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Scuola Tessieri: a new brand of Italian cooking school

Now this is a great idea. If you just happen to  be in Italy …

Full story at http://www.theflorentine.net/articles/article-view.asp?issuetocId=10623&browse-by=Food-Wine&level=Recipes

52 courses for the spring for amateurs and professionals

(FEBRUARY 17, 2016 – 14:05)

Twenty-five minutes from both Florence and Pisa, Scuola Tessieri offers something new on the Italian cooking school scene: a convivial and easy-going culinary experience for food lovers of every level.

Just five minutes from the Ponsacco exit of the Florence-Pisa-Livorno highway, the modern, multifunctional school teaches amateur cooks and professional chefs not only to prepare traditional recipes but also to learn about the history and development of Italian cuisine.

The teaching staff is an impressive lineup, including two-Michelin-starred chefs Valeria Piccini (Caino, Montemerano) and Giuseppe Mancino (Il Piccolo Principe, Viareggio), and pastry chefs Domenico di Clemente (Il Palagio Four Seasons Florence – 1 Michelin star) and Loretta Fanella (formerly El Bulli – 3 Michelin stars), among others. Lessons are personalized and instructors make a concerted effort not to be overly technical or tedious when it comes to details, keeping the atmosphere light and interesting. All lessons end with students and staff eating the food they’ve just prepared.

Fifty-two amateur courses have been introduced from February to June 2016, offering opportunities to learn how to make fresh pasta, vegan dishes, Tuscan soups and much more. Courses are offered in Italian and English.

The setting is as modern Tuscan as the range of courses on offer: open spaces, wooden floors, large windows and metal counters are the distinguishing features of the kitchen teaching areas, while the spectacular bar takes centreplace in its bold blueness.

For a taste of the Scuola, visit on Tuesdays, Wednesdays and Thursdays from 5 to 7 pm.

For further information, visit www.scuolatessieri.it.

And do check out the site. Even if your busy schedule doesn’t permit a quick jaunt to Italy, you can still learn something.

The simple art of classic Pasta Carbonara

Once again, thanks to http://www.chattanoogapulse.com/food-drink/sushi-biscuits/italian-cooking-the-way-it-should-be/ for this recipe.

by

Keep at it Mike, we’re waiting for more!

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Italian Cooking The Way It Should Be

Chef Mike explains the simple art of classic Pasta Carbonara at http://www.chattanoogapulse.com/food-drink/sushi-biscuits/italian-cooking-the-way-it-should-be/ with more detail.

I assume it must have been some terribly egregious act I committed in a past life that led to me working as a line cook in the culinary equivalent of Dante’s third circle of Hell—a corporate, casual-dining Italian restaurant. Don’t judge me, I was young and needed the money.

This position came complete with Cerberus playing the part of kitchen manager and a layer of “vile slush” that seeped from between kitchen floor tiles to continually remind me of the personal degradation being visited upon me because of my previous indulgences in food, drink, and worldly pleasures.

That kitchen was a bordello of Italian culinary lies. Knorr white sauce mix in the Alfredo sauce, rebottled Wishbone Italian dressing on the salads, and Kern’s breadsticks slathered in butter-flavored oil were just a few of the “Italiano” atrocities I witnessed being foisted on unsuspecting customers.

Nothing, however, could compare to the damage done to my own culinary development by the plateful of prevarication they called pasta carbonara.

The corporate chefs responsible for the “authentico” recipes I had been carefully trained to reproduce decided that a plate of pasta swimming in bland cream sauce with a smattering of bacon, mushrooms and peas could be labeled “pasta carbonara”—blatantly disrespecting all that is good and true about this rich, but simple dish.

Pasta carbonara is supposed to be a very simple, old-school Roman dish made from five simple ingredients: egg yolk, Pecorino Romano cheese, guanciale (cured pork jowl), black pepper, and pasta.

That’s it. No peas, no mushrooms and most importantly no cream.

Maybe you like cream in your pasta. Hell, I love cream sauces too and besciamella or béchamel sauce is an integral part of Italian cooking, but that doesn’t mean cream goes in carbonara any more than my love of marinara sauce makes it a proper topping for brownies.

Cream was added to carbonara recipes primarily to combat the jaw-quivering richness that you get when using only egg yolks, as well as an easy way to attain the dish’s creaminess without the challenges of the traditional recipe.

Some mistakenly believe that carbonara is difficult to make sans-cream without ending up with scrambled eggs. But all it takes to form a thick, silky coating on the pasta without scrambling the eggs is a little patience and a metal bowl to use like a double boiler.

Carbonara just wouldn’t be carbonara without cured pork. The traditional recipe calls for guanciale, or cured pork jowl, but if you can’t round up guanciale at Main Street Meats or your favorite SoDo SoPa supermarket, pancetta (cured but not smoked pork belly) is a solid Plan B with good old ‘Merican bacon filling, should the other meats not be able to fulfill their carbonara duties.

Due, in part, to the heroic efforts of patient chefs I encountered later in life, I have broken my own misguided bonds between cream and pasta carbonara. Try my recipe below and break free from the cream. Viva i tuorli!

 

Recipe coming in the next Post – tomorrow.

Creamy Dairy-Free Baked Risotto with Italian Sausage and Sun-Dried Tomatoes Part 2

This is a follow-on to the previous post and include’s Alisa’s story about the dish

I struggled for years with risotto – not the dairy-free part, just the technique. It has been especially tricky with our stove as the elements seem to swing wildly between off and boiling hot regardless of the temperature setting. But then I discovered baked risotto. This magical dish comes together so easily, all in one pot, and cooks in the oven, no stirring required! Yes, it comes out wonderfully creamy and my version is even dairy-free, gluten-free, nut-free and soy-free.

Creamy Dairy-Free Baked Risotto with Italian Sausage and Sun-Dried Tomatoes (the recipe is so easy, gluten-free, allergy-friendly, and AMAZING!)

Of course, we loved this dairy-free baked risotto so much that I decided to make it a meal with my new favorite flavor add in, al fresco all natural Chicken Sausage. We most recently tried the Sweet Italian Fully Cooked Dinner Sausage and I couldn’t believe the flavor. This is the type of lean, nutritious topping that can make a healthy che

ese-free pizza taste beyond delicious! But I knew you didn’t want to see another cheeseless pizza, so instead I used this …

Al Fresco Sweet Italian-Style Chicken Sausage - fully-cooked, amazing flavor, gluten-free & dairy-free

… to make a show-stopping, creamy, lightly cheesy (yes, seriously!) Italian-style dairy-free baked risotto. Trust me, this is one you are going to want to trial. And to answer your questions:

Can you taste the coconut? No, honestly if you weren’t preparing it, you most likely wouldn’t believe there was any coconut milk used. It bakes in with all of the delicious savory flavors and actually adds a light complimentary sweetness to cut the acidity of the tomatoes. It’s also key for the creaminess (remember, full-fat real coconut milk, not watery coconut milk beverage!).

Must I use nutritional yeast? You can omit it, but trust me, it’s better with it and it’s possible that the lemon will be a touch strong without it. Nutritional yeast adds a pleasant, luxurious hint of cheesiness without overpowering. Because you get quite a bit in a package, this stuff is actually a relatively cheap seasoning and shelf-stable, too. I’d invest in some unless you have to avoid it.

Can I reduce the fat? The al fresco Chicken Sausage is already quite lean (just 7 grams of fat per link and a whopping 14 grams of protein!), so no need to make any swaps there. You can just lightly heat the dinner sausage in cooking spray (it’s already fully cooked), if preferred, I just find the results are a bit better with the oil, and the rice benefits from a light coating of oil. In terms of the coconut milk (which contains most of the fat), I do not recommend swapping it for milk beverage. Regular, full-fat coconut milk (in cans or mini aseptic packages) is what gives it the creamy finish. I’m already using the minimum for our personal cravings, but if you absolutely must, you can reduce the coconut milk by up to 1/2 cup. You will need to increase the broth / stock by about 1/4 cup, possibly more. This does require some testing in your own oven. It’s best to start with less as you can check-in at around 30 minutes and add a little more if needed.
Special Diet Notes: Creamy Italian-Style Baked Risotto
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, and generally top food allergy-friendly.

Food allergy friendly sounds ideal if you’re having people over for tea and you don’t know their needs.

Thanks again to Alisa Fleming at http://www.godairyfree.org/recipes/italian-dairy-free-baked-risotto

 

Creamy Dairy-Free Baked Risotto with Italian Sausage and Sun-Dried Tomatoes Part 1

Creamy Dairy-Free Baked Risotto with Italian Sausage and Sun-Dried Tomatoes

Thanks to author Alisa Fleming at http://www.godairyfree.org/recipes/italian-dairy-free-baked-risotto for this delight.

Alisa wrtote Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.
Prep time
10 mins
Cook time
36 mins
Total time
46 mins

I opt to simply provide the two peppers at the table as Tony prefers his dairy-free and gluten-free baked risotto with a few twists of black pepper and I like mine with several shakes of crushed red pepper.

Serves: 3 servings
Ingredients
1 tablespoon olive oil
6 ounces (2 links) al fresco Sweet Italian Style Chicken Sausage (fully-cooked), sliced ¼-inch thick and optionally cut into half moons
1 cup Arborio rice
1¾ cups low-sodium chicken broth or stock
⅓ cup sun-dried tomatoes
1 cup full fat coconut milk (NOT milk beverage!)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
½ teaspoon salt, divided
⅛ teaspoon onion powder
1 to 2 tablespoons fresh oregano or basil, sliced (optional)
Instructions
Preheat your oven to 350ºF.
Heat the oil in an oven-safe pot (9 to 10 inches wide works well) over medium heat. Add the Al Fresco dinner sausage and saute for about 5 minutes, or until lightly browned. Remove with a slotted spoon and keep warm.
Add the rice to the pot and saute for 1 minute, to coat it with oil and lightly toast. Add the chicken broth / stock and deglaze the pan. Add the coconut milk, sun-dried tomatoes, nutritional yeast, lemon juice, ¼ teaspoon of the salt, and the onion powder, and stir to combine.
Cover and bake for 35 minutes.
Immediately uncover (there will be some liquid at top) and stir in the cooked sausage, fresh oregano or basil, if using, and the remaining ¼ teaspoon of salt (or salt to taste).
Serve with freshly ground black pepper and crushed red pepper for everyone to add, to taste.
Notes
Garlic Fan? If you can’t imagine an Italian meal without it, saute 1 to 2 crushed or minced garlic cloves with the rice, just before adding the stock. You also might like the Al Fresco Roasted Garlic Chicken Sausage in this dairy-free baked risotto.

 

Now that sounds yummy indeed. Next Post I’ll put in more detail.

Simple Recipes: How To Make Pizza Mac And Cheese at Carlton

Thanks to enstarz for this article.

 

What do you get when you combine Italy’s best culinary invention–pizza–and traditional and iconic American Mac and cheese? Well, you get a super creamy and cheesy pizza mac and cheese!

Carlton cheesey
Carlton cheesey

This cheesy hybrid will surely take your taste buds to a whole new Italian culinary level. Give your guests a one-way ticket to Italy’s new famous tourist attraction–the leaning tower of “pizza mac and cheese.”

Watch and share the video tutorial below so that you too can also enjoy this cheesy delight.

It’s at https://www.youtube.com/watch?v=V3_eNJnSb5s
So now you know. Eat and enjoy.

The Perfect Times To Order Pizza At Pizza Delivery Sans Souci

Press Release, Place, and 28th December, 2015 :

Most Australian have a love affair with pizza. Not only is this Italian menu item easily transportable, it’s also delicious. Using the basic formula of crust, sauce, toppings, and cheese, any number of delicious pies can be created. Even the pickiest eaters with the strangest food allergies can be fed by dialing the Pizza delivery Sans Souci person. While anytime can be perfect to order and consume this food, sometimes are better than others.

Date Night

Many couples, married or unmarried, like to schedule a weekly “date night.” This is a special evening where the kids are left behind with a sitter and the adults head out for a private night on the town. Before the happy couple heads off to the theater, concert, or a restaurant downtown, they have to arrange for the kids to be fed. This is a perfect evening to order pizza to be delivered. It’s an easy way of providing a meal for the children as well as the babysitter. Everyone will be happy with this arrangement, even the family’s pet dog that gets to eat the leftover crusts and pepperoni.

Game Day

Whether its football, baseball, basketball, or soccer, game day is the perfect day to order a pizza for the armchair quarterbacks watching at your house. If the whole family is viewing the sporting events from your wide screen television, chances are that no one wants to be spending time preparing food in the kitchen. By placing your order for a pepperoni and onion monster-sized pie, the clan can be fed without anyone missing one exciting moment of the game.

Finals Week at College

During test week, who has time to worry about food? Without it, though, the studying will be tougher than ever. The answer to this quandary is to call the Pizza delivery Sans Souci person to feed the hungry students. If all the studying students make their choices, pool their cash, and call in the order at the same time, food will arrive sooner than later.

Slumber Party

Your 13 year old daughter is having a slumber party and you’ve already resigned yourself to a night of no sleep. You don’t want to have to cook a meal for those rowdy teenyboppers on top of it. Not only that, adolescent girls are notoriously picky. You can make them happy while saving yourself a headache or two by just calling the pizzeria for pies of their choice.

Pizza can be the perfect meal for a variety of occasions. Make sure the Pizza delivery Sans Souci driver’s phone number is on speed dial when date night, game day, finals week at college, or your daughter’s slumber party rolls around.

Combinations Commonly Available for Pizza delivery Ramsgate

Press Release, Place, and 28th December, 2015 :

The combinations made from those toppings are practically endless, but there are a few specific ones commonly found in your local restaurant. There are also more unique gourmet offerings including duck and tofu, but the more commons pizzas are the same frequently found in the frozen food aisle at your local grocery store. Of course, the offerings at your restaurant are far fresher and tastier than a frozen pie.

These have just about everything on them, including peppers, olives, mushrooms and tomatoes. And, of course, they usually also have pepperoni on them. Some people consider it not a true Supreme without the addition of salty anchovies, but those need to be specified. Different restaurants may have different foods included, so if you don’t know for sure, it might be good to ask. You can always request something be added.

A pie frequently called the Hawaiian-style is actually pretty far from the beautiful islands. Typically covered in big pieces of Canadian bacon, these pies also include pineapple chunks, hence the reference to the group of islands. Sometimes this style is found with an additional ingredient such as bacon, but usually it’s just the two.

One style that has gained popularity in recent years is the Hamburger-style or Cheeseburger-style pie. This is exactly what it sounds like. The pie is topped with ground beef, onions, and cheese and sometimes also peppers and olives. Although it may sound unusual, it has many fans. This way you can have your pizza and hamburger all in one place without being forced to choose between the two.

Yet another style gaining fans is the Taco pie. The many foods founds in a good taco have found their way onto a pizza crust, and those who know it tend to love it. In addition to the ground beef and cheese found on the Hamburger pie, this also has large amounts of lettuce, and the beef is usually seasoned. Some versions also have hot sauce drizzled over the top. Jalapenos are also sometimes added over Taco pies. This is another pie often chosen for Pizza delivery Ramsgate when someone wants two kinds of prepared foods but needs to get just one.

A fiery pie making its way around various restaurants is sometimes called the Volcano or Fire-Eater’s pizza. Although it has varying degrees of heat according to the restaurant offering it, it’s always hot. Every pepper imaginable is found on this pie, from Pizza delivery Ramsgate to jalapenos. Hot sauce of various temperatures is also usually included and so is, of course, pepperoni.

The best things to look for Pizza delivery Ramsgate service is timeliness. If you order something, you should expect to get it in a fair amount of time. The time it takes for your order to get to you should be reasonable. That means that if you live a short distance from the actual restaurant you are ordering from, you shouldn’t have to wait more than forty minutes for it to arrive at your doorstep.

Bastianich 4

The full story is at

http://www.latimes.com/food/la-fo-lidia-book-20151205-story.html

In most cases, what you’ll find in “Mastering the Art of Italian Cuisine” aren’t classic versions of familiar dishes. Instead, Bastianich gives each her own spin — which is, of course, quintessentially Italian. The results are often surprising and almost always delicious.

Pork spareribs braised in tomato sauce is about as familiar a dish as you can imagine. But Bastianich adds chopped pickled red peppers in her version — a transformative touch that may have you buying these peppers in bulk and throwing them into almost everything you cook.

But there’ll be more here soon.