Tag: school

How to color brioches – The School of Italian Cuisine – Italian Cuisine

Coloring is a technique that is also applied in the kitchen and pastry shop to make dishes more innovative and fun. Follow the advice of our chefs

At La Scuola de La Cucina Italiana our chefs always care about teaching technical because, once learned, you can use them in the preparation of many dishes, even different from each other. For example, here are the techniques for color the croissants, which you can also apply to other sweet or savory recipes.

Which dyes to use?

The croissants can be colored with various products, but the use of natural dyes. They are also much more effective than puree or fruit flours dehydrated or blended. Another way to color the croissants is to use the cocoa, which will obviously give a darker color. Finally, alternatively, you can also create a separate second dough with some special flours, such as that of buckwheat or wholemeal.

How to color the croissants?

The starting point is the same for all! So start with a basic recipe as if you had to prepare any brioche of about 2 kg, but remember to take from this single dough a small part of about 500 grams. Then proceed by coloring this part with About 5 grams of natural dye and continues to keep the two doughs separate. Continue to work the first dough like a brioche, then giving it two 3 and 4 folds with the butter; also roll out the other dough very finely, for about 2 mm. Then, at the last fold, spread the mixture about 5 mm and overlay the previously mixed colored dough. Finally, press the two sheets to make them stick together, shape the croissants and cook them and rise as the classic recipe requires.

A little trick?

If you don't use natural dyes but fruit purees or special flours, the secret lies in forming directly two doughs separated, so as to balance the colored one, since otherwise you would not be able to incorporate the purees in the only dough already made!

Are you a lover of the world of cooking? Check out our course calendar here and learn all the techniques from our chefs!

Texts by Giulia Ubaldi

Cooking school: grapefruit, how to use it in the kitchen – Italian Cuisine

Compared to other fruits, alas, grapefruit suffers from an inferiority complex. Accused of having a very bitter, strong and sour taste, in which the dessert does not dominate at all, it has a much more limited use in the kitchen. Yet, the high content of vitamin C makes it an excellent ingredient, very healthy and beneficial for our body. Let's see how we can use it so that its apparent defect becomes a pleasure for the palate!

Grapefruit as an appetizer

For imaginative and "digestive" appetizers try cutting the grapefruit in half and sprinkling it with gin: a real delight to conquer your guests with a different dish than usual. Alternatively, you can also create very chic and stage cups: divide the grapefruits in half, obtain the pulp without breaking the skin and use them as a container for your aperitif. Inside you can decide to put anything, from a nice shrimp salad and cocktail sauce to a simple chicken stew.

Grapefruit as a "seasoning"

Proceed as follows: remove the peel from your grapefruit and cut it with a very thin sliced blade knife. Once the slices are ready, add them to any type of salad, such as the simple one of parmesan and rocket: you will feel how wonderful this touch of exotic to the usual courses! It also goes well with second courses, better if cold, such as raw ham, bresaola or smoked swordfish.

Grapefruit in the pastry shop

In the dessert sector, grapefruit is used both in refined citrus mousses and for the production of jams, cakes and sorbets, excellent both mid-meal and at the end. In fact, unlike lemon, grapefruit does not close the stomach and therefore it also prepares well for the next course. Seeing is believing!

At the School of La Cucina Italiana you never stop learning and experimenting: why don't you also enroll in one of our courses?

Texts by Giulia Ubaldi

Valentine's Day Dinner – The Italian Cuisine School – Italian Cuisine

Are you looking for an exclusive location in Milan for Valentine's Day dinner? Book at La Scuola de La Cucina Italiana: our chefs have thought of a special menu to celebrate!

This year for the dinner of Valentine's day amaze the person you love: book a The Italian Cuisine School and for an evening in our exclusive location in the center of Milan!

Friday February 14th one will be served in our event room full dinner, prepared directly by our chefs. Each couple will have their own table and will be able to enjoy the intimacy of the moment.

The cost is 60 euros per person and, in addition to the preparations, it includes the accompaniment of wine and coffee at the end of the meal. The dinner will begin at 20:00, in Via San Nicolao 7 in Milan (Cadorna).

Valentine's Day menu at #ScuolaLCI

– Aperitif (breaded mozzarella with olives with parsley emulsion, mini Fassona tartare with marinated quail egg, butternut squash flan with Parmesan fondue);
– Lemon risotto with red prawns and hazelnuts tartare;
– Veal fillet in mustard crust with Jerusalem artichoke cream and chips;
– Chocolate ball with cherry heart.

The Valentine's Day dinner is organized in collaboration with Domori.

Reservations can be made directly online on the La Scuola de La Cucina Italiana website by clicking here.