Tortino di patate con tonno shimi Wasabi e salsa soia
Insalata di Grano e farro pomodoro cavolo rosso basilico e fiori di Trifoglio e Avocado
Marmellata di fragole
Crespelle integrali senza uovo ripiene di ricotta e frutti di bosco
Dosi 4 patate e 150gr. di tonno sala soia e Wasabi
Cuocere piccole patate in pentola a pressione con la buccia.
Pelarle a caldo e tagliarle a rondelle.
Prendere del tonno fresh yellow fin, cut into cubes 1 / 2 cm
Prepare a base of soybean room, lies a slice of potato with the Wasabi spalamto above add the tuna, then another washer and finally Wasabi potato with tuna.
Serve cold.
time 20 min.
Wheat and barley salad with red cabbage, tomato basil and flowers of clover and Avocado
Updated on 20/8/2010
recipe card n.19
Name:
Wheat and barley salad with red cabbage, tomato basil and flowers of clover and Avocado Recipe
designed and tested by Chef Alessandro Tannoia
Ingredients: 20 people
spelled
0500 kg (preferably wholemeal)
Grain Pearl 0500 kg (preferably whole) tomatoes
Gr 250 Gr 500 Gr 100 Red cabbage
Basil N. 30 Flowers of clover
Gr 100 Extra virgin olive oil salt
Peppercorns
No. 5 Avocado
Preparation:
Metter bath wheat and barley the night before
1. Cook the Farro and the corn in salted water 20 min (10-12 min in a pressure cooker that pearl) Full cooking 1 hour 30 min.
2. Wash and clean the onion and parsley and tomato
3. Cut the tomatoes into 4 wedges
4. Cut the red cabbage in 1-cm stiscilone
5. Chop the basil
6. Wash the flowers of clover
7. When the barley and wheat are cool to add all the ingredients above.
8. Season with salt and pepper oil
Finish: Serve cold
Characteristics: Gentle but firm
well-dressed rich in fiber and vitamin oligoelemnti biological value protein in the medium.
Real Time:
1 hour
Strawberry jam
Updated on 8/6/2010 Card Name
n.2
recipe: Strawberry Jam
recipe designed and tested by Chef Alessandro Tannoia
Ingredients:
selection criteria of 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 verifiable quality and history of our products
3. In km 0 to lower the cost and pollution transport. 1 kg strawberries
No. 1 lemon Sugar
Gr 300/400
Food Safety: First steps.
First wash the fruit in 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 security devices (headphones, hair mask, apron with bib and latex gloves.) No clothes at home, but a lab coat.
I remove 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
atterzzatura 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 to deteriorate due to chemical processes).
The boards should be plastic for these foods also sterilized before use in the dishwasher.
Preparation: Soak
1 hour strawberries with sugar and lemon juice.
Put on the stove to cook 15 min. add lemon peel untreated.
Finish:
invasive hot sterilized jars previously Including covers, or in boiling water for 10 min.
or a dishwasher. Remove lemon peel before potting
Food Security: Finally
sterilized in boiling water 20-30 minutes. depending on the size and quantity of container, with a cup of vinegar (to make shiny glass)
Invert the jars on a plan to remove them only to complete rafferddamento.
Store in pantry in a cool dry dark place.
Warning: If you do not comply with the above procedures from this sheet, non si può garantire la sicurezza alimentare del prodotto, che può quindi nuocere anche gravemente sulla salute delle persone.
n.2
recipe: Strawberry Jam
recipe designed and tested by Chef Alessandro Tannoia
Ingredients:
selection criteria of 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 verifiable quality and history of our products
3. In km 0 to lower the cost and pollution transport. 1 kg strawberries
No. 1 lemon Sugar
Gr 300/400
Food Safety: First steps.
First wash the fruit in 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 security devices (headphones, hair mask, apron with bib and latex gloves.) No clothes at home, but a lab coat.
I remove 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
atterzzatura 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 to deteriorate due to chemical processes).
The boards should be plastic for these foods also sterilized before use in the dishwasher.
Preparation: Soak
1 hour strawberries with sugar and lemon juice.
Put on the stove to cook 15 min. add lemon peel untreated.
Finish:
invasive hot sterilized jars previously Including covers, or in boiling water for 10 min.
or a dishwasher. Remove lemon peel before potting
Food Security: Finally
sterilized in boiling water 20-30 minutes. depending on the size and quantity of container, with a cup of vinegar (to make shiny glass)
Invert the jars on a plan to remove them only to complete rafferddamento.
Store in pantry in a cool dry dark place.
Warning: If you do not comply with the above procedures from this sheet, non si può garantire la sicurezza alimentare del prodotto, che può quindi nuocere anche gravemente sulla salute delle persone.
Crespelle integrali senza uovo ripiene di ricotta e frutti di bosco
Aggiornata il20/8/2010
Card # 1 recipe
Name:
pancakes without eggs recipe
designed and tested by Chef Alessandro Tannoia
Ingredients: 10 people
1 liter of milk / rice / soy
450 gr Wholemeal
15 gr. Sea Salt
N ° 1 tablespoon extra virgin olive oil god
Preparation:
1. Mix to a container in which wheat flour with milk using a whisk
2. Add salt and oil
3. let stand 5 minutes.
4. In a nonstick frying pan with hot grease it a bit 'of extra virgin olive oil, then wipe with a paper that re- per le prossime cotture versate un mestolino di impasto a ricoprire come un velo l’intera superficie
5. Appena le estremità iniziano a prendere colore girate la crespella
6. L’operazione dura pochi istanti
7. Lasciare raffreddare le crespelle prima di farcirle
Finitura:
Farcirle con composti dolci o salati
Caratteristiche organolettiche:
Ruvida, gusto della farina integrale
Tempo reale:
30 min.
Aggiornata il 20/8/2010
Scheda n.5
Nome ricetta:
Crespelle integrali ripiene di ricotta e frutti di bosco
Ricetta ideata e provata dallo Chef Alessandro Tannoia
Ingredienti:
10 persone
N° 1 Ricetta crespelle n° 2
500 gr Ricotta (Cagliata con lieviti naturali o succo di limone)
250 gr. Frutti di bosco freschi
100 gr Zucchero di canna Integrale Altomercato
Preparazione:
1. Preparare le crespelle
2. Lavare i frutti di bosco asciugarli e lasciarli un ora a macerare con lo zucchero di canna integrale
3. Mescolare la Vera ricotta (Solitamente è granulosa da passare al setaccio) con i frutti di bosco
4. Farcire a piacere le crespelle e chiuderle a portafoglio
Finitura:
Crespella al centro del piatto
Un Lampone con una bella foglia di menta a decorare
Caratteristiche Tasting Notes: Good
sweet sound of the nutritional supplements (Do not cook the berries means to keep the vitamins) with an aftertaste of berries Asprino typical
Real Time: 25 min
.
Recipe suitable for vegetarians and vegans
My considerations:
Eating healthy does not mean eating poorly or with little flavor, these recipes are ideal for spas, where you go to relax and why not learn a Power Supply healthy and tasty.
Best wishes
Chef Alessandro Tannoia
