FOR INFO AND RESERVATIONS GAIA.GORINI@GMAIL.COM OR WHATSAPP 0032 471 982943
TOURS OF ROME AND
INEDITED FRAGRANCE TOURS
Special guided Tours of Rome, combining History and Food Tasting
Roman Forum, Capitol Hill, and Forum Boarium with Ancient Roman food and wine tasting: discover Apicio's best recipes, taste what Columella, Cicerone and the Emperors where eating
Historical Rome wine tour: Colosseum, Imperial and Roman Forums with 2 special tastings including aperitivo and lunch or aperitivo and dinner
Historical Rome wine tour: Campo de' Fiori, Piazza Argentina and Pantheon with 2 special tastings, aperitivo and lunch or aperitivo and dinner
Historical Roman food tour: a special exquisite tour around Rome: the Tour will last 3 and half hour and we will visit 4 different historical food places around the city center
Historical Rome combining vegetarian and vegan Food and Wine Tour
Book your place and enquiry at gaia.gorini@gmail.com or WhatsApp 0032471982943
The ingredients of the tastings, are rigorously organic and first quality and can mirror the following depending on different Tours:
slow cook principles, nutritional values, raw food diets, gluten free, vegetarian and vegan
fat free, sugar free
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Some comments of my previous Cooking Classes since 2012 to 2016
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RECIPES FROM THE CLASSES
The below pics have been taken from the classes, dishes executed by participants
Pies of Belgian endives with melted cheese and hazelnuts
Serves 4 – Vegetarian recipe – Low Glycemic Impact
500 gr Belgian endives ( chicons belges)
200 ml milk
150 gr Brie
40 gr parmesan or grana padano
1 egg
2 tbspoon grated hazelnuts
25 gr maizena (
20gr butter
1 shallot
Extra Vergin Olive Oil ( EVO)
Nutmeg
Salt and Pepper
1. Prepare the Belgian endives choosing a score of whole leaves that will serve to line the molds. Finely chop the remaining with a shallots and put them together to dry in a pan with a tablespoon of olive oil, a sprinkle of salt and pepper for about 8 minutes. Then drain if necessary and mix them reducing them to a puré.
2. Melt the butter in a small saucepan and stir in the cornstarch, salt lightly and add a generous sprinkle of nutmeg. Pour a little at the time about 140 ml of milk NON HEATED, stirring with a whisk until the sauce is ready. Stir in the mashed endives and shallot , let the mixture cool and then stir in the Parmesan cheese and egg.
NB. Personally, preparing the recipe for 12 people, I kept the dose of 1 egg, not to make the filling heavy… knowing that the egg would serve as a binder. When cooked in the bain marie and oven, my pies were less dense than the original recipe.
3 Blanch for a minute the whole leaves of Belgian endives, put them in cold water and dab to dry. Put them in 4 molds lined with oiled by placing the tips down and covering well the bottom, letting the ends coming out from the molds
4. Fill the molds to 3/4 with the stuffing and cover the surface by folding inwards the base of the endives. Place the molds in a pan with 2 fingers of water, cover with a lid and cook for 10 minutes. Then bake at 220 ° arranging them on the grid of the oven for 20 minutes.
5 Prepare a fondue, just before serving, by melting the brie previously peeled, with 3 or 4 tablespoons of milk over low heat. Inverse the molds on plates and serve with the fondue and a few whole hazelnuts and some chopped ones.
500 gr Belgian endives ( chicons belges)
200 ml milk
150 gr Brie
40 gr parmesan or grana padano
1 egg
2 tbspoon grated hazelnuts
25 gr maizena (
20gr butter
1 shallot
Extra Vergin Olive Oil ( EVO)
Nutmeg
Salt and Pepper
1. Prepare the Belgian endives choosing a score of whole leaves that will serve to line the molds. Finely chop the remaining with a shallots and put them together to dry in a pan with a tablespoon of olive oil, a sprinkle of salt and pepper for about 8 minutes. Then drain if necessary and mix them reducing them to a puré.
2. Melt the butter in a small saucepan and stir in the cornstarch, salt lightly and add a generous sprinkle of nutmeg. Pour a little at the time about 140 ml of milk NON HEATED, stirring with a whisk until the sauce is ready. Stir in the mashed endives and shallot , let the mixture cool and then stir in the Parmesan cheese and egg.
NB. Personally, preparing the recipe for 12 people, I kept the dose of 1 egg, not to make the filling heavy… knowing that the egg would serve as a binder. When cooked in the bain marie and oven, my pies were less dense than the original recipe.
3 Blanch for a minute the whole leaves of Belgian endives, put them in cold water and dab to dry. Put them in 4 molds lined with oiled by placing the tips down and covering well the bottom, letting the ends coming out from the molds
4. Fill the molds to 3/4 with the stuffing and cover the surface by folding inwards the base of the endives. Place the molds in a pan with 2 fingers of water, cover with a lid and cook for 10 minutes. Then bake at 220 ° arranging them on the grid of the oven for 20 minutes.
5 Prepare a fondue, just before serving, by melting the brie previously peeled, with 3 or 4 tablespoons of milk over low heat. Inverse the molds on plates and serve with the fondue and a few whole hazelnuts and some chopped ones.
Orange's pear trifle style
FOR 4 PEOPLE
Vegetarian, dairy-free, high glycemic impact
Ladyfingers or sponge cake
Cointreau
Greek Yogurt
For the Custard cream (Crème Anglaise):
½ liter of fresh milk
1 vanilla pod
50/60 g caster sugar
4 egg yolks
For the pears’ purée:
4 Kaiser pears
2 oranges
Peel the pears, cut into 4 wedges and remove the seeds. Arrange the slices in a pan, together with the juice of two oranges. Put the lid and cook on low heat for about ten minutes. Then remove from heat and blend in a blender in order to obtain a smooth purée.
Break up the biscuits and moisten them with a mix of water and Cointreau and allow them to soak in the liquid.
Crème Anglaise - Custard cream
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon. Let it cool.
Place the biscuits on the bottom of the glasses and add a few teaspoons of pure Cointreau.
Above the Ladyfingers or Sponge cake, put the pear’s purée and continue with a layer of custard, and one of Greek yogurt.
Decorate with orange peel and one Physalis
Vegetarian, dairy-free, high glycemic impact
Ladyfingers or sponge cake
Cointreau
Greek Yogurt
For the Custard cream (Crème Anglaise):
½ liter of fresh milk
1 vanilla pod
50/60 g caster sugar
4 egg yolks
For the pears’ purée:
4 Kaiser pears
2 oranges
Peel the pears, cut into 4 wedges and remove the seeds. Arrange the slices in a pan, together with the juice of two oranges. Put the lid and cook on low heat for about ten minutes. Then remove from heat and blend in a blender in order to obtain a smooth purée.
Break up the biscuits and moisten them with a mix of water and Cointreau and allow them to soak in the liquid.
Crème Anglaise - Custard cream
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon. Let it cool.
Place the biscuits on the bottom of the glasses and add a few teaspoons of pure Cointreau.
Above the Ladyfingers or Sponge cake, put the pear’s purée and continue with a layer of custard, and one of Greek yogurt.
Decorate with orange peel and one Physalis
Zucchini, wild strawberries, goat cheese and balsamic vinegar' salad
Ingredients
Servings: 2
• 200g of salad : lettuce and arugula
• 200g of strawberries
• 1 cucumber
• 50g of crumbled goat cheese
• balsamic vinegar q.b.
• 6 tablespoons of extra virgin olive oil
• salt and freshly ground white pepper q.b.
• 2 tablespoons chopped almonds
Preparation
Preparation time: 15minutes
1 . Wash the lettuce and gently pat dry with kitchen pape
.Chop the salad with your fingers or cut with scissors.
2 . Wash the strawberries with cold water to prevent soften too much, dry and cut in halves or quarters.
3 . Wash and cut the cucumber into small cubes. Crumble the goat cheese.
4 . In a bowl, prepare an emulsion with 6 tablespoons of olive oil , a tablespoon of balsamic vinegar, salt and ground white pepper , slamming with a whisk (or a fork ) .
5 . Take a salad bowl rather large , add the salad , strawberries , cucumber, the sauce , the cheese crumbled and mixed gently.
6 . Before serving, place the chopped almonds.
Servings: 2
• 200g of salad : lettuce and arugula
• 200g of strawberries
• 1 cucumber
• 50g of crumbled goat cheese
• balsamic vinegar q.b.
• 6 tablespoons of extra virgin olive oil
• salt and freshly ground white pepper q.b.
• 2 tablespoons chopped almonds
Preparation
Preparation time: 15minutes
1 . Wash the lettuce and gently pat dry with kitchen pape
.Chop the salad with your fingers or cut with scissors.
2 . Wash the strawberries with cold water to prevent soften too much, dry and cut in halves or quarters.
3 . Wash and cut the cucumber into small cubes. Crumble the goat cheese.
4 . In a bowl, prepare an emulsion with 6 tablespoons of olive oil , a tablespoon of balsamic vinegar, salt and ground white pepper , slamming with a whisk (or a fork ) .
5 . Take a salad bowl rather large , add the salad , strawberries , cucumber, the sauce , the cheese crumbled and mixed gently.
6 . Before serving, place the chopped almonds.
Ravioli: filling with green cabbage cream, apple and parmesan cheese
Serves 2
100 gr organic flour
1 egg
a pinch of salt
some hot water if necessary
FOR THE FILLING
60g of cabbage already boiled, squeezed and chopped with half apple
80g of grated pecorino cheese
20g of grated Parmesan cheese
1/2 apple
salt
Mix the cabbage and half of the apple reduced in small pieces and boiled with cheeses
peel and cut the rest of the apple
add it to the filling depending on your taste, the apple will add freshness.
salt and proceed to pack ravioli.
For the sauce:
butter and sauge or just add some extra vergin olive oil and put some of the filling on a mixer and serve with the ravioli
100 gr organic flour
1 egg
a pinch of salt
some hot water if necessary
FOR THE FILLING
60g of cabbage already boiled, squeezed and chopped with half apple
80g of grated pecorino cheese
20g of grated Parmesan cheese
1/2 apple
salt
Mix the cabbage and half of the apple reduced in small pieces and boiled with cheeses
peel and cut the rest of the apple
add it to the filling depending on your taste, the apple will add freshness.
salt and proceed to pack ravioli.
For the sauce:
butter and sauge or just add some extra vergin olive oil and put some of the filling on a mixer and serve with the ravioli
