I am back after so long, I missed all of this space I want to share with you a space in which to give free rein to ideas, thoughts, the desire to be together ... To welcome back (or welcome) to those who want to dwell I want to tell a story.
A little less than a year ago I have contacted some friends of friends to talk about and photos of food: we met, we submitted and their five beautiful women that I have conquered the first meeting, they told me their plan.
Two of them, Carol and Marlena, have graduated from the University of Gastronomic Sciences some years ago. After education on behalf of others, organizing workshops for adults and children, doing consulting for companies and putting together cooking classes, decided to capitalize on their experience and knowledge to create a dream: a factory where food, culture and conviviality could live in complete harmony.
involved with their enthusiasm, Victoria, and Alexandra Mimma and together they began to lay the groundwork for the Project. I fell in love and I began to follow the children's workshops, cooking classes in which, as they exchange gossip with friends, teach cooking and especially about the world of gastronomy.
In laboratories with children Marlena and Carol put the knowledge in their little hands, enjoying every look surprised, of all "oooooh" that comes straight from the heart, and explain them how to work the animals that live in yeast. And children learn while having fun as eating consciously!
In cooking classes I attended I saw women and men hanging from the lips of the "teachers" while telling the agnolotti or history of the use of flowers in the kitchen. All in a friendly atmosphere, reminiscent of an exchange of confidences and secrets.
And now I wanted to be part of this close-knit and supportive group, five women because these are sensitive and attentive to the problems of working women dealing with husbands and boyfriends, houses, dogs, cats and children .. .
Now we are and with the strength of all our desires and passions we founded the cultural association PEPA, which stands for palates EDUCATION - CATER palates. Pepa is cook , in contrast to the CHEF raging everywhere, remember the mothers and grandmothers who cooked and laughed with each other and tell of life and conviviality Pepa is gastronome , strong study, research and knowledge, ready to transmit knowledge and awareness, Pepa is food nanny, who takes his hand and teaches the alchemy of cooking.
Pepa gave me this gem, through the creativity of the hands of gold Marlena and now I want to share with you.
GNOCCHI BLACKS CECI, mussels and parsley
Boil 1kg potatoes, mash with a potato masher on a floured and let them cool. Then mix it with 50 grams of black ink mixed with just two beaten egg yolks, salt and nutmeg. Gradually add the flour needed to get the right consistency (about 300g). Derived from mixing of the loaves on the thickness of a finger and cut the dumplings, flour and place them on a tray. Meanwhile prepare the sauce in a pan put a little olive oil and chopped garlic, parsley and pepper. Fry lightly and add the peas and mussels. Cook for a few seconds then pour the sauce into a bowl. Cook the gnocchi in boiling salted water, drain with a slotted spoon as they date back to the surface and place in bowl with the sauce. Mix gently and season with a little olive oil raw and a handful of freshly chopped parsley.
SHRIMP ROLLS phyllo dough, zucchini and black salt from Hawaii
The phyllo dough (or phyllo) is a thin sheet made from flour and water, usually remains neutral in order to use both in those sweet and savory preparations. Place on a pastry 500g flour 00 or Manitoba, pour in the middle the water to get a soft and elastic. Cover the dough with a cloth and let rest for half an hour. In a pan, let brown one or two finely chopped shallots and add the courgettes and prawns. Add salt, add the curry you like and cook a few seconds then turn off the heat. Shoot the phyllo dough with a rolling pin and pull it until it becomes thin. Drawn rectangles, sprinkle the outside with black salt and put in a spoonful of shrimp and zucchini. Roll up and wet the edges to make them fit well. You can fry the rolls obtained in abundant hot oil or place them on a baking sheet covered with parchment paper and bake for 15-20 minutes at 180 ° to obtain the desired browning. I've served with One tablespoon of Dijon mustard and tarragon.
This is the beginning of an adventure which involved six women and a few enthusiastic husband / boyfriend / friend, ready to to support and patience. Carol and Marlena are the engines that have started this dance, Victoria, Mimma, Alessandra and now also are signed, each with their knowledge and professionalism, which helps the gasoline engine to operate at full capacity.
... "we wanted a kitchen to live as a free space in which to meet new friends and with laughter, learning, however, that in every dish is a little of our a little of our history and hope for the future. We dreamed of a pink peppercorn, added at every opportunity, sign this combination of knowledge and pleasure and say that the palate is a POLITE PALATE CATER ...
0 comments:
Post a Comment