Author Archives: Fred Bollaci
Recipe: Shrimp Piri Piri, a Specialty from Mozambique by J.P. Knaggs (The Bijou Cafe) in Sarasota!
Shrimp Piri Piri, a signature dish of The Bijou Cafe’ with origins in Mozambique! Recipe courtesy of J.P. Knaggs. Ingredients: • 1 pound shrimp, peeled, deveined with tail on; pat dry • 1/2 cup white wine • splash of lemon … Continue reading
Posted in Florida Golden Palate Partners
Tagged bijou, bijou cafe, continental, florida, french, j.p. knaggs, knaggs, moroccan, piri piri, sarasota, shrimp, south africa, south african
Comments Off on Recipe: Shrimp Piri Piri, a Specialty from Mozambique by J.P. Knaggs (The Bijou Cafe) in Sarasota!
Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Potato Gnocchi and Semolina Gnocchi “alla Romana”
On Friday, the last day of the Advanced Class, we started out making two kinds of Gnocchi, one–the classic potato variety made with potato, flour, and egg, (the potatoes are peeled, boiled, and put through a ricer), and the second … Continue reading
Posted in Platinum Palate Partners
Tagged cooking school, gnocchi, gnocchi alla romana, platinum palate, sandra lotti, semolina, toscana saporita
Comments Off on Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Potato Gnocchi and Semolina Gnocchi “alla Romana”
Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Crespelle alla Fiorentina (Florentine-Style Crepes with Spinach and Bechamel), Eggplant Parmigiana, and Bombolone (Italian Doughnuts)
Alessio making the Bombolone! They were filled with either vanilla or nutella custard! Extra laps! Alessio demonstrating crepes (above), Assembling the crepes (below) Lunch is served! Crespelle alla Fiorentina (above) and Artichoke and Parmigiano-Reggiano Salad (below) with Citrus Vinaigrette. Eggplant Parmigiana baked … Continue reading
Posted in Platinum Palate Partners
Tagged cooking school, crepes, crespelle alla fiorentina, eggplant parmigiana, melanzane, platinum palate, sandra lotti, toscana saporita
Comments Off on Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Crespelle alla Fiorentina (Florentine-Style Crepes with Spinach and Bechamel), Eggplant Parmigiana, and Bombolone (Italian Doughnuts)
Platinum Palate™ Showcase: Toscana Saporita Cooking School: Highlights from the 2014 Regular Cooking Class at Toscana Saporita!
La Casa Rossa Sandra talking about oxidation Sunset over Lake Massaciuccoli Sunny autumn late afternoon in Tuscany Ottavia and Fiori di Zucca, which we stuffed with vegetables and baked Chef Chris Covelli and knife skills demonstration Sandra on blanching green … Continue reading
Posted in Platinum Palate Partners
Tagged platinum palate, sandra lotti, toscana saporita
Comments Off on Platinum Palate™ Showcase: Toscana Saporita Cooking School: Highlights from the 2014 Regular Cooking Class at Toscana Saporita!
Recipe & Platinum Palate™ Showcase: Toscana Saporita Cooking School: The Advanced Class Day 4: Pasta alla Cinghiale: Tuscan Wild Boar Sauce
Pasta con Sugo di Cinghiale (Wild Boar Sauce) (See Fresh Pasta recipe below) Ingredients: For the marinade (to marinate the boar) This marinade can be used also for rabbit, venison, pork, veal, elk, ostrich and wild game birds (duck, … Continue reading
Posted in Platinum Palate Partners
Tagged cinghiale, platinum palate, sandra lotti, toscana saporita, wild boar
Comments Off on Recipe & Platinum Palate™ Showcase: Toscana Saporita Cooking School: The Advanced Class Day 4: Pasta alla Cinghiale: Tuscan Wild Boar Sauce
