Grana Padano Cheese Factory

Gnocchi alla Sorrentina

Finished in the oven, with mozzarella di buffala

Gnocchi

This afternoon we learned several gnocchi dishes, including potato gnocchi with tomato, basi l and mozzarella and ricotta gnocchi with squid ink, calamari and zucchini. Tip of the day: The proper ratio for boiling gnocchi or pasta is 1 litre of water per 100 grams of gnocchi or pasta. Here's video of Chef Simone rolling the gnocchi on a fork: http://www.youtube.com/watch?v=zFCmh_u3-D0&feature=youtube_gdata_player

Gluten Free TV

Chef Diego's web tv filmed at ICIF
Www.freeglutine.tv, beginning 6:00 pm Italy time, tonight, Thursday Sept. 15.

Pasta and Chef Diego

. We started the morning with Chef Diego and pasta dishes. The women lined up after the lesson to have their photos taken with him. Tip of the day: Add 10 grams of salt to each litre of water for boiling pasta or gnocchi. This chef really knows how to dress up the the pasta dishes common to us all. He prefers serving pasta in glass dishes, including parfait glasses. In this video you can see pasta on a glass plate, resting atop a white serving platter, covered after plating to enhance the aromatic effect at serving. http://www.youtube.com/watch?v=XupqeBt-FuU&feature=youtube_gdata_player

Brazilian BBQ

And a lot of alcohol in our courtyard. I complimented our young chef because, truly, this Texan had to admit this was excellent BBQ.

Not sure exactly how I managed the invite, but I'm sure happy to have been included.

Today, a large contingent of very young Filippinos arrived. Should be interesting.

Antipasti

Today we discussed fresh herbs used in Italian cuisine and learned several antipasti dishes, hot and cold, from various Italian regions. It was often repeated that an antipasto dish is to call the digestive juices into service assisting the digestion of the subsequent first (pasta/risotto/gnocchi) and second (meat or fish) courses, as well as the contorni (side dishes).

Our cold antipasti dishes included a thinly sliced veal with a salsa tonnata, a tuna mixture with the consistency of paté. This was very light and tasty, odd as the pairing of veal and tuna sounds. Another was an octopus and potato tortino on a bed of sauteed vegetables.

The hot antipasti were mainly fried dishes with different batters. Stuffed anchovies, porcini mushrooms, zucchini, and lardo-wrapped prawns all fried in extra virgin olive oil. An amazing hot antipasto recipe is pictured here, an endive roll up, with blanched endive wrapped around a cheese and spinach stuffing. Delicious. And not fried!

Tip of the day: To tenderize octopus, add an everyday wine cork to the boiling pot.

Here, Chef Simone demonstrates one batter recipe and technique.

http://www.youtube.com/watch?v=93OsK3vH5_s&feature=youtube_gdata_player