Course ID: #435 - Basic Cooking - Evening

The vegetables

The course centers on Italian and International cooking techniques.
Teacher: Tommaso Bartoloni
Dates
February 9th
Length
3 hours
Time
7-10pm
Price
110€
Selecting, cleaning, steaming, blanching, boiling, glazing, drying. Puree, flans, pies, souffles, Ratatouille, Caponata, Buglione ext. Potatoes, Spinach, Asparagous, Artichokes, Cauliflower, Onions, Broccoli, Jerusalem artichokes, Legumes.
 

Cooking part: Pommes Douchesse, Mashed potatoes, Artichokes flan, Glazed onions, Candied Tomatoes, Broccoli flan.