Alot Of Blood In My Stool

appetizer New Year's Eve and all year

Course quick lunch at the bar

bilateral bodies

Confcommercio

Academy of taste

Hospitality IPSSAR Berti

Canapé

1. A simple fast food less formal economic
2. nothing short of equipment.
3. ingrdienti facilemte available and if you have no time using sauces and ready-mix base, supermarkets are full, just customize with your own imagination (Once a year there is)
4. A polenta or toast instead of the dish: In ancient times they ate with their hands, the dish was the bread and was part of the preparation, wax over the first, second and vegetables, served in a unique time.
5. The combination, Abbey beer (beer brewed in the abbeys of monks), I have tried these drinks and I highly recommend are:
6. Chimay
7. Orval
8. Leffe

These are beers double fermetazione a first fermentation is carried out before being put in the bottle and the second, with the addition of yeast fermeta in the bottle in the shape of the bottle of champagne with cork, when you open it and pours into the glass creates a persistent foam better than a cold beer.

These beers are brewed by monks with old recipes and excellent raw material.

Da servire nei bicchieri da vino rosso bello grande.

Aggiornata il 16/11/2010
Scheda n.4

Nome ricetta:
Canapè

Ricetta ideata e provata dallo Chef Alessandro Tannoia



Ingredienti: 16 persone

N°1 Dose
N°1 Dose
N°1 Dose Buschetta di Salsa al pomodoro fresco e cipolla rossa n 1
Bruschetta di Salsa di avocado n 2
Bruschetta Salsa al pesto e fagioli cannellini n 3
N° 40 Canapè di pasta brisè già pronti.(O Blins o Voul-et-vant)
N° 1 Mazzetto di curly parsley
No. 1 Gr 200
lumpfish eggs Smoked salmon
No. 4 hard-boiled eggs, Lemons

N ° 3 N ° 1 Black Bread Butter 250 Gr German type



Preparation: Prepare sauce and

fill canape tray to make a nice mix of choice.

Finish:

With the rest of the ingredients to prepare small decorations, such as:
The hard-boiled egg white to pass the sieve to move the red part of the sieve, sprinkle with seasoning
on the sofa with a row of strips with lemon to use them as decoration along with curly parsley. Finally
lumpfish eggs and salmon can expand tastes and choices of the sofa, accompagnado various sauces, or together or in part with a plate with curls of butter and brown bread

Characteristics: Colorful and delicious exotic



Real Time:

depends on the complexity of the decorations

polenta croutons

The polenta can be bought already made the cut and you can do so before.

Updated on 16/11/2010
Card # 1 recipe

Name:
polenta with bacon and Gorgonzola Recipe
designed and tested by Chef Alessandro Tannoia



Ingredients: 4 people

No. 8 slices of grilled polenta and ready
O-band lying in oven with baking paper until 170-180 °
10-15 min.
The important and make a drying to speed up during the service
No. 8 slices bacon Gorgonzola
gr.400
gr.400 Cucumbers in vinegar


Preparation:

Once baked and cooled polenta, add sopra lo speck e i cubetti di gorgonzola
Finire la cottura in forno al momento dell’ordinazione


Finitura:

Servire con una copetta di cetrioli sotto aceto

Caratteristiche organolettiche:

Polenta morbida all’interno e croccante all’esterno

Tempo reale:

15 min.


Aggiornata il 16/11/2010
Scheda n.1

Nome ricetta:
Crostone di polenta con radicchio e Groviera
Ricetta ideata e provata dallo Chef Alessandro Tannoia



Ingredienti: per 8 persone

N° 8 Fette di polenta già pronta e grigliata
O in fornetto distesa in band with parchment paper until 170-180 °
10-15 min.
The important and make a drying to speed up during the service
No. 1 Chioggia red chicory sliced \u200b\u200bGruyere
gr.400
gr.400 Mushroom flakes in oil


Preparation: Once baked

polenta and cooled, add the radicchio and above the Gruyère.
finish cooking in the oven when ordering


Finish:

Serve with a Cope of mushrooms in oil

Characteristics:

Polenta soft inside and crunchy on the outside

Real Time:

15 min.

nests Mais

The following is a porridge made with flour at the time of instant polenta, once cooked and cooled band listing with a pastry rings or a glass print it out and then you dig a spoon the filling perinserire

Updated on 16/11/2010
Sheet No.3

Recipe Name:
Polenta with grilled pears and Emmental Recipe
designed and tested by Chef Alessandro Tannoia



Ingredients: 4 people

No. 8 slices of grilled polenta and ready
O-band lying in oven with baking paper until 170-180 °
10-15 min.
The important and make a drying to speed up during the service
No. 2 Pera
gr.400 Emmental
Gr 200 Gr 800
shelled walnuts Pumpkin


Preparation:

Once baked and cooled polenta , add on top of the Emmental and ¼ Pera (better to cut with a knife ceramic lasts longer oxidation).
finish cooking in the oven when ordering
For pumpkin: Wash cut in half without removing the skin, togliere i semi e fare spicchi da 80-100gr. L’uno.
Cottura nel fornetto adagiata in banda con carta forno 180° 15 min



Finitura:

Servire con della zucca cotta al fornetto

Caratteristiche organolettiche:

Polenta morbida all’interno e croccante all’esterno

Tempo reale:

15 min.

Copettine da Fingher food

Le coppettine da Fingher food sono molto belle e di effetto, si possono lavare dopo l'uso cosi si evitano inutili waste.

I have found them on the new Migross Brescia and Queen at the Big Apple

Voula et Vant

On this occasion, I suggest you buy voul-et-vant Riepe and ready with the sauces that I propose below.

Updated on 16/11/2010
Sheet No.3

Recipe Name: Salsa
Bruschetta with pesto and white beans recipe

designed and tested by Chef Alessandro Tannoia



Ingredients: 4 people

gr.400 canned cannellini beans drained and washed
No. 1 clove garlic
No. 4 teaspoon dried chilli pieces
No. 4 tablespoons pesto sauce
N ° 2 tablespoons extra virgin olive
No. 1 Lemon juice
No. 1 baguette cut with 2 cm thick, seasoned with a drizzle of extra virgin olive oil salt. In-band or
pan with parchment paper.
bruschetta in the oven until they are crisp and slightly brown.
O sandwich


Preparation: Pass the beans
garlic, red pepper, pesto or olive oil in a food processor or blender, until a homogeneous mixture


Finish:

Season the crusts, spreading the cream garnish with chilli

Characteristics: Color

lively spicy flavor

Real Time: 15 min

.

avocado bruschetta sauce

bruschetta with tomato and red onion

Updated on 16 / 11/2010 Sheet No.2


Name Recipe: Bruschetta sauce
Avocado Recipe

designed and tested by Chef Alessandro Tannoia



Ingredients: 4 people

No. 4 avocado, peeled and chopped tomatoes
No. 2 seeded and No. 2
onions sliced \u200b\u200b
N ° 1 Green chili seeded and chopped
No. 2 tablespoons extra virgin olive oil salt

No. 1 tablespoon chopped fresh coriander
No. 1 No. Lime
Baguette cut with a 2 cm thick, seasoned with a little extra virgin olive oil salt. In-band or
pan with parchment paper.
bruschetta in the oven until they are crisp and slightly brown.
O sandwich


Preparation: Put in a bowl

avocado, tomatoes, peppers, onions and cilantro.
Season with salt and oil mix together

Finish:

Season the crusts, formed by adding the sauce to soften and flavor the bread

Characteristics: Color

lively spicy flavor

Real Time: 15 min

.

Updated on 16/11/2010
Card # 1 recipe

Name:
Bruschetta sauce with fresh tomato and red onion recipe

designed and tested by Chef Alessandro Tannoia



Ingredients: 4 people

No. 3 Fresh tomatoes seeded and chopped
No. 1 red onion sliced \u200b\u200b
No. 1 green pepper seeded and chopped
N ° 3 parts ground cumin 1 tablespoon
No. red wine vinegar
No. 2 tablespoons extra virgin olive oil salt

tablespoons chopped fresh coriander
No. 1 baguette cut with 2 cm thick, seasoned with a drizzle of extra virgin olive oil salt. In-band or
pan with parchment paper.
bruschetta in the oven until they are crisp and slightly brown.
O sandwich


Preparation: Put in a bowl

tomatoes, onion, red pepper, cumin, olive oil and vinegar.
Add the coriander and stir well

Finish:

Season the crusts, formed by adding the sauce to soften and flavor the bread

Characteristics: Color

lively spicy flavor

Real Time: 15 min

.

prawns with mint and chilli

Updated on 16/11/2010
Card n.4

recipe name:
prawns with mint and chili recipe

designed and tested by Chef Alessandro Tannoia



Ingredients: 4 people

250 Gr tiger prawns in their shells
N ° 1 / 4 spoon of dried chilli pieces
No. 1 tablespoon chopped fresh mint 2 tablespoons
No. of extra virgin olive oil accompanied

No. 2
grilled zucchini


Preparation:

Clean and shell the shrimp, put them in a bowl and add the remaining ingredients, season with salt if necessary, to cook in the oven with paper band oven at 180 degrees for 8-10 minutes


Finish:

Serve on a plate with grilled zucchini,
if you have time you can do delicious skewers, alternating shrimp and zucchini

Characteristics: Colorful and tasty



Real Time: 10 min
.

coffee chocolate mousse and pistachio

coffee mousse

250 gr. fresh cream

25 gr. icing sugar

3 teaspoons instant coffee

50 gr. pistachio

100 gr. Chocolate

Mix the cream with icing sugar and coffee, with a whisk until it fit.

Put a check in the mouth with pastry and put the lines in impsato glasses.

Add or melted chocolate or double boiler or in microwave (careful use of the microwave does not do well on an ongoing basis) or chocolate topping

Finally a bit of coarsely chopped pistachios

take fridge

Warning after an hour dismantling

mousse with coffee siphon l.0.25

250 gr. fresh cream
25 gr. powdered sugar 3 teaspoons instant coffee

filter into the mix sifone.pressurizzare (see previous post)

E 'ready to spumizzare various glasses.

to decorate
50 gr.
100 grams of chopped pistachios. chocolate topping

Quick and easy to do.

My cosider :

headlights definitely consider that the fresh bread and fresh polenta with the just and long preparation times The result is notevolmete top, but I also know that working with children and take on various is not always possible, and then and a choice of each according to his own time to prepare its snacks, in a simple and fast.

save on time and on cooking, seasonings without dimenticarel'importanza good as the oil Extra virgin olive oil and salt Doubt full

These recipes can be made to the ancient or modern, the important and fun, eating well, amaze guests with imagination and taste than usual.

Greetings end and beginning of the year.

a cordial greeting

Chef Alessandro Tannoia

Next post: The kitchen Potted 2 ° Ritona to eat well after the holidays.

Vision De Shampoo Palmolive

mixed with boiled Pear

A

New York

Academy of Italian cuisine in New York

Brotherhood of boiled

100 ° of the fair's beef fat Carrù

MISS LIBERTY

EMPIRE STATE BUILDING

BROOKLYN BRIDGE




Chef Alessandro Tannoia that cooks with boiled pear in New York

Stento ancora a crederci, quando un Lunedì di Dicembre il mio Prof.Eugenio tramite il consolato Italiano che tramite Accademia Italiana cuochi mi chiese se volevo andare a cucinare a New York.

Prof.Eugenio: Vuoi andare a cucinare a New York?

Certo gli dissi, quando?...... Frà 15 gg.

Ve bè ci vado

Unica mia condizione: (Viene anche il mio staff:......... my wife!)

ok done deal ..... Login to write how many days?

4 days.

He .... ok.

And so begins the adventure, including passports, principals, public bodies, including consulate Console, hotel managers, Banquet managers and clients or rather, the jury requested and Italian American dishes on offer.

But what can I cook in New York?

E 'from a life (or rather the night before that I was asked to leave) that when I eat boiled with pearà I say it's a dish abroad, and why not also the Venetian bean soup with maltagliati?

This was the right occasion.

And then we start ..........

culinary adventures in New York

overview of my hotel room (a suite on the 16th floor)





The Jolly Hotel Madison Tower in downtown Manhattan
where the event took place

again thank

The Dott.Michetti the hotel manager, for the great hospitality, helpfulness and patience
Shopping basket is not that the matter of the highest quality, which has determined the success of the event






The cartel holl disturbing that gave me the countdown for the event was for all 4 days

The lobby

Il menu per 80 persone

Antipasto

Carpaccio di manzo con pesto di ruccola pinoli tostati e alici condita salsa citronet

Secondo Antipasto

Primo taglio di Bollito (lingua, testina, magro, pork sausage) with
Salsa Verde, green sauce rich, red sauce, Horseradish sauce, sauce mash, sauce and honey mustard sauce pearà

First course

bean soup with all maltagliati ' egg, fried garlic and rosemary in extra virgin olive oil.

Dessert

second cut of boiled (chicken, Scaramella, tail)

Salsa Verde, green sauce rich, Horseradish sauce, red sauce, sauce of grape juice, sauce honey and mustard, Pear

Cheese:

Bra,

Toma and

Gorgonzola

Fruit

Dolce

tart Grand Cru

NB maltagliati hand-rolled dough with rolling pin, as the pastry for Lacrost Gran Cru.

ingredients all fresh, all the raw material to be processed.

To make this menu alone, it took 7 hours and 20 the day before the day of the event, non stop.

It 'was hard to do everything yourself and do not know if I'd do it, but the satisfaction comes at a time of evaluation:

assessment event

The final evaluation with the Italian consul Dr. Francis Mitè e il deleghato dell'Accademia italiana cuochi Ing. Berardo Paradiso

di New York

In sala erano presenti i giornalisti del Post, il coriere della sera, il New york time.....

10 tavoli ogni tavolo una scheda di valutazione con 7 voci

finito la cena mi hanno chiamato per comunicarmi i singoli voti.







I voti erano dall' 6 al 9 la media per l'evento è stata dell 8



Devo dire una bella emozione,mettersi alla prova.









Io e mia moglie Lisa

e il Carpaccio of ruccola anchovies and garlic sauce with toasted pine nuts citronet

the console is liked



The seven sauces

It took me a lifetime to prepare all these sauces.

They had a hit



Tart Grand Cru

Valutata con una media di 9 il massimo del voto, semplice ma buona.







Momenti di valutazione

Leggermente aggitato e molto stanco, non mi reggevo in piedi ero alla mia 18 ora di lavoro









E' finita mi porto a casa in regalo il libro dell'Accademia italiana della cucina dell'aia

I Camerieri e lo staff dell'albergo

Imiei ringrazziamenti

A mia Moglie che mi ha detto vai è una occasione da non perdere,

a mia figlia Giulia di 3anni che nei giorni della nostra assenza si è comportata molto bene al di la di quello che pensavamo

Alla nonna Betty e Loretta che hanno seguito our daughter in the days that we were in New York.

Prof. Eugenio Ghiraldi giving my reference;

Dott.Benetti Antonio Manager training abroad is not that my former Dean of Hospitality Angelo Berti that gave my CV and references a;

Mr. Berardo Paradiso delegate for New York Academy of Italian cuisine

Dr. Michetti Director of JOLLI Madison Tower Hotel, a true expert in catering and hotels for the choice of raw materials and all the assistance and hospitality.

Welcome the lavapaitti senza il suo aiuto nel lavare i piatti per scaldarli visto che non cera il scaldapitti il bollito sarebbe stato freddo, sempre con il sorriso, interessato e mi ha lavato una montagna di pentole.

Grazie.

Le mie considerazioni:

Se vuoi puoi, è una questione di scelte le opportunita ci sono bisogna ascoltare.

Io non parlo inglese o meglio lo parlo poco, ma comunque è stato un successo.

Il successo e dovuto a una alchimia di collaborazione e fiducia frà le persone, tutte quelle che ho indicato sopra sono solo alqune.

Bisogna anche andare all'estero e uscire dal proprio uscio mettersi alla prova per capire chi sei e cosa devi migliorare.

Anche se in ritardo,

Ti auguro un felice e gioioso Natale, una fine ed inizio di anno all'insegna della realizzazione dei tuoi sogni.

Chef Alessandro Tannoia

Best Receiver Denon Or Yamaha

cooking pot

bilateral bodies

Academy of taste

Confcommercio

Hospitality Angelo Berti

Louis Pasteur invented the pasteurization "We are what we eat."
The pot goes from being a mere instrument for the preservation of the leading stages of cooking.


Fragrances once:

The related advantages Exclusive inhale the aroma while cooking is not just the cook or the cook, but also the host.

help speed the drying time for finishing the dish in the vessel.
Natural flavors fresh herbs do the rest.

rediscover the taste of a healthy and simple raw materials, machinery and many without chemical powders.

cooking desserts:

Preparation cuocre finishes in its own liquid at low temperature while maintaining the flavor.

important rule: put in a vase that makes a product that absorbs liquid and a.

Execution time:

not work miracles, but the flavor of a presentation of a common canning jar in the pot gives a sense of home, the grandmother with patience prepared canned baby and we wanted to immediately put their hands inside.
the course we will offer our customers a fork.

Shelf:
The fresh cooked and eaten can be prepared before a service, and end customer requirements.
A great chef said that the food quality is 24 and losing one per hour.

Thank you for your valuable advice given by Cristian Prof.Chef Bozzolan

and videos You tube Chef Fabio Tacchella ,

- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

trout fillet in pots with tomatoes capers olives oregano basil mint shallots
served with sweet and sour onions in pot with thyme

Updated on 20/11/2010
Card # 1 recipe

Name:

trout fillets with tomato basil potted mint shallot capers olives oregano


recipe designed and tested by Chef Alessandro Tannoia

Ingredients: 10 people


No. 5 Trout
gr.600 tomatoes capers

200 Gr # 1 Gr 300 Garlic heads
Olivette
No. 12 sprigs thyme sprigs oregano
N ° 12 N ° 10

Lt.0.250 scallion Extra virgin olive oil Olive Jars

No. 10 No. 12 branches of mint
Preparation:

1. Wash the tomatoes and break them in half
2. Clean and scale the trout eviscierare
3. desalted capers and olives pitted the
4. Peel shallots and cut into 4 pieces
5. crushed garlic and let the shirt
6. Prepare the 4 open vessels
7. salt and pepper the trout inside and out
8. su di ogni vaso mettete la trota i pomodorini le olivette, l’aglio lo scalogno il timo, l’origano, l’olio extra vergine di oliva infine i capperi,menta.

9. Chiudere i vasi

10. Infornare a vapore 100° per 15 min.(anche misto caldo)

11. O bagnomaria 95° per 25 min.



Finitura:

servire con il Vaso chiuso ogni commensale se lo aprira sul piatto preparato con tovagliolo di carta stoffa.



Caratteristiche organolettiche:

quando si apre il vaso sprigiona un profumo delicato e invitate

piatto tipicamente mediterraneo

Tempo reale:

40 min

Cipolline Sweet and sour thyme

Updated on 8/6/2010
Sheet No.2

Name Recipe: Sweet and sour onions


recipe designed and tested by Chef Alessandro Tannoia

Ingredients for 10 people (200 g portions. raw)

Criteria for choosing the product:

1. Choose ripe fruit in season because it is rich in sugar with little water so it limits the proliferation of bacteria.
2. Of land for the quality and verifiable history of our products
3. In km 0 to lower the cost pollution transport.
2 kg onions 1
Lt. Extra virgin olive oil 200gr Sugar

gr.150 balsamic vinegar
No. 12 sprigs thyme Salt

N ° 10 Jars

Food Safety: First steps.
First wash the vegetables under cold running water, in one of two bowls of the sink.
Fill the second bowl with cold water, and Amuchina.
leave the bathroom for 5 min to make the product act.
Meanwhile, I wash my hands thoroughly and put food safety equipment (ear, hair mask, apron with bib and latex gloves.) No clothes at home, but a lab coat.
I take the water rinse well using those latex mask, hat and apron.
The tables in the preparation must be previously sterilized stainless steel products (Es.D10) with antiseptic and disinfectant.
The equipment I use (pots, spoons, etc.) have to be stainless steel previously sterilized in the dishwasher before using.
not use wooden spoons or chopping wood and aluminum pans (the food deteriorate due to chemical processes).
The boards should be plastic for these foods also sterilized before use in the dishwasher.

Preparing a classic preserves:

Peel and wash the onions.
blanch in a pan with oil and a clove of garlic
Add sugar.
Add the balsamic vinegar, let it evaporate.
pot and add extra virgin olive oil, close the jar.

Finish:

invasive hot sterilized jars previously Including covers, or in boiling water for 10 min.
or a dishwasher.

Food Security: Finally

sterilized in boiling water 15-30 min. depending on the size and quantity of container, with a cup of vinegar (to make shiny glass)
Store in pantry in cool dry dark place.

Warning: If you do not comply with the above procedures from this sheet, we can not guarantee the safety of the food product, which can then also seriously harm the health of individuals.
Preparation 2 (Presentation of small onions in pots):

Peel and wash the onions.
blanch in a pan with oil and a clove of garlic
Add sugar.
Add the balsamic vinegar, let it evaporate.
pot and add extra virgin olive oil and thyme, close the jar.


1. Bake at 100 degrees for 15 min steam. (Well mixed hot)
2. Or 95 ° water bath for 25 min.

Finish:
serve with the pot if it closed each diner will open on the prepared dish with paper towel fabric.

Characteristics:
when you open the jar releases a decided smell of balsamic vinegar and thyme.

Vase Crem brule liquorice

Sheet No.3
Updated on 20/11/2010


Recipe Name:
Vase Crem Licorice Recipe for mulled

designed and tested by chefs Alessandro Tannoia


Ingredients: 10 servings from 80-100 grams. No one o'clock

6 egg yolks
GR. 110 SUGAR
L.
CREAM 800 GR. 3 liquorice (or branches above the crushed or powder is a natural herbal medicine has a unique taste far as weight and chemical powders are subjective to personal taste)
Gr.120 SUGAR CANE N ° 10
JARS

Preparation:

1. MIX EGGS WITH SUGAR
2. Boil the cream with licorice
3. SETCCIARE END INFUZIONE Licorice
4. AGG. CREAM OF THE CREAM AND SUGAR AND EGGS Bring to a boil thicken IN ANY MANNER (Serve a velocizzare la cottura)

5. IN UNA BANDA METTERE LE COPPETTE (MEGLIO QUELLE IN CERAMICA APPOSTA PER LA CREM BRULE’) E AGGIUGIERE ACQUA BOLLENTE FINO A CORPRIE A ½ CM DAL BORDO DELLA COPPETTA)





COTTURA IN VASO



1. Infornare a vapore 100° per 20 min.(anche misto caldo)

2. O bagnomaria 95° per 25 min.

(La cottura dipende dalla quantità di composto dentro la coppetta)



A FREDDO:



1. Aggiungiere lo zucchero di canna caramellare con cannello, aggiungiere la liquerizzia in polvere infine chiudere velocemente il coperchio.



Finitura:

servire con il Vaso chiuso ogni commensale if it opens onto the prepared dish with paper towel fabric.

Characteristics:
when you open the jar gives off an aroma of caramel and licorice.

Real Time: 1 hour
cooked

My considerations

's time to creativity, good Wiener schnitzel and it is right that there is on the menu, but we need to include new proposals, or better cover techniques once rework and adapt them to today's knowledge.

The cooking pot is one of them, the principle is very simple and versatile , you can do many recipes, is a play of flavors and fragrances, using fresh product.

The condiments are the masters , herbs, extra virgin olive oil dop, Pachino tomatoes, whole salt flavors the cooking pot with the food stand.

These recipes are for everyone, right for the Christmas menu, to surprise and engage its guests in a tasting flavors.

*

Next Post

other recipes cooking pot:
Farro salad in bowl with tomatoes, red cabbage, avocado and basil and balsamic vinegar
Eggplant parmigiana in a vase.
Pot chocolate fondue with caramelized pears in syrup and cinnamon.

Sincerely

Chef Alessandro Tannoia

Penndot Harrisburg Office

pastry courses

bilateral bodies

Confcommercio

Accademia del gusto

Alberghiero Ipssar Angelo Berti

Mascarpone la cocco con salsa di cioccolato e spuma di caffè

Scheda n.4
Aggiornata il 11/4/2010


Nome ricetta:
Chocolate sauce
Recipe tested by Chef Alessandro Tannoia



Ingredients: 20 people

GR. 400 SUGAR
L. 0200 WATER
L. 0500 PANNA
GR. 200


sifted cocoa Preparation:

1. BOIL WATER WITH SUGAR
2. AGG. CREAM boiling with the sifted cocoa
3. RETURN TO BOILING
4. COOLING IN BLAST


Finish:
as decoration or as an accompanying sauce for cakes
Characteristics: Brown
dense
Real Time: 10 min
.


Card n.5
Updated on 4/11/2010


Name Recipe:
MASCARPONE COCONUT CREAM
Recipe tested by Chef Alessandro Tannoia



4 eggs yolks 2 egg whites beaten stiff

4 tablespoons of mascarpone cheese 6 tablespoons of powdered sugar 100 ml
coconut syrup

Preparation:

Mix eggs and sugar, add the mascarpone and coconut syrup and white whites

Finish:

The foam goes inside the glass
It starts with a layer of chocolate cream Then you put a layer of cream Mascaron
and finally coffee mousse

Real Time: 30 min

.


Scheda n.6
Aggiornata il 4/11/2010


Nome ricetta:
Spuma di caffè
Ricetta provata dallo Chef Alessandro Tannoia


3 cucchiaini di polvere di caffè ( gusto medio)
4 cucchiaini di polvere di caffè (gusto forte)
25 gr. Zucchero a velo
250 di panna
Preparazione:

sciogliere il caffè con lo zucchero con un po' di panna.
Unire il resto della panna, filtrare
Avvitare il caricabatterie ed agitare. Raffreddare per almeno 30 minut

Finitura:

La spuma va all'interno del bicchiere
Si parte con uno strato di crema al cioccolato, poi you put a layer of cream Mascaron
and finally coffee mousse

Real Time: 30 min

.

ricotta tart with raisins and lemon mousse with raspberry

Updated on 2/11/2010

# 1 recipe

Name:

pastry

Recipe tested by Chef Alessandro Tannoia


Ingredients: For 24 persons


N ° 2 cake tins 28 cm
which is equal to 12 servings.


GR. POWDERED SUGAR 200 GR
: 700 GR FLOUR
. 4 SALE
GR: 500 Gr 50
BUTTER EGG


Preparation: Soften the butter


AGG. Icing sugar and mix
SALT Combine eggs, then the sifted flour
Cover and let stand in Frezzeria
pull STILL THIN COLD


Finish:
Ideal for basic cakes, tartelet and pies
Characteristics:
crispy and crumbly light brown
Real Time:
Cooking in a convection oven at 180 degrees for 10 min. (Always depends on the thickness drawn)




Sheet No.2
Updated on 11/4/2010


Recipe Name:

ricotta cake recipe tested by Chef Alessandro Tannoia




Ingredients: 2 cakes 12 people

GR. RICOTTA
150 GR. 300 ZUCCHEO
GR. 100 FLOUR
L. 400 N PANNA
6 eggs
GR. 5 SALT
N. 8 lemon rind
GR. RAISINS 250


Preparation:

1. STARTING WITH RAISINS Ammolite The ILM
lemon rind 2. Whisk the ricotta with the sugar
3. AGG. EGGS WITH SALT the sifted flour and FINALLY A LITTLE AT A TIME CREAM MOUNTED
4. AGG raisins with lemon BARK MIXTURE WRUNG

Finish:
Put the mixture into cakes pastry and either put them in a blast and use them when you need them or bake at 180 degrees for 12-20 min. if there are cupcakes. Bake a cake for an hour.
Characteristics:
Dallroccante a tender heart ricotta
Real Time: 1 hour and a half
with the preparation of the pastry sheet



n.3
Updated on 4/11/2010


Recipe Name:

raspberry sauce recipe tested by Chef Alessandro Tannoia



Ingredients:

GR. 750 LAMPONI SURGELATI
GR. 440 ACQUA
GR. 300 ZUCCHERO
GR. 6 COLLA DI PESCE

Nel sifone da lt 0.25:
gr. 160
gr 80


Panna
Di salsa lampone



Preparazione:

1. METTERE IN EBOLLIZIONE I LAMPONI NELL’ACQUA ZUCCHERATA
2. FRULLARE IL TUTTO
3. SETACCIARE E AGG. LA COLLA DI PESCE MESCOLARE FINO A CHE NON SI RAFREDDA
4. ABBATTITORE

Finitura:
Per decorare o per salsa con sifone 80 di panna e 120 di salsa

Caratteristiche organolettiche:
Colore viola

Tempo reale:
10 min

My Considerations:

I'm glad they asked me to do this course has given me the opportunity to meet many people and to challenge myself and improve recipes,

The recipes are the result of work in many places (ALTU experience shared with me), private study, research on cookbooks, internet travel abroad and to customize tests.

The recipes are also the result of the advice of experts who come to these courses.

In my opinion they are a good tool for the job and because I share the result of work of many people.

Thank you all.

While waiting for years boiled for 100 ° Academy of taste in New York where I was given the honor to prepare a typical regional Italian menu,

I offer you my most cordial greetings

Chef Alessandro Tannoia

Next Sunday: cooking pot in

Where Can I Buy Cute Summer Shorts

ceramic knives

The torch

course for pastry industry experts

Academy of taste

Confcommercio

bilateral bodies

Hospitality Angelo Berti

The Torch cake

The torch cake takes the place of the salamander to quickly caramelize the sugars or sauces such as pasteurization of mounting it tiramisu in planetary

Ceramic Knife

Unlike normal knives made of stainless steel and ceramic knives are ideal for cutting the fruit because the delay 'oxidation also a few hours.

Dome with almond mascarpone cream with honey and blueberries

Composition of Deborah assistant pastry course

Sheet n ° 1
Updated on 2/11/2010


Recipe Name: Almond Brittle


recipe designed and tested by Chef Alessandro Tannoia




Ingredients: 20 people

GR. 200 A BUTTER ointment
GR.
POWDERED SUGAR 800 GR. 400 ALBUM HUT
GR. 120 FLOUR 500g
TOASTED ALMOND AND THREADED
TpT See chart No. 4


Preparation:

1. MIXING THE ALBUM WITH POWDERED SUGAR BUTTER A ointment, and AGG.
sifted flour 2. Roll out the dough LIKE TULIP AND AGG. ALMONDS, RAISE THE PACKAGE IN SUCH A WAY THAT MUST BE VIA THE EXCESS
3. PUT IN BLAST
4. COOKING FOR THE TPT
Sprinkle 5. Bake at 200 ° turn finally SALAMANDER IN THE FINAL TOAST or torch


Finish:
You can leave a biscuit or ice cream cakes to give the dome shape
Characteristics: Crunchy
ideal as a base or cover cakes
Real Time : 1 hour



Sheet No.2
Updated on 4/11/2010


recipe name:

MASCARPONE CREAM Recipe tested by Chef Alessandro Tannoia



Ingredients for the siphon 0.25L: 4 egg yolks

300 ml 4 tablespoons mascarpone cream

6 tablespoons of powdered sugar 4 teaspoons
, Amaretto liqueur

Preparation:

Mix eggs and sugar, add the mascarpone amaretto liqueur Pour in the trap.
Screw the charger and shake. Cool for at least 30 minutes.

Finish:

The foam goes inside the dome
Garnish with blueberries and honey from acacia
Tip: If you do not want to work with raw eggs, you can simply replace the eggs with 75 g of pasteurized eggs
The first base is cream.

Real Time: 30 min
.




Updated on 2/11/2010
recipe card n.4

Name:
TpT = So Much for

Recipe tested by Chef Alessandro Tannoia



Ingredients: 200 gr

.
almond flour 200 gr. Powdered sugar


Preparation:

Meholah well the two ingrdienti


Finish:
It 's a good binder and caramelizes during baking, giving color and crisp the preparation

Characteristics:

When cooking is brown and crispy

Real Time: 3 min
.

-Tart Grand Cru and toasted hazelnuts

Updated on 2/11/2010 n ° 3

Name Recipe: Shortbread



Recipe tested by Chef Alessandro Tannoia


Ingredients: For 24 persons


No. 2 cake tins 28 cm
which is equal to 12 porzioni.


GR. 200 ZUCCHERO A VELO
GR:700 FARINA
GR. 4 SALE
GR:500 BURRO
Gr. 50 UOVO


Preparazione:

AMMORBIDIRE IL BURRO
AGG. LO ZUCCHERO A VELO E MESCOLARE
UNIRE LE UOVA IL SALE, INFINE LA FARINA SETACCIATA
COPRIRLA E LASCIARLA RIPOSARE IN FREZZER
TIRARLA SOTTILE ANCORA FREDDA


Finitura:
Ideale per base per torte, tartelet, e tortini
Caratteristiche organolettiche:
Croccante e friabile di colore bruno chiaro
Tempo reale:
Cottura in forno ventilato a 180° per 10 min. ( dipende sempre dallo spessore tirato)


Scheda n.4
Aggiornata il 23/2/2006

recipe
Name: Grand Cru





Ingredients: 2 cakes for 24 people from 28cm to 12 servings one o'clock

GR. 120 BUTTER
GR. 380 CHOCOLATE (MONTE ROSA PERUGINA)
GR.
SUGAR 160 GR.
CREAM 500 GR. 100 HAZEL PERUGINA
GR. 20 COCOA POWDER


Preparation:

1. Add the cream the butter and sugar in a saucepan and bring to boil
2. AGG. CHOCOLATE CUT and melt
3. Remove from heat AGG. COCOA POWDER SWEEP
4. AGG. THE hazelnut
5. AGG. THE HAZELNUT ROASTED


Finish:
For cakes pastry stretched thin, cool Blast in

Characteristics: Creamy
you sciogliein mouth shortbread taste accompanies

Real Time: 20 min
.

cream with crunchy pistachios to liquerizzia

apple and blueberry

With views of the recipes in this and past lectures creativity becomes simple since the bases, sauces and natural

Cream to liquerizzia.

250 gr. fresh cream

25 gr. icing sugar

3 grams of licorice

Boil the cream with sugar and liquerizzia, cool place in the siphon filter from 0.25 pressurize (See previous post use of the siphon).

ready for use.

In coppettina put the cream liquerizzia to decorate with a slice of apple with a knife cut in ceramics.

For the crunchy pistachio use the same recipe but putting crocccante almond pistachio,

Add the blueberry.

the Crem Brule Licorice

Card No.1

Updated on 21/11/2010 Name

recipe:
Crem brule recipe for Licorice

designed and tested by chef Alessandro Tannoia


Ingredients for 20 portions of 100 gm. No one o'clock

12 egg yolks
GR. 220 SUGAR
L.
CREAM 1.6 OZ. 4 Licorice (O branches previously crushed or powder weight, and subjective personal taste)
QB SUGAR CANE


Preparation:

1. MIX EGGS WITH SUGAR
2. Boil the cream with licorice
3. SETCCIARE END INFUZIONE Licorice
4. AGG. CREAM OF THE CREAM AND SUGAR AND EGGS Bring to a boil thicken IN ANY MANNER (Used to speed up the cooking)
5. PUT A BAND IN THE CUPS (BETTER THAN CERAMIC especially for the CREM BRULE ') AND CORPRIE Please add boiling water to ½ inches from the edge of the cup)
6. PUT IN OVEN WHOLE BAND AT 100 ° FOR 45 MIN. (The cooking depends on the amount of mixture into the cup)


Finish:
A cold agg. a little 'brown sugar and caramelize with a torch

Characteristics:
yellow in color and crisp aftertaste of liquorice

Real Time: 1 hour cooking





My considerations were not clear:

Magazines 11/1/2010 with the advice of Prof. Eugenio Ghiraldi whom I thank.

These days I have wondered why the audience my recipes, and put the copyright in a copy right then.

My Recipes pubbilco without copyright because:

am free to publish them, because I want to give one more service to those who participate in my classes, and continuity in training,
also change because the recipes have qulquno expressed his critical sense about them and together we have improved, and then are no longer mine but belong to everyone.

regard to sponsor a commercial product such as a pot or trap:

One of my professor told me: Alessandro see training is not can not be commercial, when you sponsor a product during a lesson because you're paid by someone you are no longer free from the critical sense of things.
You can have preferences for certain products and believe, will not receive any money from these will be turned into a commercial and not a trainer, and people perceive it.
Training is what something's largest mall, is higher because it has a critical sense of things and then gives you the freedom to express your opinion on them.
Prof.Sregio Tortella

my opinion be critical to good manners and tact, helps us to improve the quality of products and services and see our reality in several respects. Be sincere open

real authentic "Things are as they appear, do not have hidden purposes, does not manipulate people, not to conceal information"

Be honest, tell the truth, say his own opinion, use simple language, show integrity not manipulate people do not distort the facts, not trick.

There may be the event where the chef is sponsoring a pot or a product, but the goal must be clear, it was there for the pots and the product, not for training. A cordial greeting

Chef Alessandro

Tannoia