1.26.2017
Bigoli in Squid Ink Sauce
Bigoli in Squid Ink Sauce
4 squids
2 bags of squid ink
4 ripe tomatoes or 1 can chopped tomatoes1 cup white wine
1 medium onion (chopped)
2 garlic cloves (chopped)
500gr Bigoli
1 Lemon
A bunch of parsley
Quality flaked red peppers
Squids are members of the baggy animal kingdom. Their whole body is organised in bags, which the cook needs to extract one by one by putting his fingers into the beast and remove them. Then you have to find the transparent 'bone' that keeps the bag straight and remove it too. You can then cut 0.5''/1cm rings and set them aside.
In a big frying pan, fry the onions and garlic until brown. Add the squid and fry for not more than 2 minutes than add wine and let evaporate, then add tomato sauce. Cook for about 10 minutes in medium heat. After the 10 minutes passed add the squid ink and the peppers and cook for more 5 minutes in medium high. Just before mixing the bigoli, squeeze the lemons and add the parsley.
Bigoli recipes
1.11.2017
Spiced ginger, turmeric, cinnamon and pepper tea
Here are the tea benefits:
*Anti-inflamatory
*Anti-depressant
*Helps Arthritis
*Pain Killer
*Anti-coagulant *High anti-oxidant
*Helps your hearth
*Helps with stop craving for sweets
*Helps your brain
*Reduces chances of cancer
*Fight infections and virus
*Fresh your breath
*Can help to prevent Candida infection
*Helps your skin
*Improves your metabolism
*Higher immunity system
*Prevent diabetes
*Fresh your breath and kill bad bacteria in your mouth
Recipe for the Turmeric tea
Spiced ginger, turmeric, cinnamon and pepper tea
1/2 cup powder ginger1/2 cup cinnamon sticks
1/2 cup turmeric
1/3 cup black pepper
30 caffeine pills
Using a mixer or pesto mortar, just add caffeine pills, cinnamon and the black pepper and transform them into a powder. Mix very well all the ingredients with the ginger and the turmeric.
For making the tea, just add half tea spoon of this tea with hot water and if you like to drink tea with a little bit of milk like me add a little bit of milk with it.
The text below comes from the website: http://www.turmericforhealth.com
Health Benefits Of Black Pepper And Turmeric
1. Black pepper enhances bioavailability of Turmeric
What it means: Thus, if one takes turmeric, most of it is unutilized unless supplemented by addons such as black pepper.
2. Help in reducing pain
3. Is Anti-inflammatory
4. Cancer benefits
5. Controlling Obesity
6. Other benefits:
Dosage
Precautions
Bigoli
Bigoli - The Bigoli is a long, fat pasta (solid in the middle), like a big spaghetti of Venetian origin. It is spread throughout the region and is also found in East Lombardy.
The recipe for bigoli is traditionally prepared with wheat flour, water, and salt.
Bigoli Al'anatra |
There are different recipe variations of bigoli that are obtained by varying the type of flour used. Saracen flour is black and is used to make darker (brown) bigoli. Some recipes also call for duck eggs to be used instead of water.
There are so many traditional sauces with bigoli, however, the most common is from the mountainous areas of Veneto, "Bigoli All'Anatra" - bigoli with duck sauce. Other common recipes are: Bigoli al Baccala - from Vicenza; or Bigoli con Sardele - from Venice.
Every year, on the last week of April, the so-called "party of the bigoi Torcio" is held in Limena (Padova province). Every Saturday and Sunday in May is "The Feast of Bigoli in Rovolon" (also in Padova) in the vicinity of Carbonara. There is another festival held in May on the third weekend, also held in Abano Terme in Monterosso.
Bigoli dough recipe
Bigoli dough
400g (3cups) of flour ("00" or cake flour)
3 eggs (you can also use duck eggs, however their eggs a slightly bigger and modifies the recipe)
Water (small amount, appx 2-Tbsp)
Salt - 1 Tsp
In a bowl mix the flour and eggs with a fork until it has formed clumps in the flour. Switch to using your hand(s) and mix rigorously. When the dough has become one large ball, move to tabletop (preferably a wood surface) and continue to work and mix the dough with your hands just like any other pasta dough. Bigoli is traditionally made using a torchio, make sure you load your pasta with it floured into the cylinder. Begin to twist and cut twice for one cylinder load of dough. flour liberally and ensure the pasta is not sticking while coming out.
Duck Sauce
500g Bigoli
400 duck meat minced
1 tbsp butter
1 cup broth
1 onion
3 cloves of garlic
1 carrot
1 cup oz red wine
4 tbs of heavy cream
thyme to taste
marjoram to taste
1 bay leaf
Grana Padano to taste
parsley to taste
Bigoli alla Montanara
Baked Zuchinni flowers
1 eggplant
1/4 cup Parmiggiano Raggiano
1 cup ricotta
10 leaves of fresh basil
10 Kalamata olives
Olive Oil
Salt & Pepper
Cut the blossom lengthwise then gently open it up and remove the pistil. The flower is very delicate, so take care not to break it.
Cut the eggplant in small cubes and sauté with olive oil and a little bit of balsamic vinegar.
Mix all the ingredients together to create the flower stuffing. Stuff the flowers and drizzle some olive oil. Bake for 15 minutes in 350F or 180C.
11.02.2016
Sugestion for Fall classes
All the classes includes wine as coffee
Classic meal
-Focaccia with rosemary
-Fresh pasta with sauce (Bolognese, Carbonara, Amatriciana, Putanesca, Pesto Genovese)
-Baked chicken with vegetables, olives and sausages
-Tiramisu
Menu del Castello
-Pesto bread filled with asiago cheese and walnuts
-The best bruschetta will you ever had!
-Bigoli with duck sauce
-Apple strudel served with gelato or poached pears with red wine served with gelato
Lasagna class
-Salad with pears, walnuts, truffle oil and cheese
-Traditional lasagna with homemade spinach pasta
-Pannacotta with berries
-Homemade limoncello (you will bring home what we prepare)
The tower menu
-Sage bread
-Lentil soup with chestnuts
-Ravioli filled with pears, served in cheese and walnuts sauce
-Amaretti and chocolate mousse
Menu Zucca
-Zucca Focaccia
-Zucca Ravioli with butter and sage
-Zucca Cappellacci with Sausage ragu
-Zucca Tiramisu
Sicilian menu
-Deep fried calzone with ham, cheese, oregano, olives and tomato sauce
-Arancini (risotto balls made with saffron, filled with meat and cheese deep fried)
-Cannoli
Menu del Sud
-Garlic, cheese and oregano grissini
-Deep fried Pizza
-Homemade Amaretti and chocolate Semifreddo (the grandma of gelato)
Fall in Europe
-Homemade grissini with Parmiggiano cheese and walnuts
-Zucca ravioli with butter and sage or sausage ragu
-Pork fillet mignon served with mushroom sauce and healthy veggi mash
-Tarte Tatin (French Apple pie)
Brazilian fall
-Empanadas with cheese, meat and sqash
-Coconut shrimp served inside a pumpkin (Cooked with cilantro, ginger, lime, tomato, peppers, coconut milk)
-Rice
-Fried Cassava
-Brazilian carrot cake with chocolate served with vanilla ice cream or Lime dessert
East European
-Poppy seeds bread
-Slovakian soup (Kapustnica)
-Homemade pierogi (Polish Style)
-Cheese Blintz
Greek Party
-Spanakopita
-Skordalia with shrimps
-Stifado with potatoes
-Loukomades
10.03.2016
Touring Italy with Lucas
Touring Italy with Lucas
10 days of traveling in beautiful cities, drinking good wine and eating good food.
1st day:
We will meet in Vicenza, a beautiful medium size city out of the tourist track. We will arrange for you a nice hotel with a accomodation so you can rest of your long trip from United States.
In order to help you to get adjusted on the Italian time zone we will go for a bar hopping. We will visit one of the best coffee shops of Italy and three different bars around downtown and in each bar we will drink a local wine and talk about it like on a wine tasting.
After the bar hopping we go for a dinner where we will get to know eachother.
2nd day:
The second day you are maybe still jet lagged, but don't worry. We will take it easy. We will go to a Small family owned Frantoio (Olive oil Farm)- On the Frantoio you will learn how Olive oil is made and ba able to taste different kinds of Olive oil and products made with Olive oil. After the olive oil tour we will go to have lunch on a small family run Osteria and then for 'dessert' we will move towards Valpolicella where we will go to two wineries and taste one of the best wines prodeced in the world, Valpolicella, Valpolicella Ripasso and Amarone.
For this night we will go all for a goumet pizza on a beautiful restaurant downtown Vicenza.
3rd day:
After our breakfast we will take a train to the city that is on my opinion the most beautifull city in this world, Venice.
Arriving in Venice I will take you to a workers class bar where you can have the real feel of Venitians and taste the working class wine.
After the wine we will visit the Jewish Ghetto and move towards the Saint Mark Square.
We will walk around downtown and have luch on a very good restaurant. On the afternoon we will go for a cicchetti on a very cool little bar where just locals know about it.
On this day we will walk a lot. In Venice pretty much everything is by foot or boat, so prepare yourself with comfortable shoes.
4th day:
After an intensive day of walking around Venice this day will Sparkle your trip. We will do the prosecco road and visit the beautiful hills of Valdobiadene.
5th day:
Very early we will say bye to Vicenza and board on a nice comfortable bus to the food heaven. On this day we will visit the Parmigiano cheese factory, Parma ham factory, a small producer of Balsamic vinegar and we will finish our trip in Bologna where we will stay on a nice hotel downtown.
6th day:
We will be waking up on the food capital of Italy. On this day Lucas will bring you to a food tour around Bologna. We will walk around downtown, visit a historical stock market, the oldest college of the world and visit the oldest bar of Italy and taste a delicious Lambrusco with local ham cuts and cheeses then we will go to Lucas favorite restaurant and have a real lasagne Bolognese with a very good of San Giovese wine. On the afternoon we will taste one of the best gelatos of Italy as well, another historical place. Bologna is a very interesting city and is completely out of the tourist beaten path. At the night for the people that are still hungry we will go to a rustic and traditional osteria where they just have three things on the menu and one is the Tagliatelle alla Bolognese.
7th day:
After breakfast we will move towards the train station to catch the most modern and fastest train in Europe, Italo. Our ride to Florence will be just 37 minutes and we will be on the first class drinking prosecco. The trip is so short that we might have just enough time for one glass.
Arriving in Florence we will check in on a nice hotel right in front of Duomo. Your windows will likely have a view to one of the most prettiest churches in Italy. After checking in we will go again for a tour around the city and have lunch on a whole in the wall where they make simple but delicious food. We will walk around the city and taste a typical wine from Tuscany with cantucci. Vin santo.
8th day:
9.09.2016
Nutella Cookies
1 egg
2 tbsp bitter chocolate powder
150g Nutella for the filling
1. Mix the egg, flour, chocolate and Nutella in a bowl. Start mixing with a spoon.
2. Then mix with your hands until is soft. Put inside the fridge for about 30 minutes.
3. Make little balls and make a little hole in the middle using a wood spoon for example.
4. Bake in the convection oven in 180C for about 8-10 minutes.
5. Take out of the oven and let it cool down. Add as well the nutella on the hole. And that's it! Very simple!
Grissini al Parmigiano
1 yeast cube
1 tbsp sugar
1 tbsp salt
1 1/2 cup semolina
1 1/2 cup 00 flour
1/4 cup melted butter
1 cup parmigiano
1 tbsp chopped rosemary
In a bowl mix the yeast and sugar. The yeast and sugar will become liquid. Add water and mix. Add the flour, semolina, salt and rosemary. Mix with spoon. Add the butter in your hands and mix with your hands this time, add cheese. If is too stick add a little more semolina or flour. Let raise for about 45 minutes in a bowl. Make little snakes, and add cheese and olive oil around them. Bake for about 20 min in 180C or 450F. Spinkle more cheese on the top if you would like.
6.01.2016
Strawberry Limoncello Tiramisu
3 eggs
1/2 cup of sugar
1/2 pound of Mascarpone or Philadelphia cream cheese
1/2 cup heavy cream
1/4 cup of Limoncello
1 package Lady fingers cookies
500g Strawberries
1. In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
2. Add mascarpone cheese and fold until smooth into the eggs cream.
In a separate bowl, whisk the white eggs until peaks and in another bowl whisk the heavy cream until peaks.
3. Mix the eggwhites, whipping cream and the mascarpone cream creating the Tiramisu mix.In a small shallow dish, add Limoncello with water. Half limoncello and half water.
4. Dip each ladyfinger into limoncello for only 3 seconds. Letting the ladyfingers soak too long will cause them to fall apart.
5. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish.
6. Spread half of tiramisu cream mixture over ladyfingers, then half of the tiramisu cream Repeat layers and add chopped strawberries. Cover and refrigerate 4 to 6 hours, until set. Serve with strawberries on top!
Patatas Bravas with Chorizo
INGREDIENTS:
- 500g baby/new potatoes
- Olive oil
- 400g of chopped tomatoes from the can or without skin and seeds
- 4 tbsps balsamic vinegar
- 1-2 tsps smoked paprika
- 1-2 tsps brown sugar
- 150g chorizo ring
- A Hand of Parsley
- 3 garlic cloves
- 2 egg yolks
- 1 tsps dijon mustard
- 275ml olive oil
- ¼ lemon (optional)
METHOD
Step 1: Preheat oven to 220˚C/fan 200˚C/425˚F/gas mark 7. Season potatoes with salt and pepper and drizzle with oil. Roast for 20 minutes.Step 2: Pour the chopped tomatoes into a pan over a medium heat. Add the vinegar, paprika and sugar to taste, a drizzle of oil, and salt and pepper. Simmer for 15 minutes.Step 3: Peel garlic cloves for the aïoli, blitz in a food processor with egg yolks and mustard. Keeping the processor running, slowly add half the oil then add the rest in a steady drizzle. Add a squeeze of lemon juice, if using.Step 4: Peel and chop chorizo into chunky pieces and stir into the tomato sauce. Cook for five minutes then pour over the hot potatoes and top with aïoli, tear over parsley leaves and serve.
5.30.2016
Parma ham, creammy and nutty sauce
1 cup white wine
1 cup heavy cream
Olive oil
Salt & Pepper
Crushed walnuts
In a big frying pan, add some olive oil and the parma ham. Let the ham to get brown. When the ham starts to stick on the pan, add the white wine. The wine is acidic and will 'clean' the pan for you, this process makes the sauce very tasty! Let the wine evaporate for 5 minutes. Add the cream and cook for another minute. Add the walnuts, salt & pepper. IF you like the taste, you can also add a little bit of nutmeg!