Clam and mussel soup
Octopus carpaccio with citrus pistachios
Paccheri with fish ragout and pachino tomatoes
Large ravioli filled with dentex in consommé
Fillet of sea bream baked in a crust of bread
Seafood fried in a pan with garlic croutons
Mixed grilled vegetables
Spinach fried in a pan with oil
Orange semifreddo (demifroid) with chocolate trimming
Exotic fruit compote
Canapes with regina carp caviar
Salmon trout salad with vinaigrette dressing
Thin tagliatelle with hot crayfish sauce
Fried perch small bites
Whitefish fillet in white wine
Season mixed salad
Crispy potatoes with rosemary
Lemon mousse with raspberry topping
Custard pie with sour
Norcia cold cuts
Liver paté with toast in a pot
Ribollita (tuscan soup made with leaf cabbage, beans and bread) with borlotti beans
Pici with goose sauce
Chianina sliced fillet with rosemary
Roast suckling pig with wild fennel
Stir-fried beans with garlic, sage & tomato sauce
Rice cupcake with chocolate and vanilla crème
Cantucci (dry biscuits with almonds) with vernaccia wine
Little omelettes with truffle
Pork cheek wit vinegar and sage
Spicy mixed cereals (grains) soup
Hot tomato strangozzi
Stewed boar bites
Roasted rabbit filled with chicken liver
Field vegetables in pan
Artichokes with lesser calamint in saucepan
Assisi round shaped cake
Trifle with alchermes
Stewed knuckle of pork with beans
Large ravioli filled with ricotta cheese and swiss chards with ragout
Potato dumplings with lamb sauce
Wood emebers grilled pork
Split chicken in a pan with white wine
Potatoes salad with parsley
Boiled turnip with Sabino extra virgin olive oil
Dry biscuits
Filled sponge cake
Fancy canape
Colourful skewer
Small copious bread rolls
Veil tartare with grapefruit
Little fresh goat cheese balls with poppy seed
Little aubergine rolls with cheese
Raw marinated tuna fish “farfalline”
Grison air dried and ricotta cheese parcels
Plum and lard bites
Mixed small puff pastries
Croutons palette
Fan shaped pizza slices
Fried food in paper cone
Small triangle omelettes
Mixed small bruschetta
Time: 20 minutes
Ingredients for 6 people:
home-made strangozzi gr. 500
asparagus gr. 300
little tomatoes gr. 150
extra virgin olive oil gr. 60
fresh and minced parsley gr. 30
salt
extra virgin olive
Procedure:
Pour half the oil in a non-stick pan (28 cm deep) and put in washed and chopped tomatoes. When tomatoes are dried put these in a bowl with all the sauce. Don’t wash the non-stick pan and put in the same: the remaining oil, washed and chopped asparagus (pieces of 2 cm) and water (up to cover them in half). Boil asparagus for 15 minutes and then, add tomatoes, parsley and salt.
Cook strangozzi in salt water until they are underdone. Drain strangozzi and sauté them for 2 minutes in the pan.
Dish out pasta with a trickle of oil.
Home-made Strangozzi
Ingredients:
Flour type zero gr. 330
Eggs n. 3
Salt
Procedure:
Work flour, eggs and salt into dough and close the mixture with a pellicle. Then, work it until it is smooth and uniform. Repose it for 15 minutes and then, roll out the dough (3-4 mm deep). Cut it in the desired size.
Ingredients (for 6 people):
Egg yolks (no. 4): grams 120
Granulated sugar: grams 80
Water: 5 tablespoons
Fresh cream: millilitres 300
Mascarpone cheese: grams 300
Long coffee: no. 2
Cookies Pavesini: no. 24/30
Unsweetened cocoa: enough
Powdered sugar: enough
Preparation time: 15 minutes
Process to make Tiramisu:
Make liquid granulated sugar with water and cook it in a saucepan. In a bowl, beat this liquid sugar with egg yolks until maximum softness. Add mascarpone cheese( room temperature) and turns slowly. Beat the cream fresh and add it to mixture. Make homogeneous the mixture. Soak quickly one Pavesino at time in coffee and build alternating layers with Pavesini and cream. You can put them in goblets or in a pie pan. Before serving, garnish the cake with cocoa, powdered sugar and, if you want, chocolate chips.
Ps. The pastry Chef often uses sugar with water cooked to 120 degrees. It helps to pasteurize the egg yolks and make soft the mixture.
Pies, pancakes, cakes, creams and small pastry: delicious recipes for cakes and desserts, traditional and inventive, to make your mouth watery! Two evenings to learn tricks and secrets to create simple or elaborate desserts. Perfect to impress and delight your guests!
At the end of each lesson every participant will receive a certificate of participation and a book of recipes as a present.
