The world cuisine project directions

1
The world cuisine project directions
For the
project, you can choice the country. 1. Go to
homepage http//www.satm.bilkent.edu.tr/polatkes
en 2. Under the academic Food Production I
Food Production Techniques, click. 3. You will
see the World map, click the mainland. 4. Then
you can choice the country double click, and
enter you name and surname in the box twice. 5.
Its DONE. 6. Right side of your screen you
will see The World Cuisine Project and
Criteria. 7. Also, you can see other 4 different
projects (World Cuisine). 8. You can use
(Usefull Links). 9. If you have a question,
please ask me.
DEADLINE OF THE PROJECT 1. Group-Monday Start
21/02/2011 Deadline 14/03/2011 0840 a.m
2. Group-Wednezday Start 23/02/2011 Deadline
16/03/2011 0840 a.m 3. Group- Friday Start
25/02/2011 Deadline 18/03/2011 0840 a.m If
you bring me project late, I will break 10
points. Good Luck all of you.
2
The World cuisine criterias has to be What is
the . ...(Italian)...... history?
(2 pages 1 Point)
What is the ...(Italian)...... cuisine? (2
pages 1 Point) What are the Italian peoples
eating habits? (2 pages 1 Point) Wtat
kind of Tools and Equipments using in the
kitchen? (2 pages 1 Point) Wtat kind of
Spices are they using in the food? (No pitcure)
(1 pages 0.50 Point) Wtat kind of Herbs are
they using in the food? (No pitcure) (1 pages
0.50 Point) Flavor, Sauce, and
Marinades Cooking Techniques (stirfry ,grilling,
roasting,) 5 points 20 Cold starters
...per person 150-160 gr (2 different
Recipes - 1.5 Points) Soupsper person
250-300 ml (2 different Recipes - 1.5
Points) Hot Starters. per person 150-160 gr
(2 different Recipes - 1.5 Points) Main Course
per person 150-160 gr (2 different
Recipes - 1.5 Points) Bakery . per
person 50-60 gr (2 different Recipes - 1.5
Points) Desserts . per person 150-160 gr
(2 different Recipes - 1.5 Points) Each recipe
has to be prepared for 10 People 9 points
30 Writing Criteria Present your work on
good quality white A4 paper. Headline should be
Arial (12pt) bold Using a clear black font (
Arial) of easily legible size (11pt). Index Each
recipe has to be one page References Submit your
project binder or hard cover so that pages do not
fall out and get lost. Submit your project Copy
of Cd or Floppy. You can use any resources
(books, magazin, internet, etc). Project should
be between 35 to 50 pages. 6 point25 Review
Evaluate outcomes including own learning and
performance. 5 points 20 NOTE Bring your
project on time otherwise you will lose 10
Points. This Project is 25 Points
3
Including Including Grade
1 History 5 Points  
2 What is the ................. Cuisine?  
3 Eating habits  
4 Tools and Equipments  
5 Spices, Flavor, Sauce, and Marinades  
6 Cooking Techniques (stirfry ,grilling, roasting,)  
Soups (2 Recipes) Soups (2 Recipes) 1.5 Points  
1 Legumes  
2 Red Meat  
3 Chicken  
4 Vegetables  
Cold starters (2 Recipes) Cold starters (2 Recipes) 1.5 Points  
1 Vegetables  
2 Fish and Shellfish  
3 Meat and Offal  
4 Poultry  
Hot Starters (2 Recipes) Hot Starters (2 Recipes) 1.5 Points  
1 Vegetables  
2 Fish and Shellfish  
3 Meat and Offal  
4 Poultry  
Main Course (2 Recipes) Main Course (2 Recipes) 1.5 Points  
1 Vegetables  
2 Fish and Shellfish  
3 Meat and Offal  
4 Poultry  
5 Game  
Bakery (2 Recipes) Bakery (2 Recipes) 1.5 Points  
Desserts (2 Recipes) Desserts (2 Recipes) 1.5 Points  
1 Custard  
2 Dough desserts  
3 Fruits desserts  
  How should be a Book 6 Points  
  Index  
  Each recipe has to be one page  
  Each recipe has to be for 10 People  
  Metal Binder or Hard Cover  
  Bibliography  
  Copy of Cd or Floppy  
This Project is 25 Points. This Project is 25 Points. This Project is 25 Points. This Project is 25 Points.
You have 3 weeks. Please give me back on time otherwise you will lose 10 Points. You have 3 weeks. Please give me back on time otherwise you will lose 10 Points. You have 3 weeks. Please give me back on time otherwise you will lose 10 Points. You have 3 weeks. Please give me back on time otherwise you will lose 10 Points.
4
Bilkent UniversitySchool of Applied Technology
and Management Vocational School of Tourism and
Hotel Services Tourism and Hotel Management
Department ( 244 221 ) ProjectPrepared By
Fulya Erden Italian Cuisine Fall 2020 EXAMLE
PROJECT
5
Italian Cuisine
6
Table of Contents

• Italian cuisine an example project
  .19
• Table of contents.....20
• History...21
• What is Italian cuisine ? .
  23
• Eating hebits.24
• Toolsand equipment....24
• Spice, flavor, sauceand marinades
  ..25
• Spices...25
• Herbs........26
• Herbs........27
• Sauces.....28
• Burro e salvia (Sage and butter)...
  ..28
• Salsa verde (Green sauce)........
  .29
• Pomodoro Sauce (Basic Tomato Sauce)...
  ..30
• Marinades....31
• Herbed Italian.31
• Marinade.......32
• Cooking techniques...33
• Italian menu.. .....34

7
Italian Cuisine

• Italian Cuisine History
• Italy is situated in Europe and has borders with
  France, Switzerland, Austria and Slovenia.  It
  has a 7,600 km coastline and includes two large
  islands, Sicily and Sardinia, plus smaller
  islands and its central position makes for easy
  access to Europe, North Africa and the Middle
  East.
• The land is made up of plains, hills and
  mountains and its climate is relatively temperate
  although it can vary quite dramatically with more
  severe winters to the north and hot and dry
  summers in the south.
• Archaeological evidence found throughout Italy
  and Sicily shows evidence of human activity
  dating back to the Paleolithic period but more
  interestingly, proves that by the beginning of
  the Neolithic period c. 2400 B.C. the earlier
  communities of hunter gatherers had been replaced
  by agricultural and pastoral settlements. These
  peoples grew crops and bred livestock for food. 
  Latin's settled in the surround areas of Rome
  around 1000 BC.  They kept pigs, herded sheep,
  goats, cattle and lived in primitive huts.
• By 700 BC, the Etruscans, thought to have come
  from Lydia (now Turkey), had invaded and settled
  central Italy.  It is known that they grew
  cereals such as barley and rye, from which they
  extracted "puls" the ancestor of today's bread.
  Garlic, onions and herbs such as rosemary and bay
  leaves were popular seasonings in Etruscan
  cooking and other vegetables consumed included.
  Etruscans grew many fruit and vegetables such as
  black eyed peas, fava beans, legumes, pomegranates
  , figs, grapes and small melons. Many domestic
  animals were raised for food including beef,
  pigs, chickens, ducks, geese, goats and sheep.
  They made cheese from the milk of cows and
  pigs.As well as farmed animals, there was an
  abundance of wild game in the forests of the
  north hare, deer and wild boar were all on the
  menu as well fish from the rivers, the lakes and
  the sea.

8
HISTORY OF THE ITALIAN CUISINE

• Italian cuisine as a national cuisine known today
  has evolved from centuries of social and
  political change. Italian cuisine is amongst one
  of the oldest in the world. It comes from ancient
  Roman and Greek gastronomic traditions. Some of
  the dishes around today, such as polenta, are
  almost exact copies of meals prepared for Roman
  soldiers about 2000 years ago. Germanic invasions
  modified Roman meals and customs, and the
  Renaissance period introduced more refined tastes
  into the various regions of Italy. Marco Polo and
  other Italian travelers made journeys to the Far
  East and brought back new spices and exotic
  foods. Pasta, a staple food for most Italians,
  appears to be a wheat version of the rice noodles
  found across Asia, so perhaps this was also an
  idea brought back by the Italian merchants.
• Tomatoes - pomodori or 'apples of gold' - were
  originally brought from the Americas by European
  explorers and initially grown in France. However,
  Italy's climate was found to be more suitable for
  growing them quickly and cheaply, so they became
  a common ingredient of everyday meals cooked by
  Italians. Salsa di pomodoro (tomato sauce)
  appeared which a common base for Italian recipes
  is now.
• Other staples of Italian cuisine - especially
  olio d'olivio (olive oil) and vino (wine) - are
  very Mediterranean. Olive groves and vineyards
  have been common in Italy and elsewhere in
  southern Europe for thousands of years.
• Although the country known as Italy today had
  not officially formed until the 19th century, the
  cuisine can claim roots going back as far as 4th
  century BC and into the middle Ages which brought
  Arab and Norman influence to certain regions
  along with introduction of notable chefs such as
  Maestro Martino who cooked an elegant refined
  Italian cuisine. The cuisine significantly
  changed with discovery of the New World helped
  shape much of what is known as Italian cuisine
  today with introduction of items as potatoes,
  tomatoes, bell pepper and maize, which are all
  central parts of the cuisine but were not
  introduced in scale until the 18th century.
  Ingredients and dishes vary by region. There are
  many significant regional dishes that have become
  both national and regional. Many dishes that were
  once regional, however, have proliferated in
  different variations across the country in the
  present day. Cheese and wine are also a major
  part of the cuisine, playing different roles both
  regionally and nationally with their many
  variations and Denominazione di origine
  controllata (DOC) (regulated appellation) laws.
  Coffee, and more specifically espresso have
  become highly important to the cultural cuisine
  of Italy.

9
WHAT IS THE ITALIAN CUISINE ?

• Italian cuisine is a tradition of dishes based on
  wheat products (such as bread and pasta),
  vegetables, sun dried tomatoes, spices, cheese,
  fish, and meat, usually prepared in such a manner
  as to preserve their ingredients' natural
  qualities, appearance, and taste. Also olive oil,
  balsamic vinegar and wine are being used mainly.
• This kind of cuisine puts a stress on lightness
  and healthy nutrition, and tends to vary greatly
  between the various regions of the country
  mountainous regions have dishes rich in proteins,
  and prefer meat, butter, and cheese, while
  seaside regions have dishes rich in vegetables
  and fish. This way, the cuisine adapts itself to
  the people, and not vice versa.
• Perhaps more so than many European countries,
  traditional dishes and ingredients vary widely
  according to the availability locally produced
  food, not to mention its political history.
  Despite modern day storage and transport, the
  specialties of each region remain distinct.  
• Dishes in the north are often rich with cream and
  meaty sauces being popular.  Here risotto and
  polenta are often eaten instead of pasta and
  Germanic influences are clearly seen, a good
  example of which is gnocchi (potato and flour
  dumplings). Beef, pork and particularly dairy
  products such as butter and cream and widely
  used.
• Fish and seafood is plentiful in the coastal
  areas.
• Central Italys cuisine reflects its geographical
  features. Miles of olive groves and vineyards
  dominate parts of the landscape and both olive
  oil and wine are popular ingredients in cooking. 
  Other widely used ingredients include truffles,
  ham, pork, and offal and fresh vegetables are
  used with reverence. Much of the cuisine is more
  simple and rustic dishes make the best use of the
  excellent local produce without the need for
  heavy sauces or too much seasoning.
• In the south the Tomato reigns supreme. The hot
  climate is ideal for growing excellent tomatoes
  as well as Citrus fruits, vegetables such as
  Capsicums (sweet peppers) and Aubergines
  (eggplants) which all feature heavily in the
  cuisine. Seafood like prawns, lobster, octopus
  and cuttlefish and fish such as sardines,
  anchovies and mullet are plentiful and common
  ingredients as are cheeses such as Ricotta,
  Mozzarella and Provolone. Of course, mention MUST
  be made of Pizza which originated in Naples.
• In Scilly and Sardinia, rich pasta dishes are
  often served and it is here that the Greek and
  Arab influences show themselves the most. Good
  examples are the use of sweet spices and Cassata,
  the famous Sicilian ice cream cake, takes its
  name from the Arabic qas'at, the name for a
  large, round bowl.
• With all said about the diversity between the
  various regions, two ingredients stand out as
  nationally used Olive Oil and Pasta - although
  it is interesting to note that pasta is usually
  served as a starter rather than a main course and
  the olive oil used is the south is usually the
  strong dark green first pressing oil as opposed
  to further North, where a more refined olive oil
  is used.

10

• EATING HABITS
• Italians take great pride in the quality of their
  cooking. They traditionally eat their main meal
  at midday. Large meals usually consist of a pasta
  course, followed by a main course of meat or
  fish. Sometimes a course of antipasto
  (appetizers) is served before the pasta. The
  antipasto may consist of a variety of cold meats
  and vegetables, such as prosciutto (a type of
  spiced ham), salami, olives, and artichoke
  hearts.
• Italian foods vary greatly by region. In the
  north, flat, ribbon-shaped pastas served with
  cream sauces are most popular. In the south,
  macaroni served with tomato-based sauces is the
  favorites type of pasta. Soups of all kinds may
  substitute for pasta as a first course. Another
  popular first-course dish is risotto, a rice dish
  with vegetables. The most popular meats are veal
  and pork. Cheeses are also important. They are
  either eaten alone or used in other dishes. Pizza
  is a popular snack, and is also eaten as a light
  meal. Fresh fruit is a popular dessert.
  Traditionally, wine is served with every meal
  except breakfast.
• Italians eat two main meals a day Lunch and
  dinner. Breakfast is often just a frothy
  cappuccino.  Despite the abundance of livestock
  in most regions, meat often doesnt play a huge
  role in everyday eating as with many other
  European cuisines. Fish, poultry, vegetables,
  grains, legumes and cheese play a major role the
  everyday diets of many Italians.
• TOOLS AND EQUIPMENT FOR ITALIAN COOKING
• When you plan on cooking in an Italian manner,
  you will be in need of a lot of pots and serving
  spoons, spatulas, forks, turners, scrapers and
  tongs. Big pots that can be placed over open
  fires are specific to this cuisine. Also, baking
  pots and dishes are very popular in the Italian
  cuisine, since a lot of meals are prepared in the
  oven rather then on an electric fire. The famous
  pizza specialties are only baked in ceramic or
  clay ovens to give the crispy taste to the dough.
  Wooden spatulas are frequently used in the
  cooking process, not only for stirring, but for
  pizza-grabbing and handling. Food processors,
  mixers, grinders and splatters are of great
  utility in this cuisine, especially in the
  Sausage making process, and for grating hard
  condiments like black pepper or cinnamon.
• Deep serving dishes are required for the
  traditional Italian pasta, for soups and for
  stews. You need to consider cover lids and
  insulated food carriers to keep the temperature
  of the food constant, if you plan on serving the
  dishes at their optimized temperature.

11
Italian Spices, Flavor, Sauce, and Marinades

• Spices have been used in Italy since Roman
  times, when if anything they were used to excess,
  drowning the flavor of other ingredients.
  Nowadays spices are used in smaller quantities
  but they are present in many dishes. The
  following list describes those spices most
  frequently used in Italian recipes.
• CORIANDER coriandoloCrushed coriander seeds
  are used in various meat dishes, particularly
  lamb and pork.
• GINGER zenzeroThis spice is rarely used in
  Italian cooking, except in the region of Apulia
  and Basilicata in southern Italy, where it is
  very popular.
• NUTMEG Noce moscataThe Italians are fond of
  this spice, both in sweet and savory dishes.
  Ground nutmeg has none of the fresh flavor and
  aroma of the freshly grated kind, therefore whole
  nutmegs should be bought and grated directly into
  the dish at the time of cooking. Nutmeg is a
  common ingredient in ravioli and dishes which
  contain spinach or cheese.
• PEPPER pepeBlack peppercorns should always be
  used. Grind them fresh at the time of cooking or
  serving never use ready-ground pepper.
• SAFFRON zafferanoThis is used mostly in
  risotto and in fish soups and stews. Saffron is
  very expensive and therefore used sparingly.
  Saffron threads are probably the easiest and most
  economical way of using saffron they should be
  steeped in a little warm water until the color
  and aroma are extracted the water should then be
  strained and added to the dish.
• SALT saleSea salt is used throughout Italy.
  Coarse sea salt rather than table or cooking salt
  is the type to use.     
• VANILLA vanigliaVanilla is a popular
  flavoring in sweet dishes, and vanilla sugar sold
  in sachets is frequently used with ordinary sugar
  to give flavor to cakes and pastries. The
  Italians use vanilla pods (beans) rather then
  essence (extract).

Italian Spices
12

• Herbs are an important flavoring in Italian
  cooking and fresh ones are normally used, because
  most Italians either grow their own or have easy
  access to fresh herbs. In the winter months home
  dried herbs are used. Herbs can be grown easily
  in pots on the windowsill or in the garden they
  should be picked in the summer at the height of
  the growing season, then stored in the freezer or
  hung up to dry in a cool, airy place away from
  damp. Once dry, they should be stored in airtight
  containers.
•   Basil (basilico)There are numerous varieties
  of this spicy, aromatic herb, but sweet basil and
  bush basil are the most common. It is used mostly
  in dishes that contain tomatoes, and in salads,
  soups and on pizzas. Freshly chopped basil should
  be used whenever possible, as dried basil makes a
  poor substitute. If buying dried basil, however,
  always choose the sweet kind its flavor is much
  less pungent than other varieties.
• Bay Leaves (lauro)Bay leaves are used as a
  flavoring for casseroles, soups and sometimes
  roasts.
• Borage (borragine)Borage has a flavor not
  unlike cucumber. It grows all over Italy, and is
  used both as a flavoring and as a vegetable.
  Ravioli is stuffed with borage in Genoa. Borage
  leaves are also served like spinach or dipped in
  batter and deep-fried as fritters.
• Fennel (finocchio)Fennel is used in three ways
  in Italian cooking. The bulb, known as Florence
  fennel or finocchio, is used whole, sliced or
  quartered as a vegetable, and either braised or
  baked au gratin. It is also chopped raw in
  salads. Wild fennel stems (finocchiella) and the
  frondy leaves, which have the slightly bitter
  tang of aniseed, are used in cooking to flavour
  sauces, particularly in fish and sometimes pork
  dishes. They are also chopped and added to
  mayonnaise, eggs and cold fish dishes. Fennel
  seeds are a common flavoring in spiced sausages
  and other cooked meats, Finocchiona salame being
  the best known of these.
• Juniper (ginepro)The berries of the juniper bush
  are used in pork and game dishes and in
  marinades. If they are to be included in a dish
  such as a stuffing they should always be crushed
  first. Use juniper berries sparingly as their
  flavor can be bitter if used in too large a
  quantity.
•     Marjoram, Sweet (maggiorana)This herb is
  sometimes used in soups, stews, vegetable and
  fish dishes. If necessary it can act as a
  substitute for oregano. 

Italian Herbs
13

•   Myrtle (mirto)The Sardinians make full use of
  myrtle to flavor meats, particularly when
  spit-roasting young animals. This herb is used
  elsewhere in Italy, but not to the same extent.
•   Oregano (origano)This is also known as wild
  marjoram. It is an essential ingredient in many
  Italian dishes, including pizzas, sauces and
  casseroles, but its flavor differs slightly from
  one region to another.
•   Parsley (prezzemolo)Italian parsley is the
  flat-leaved variety as opposed to the curly
  "moss" variety common in Britain and the United
  States. Flat-leaved parsley can usually be found
  at continental stores, where it is often called
  "continental parsley". Its flavor is far more
  pungent than curly parsley, and for this reason
  it is generally used as a flavoring in Italian
  dishes rather than as a simple garnish. For
  Italian recipes where parsley is specified, try
  to obtain the flat-leaved variety other parsley
  can be used as a substitute, but the flavor of
  the finished dish will not be quite the same.
•  Rosemary (rosemarino)The Italians are very
  fond of flavoring lamb and suckling pig with
  rosemary. It is also used liberally in soups and
  stews. However it is wise to treat this herb with
  a little caution, since its distinctive flavor
  can easily overpower ingredients with more subtle
  flavors.
•   Sage (salvia)Sage is commonly used in liver
  and veal dishes.

14
Italian Sauce
Burro e salvia (Sage and butter sauce)
Ingredients Portion Size 50 gr Portions 10      Yield 500 ml    Ingredients Portion Size 50 gr Portions 10      Yield 500 ml    Ingredients Portion Size 50 gr Portions 10      Yield 500 ml    Ingredients Portion Size 50 gr Portions 10      Yield 500 ml   
Amount Unit Ingredient Preparation
200 gr Butter
50 gr Fresh sage leaves (2 bunches)
250 gr Parmesan
Procedure   Procedure   Procedure   Procedure  
1. Bring a large pot of water to a boil. 2. Wash and dry the sage leaves. 3. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. 4.Pour over cooked pasta and stir through well together with freshly grated parmesan. 5. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. 6. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.7. Remove from the heat and stir in a good helping of grated parmesan. Note The sauce should look smooth and creamy if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving. 1. Bring a large pot of water to a boil. 2. Wash and dry the sage leaves. 3. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. 4.Pour over cooked pasta and stir through well together with freshly grated parmesan. 5. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. 6. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.7. Remove from the heat and stir in a good helping of grated parmesan. Note The sauce should look smooth and creamy if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving. 1. Bring a large pot of water to a boil. 2. Wash and dry the sage leaves. 3. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. 4.Pour over cooked pasta and stir through well together with freshly grated parmesan. 5. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. 6. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.7. Remove from the heat and stir in a good helping of grated parmesan. Note The sauce should look smooth and creamy if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving. 1. Bring a large pot of water to a boil. 2. Wash and dry the sage leaves. 3. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. 4.Pour over cooked pasta and stir through well together with freshly grated parmesan. 5. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water. 6. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.7. Remove from the heat and stir in a good helping of grated parmesan. Note The sauce should look smooth and creamy if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.
15
Salsa verde (Green sauce)
Ingredients   Portion Size 50 ml Portions 10      Yield 500 ml     Ingredients   Portion Size 50 ml Portions 10      Yield 500 ml     Ingredients   Portion Size 50 ml Portions 10      Yield 500 ml     Ingredients   Portion Size 50 ml Portions 10      Yield 500 ml    
Amount Unit Ingredient Preparation
2 pcs Eggs hard boild
1 bunch Parsyley chopped finely
300 gr Bread two days old or bread crumb
50 ml Wine winegar
150 ml Extra-virgin olive oil
5 gr Salt
5 gr Black pepper freshly ground
Procedure   Procedure   Procedure   Procedure  
1. Boil the eggs for seven minutes, leave it to cool and remove the shell. 2. Mash it with a fork in a small bowl, working it until quite smooth and creamy. 3. Remove the stems from the parsley and chop the leaves finely add to the mashed egg Soak the bread, with the crusts removed, to soften it (use unsalted bread, a day or two old), squeeze the water out, crumble it finely and add to the other ingredients.4. Sprinkle with the oil and vinegar and beat the mixture together thoroughly, adding a pinch of salt. 5. Leave in a cool place or in the fridge for at least 30 minutes and pour into a sauce boat before serving. 6. This sauce is the classic accompaniment for boiled meats and several versions of it exist. Note The most frequent variation is simply with a dash of pepper those who prefer a stronger flavor can also add a chopped or grated clove of garlic to the mixture, while "extremists" like an anchovy fillet, mashed together with the egg. 1. Boil the eggs for seven minutes, leave it to cool and remove the shell. 2. Mash it with a fork in a small bowl, working it until quite smooth and creamy. 3. Remove the stems from the parsley and chop the leaves finely add to the mashed egg Soak the bread, with the crusts removed, to soften it (use unsalted bread, a day or two old), squeeze the water out, crumble it finely and add to the other ingredients.4. Sprinkle with the oil and vinegar and beat the mixture together thoroughly, adding a pinch of salt. 5. Leave in a cool place or in the fridge for at least 30 minutes and pour into a sauce boat before serving. 6. This sauce is the classic accompaniment for boiled meats and several versions of it exist. Note The most frequent variation is simply with a dash of pepper those who prefer a stronger flavor can also add a chopped or grated clove of garlic to the mixture, while "extremists" like an anchovy fillet, mashed together with the egg. 1. Boil the eggs for seven minutes, leave it to cool and remove the shell. 2. Mash it with a fork in a small bowl, working it until quite smooth and creamy. 3. Remove the stems from the parsley and chop the leaves finely add to the mashed egg Soak the bread, with the crusts removed, to soften it (use unsalted bread, a day or two old), squeeze the water out, crumble it finely and add to the other ingredients.4. Sprinkle with the oil and vinegar and beat the mixture together thoroughly, adding a pinch of salt. 5. Leave in a cool place or in the fridge for at least 30 minutes and pour into a sauce boat before serving. 6. This sauce is the classic accompaniment for boiled meats and several versions of it exist. Note The most frequent variation is simply with a dash of pepper those who prefer a stronger flavor can also add a chopped or grated clove of garlic to the mixture, while "extremists" like an anchovy fillet, mashed together with the egg. 1. Boil the eggs for seven minutes, leave it to cool and remove the shell. 2. Mash it with a fork in a small bowl, working it until quite smooth and creamy. 3. Remove the stems from the parsley and chop the leaves finely add to the mashed egg Soak the bread, with the crusts removed, to soften it (use unsalted bread, a day or two old), squeeze the water out, crumble it finely and add to the other ingredients.4. Sprinkle with the oil and vinegar and beat the mixture together thoroughly, adding a pinch of salt. 5. Leave in a cool place or in the fridge for at least 30 minutes and pour into a sauce boat before serving. 6. This sauce is the classic accompaniment for boiled meats and several versions of it exist. Note The most frequent variation is simply with a dash of pepper those who prefer a stronger flavor can also add a chopped or grated clove of garlic to the mixture, while "extremists" like an anchovy fillet, mashed together with the egg.
16
Pomodoro Sauce (Basic Tomato Sauce)
Ingredients   Portion Size 50 gr Portions 10      Yield 500 ml     Ingredients   Portion Size 50 gr Portions 10      Yield 500 ml     Ingredients   Portion Size 50 gr Portions 10      Yield 500 ml     Ingredients   Portion Size 50 gr Portions 10      Yield 500 ml    
Amount Unit Ingredient Preparation
350 gr Ripe tomatoes peeled
50 ml Extra-virgin olive oil
20 gr Garlic
50 gr Onion small diced
10 leaves Fresh basil chopped or torn into pieces
10 gr Salt chopped fine, for Mirepoix
5 gr Sugar
5 gr Black pepper freshly ground
Procedure   Procedure   Procedure   Procedure  
1. Bring a large pot of water to a boil. 2. Make a shallow "X" with a knife at the stem end of each tomato. 3. This will help you peel them later. 4. Drop the tomatoes into the boiling water, and cook for about 15 to 30 seconds. 5. Drain, and set aside until cool enough to handle. 6. Remove the tomato skin (it should peel right off.) 7. Cut the tomatoes in half and scoop out the seeds. 8. Chop the remaining tomato flesh and reserve in a bowl. (If using canned tomatoes, just pour into a bowl and use a fork or knife to cut them into smaller pieces.) 9. In a large skillet, warm the olive oil over medium heat. 10. Add the whole garlic clove, and allow to become golden. 11. Remove the garlic clove, and add the small diced onion. 12. Sauté until the onion becomes tender and translucent. 13. Add the tomatoes. 14. Season with salt, pepper, sugar and turn heat down to low. 15. Cover, and allow simmer for at least 30 minutes or up to one hour. 16. When ready to use, toss in the fresh basil . Note This recipe can be altered in many different ways, depending on your tastes. Add vegetables or meat to make the sauce more hearty. 1. Bring a large pot of water to a boil. 2. Make a shallow "X" with a knife at the stem end of each tomato. 3. This will help you peel them later. 4. Drop the tomatoes into the boiling water, and cook for about 15 to 30 seconds. 5. Drain, and set aside until cool enough to handle. 6. Remove the tomato skin (it should peel right off.) 7. Cut the tomatoes in half and scoop out the seeds. 8. Chop the remaining tomato flesh and reserve in a bowl. (If using canned tomatoes, just pour into a bowl and use a fork or knife to cut them into smaller pieces.) 9. In a large skillet, warm the olive oil over medium heat. 10. Add the whole garlic clove, and allow to become golden. 11. Remove the garlic clove, and add the small diced onion. 12. Sauté until the onion becomes tender and translucent. 13. Add the tomatoes. 14. Season with salt, pepper, sugar and turn heat down to low. 15. Cover, and allow simmer for at least 30 minutes or up to one hour. 16. When ready to use, toss in the fresh basil . Note This recipe can be altered in many different ways, depending on your tastes. Add vegetables or meat to make the sauce more hearty. 1. Bring a large pot of water to a boil. 2. Make a shallow "X" with a knife at the stem end of each tomato. 3. This will help you peel them later. 4. Drop the tomatoes into the boiling water, and cook for about 15 to 30 seconds. 5. Drain, and set aside until cool enough to handle. 6. Remove the tomato skin (it should peel right off.) 7. Cut the tomatoes in half and scoop out the seeds. 8. Chop the remaining tomato flesh and reserve in a bowl. (If using canned tomatoes, just pour into a bowl and use a fork or knife to cut them into smaller pieces.) 9. In a large skillet, warm the olive oil over medium heat. 10. Add the whole garlic clove, and allow to become golden. 11. Remove the garlic clove, and add the small diced onion. 12. Sauté until the onion becomes tender and translucent. 13. Add the tomatoes. 14. Season with salt, pepper, sugar and turn heat down to low. 15. Cover, and allow simmer for at least 30 minutes or up to one hour. 16. When ready to use, toss in the fresh basil . Note This recipe can be altered in many different ways, depending on your tastes. Add vegetables or meat to make the sauce more hearty. 1. Bring a large pot of water to a boil. 2. Make a shallow "X" with a knife at the stem end of each tomato. 3. This will help you peel them later. 4. Drop the tomatoes into the boiling water, and cook for about 15 to 30 seconds. 5. Drain, and set aside until cool enough to handle. 6. Remove the tomato skin (it should peel right off.) 7. Cut the tomatoes in half and scoop out the seeds. 8. Chop the remaining tomato flesh and reserve in a bowl. (If using canned tomatoes, just pour into a bowl and use a fork or knife to cut them into smaller pieces.) 9. In a large skillet, warm the olive oil over medium heat. 10. Add the whole garlic clove, and allow to become golden. 11. Remove the garlic clove, and add the small diced onion. 12. Sauté until the onion becomes tender and translucent. 13. Add the tomatoes. 14. Season with salt, pepper, sugar and turn heat down to low. 15. Cover, and allow simmer for at least 30 minutes or up to one hour. 16. When ready to use, toss in the fresh basil . Note This recipe can be altered in many different ways, depending on your tastes. Add vegetables or meat to make the sauce more hearty.
17
Italian Marinade
Italian Marinade
Ingredients   Portion Size 50 gr Portions 10      Yield 500 ml     Ingredients   Portion Size 50 gr Portions 10      Yield 500 ml     Ingredients   Portion Size 50 gr Portions 10      Yield 500 ml     Ingredients   Portion Size 50 gr Portions 10      Yield 500 ml    
Amount Unit Ingredient Preparation
3 cloves Garlic minced
100 ml Balsamic vinegar
300 ml Extra-virgin olive oil
25 ml Lemon juice fresh
50 gr Fresh basil chopped fine
10 gr Salt
5 gr Sugar
5 gr Black pepper freshly ground
Procedure   Procedure   Procedure   Procedure  
1. Whisk together the garlic, balsamic vinegar,lemon juice, salt,sugar, and pepper in a small bowl. 2. Whisking constantly, slowly add the lemon oil in a thin stream, and whisk until the vinaigrette is emulsified. 3. Marinade several hours or overnight. 4. Grill meat. Marinade good for turkey, chicken breasts, pork chops, deer steaks. Note Just before serving, toss the fresh basil or parsley with the dressing in a large bowl, arrange on a chilled serving platter or salad plates, and serve immediately. 1. Whisk together the garlic, balsamic vinegar,lemon juice, salt,sugar, and pepper in a small bowl. 2. Whisking constantly, slowly add the lemon oil in a thin stream, and whisk until the vinaigrette is emulsified. 3. Marinade several hours or overnight. 4. Grill meat. Marinade good for turkey, chicken breasts, pork chops, deer steaks. Note Just before serving, toss the fresh basil or parsley with the dressing in a large bowl, arrange on a chilled serving platter or salad plates, and serve immediately. 1. Whisk together the garlic, balsamic vinegar,lemon juice, salt,sugar, and pepper in a small bowl. 2. Whisking constantly, slowly add the lemon oil in a thin stream, and whisk until the vinaigrette is emulsified. 3. Marinade several hours or overnight. 4. Grill meat. Marinade good for turkey, chicken breasts, pork chops, deer steaks. Note Just before serving, toss the fresh basil or parsley with the dressing in a large bowl, arrange on a chilled serving platter or salad plates, and serve immediately. 1. Whisk together the garlic, balsamic vinegar,lemon juice, salt,sugar, and pepper in a small bowl. 2. Whisking constantly, slowly add the lemon oil in a thin stream, and whisk until the vinaigrette is emulsified. 3. Marinade several hours or overnight. 4. Grill meat. Marinade good for turkey, chicken breasts, pork chops, deer steaks. Note Just before serving, toss the fresh basil or parsley with the dressing in a large bowl, arrange on a chilled serving platter or salad plates, and serve immediately.
18
Herbed Italian Marinade
Ingredients   Portion Size 50 g Portions 10      Yield 500 ml     Ingredients   Portion Size 50 g Portions 10      Yield 500 ml     Ingredients   Portion Size 50 g Portions 10      Yield 500 ml     Ingredients   Portion Size 50 g Portions 10      Yield 500 ml    
Amount Unit Ingredient Preparation
200 ml Extra-virgin olive oil
100 ml White wine
10 gr Italian herb seasoning
50 gr Paprika fresh
10 gr Salt
5 gr Black pepper freshly ground
50 gr Onion, quartered
3 cloves Garlic minced
100 gr Parmesan cheese
Procedure   Procedure   Procedure   Procedure  
1. Process all ingredients, except Parmesan cheese in a blender or food processor until smooth. Marinate chicken. 1. Process all ingredients, except Parmesan cheese in a blender or food processor until smooth. Marinate chicken. 1. Process all ingredients, except Parmesan cheese in a blender or food processor until smooth. Marinate chicken. 1. Process all ingredients, except Parmesan cheese in a blender or food processor until smooth. Marinate chicken.
19
COOKING TECHNIQUES

• Owing to its peasant roots, classic Italian
  cooking is inherently simple, and the cooking
  techniques used therein are those that were
  accessible to people who worked long hours and
  had limited resources. This explains the absence
  of dishes that include elements such as fine
  pastry or delicate saucesthings which require
  long, close attention and precise temperatures.
• The most common techniques in Italian cooking
  are Boiling or simmering food is cooked in hot
  water. Examples of this include pastas, rice,
  vegetables, and tough but flavorful cuts of meat.
  
• Pan frying food is quickly cooked in a small
  amount of very hot fatbutter or vegetable oil.
  This is what we commonly think of as sautéing.
  Although some dishes are cooked in larger amounts
  of oilsay, an inch or twodeep-fat frying, which
  requires a large amount of (expensive) oil is
  rare.
• Braising food is browned in hot fat, then cooked
  in a moderate amount of flavored liquid (wine,
  broth or vegetable juice), most often with
  aromatic vegetables and other seasonings. A good
  example of braising is Osso Buco, braised veal
  shanks. In some respects, risotto is a braised
  dish though similar to braising, its method of
  preparation is entirely unique.
• Pan roasting similar to braising, the food is
  initially browned in hot fat it is then cooked
  in a small amount of liquidjust enough to keep
  it moist. This is most often used for chicken,
  rabbit, and certain cuts of pork and
  vealflavorful cuts of meat which are often
  spit-roasted or, in modern kitchens,
  oven-roasted.
• Grilling food is quickly cooked over the embers
  of a hardwood or charcoal fire. This is used for
  tender, well-marbled cuts of beef and pork, small
  game birds, and, on the coast, certain kinds of
  seafood.
• One may wonder what about baked goods? As
  Marcella Hazan notes in The Classic Italian
  Cookbook, Reliable ovens are only a recent
  addition to the Italian kitchen.... As such,
  breads and cakes were rarely made in the home
  but, rather, were purchased from the local
  bakery. Dishes which are oven-baked, like pizza
  or lasagna, usually require no more than 15-20
  minutes baking time to finish. These were
  traditionally prepared at home, and then taken to
  the local bakery for the final baking.

20
Italian Menu Cold Appetizers Tomato
bruschetta Fish carpaccio Soups
Salads Lentil soup Italian wedding soup
Caesar Salad Hot Appetizers Shrimp
scampi Broccoli tart Main Courses Lasagna Almo
nd-crusted halibut Desserts Espresso
flan Apricot clafouits
21
COLD STARTERS
22
TOMATO BRUSCHETTA
Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg     Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg     Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg     Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg    
Amount Unit Ingredient Preparation
250 gr Country bread (10slices)
100 gr Garlic
1 kg Plum tomatoes peeled and diced
150 ml Extra-virgin olive oil for drizzling
10 pcs Fresh basil leaves
10 gr Salt
5 gr Black pepper freshly ground
Procedure   Procedure   Procedure   Procedure  
1. Toast the slices of bread on both sides under the grill or on a barbecue. 2. Rub them with garlic while them still hot and put back under the grill for a moment. 3. Arrange the tomatoes on the bread. 4. Season with salt and pepper and drizzle with olive oil. 1. Toast the slices of bread on both sides under the grill or on a barbecue. 2. Rub them with garlic while them still hot and put back under the grill for a moment. 3. Arrange the tomatoes on the bread. 4. Season with salt and pepper and drizzle with olive oil. 1. Toast the slices of bread on both sides under the grill or on a barbecue. 2. Rub them with garlic while them still hot and put back under the grill for a moment. 3. Arrange the tomatoes on the bread. 4. Season with salt and pepper and drizzle with olive oil. 1. Toast the slices of bread on both sides under the grill or on a barbecue. 2. Rub them with garlic while them still hot and put back under the grill for a moment. 3. Arrange the tomatoes on the bread. 4. Season with salt and pepper and drizzle with olive oil.
23
FISH CARPACCIO
Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg     Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg     Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg     Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg    
Amount Unit Ingredient Preparation
600 gr Swordfish fillet
600 gr Salmon fillet
200 ml Extra-virgin olive oil
50 gr Garlic finely chopped
10 ml Brandy
20 gr Flat leaf parsley coarsly chopped
10 gr Fresh thyme leaves coarsly chopped
10 gr Salt
5 gr Black pepper freshly ground
Procedure   Procedure   Procedure   Procedure  
1. Place the fish in the freezer of refrigerator for 1-2 hours to firm up. 2. Using a very sharp knife, cut the swordfish and salmon into thin slices. 3. Arrange on a serving dish and keep in the refrigerator until ready to serve. 4. Put the olive oil, garlic, brandy, parsley and thyme in a food processor and season with salt and pepper. Process to mix well. 5. Just before serving, sprinkle the carpaccio with the dressing 1. Place the fish in the freezer of refrigerator for 1-2 hours to firm up. 2. Using a very sharp knife, cut the swordfish and salmon into thin slices. 3. Arrange on a serving dish and keep in the refrigerator until ready to serve. 4. Put the olive oil, garlic, brandy, parsley and thyme in a food processor and season with salt and pepper. Process to mix well. 5. Just before serving, sprinkle the carpaccio with the dressing 1. Place the fish in the freezer of refrigerator for 1-2 hours to firm up. 2. Using a very sharp knife, cut the swordfish and salmon into thin slices. 3. Arrange on a serving dish and keep in the refrigerator until ready to serve. 4. Put the olive oil, garlic, brandy, parsley and thyme in a food processor and season with salt and pepper. Process to mix well. 5. Just before serving, sprinkle the carpaccio with the dressing 1. Place the fish in the freezer of refrigerator for 1-2 hours to firm up. 2. Using a very sharp knife, cut the swordfish and salmon into thin slices. 3. Arrange on a serving dish and keep in the refrigerator until ready to serve. 4. Put the olive oil, garlic, brandy, parsley and thyme in a food processor and season with salt and pepper. Process to mix well. 5. Just before serving, sprinkle the carpaccio with the dressing
24
Caesar Salad
Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg     Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg     Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg     Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg    
Amount Unit Ingredient Preparation
1.3 kg Romaine leaves
100 gr Olive oil
100 gr White bread cut small dice
Procedure   Procedure   Procedure   Procedure  


1. Wash and drain the greens thoroughly. Chill in
the refrigerator 2. Trim the crusts from the
bread. Cut the bread into small cubes measuring
about 1 cm. 3. Heat a thin layer of olive oil
100 ml in a sauté pan over moderately high
heat. Add the bread cubes and sauté in the oil
until golden and crisp. Add more oil as
needed. 4. Remove the croutons from the pan and
hold for service. Do not refrigerate. 5. Have
all ingredients prepared ahead of time and
arranged on a cart in the kitchen. 6. Toss the
lettuce with Caesar dressing well. 7. Add the
parmesan cheese, and a little salt. Toss again
until well mixed. 8. Add the croutons and toss a
final time. 9. Plate and serve.
Caesar Dressing
Ingredients   Portion  Size 50 gr Portions 10      Yield 0.5 kg     Ingredients   Portion  Size 50 gr Portions 10      Yield 0.5 kg     Ingredients   Portion  Size 50 gr Portions 10      Yield 0.5 kg     Ingredients   Portion  Size 50 gr Portions 10      Yield 0.5 kg    
Amount Unit Ingredient Preparation
75 gr Anchovy fillets
20 gr garlic crushed
2 each Eggs yolk, pasteurized
30 ml Lemon juice
350 ml Olive oil
50 gr Parmesan cheese, grated
5 gr Salt
Procedure   Procedure   Procedure   Procedure  
1. Mash the anchovies and garlic together to make a paste. 2. Place the eggs in the bowl of a mixer and whip with the whip attachment until well beaten. 3. Add the anchovy and garlic paste and half the lemon juice. Whip until well mixed. 4. With the mixer on high speed, slowly begin adding the oil, as when making mayonnaise. 5. When the dressing becomes thick, add a little of the remaining lemon juice. 6. Gradually beat in the rest of the oil alternating with the rest of the lemon juice. Note Anchovies are a main ingredient in traditional Caesar salads but may be omitted according to taste. 1. Mash the anchovies and garlic together to make a paste. 2. Place the eggs in the bowl of a mixer and whip with the whip attachment until well beaten. 3. Add the anchovy and garlic paste and half the lemon juice. Whip until well mixed. 4. With the mixer on high speed, slowly begin adding the oil, as when making mayonnaise. 5. When the dressing becomes thick, add a little of the remaining lemon juice. 6. Gradually beat in the rest of the oil alternating with the rest of the lemon juice. Note Anchovies are a main ingredient in traditional Caesar salads but may be omitted according to taste. 1. Mash the anchovies and garlic together to make a paste. 2. Place the eggs in the bowl of a mixer and whip with the whip attachment until well beaten. 3. Add the anchovy and garlic paste and half the lemon juice. Whip until well mixed. 4. With the mixer on high speed, slowly begin adding the oil, as when making mayonnaise. 5. When the dressing becomes thick, add a little of the remaining lemon juice. 6. Gradually beat in the rest of the oil alternating with the rest of the lemon juice. Note Anchovies are a main ingredient in traditional Caesar salads but may be omitted according to taste. 1. Mash the anchovies and garlic together to make a paste. 2. Place the eggs in the bowl of a mixer and whip with the whip attachment until well beaten. 3. Add the anchovy and garlic paste and half the lemon juice. Whip until well mixed. 4. With the mixer on high speed, slowly begin adding the oil, as when making mayonnaise. 5. When the dressing becomes thick, add a little of the remaining lemon juice. 6. Gradually beat in the rest of the oil alternating with the rest of the lemon juice. Note Anchovies are a main ingredient in traditional Caesar salads but may be omitted according to taste.
25
SOUPS SOUPS
26
LENTIL SOUP
Ingredients   Portion Size 300 ml Portions 10      Yield 3 lt     Ingredients   Portion Size 300 ml Portions 10      Yield 3 lt     Ingredients   Portion Size 300 ml Portions 10      Yield 3 lt     Ingredients   Portion Size 300 ml Portions 10      Yield 3 lt    
Amount Unit Ingredient Preparation
400 gr Short grained rice
400 ml Lentils washed well
700 ml Spinach washed and cut into strips
50 ml Garlic
75 gr Onion
10 gr Celery
5 gr Plain tomato sauce
5 gr Olive oil
10 gr Water
Procedure   Procedure   Procedure   Procedure  
1. Rinse the lentils and cook them for 45 minutes in 2 lt of water with the onion, celery, add salt and pepper to taste. 2. Remove the lentils with a slotted spoon, and strain the broth, discarding the celery. 3. Slice the onion and sauté it in a pot with the oil and the garlic for 3 minutes, then add the tomato sauce and cook 2 minutes more. 4. Add the lentils and the spinach, and then the lentil broth. 5. When the soup comes to a boil add the rice and cook, stirring occasionally, until it is done, about 15 minutes. 1. Rinse the lentils and cook them for 45 minutes in 2 lt of water with the onion, celery, add salt and pepper to taste. 2. Remove the lentils with a slotted spoon, and strain the broth, discarding the celery. 3. Slice the onion and sauté it in a pot with the oil and the garlic for 3 minutes, then add the tomato sauce and cook 2 minutes more. 4. Add the lentils and the spinach, and then the lentil broth. 5. When the soup comes to a boil add the rice and cook, stirring occasionally, until it is done, about 15 minutes. 1. Rinse the lentils and cook them for 45 minutes in 2 lt of water with the onion, celery, add salt and pepper to taste. 2. Remove the lentils with a slotted spoon, and strain the broth, discarding the celery. 3. Slice the onion and sauté it in a pot with the oil and the garlic for 3 minutes, then add the tomato sauce and cook 2 minutes more. 4. Add the lentils and the spinach, and then the lentil broth. 5. When the soup comes to a boil add the rice and cook, stirring occasionally, until it is done, about 15 minutes. 1. Rinse the lentils and cook them for 45 minutes in 2 lt of water with the onion, celery, add salt and pepper to taste. 2. Remove the lentils with a slotted spoon, and strain the broth, discarding the celery. 3. Slice the onion and sauté it in a pot with the oil and the garlic for 3 minutes, then add the tomato sauce and cook 2 minutes more. 4. Add the lentils and the spinach, and then the lentil broth. 5. When the soup comes to a boil add the rice and cook, stirring occasionally, until it is done, about 15 minutes.
27
ITALIAN WEDDING SOUP
Ingredients   Portion  Size 250 ml Portions 10      Yield 2.5 lt     Ingredients   Portion  Size 250 ml Portions 10      Yield 2.5 lt     Ingredients   Portion  Size 250 ml Portions 10      Yield 2.5 lt     Ingredients   Portion  Size 250 ml Portions 10      Yield 2.5 lt    
Amount Unit Ingredient Preparation
350 gr Extra lean ground beef
2 pcs Eggs lightly beaten
25 gr Italian seasoned breadcrumbs
50 ml Parmesan cheese grated
10 gr Fresh basil leaves shreded
5 gr Flat leaf parsley chopped
50 gr Green onions thin sliced
2 lt Chicken broth hot
150 gr Escarole or spinach shreded
2 gr Lemon zest
5 gr Orzo (rice shaped pasta)
10 gr Salt
Procedure   Procedure   Procedure   Procedure  
1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions shape into 2 cm balls. 2. Pour broth into a large saucepan over high heat. 3. When boiling, drop in meatballs. 4. Stir in escarole, lemon zest and orzo. 5. Return to a boil reduce heat to medium. 6. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. 7. Serve sprinkled with cheese. 1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions shape into 2 cm balls. 2. Pour broth into a large saucepan over high heat. 3. When boiling, drop in meatballs. 4. Stir in escarole, lemon zest and orzo. 5. Return to a boil reduce heat to medium. 6. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. 7. Serve sprinkled with cheese. 1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions shape into 2 cm balls. 2. Pour broth into a large saucepan over high heat. 3. When boiling, drop in meatballs. 4. Stir in escarole, lemon zest and orzo. 5. Return to a boil reduce heat to medium. 6. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. 7. Serve sprinkled with cheese. 1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions shape into 2 cm balls. 2. Pour broth into a large saucepan over high heat. 3. When boiling, drop in meatballs. 4. Stir in escarole, lemon zest and orzo. 5. Return to a boil reduce heat to medium. 6. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. 7. Serve sprinkled with cheese.
28
HOT STARTERS
29
SHRIMP SCAMPI
Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg     Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg     Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg     Ingredients   Portion  Size 150 gr Portions 10      Yield 1.5 kg    
Amount Unit Ingredient Preparation
800 gr Large shrimp peeled devined
50 gr Garlic chopped
100 gr Butter unsalted
200 ml White wine
30 gr Flat leaf parsley coarsly chopped
10 gr Red pepper flakes
10 gr Salt
5 gr Black pepper
200 ml Tomato peeled diced
100 gr Green onions coarsly chopped
Procedure   Procedure   Procedure   Procedure  
1. Heat the butter in a frying pan over medium heat. When hot, add the garlic and shrimp. 2. Cook just a minute or two, until the shrimp turns pink. 3. Remove the shrimp from the pan, and add the wine. 4. Turn the heat up to medium high, and cook until the sauce thickens. 5. Season with salt, pepper, red pepper flakes and parsley. 6. Return the shrimp to the pan, and cook for another minute. 7. Serve immediately, using the garnish if desired. 1. Heat the butter in a frying pan over medium heat. When hot, add the garlic and shrimp. 2. Cook just a minute or two, until the shrimp turns pink. 3. Remove the shrimp from the pan, and add the wine. 4. Turn the heat up to medium high, and cook until the sauce thickens. 5. Season with salt, pepper, red pepper flakes and parsley. 6. Return the shrimp to the pan, and cook for another minute. 7. Serve immediately, using the garnish if desired. 1. Heat the butter in a frying pan over medium heat. When hot, add the garlic and shrimp. 2. Cook just a minute or two, until the shrimp turns pink. 3. Remove the shrimp from the pan, and add the wine. 4. Turn the heat up to medium high, and cook until the sauce thickens. 5. Season with salt, pepper, red pepper flakes and parsley. 6. Return the shrimp to the pan, and cook for another minute. 7. Serve immediately, using the garnish if desired. 1. Heat the butter in a frying pan over medium heat. When hot, add the garlic and shrimp. 2. Cook just a minute or two, until the shrimp turns pink. 3. Remove the shrimp from the pan, and add the wine. 4. Turn the heat up to medium high, and cook until the sa