Lessons technical practices programming menu for Wellness
Hospitality Angelo Berti
Class 5 ° Chef dietitian
Menu 1,
Farro salad with chickpeas tomato red onion and parsley flowers and buds of Silene Chamomile
these recipes to see their validity is tested in the laboratory with the class of 5 th Dietitians dall'Alberghiero Chef Angelo Berti modified and improved to get a technical to understand and easy to perform.
The recipes are tailored:
Rules dietitians
seasonality,
the product's traditional,
the speed of execution,
the low cost of raw material, raw material
The integrity of the
scatro minimum of raw material in the production cycle
publish them on the Internet means sharing the Regional knowledge of cooking (which is not based only on risotto tastasal)
Having a good tool always available to make good and innovative dishes.
finally thank you for your cooperation given by the children of 4 th and 5 th in helping to develop, adjust the recipes and pictures of the dishes prepared.
Updated on 21/10/2010
Name Card # 1 Recipe: Farro salad with chickpeas
tomato red onion and parsley and flower buds of Silene Chamomile
recipe designed and tested by Chef Alessandro Tannoia
Ingredients: 20 people
Spelt baked 1 Kg
gr.250 Ceci made to soak the night before
Tomatoes
Gr 500 Gr 250 Gr 100
red onion parsley
N. 30 Flowers of Silene
Gr 100 Extra virgin olive oil salt
Peppercorns
N.30 Buds Chamomile
No.1 Shallot
Preparation:
Metter chickpeas in the bathroom the night before and spelled
Cook the peas in boiling salted water for 15-20 (depending on quality)
1. Cook the pearl barley in salted water 15 min (8 min in a pressure cooker)
2. Wash and clean the onion and parsley and tomato
3. Cut the tomatoes into 4 wedges
4. Cut the onion into 3-4 mm washers
5. Chop the parsley
6. Wash the flowers of Silene
7. Wash and fry in oil of chamomile buds
8. When the farro and chickpeas are cool to add all the ingredients above.
9. 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
mint jelly Updated on 09/28/2009
Card # 5
Name recipe: mint jelly
recipe designed and tested by Chef Alessandro Tannoia
Ingredients:
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 and pollution transport.
Gr 60 Mint leaves
250/400
Sugar 1 Kg Apples
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 to soak for 5 minutes, 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 wooden chopping boards and utensils Aluminium (deterioration of food due to chemical processes).
The boards should be plastic for these foods also sterilized before use in the dishwasher.
Preparation:
Wash and slice the apples, removing the cores
Cook in saucepan with steel 1The 1 / 2 of water until they are undone
Pass the mixture through a sieve, collecting the juice.
Weigh the juice and mix with equal amount of sugar put on the kelp with saucepan, skim regularly.
With a ¼ l of water to make a tea with mint in Infusino Leave for 1 hour.
Infusion Combine gelatin with a few leaves of mint, finish cooking.
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 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, we can not guarantee the safety of the food product, which can then also seriously harm the health of individuals.
Gressino giant
Updated on 20/8/2010
Card n.4
Name Recipe: Grissini
giant
Recipe created and tested by Chef Alessandro Tannoia
Ingredients: 4 people
1 kg flour 00 kg
Butter
0200 Gr 50 Gr 15
Yeast Dextrose
Lt. dead
Gr 50 0650 Water Dough mother
Gr 25 Salt big full
Preparation: Prepare all ingredients
: (dissolve yeast in warm water, Dissolve the salt with a little warm water)
flour, adj. extra virgin olive oil and mix, adj. yeast, and stir, adj. the salt dissolved in water and stir, adj. water 10 minutes or so, it would result in a firm but soft compound. (The bread should not be too muddy and otherwise ruin the gluten becomes elastic, in the case became too elastic let stand for 10 minutes then continued to work.)
Let rise for 45 min. 35 °
DO 4 ball and let rise for 3 hours at 37 ° in a container with high sides at least twice the dose of the 'MIX covered with a cloth dampened with CLEAN AND HOT WATER
Store it in the oven (for avoid sudden changes in temperature), pre-heated to 30 °, (becomes a room to rise)
Second Rising:
Cut pieces of dough and weigh 120 gr. each.
While holding the dough like a sock to overthrow him thrice.
Put the ball on the table, and then place the palm of circulatory movements until you have smooth loaf.
Place in baking sheet let rise another 30 min. always 35-40 °
Finish:
cooking in the oven at 180 degrees for 30-40 minutes.
Characteristics: Long
clear and crisp.
Real Time: 30 min Preparation
rise 1 hour and 30
Cooking 40 min. Total
2 hours and 40 min.
Eggplant Parmesan Light
Updated on 28/8/2010
Name Card # 2 recipe :
Grilled Eggplant Parmesan Recipe
designed and tested by Chef Alessandro Tannoia
Ingredients: 10 people
Kg 1.5 Kg Eggplant
0800
No. 20 Fresh tomato basil leaves Extra virgin
Lt. 0100 olive oil Salt gem
20 gr.
Gr 100 Parmigiano
Preparazione:
Lavare e tagliare le melanzane a rondelle a spessore di 1-1.5 cm.
Grigliare, per fare prima si possono stendere su di una banda con carta forno con un filo d'olio e un pizzico di sale infornare a 170 ° pe 15 min..
Preparare la polpa di pomodoro: sbollentare i pomodori per 2-3 min. (Più di 5 min. perdiamo le vitamine ricordo che sono tremolabili)
Passarlo nel passaverdura
Aggiustarlo di sale o zucchero (Se sono biologici appena raccolti non cè ne sarà il bisogno)
In banda con carta forno preparare monoporzinoni piramidali a strati di melanzane grigliate con la polpa di pomodoro, il Parmigiano e il basilico.
Gratinare the oven for a few minutes. (Just the Parmesan melts 3-4 minutes.
Finish:
Serve Serve with basil leaves apart and slice of tomato confit. (Remove the skin to burn with tomato, cut into 4 slices, remove the seeds. Lay band in the slices with wax paper, with a little 'salt cooking at 170-180 for 25-30 min. NB the real recipe calls for cooking at low temperatures 100 degrees for 2 hours)
Characteristics: Light and Good
easily digestible, summer dish
Real Time: 35-40 min
.
Wholemeal
Updated on 20/10/2010
Card # 3 Name
recipe:
wheat bread recipe
designed and tested by Chef Alessandro Tannoia
Ingredients: 12 people
Flour 00 Kg 0500 Kg 0575
wholemeal sourdough
Gr 50 Gr 30 large rooms full
Gr 100 Extra virgin olive
Gr 175
Mix sesame seeds and water died after 0450
Lt.
Gr 15 Gr 50
Dextrose Yeast
Preparation:
Prepare all ingredients (dissolve yeast in warm water, dissolve the salt with little warm water)
flour, adj. extra virgin olive oil and mix, adj. yeast, and stir, adj. the salt dissolved in water and stir, adj. water and sesame seeds in the end about 10 minutes, it will be composed of a compact but soft. (The bread should not be too muddy and otherwise ruin the gluten becomes elastic, in the case became too elastic let stand for 10 minutes then continued to work.)
DO 4 ball and let rise for 3 hours at 37 ° in a container with EDGES HIGH DOSE OF AT LEAST TWO OF THE 'MIX covered with a cloth dampened with CLEAN AND HOT WATER
Store it in the oven (to avoid sudden changes in temperature), pre-heated to 30 ° ( becomes a room to rise)
Second Rising:
Cut pieces of dough and weigh 120 gr. each.
While holding the dough like a sock to overthrow him thrice.
Put the ball on the table, and then place the palm of circulatory movements until you have smooth loaf.
Place in baking sheet let rise another 30 min. always 35-40 °
Finish:
cooking in the oven at 200 degrees for 25 30 minutes.
Characteristics:
The crust is crispy and brown, soft crumb tastes of cereals, where Seam prevails and flavor.
Real Time: 30 min Preparation
rise 1 hour and 30
Cooking 30 min. Total
2 hours and 30 min.
Carrot and Almond Cake
Card No 6
Updated on 23/10/2010
Recipe Name: Carrot Cake Recipe
photos
designed and tested by chef Alessandro Tannoia
Ingredients: 12 servings
100 BUTTER
GR Gr. CARROT
350 GR. 250 N. ALMOND
5 eggs 1 PINCH SALT
1 tbsp RUM
GR. 200 SUGAR
N.1 BUSTINA DI VANIGLINA
N.1 SCORZA DI LIMONE GRATTUGIATO
GR. 50 PANE GRATTUGIATO
Preparazione:
Passare nel tritatutto le carote le mandole.
In una terrina sbattere a lungo i tuorli con lo zucchero, poi unire le carote e le mandorle la scorza del limone grattugiato il rum e il pane.
Lavorate bene
In una terrina aggiungere il burro la Vanilina, le carote e le mandorle precedentemente tritate
Mescolare delicatamente i 5 bianchi d’uovo montati a neve fermissima e unirla al composto mescolando dal basso verso l’alto lentamente altrimenti sonta
Versare il composto in una tortiera da 20 cm. Unta
Finitura:
Spolverare con zucchero a velo, presentarla in vassoio with paper lace
Characteristics:
orange soft
Real Time:
trivalent Cooking in the oven at 160 degrees for 35-40 hours
A friendly greeting.
Chef Alessandro Tannoia
Il Radicchio 
