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Lagostina

Advanced International Cooking

Number of lessons: 10
Starting date: October 10th
Time: 2-5pm; see calendar
Price: €800

Teacher: Gabriella Mari

10 lessons once a week in the afternoons or evenings.
The lessons may be taught in a different order, check the calendar.

Basics and cooking fundamentals A

Puff Pastry
Puff Pastry as Pie Crust
Chicken "Galantina"
Pate de Campagne
Artichocke wrapped in puff pastry
Puff pastry Fleurons and finger food

Basics and cooking fundamentals B
Diiferent types of Quiches
Pate a foncer
Quiche Lorraine
Pastry for decorations
Pastry tablespoons with Burrata and leeks
Vegetable Terrine

Cold starters
Mixes liver mousse with orange flavour butter and pan brioche
Asparagus parfait with chevril sauce
Tuna Pate
Salmon Tartare
Caprese salad in glasses

Fresh Pasta
Home made fresh pasta
Ricotta and Pecorino Cheese Ravioli
Classic Ravioli
Filling for ravioli
Green pasta
Lasagnette with peppers
Ear shape pasta

Meat
Beef filet in puff pastry
Bottom mushrooms pure
Sauce Soubise
Pork chops with pineapple
Quailes with chestnuts
Shallots and Buxelles sprouts with orange
Pigeons in sweet and sour sauce

Fish and seafood by Claudio Nardello (first lesson Sushi and Sashimi Italian Style)
Lasagnetta with prawns sauce
Cannelloni with stock fish and buffalo mozzarella
Turbot pocket with porcini mushrooms and potatoes

Fish and sea food by Claudio Nardello (second lesson)
Zucchina and carrot roll with Sanremo shrimps
Sea bass filet with eggplant sauce
Chickpea soup with shrimps and vongole
White fish cassarole with sea food

Foie gras & pate
Terrine and pate (introduction)
Foie gras nature
Venison Pate
Sliced Fegato grasso
Pain Brioche

The creative use of foie gras by David Bonucci
Foie gras Millefoglie
Foie gras Terrine with apple cube and Campari jelly

Ravioli with beef tail and tomato veluote
Lamb chops with lemon sauce, capers and potato focaccia

Indian Cuisine and its spices
Basic techniques of Indian cooking
Coconut chutney
Mutter Paneer
Naan
Mung Dal
Pulau Rice
Murg do Piaza
Alu gobi
Gulab Jamun
Masala Chai

See the calendar for course times.

Contact the school for more information and details about this course.

Concesso in licenza dalla
Scuola di Arte Culinaria Cordon Blu s.r.l. di Roma

Licensed by the
Scuola di Arte Culinaria Cordon Bleu, Rome

La Scuola di Arte Culinaria Cordon Bleu
è membro delle associazioni:
.

The Scuola di Arte Culinaria Cordon Bleu Firenze is a member of the above professional associations:

Scuola di Arte Culinaria Cordon Bleu / Cordon Bleu Cooking School
Via di Mezzo 55/r - 50121 Firenze / Florence - Italia / Italy
tel/fax: +39 055 2345468
e-mail: info@cordonbleu-it.com