Taccole al Ragu di Coniglio e Zafferano
Taccole - a hand cut diamond shaped pasta
Filetto di Coniglio la Lardo Conciato e Zafferano
Ceppe al Ragu Bianco di Agnello
Ceppe- hand rolled tube pasta
Our Lamb
I would have to say we did this guy justice - he was was cooked, and eaten with respect
Testina di Agnello alle Erbe
Roasted Lambs Head - yum!
Soffiato di Fegatino di Agnello
This was my favorite dish with liver during the course
Cutting pasta with the Chitarra
For Chitarrina al Pomodoro Fresco
Class with Enea and Francesca
Penchi - A tri fold pasta -
Good for a hearty sugo or ragu, it really keeps it's texture and holds the sauce
Cosciotto di Coniglio con Finocchietto Selvatico, Polenta e Ragu' di Verdure
Zuppa di Farro Spezzato con Verdure
Zuppa di Fagioli Cannellini con Sformatino di Fegatini e Buccia d' Arancia Caramellata
Cured meats and fine cheeses from Umbria
Baccala' con Uvetta e Prugne
Coniglio in Porchetta
Not on the menu - Baccala' Ravioli
The chef had us make this based on ingredients we had - we tossed the ravioli with beans, asparagus, fresh tomatoes, and evo - very tasty
Pomodoro Farcito con Melanzane al Pesto Leggero
Damiano with the Class
Christine, Francesca, & Chef Damiano
Francesca Tasting the Iris di Ricotta
Farina di Ceci
Mafia Free Chickpea Flour
The correct way to fill an Arancini
Il Falsomagro
Insalata di Mare Tiepida
Timballo di Maccheroni
A big tasty timball of pasta, wild fennel, pecorino, and sausage
La Verza Riccia Farcita
Stuffed Whole Savoy Cabbage
Pear cooked Sotto Vuoto
With Ricotta Gelato
Iris di Ricotta
Forget Krispy Creme-these bad boys are stuffed with Sheeps Ricotta and Chocolate
Cucciddati o Buccellati Ai Fichi Seechi E Mandorale Con Gelato al Miele
Class with Massimo
Sepia, Vongole, Cozze, Scampi, & Pannocchie
Perhaps 1/4 of lunch - we added many dishes to our menus
Cozze Con Razza
Mussels and Ray - we made many additional dishes based on the products we had
Polipi
Octopus - cook this in a steam oven for 3 hours- it was melt in your mouth tender! The only way to go.
Lumachine O Raguse in Porchetta
These big sea snails are very good-really!
Ready for the Oven
Brodetto alla Fanese
Brodetto all' Anconetana
Christine, Gloria, & Greg Overlooking Orvieto
Pasticceria Adriano
CJ Walking up To Civita
Cooking Bruschetta
Just slightly smokey, perfect
Under the Pastry Shop
Looking up at glass tiles in the floor
Francesca at Pasticceria Adriano
Overlooking Lake Bolsena
The view durning dinner
Venetian Feast !!!
Pranza-Everyday-Man I am gaining weight - Il Pancha
Chef Gianluca and Alesandro with Class
The Chef had an assistant with him-it was great.
Terrina di Fegatelli e Fichi
The Chefs enjoying the fruits of their teaching
Tanti Pranza - again - I know no moderation - all the food is great.
Rolling out Pasta al Cacao
for Ravioli con Fagiolino Nano
Pumpkin, Eggplant, Sardines - In Saor
Flan Tiepido di Ceci e Timo Con Lombatina di Agnello Croccante e Salsa al Cacao Amaro
Orzotto all'Amarone e Spuma di Zucca
Tiramisu Scomposta
Deconstructed Tiramisu
Pancetta Croccante Con Radicchio Rosso e Fonduta
Filetto di Maiale alla Liquirizia
With a asparagus and leek salad
Gallina Padaovana in Canavera
Padua Hen Cooked in Bag with a Bamboo Shoot and Aromatics
Battuta di Filetto di Burlina
Beaten Filet with Parmesan Mousse
Making Bigoli Pasta
Cool Pasta Maker - It Harder Than it Looks
Bigoli Pasta
Fairly Thick Noodles with Great Texture
Gelato alle Spezie con Croccantino
Acetaia Dodi
Reggio Emilia
Barrel Tasting from the original 1891 Barrel
Yes!!!!!!!!!!!
Lobster, Silver, & Gold
All Good!!
Room full of the smaller barrels
The vinegar is often moved down the line from barrel to barrel
Newer Barrels
Testing The Effects of Using Newer Woods
The Original - Vacca Rosso
Yield is too low- breed is used very little nowdays
Vats for Cooking the Milk
The vats must be copper and cone shaped
Fresh Made Parm
Hanging in its whey
Lifting Fresh Made Parm to its Mold
Parm in its salt solution
Stay in the solution for 20 days
Parm without the consortium stamp
This is still younger than 12 months
Parmigiano Reggiano Aging
At Salomone with Nicola Gattanella
Our Salumi and Formaggi Docente
Renzo and Class
Tasing 12 Olive Oils
Can you taste Artichoke, Tomato, Fresh Grass, Sage,, Green Almonds??
Chef Marco Stabile & Class
Tartara di Tonno con Falso Uovo di Baccala
The eggs are made from Baccala and Chickpeas
Uovo?
Making the eggs of Baccala and Chickpeas
Pomodoro Confit Ripieno di Burrata
Uovo di Paolo Parisi
Sweet Pea, Crip Pancetta, and Balsamic Caramel
Tortelli di Vongole e Zucchine con Fonduta
Piping Brutti ma Buoni
Yes, those are Eucharistic Wafers we are piping the cookies on
Ricciarelli di Siena
These didn't last long
Ravioli Gnudi - Traditional
With flour and whole eggs & boiled
Ravioli Gnudi all Fiorentina
Update Version without flour and only egg whites, then baked a couple of minutes
With Chef Marcella
Isola Giglio
Looking Down on Porto - Giglio
Sunset on Giglio
Francesca & Marcella's Hat
Wild Sour Cherries to Eat & as Jewelry
Italian Food in Siena?
Pecorino & Poppy Seeds Wrapped With Lardo Served With Pear Compote
Siena - Piazza Del Campo
Montepulciano-Vino Noblie
Underground in the City-Very Cool
Montalcino
Tasting A Flight of Brunello's- Homework!
Chef Giuliano Zerbini & Class
Yes we have fun and learn!
Tortelli Modenesi in Brodo
Pumpkin Cappellucci
Stricchetti
Cappelletti alla Reggiana
Class Making Tortelli
We all make plenty of pasta everyday!
Tortelli di Erbetta
Classic Cured Meats & Gnocco Fritti
Melts in your mouth
For My Students
Washing Pots and Pans -Everyday!
Piazza della Signora
A great time with family in Firenze-Christine is taking the picture
Piazzale Michelangelo
Awesome View of Firenze
Chef Fiorenzo and Class
We are standing behind his garden
Chefs Organic Garden
Organic Lettuce
Fiorenzo Pulling Turnips for Lunch
Chefs Perserved Fruits and Vegetables
Chef Cured Meat and Perserves
Asino is the little round slices of cured meat, the other is Cervo
Fiorenzo's Kitchen
Slow Food
Lets Eat
Smokey Mountains?
Piccolo Organic Farm
Looking out over the farm into the valley
Adding Rennet
Feeling/Testing the Cooked Curds
They are just about ready to be drained
View from the brewery
Powered By Organic Beer!
Alpine Beef - Rare
I ate 1 and 1/2 of those beauties
The Sambuca Plant
The leaves were used in the Grappa
Sambuca Flowers
Make a great drink steeped with simple syrup
Cumino Tedesco
What They Call Cumino We Call Caraway Seeds
Writing Recipes
Just like we teach!!
Wine Tasting
The Passito was Awsome - Nectar
Paolo with the class
The Carnivores Dilemma-Beef or Pork!
Meat Hanging
Paolo and The Pig
Arriving at School
Removing the Shoulder
Pork Cuts With Names
We layed out all the beef and pork and placed the names next to the cuts. It was test!
Cutting of the Cheek for Guancialle
Guancialle Cured & Raw
Cured Pig Parts
Prosciutto, Lombo, Collo, Pancetta, Soppressato, Fabriano, Guancialle
Masa Eating Raw Meat!
Elizabetta & Chiara
The bosses!
Class with Chef Giuliano Pediconi
Thats only half the pane!
Pane
Proofed Maritozzi
Baked Maritozzi
Focaccia di Recco
Prior to Baking
Pane Pomodoro Ready to Bake
Ciabatta Proofing
Baked Pane Marchigiano
Grissini
Cruchy and Tasty
Baked Pane con Grano Spezzato
E Farina di Farro
Focaccia Pugliese
Mill & Farm
Pond and Mill
Artichoke Plants
Growing on the roadside by the mill
Various Salume
Fabriano - 2 Lardellata
N Duja Salami
Spicy!
Cresc Tajat con Sugo Finto
Cool dough made from left over polenta
Sfogliata Primavera
Individual Spring Veg Lasagna -Very Light and Tasty
Gnocchi di Patate con Sugo all' Anatra
Gnocchi with Stewed Duck
Coniglio in Porchetta con Fave
Rabbit Stuffed with Pork Rind and Wild Fennel!
Coniglio in Porchetta
Yes, those are pork rinds in the rabbit
Cooking Passatelli
Masa Squeezing Passatelli into broth to be cooked
Class with Chef Giancarlo Rossi
Kaichi,Jennifer, Masa, Sadao, Elizabetta, Me, Chef Rossi
Pranza -Lunch!!!!!!!!!!!!!!!!!!!!!!!!!!!
Altamura Bread & Wild Herbs
Orecchiette with Chickpeas & Borage
Fennel Tagiolini with Blood Orange
Artichoke Primavera
Fava Puree with Wild Chicory
Raw Fava Bean Salad
With Pecorino & Mint
First Class - Puglia
Toshi, Masa, Me, Chef Zullo, Sadao
View From School
View from the school(old part of town) locker room down into the newer part of town.
Joe and Tany's Handmade Salumi
2 comments:
Hey Joe...looks like you are having a blast, thanks for sharing all this wonderful info...have fun! paul
Hi Joe, your blog is very beautiful..Usually I live near Jesi, but now I am abroad and one of the things I miss most is the food..especially the food of my region..so it was a very nice surprise the photo of Coniglio in porchetta:))
Thank you
Lucia
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