Tag Archives: platinum palate

Platinum Palate™ Showcase: Toscana Saporita Cooking School: Day 6: Potato Gnocchi and Semolina Gnocchi “alla Romana”

Posted on May 1, 2016 by Fred Bollaci

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 →

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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)

Posted on April 28, 2016 by Fred Bollaci

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

Platinum Palate™ Showcase: Toscana Saporita Cooking School: Highlights from the 2014 Regular Cooking Class at Toscana Saporita!

Posted on April 26, 2016 by Fred Bollaci

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 →

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Recipe & Platinum Palate™ Showcase: Toscana Saporita Cooking School: The Advanced Class Day 4: Pasta alla Cinghiale: Tuscan Wild Boar Sauce

Posted on April 26, 2016 by Fred Bollaci

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

Platinum Palate™ Showcase: Toscana Saporita Cooking School: The Advanced Class Day 4: Pizza Napoletana (Neapolitan-Style Pizza)

Posted on April 25, 2016 by Fred Bollaci

Starting with the dough we made and kneaded the previous day (made with “00” flour and the “mother starter” from Toscana Saporita–buy a small jar and bring it home, feed it and you’ll be making amazing bread, pizza, and focaccia … Continue reading →