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

Dragon Ball Bulma Doujins

Chocolate

Course pastry:
dessert in the restaurant industry experts to


bilateral bodies and Confcommercio Academy of taste

Hospitality IPSSAR Angelo Berti

Truffles

Saffron White Chocolate Truffles

truffle and hazelnut white chocolate with orange and coconut

Chocolate Truffles

chilli chocolate truffles Chocolate Rum to cacao

Tartufi al Rum

Le qualità del cacao

Il cioccolato Coriollo da Creole in spagnolo indica straniero originario del Messico è il più pregiato utilizzato ancora da i Maya come nettare degli Dei , tonico antiossidante,fà parte delle sostanze nervine eccitanti (Che interagiscono sul cervello con la teobrominia) in base a testi scritti da Bernal Diaz che accompagno Cortés all'imperatore Montezuma veniva servito liquido in brocche d'oro , in un banchetto reale si servivano più di duemila.

Forastero originating in Amazonia, widespread in Africa and Brazil, covering 's 80% of World coca not of great value, except the one grown in Ecuador the National

Trinitarian GM Hybrid cultivated in Central America, Sri Lanka and Indonesia.

The Seed: The Drupa is the seed of cocoa and roasted vine ravaged washed or better toasted after grinding. At this point in the cocoa mass.

Cocoa and Cocoa butter: Cocoa mass contains cocoa butter and cocoa butter, cocoa is nothing but the oily part of the seed (kernels), this mass is put into sacchi di liuta appesi sotto sole con dei secchi sotto ,per effetto di calore la massa pastosa comincia a sudare e far fuoriuscire l'oilo, o meglio il burro di cacao.

Il Temperaggio:

In bagnomaria, facendo attenzione che non si bagna con l'acqua, basta una sola goccia, perchè si raggrumi.

Ridurre il cioccolato a scaglie uguali per una cottura omogenea, o altrimenti usare il cioccolato in goccie o copertura è più pratico perche sono pezzetti tutti uguali.

Sciogliere in bagnomaria quando arriva a 45° stendere la massa liquida su di un tavolo in marmo o in una banda da forno.

Con una spatola cominciare a muoverlo e raffereddarlo fino a bring to 29 ° then put in a water bath at 31 ° and indi

To do this we need the probe (see photo below)

This serves to stabilize the cocoa butter, and make it workable.

The Tempering of chocolate to make these chocolates can be avoided but it becomes difficult to manufacture.

September Fork chocolates

These are the forks that are designed to immerse the soft heart of the chocolate mixture: Cream butter, sugar and chocolate in the tempered liquid chocolate. The result is
coroccante out soft inside.

This set costs 25 €, I recommend to start with the smallest of 16 €. (You can also help with a meal fork)
to buy in shops of cutlery, to order, I found it hard to find in one of the most cutlery provided in Verona.

Sheet No.3
Updated on 4/11/2010


Recipe Name: chocolate truffles


designed and tested recipe by chef Alessandro Tannoia



Ingredients:

GR. 400 CHOCOLATE TO COVER
L. FRESH CREAM CAKES FOR 0200 N.
4 tablespoons RUM
GR. 60 BUTTER
To Cover:

GR. 400

CHOCOLATE


Preparation:

1. Boil the cream in a saucepan with rum,
2. Add the reduced coverage in flakes, stir with a rubber spattola and add a little at a time, butter, once melted, cooled in abbattirore.
3. Cold fill a pastry bag with 9mm mouth and make a band with balls on parchment paper.

Finish:

4. Give the round shape with the help of your fingers wet
5. Prearo a water bath to melt the chocolate covered
6. Immergre with a fork in the melted chocolate mixture in a water bath.
7. On a grid rotearli to give it its characteristic shape.

Characteristics:

out soft inside with crispy aftertaste of rum

Real Time: 30 min

.




Sheet No.2
Updated on 4/11/2010


Name Recipe: Truffles
blacks

chilli recipe designed and tested by chef Alessandro Tannoia



Ingredients: 10 people

GR . 400 CHOCOLATE TO COVER
L. FRESH CREAM CAKES FOR 0200
GR. 60 BUTTER
N. 1 / 2 chili powder CUCCHIAIINO
To Cover:
GR. 400
CHOCOLATE COVER
GR. 300 BITTER CHOCOLATE


Preparation:

1. Boil the cream in a saucepan with the chilli and then bolliore
2. Add the reduced coverage in flakes, stir with a rubber spattola and add a little at a time, butter, once melted, cooled in abbattirore.
3. Cold fill a pastry bag with 9mm mouth and make a band with balls on parchment paper.

Finish:

4. Give the round shape with the help of your fingers wet
5. Prearo a water bath to melt the chocolate covered
6. Coat with flour with a fork in cocoa
7. Shape it with your fingers.

Characteristics:

Crispy outside, hot dentro

Tempo reale:

30 min.

La sonda

La sonda digitale ormai indispensabile strumento di controllo Haccp e delle temperature nel ciclo produttivo degli alimenti.
Utilizzata anche in pasticceria per la stabilizzazione le salse le creme e il cioccolato e il controllo della fusione degli zuccheri.

Si compra nei migliori negozzi di coltelleria o nei Cache and Charry tipo Metro
Costo 30€

Ricette:

Scheda n.5
Aggiornata il 4/11/2010

Name
recipe: Saffron
white truffles and hazelnuts

proven recipe by chef Alessandro Tannoia



Ingredients: 10 People

GR. 500 WHITE CHOCOLATE TO COVER
L. FRESH CREAM CAKES FOR 0200
GR. 60 BUTTER
N. 2 sachets of saffron (about two pinches)
For Copretura:

GR. 400

WHITE CHOCOLATE COVER
GR. 200 GRAIN NOCCILE


Preparation:

1. Boil the cream in a pan and adds saffron,
2. Aggiungier coverage reduced to flakes, stir with a rubber spattola and then add little by little softened butter,
3. Una volta sciolto, raffreddare in abbattirore.
2. A freddo riempire un sacca pasticcere con bocca da 9mm e fare delle palline su una banda con carta forno.

Finitura:

3. Dare la forma tonda aiutandosi con le dita inumidite
4. Prearare un bagnomaria per far sciogliere il cioccolato copertura
5. Con una forchettina immergre l'impasto nel cioccolato sciolto a bagnomaria.
6. Impanare con le nocciole granella

Caratteristiche organolettiche:

Croccanti fuori morbidi dentro con un retrogusto marcato di zafferano

Tempo reale:

30 min.




Scheda n.4
Aggiornata il 11/4/2010


Recipe Name: White truffles
to Coconut and Orange

proven recipe by chef Alessandro Tannoia



Ingredients: 10 People

GR. 500 WHITE CHOCOLATE TO COVER
L. FRESH CREAM CAKES FOR 0200
GR. 60 BUTTER
N. 2 tablespoons orange liqueur
For Copretura:

GR. 400

WHITE CHOCOLATE COVER
GR. 200


grated coconut Preparation:

1. Boil the cream in a saucepan with the orange liqueur,
2. Add the reduced coverage in flakes, stir with a rubber spattola and then add little by little softened butter,
3. Once melted, cool in abbattirore.
2. Cold fill a pastry bag with 9mm mouth and make a band with balls on parchment paper.

Finish:

3. Give the round shape with the help of your fingers wet
4. Prearo a water bath to melt the chocolate covered
5. With a fork immergre the melted chocolate mixture in a water bath.
6. Dusted with coconut.

Characteristics:

out soft inside with crispy aftertaste of rum

Real Time: 45 min

.

My Considerations:

My question is tipio who eat chocolate?

In a chocolate bar you can put any kind of GM cocoa powder and milk that knows what source, vegetable oils, olive, etc. semivari. more thickener, stabilizer and so on.

Montezuma and the Mayans were well aware of the properties of simple energy and divine chocolate given to men by mother nature as it is.

As he said the people of the ancient Hawaiians that are foods that give us energy and keep you away from diseases, and food that they take away energy and make you sick, because their diet was very simple, eat what gives you energy, not to eat what you take away energy.)

Freedom of Shopping basket, and the first value of the human being as well as by God with free will.

Freedom of Shopping basket is now less in all fields

But I have and I want to be informed on things, with regard to their food, what, where and how they are made, must be written on the label, (Aromas ,?????)

Ethics is the label, consumers from there I can choose how much to spend based on what I am offering.

Best wishes

Chef Alessandro Tannoia

Adult Diaper Rash Cream

The siphon

Course pastry:

dessert in restaurants

For experts

bilateral bodies and Confcommercio Academy taste

Hospitality IPSSAR Angelo Berti

parfait with orange sauce on crunchy almond and chocolate mousse with orange

Frangipane pie filling to Ganache chocolate mousse

to make good pastry topping do not need industrial and colored powders.
course to make these sweet it takes some training, but after the result is known.
Although this course for experts and based recipes are easy and fast.

S the yield undertake action as the cold blast,

The temperature control with the probes,

Icoltelli ceramics help to prolong the oxidation of the fruit and I can make simple decorations impressive

The use of the trap that takes the posto della sacca da pasticcere.

Il cannello per le gratinature e decorazioni con zucchero

Utilizzare il sifone in Pasticceria

Il Sifone da pasticceria

Ideale per la panna montata ma non solo:
Più gusto
Il sifone e utilizzato ormai in paesi occidentali, consente completamente o parzialmente di farla finita con crema o uovo emulsionante. Di conseguenza, gli aromi naturali e i sapori degli ingredienti chiavi vengono mantenute per una maggiore intensità e purezza di sapore. Vitamine e nutrienti sono of course, retained in the process. Increased efficiency

The ability to prepare recipes in advance saves time and improves efficiency. The siphon system can increase productivity with up to 5 times the volume of flogging. The result is a simple yet innovative cuisine and savings as it increases the product up to 5 times its consistency. Superior quality

The closed system allows high quality and hygiene in accordance with the procedures of 'HACCP. Preparations can be kept cold for several days in the refrigerator. Preparations that are kept warm over several hours can be served per minute. In

trade are patented systems to maintain elements cold cold until 8 hours and hot items hot for up to 3 hours in a device outside the refrigerator or oven.

The tube has an easy push button operation of
Double wall stainless steel vacuum bottle insulated removable decorator tip and adapter for quick clean toilet at any time are the best on the market

freshness and purity of the ingredients are probably the most compelling reasons for using a device to trap in the preparation of whipped cream. Fresh cream with a hose does not contain preservatives, emulsifiers or stabilizers, it is completely natural in every way.
Ideal for making cold sauces, mouse salt, cream and light desserts as well as whipped cream.

High quality materials, especially those in stainless steel double bottom.
piston head with metal removable stainless steel for easy and hygienic cleaning after each use, is washed in the dishwasher
Create natural flavors, pure and in a few seconds.
keeps the cream in the refrigerator for 10 days without preservatives.

The traps are available in sizes of 0.5 L and 0.25 L

Using the trap:
1. Fill the siphon filter it compounds with the aid of a funnel and strainer (to observe the maximum filling volume)
2. Plug the charger. Use Only chargers and quality
3. Screw the charger
4. Swirl Remover (3 x fresh cream, light cream / UHT with minimal fat content> 30% up to 10 x), dispose of the charge, empty
5. Place the tip of decoration and vertical press for the release of the sauce
6. Now and then put it back in a level position

1 .- the mixture must be perfectly homogeneous blended and filtered by passing it through a sieve with fine mesh
2 .- the mixture should be liquid enough English as a cream a little 'stronger 3 .-
if it is to be keep warm in a water bath temperature max 50 ° before the gas inniettare
shake 4 .- very buckets after the mixture was emulsified with 5 g
.- if all goes well should come out with a fine mousse the selected compound


Security: Do not open
gas inside, but well svoutare conetnuto
Do not plus freezer or oven.
Read the instructions carefully before using the model bought



To Make mousse:

With siphon L. 00:25

120 gr. sauce (chocolate or orange or see recipe below)

80 gr. Fresh cream. Close

in siphon gas refill is ready and beat well the foam

preparane more than one can remember metterel'etichetta and the date-producing,

The compound ends with the expiry date of fresh cream.

Recipes:

Updated on 2 / 11 / 2010
Card # 1 recipe

Name:

orange parfait recipe

designed and tested by chef Alessandro Tannoia



Ingredients: For 15-20 people
Portions of 100 grams. per person

1lt Cream

400 grams of egg white

200 gr. Salsa
orange card (No. 2) No. 5

grated orange
100 gr.

No. 2
Sugar Wafers crunchy almond

Note the use of 'pasteurized egg products and keeps the sweet safer increases the shelf life by decreasing the bacterial load.

Preparation:

First, grate the orange rind only,
Whip the cream with 80 to 100 gr. Mount
sugar quickly the egg white (It's better to keep the eggs at room temperature before use for a while 'so fitted better, as did our grandmothers). Add
orange cream sauce with a spoon mescolado a bit 'at a time from bottom to top
Add the egg whites a bit' at a time, stirring from bottom to top.
When the mixture is ready to put in cylindrical mold
Once the mixture of soft ice-cream is frozen, pull out frezzer, or better still blast. Replace

and store in freezer. You always have a soft ice cream
prompt and economical.

-trim versions.

With the same doses but different ingredients you can have fun trying to one thousand different flavors:
Eg I can do it with fruit to chocolate toroncino etc..
or more gusti e quindi strati di colore, mettere all’interno della base del semifreddo degli amaretti sbriciolati e liquore all’amaretto per fare il semifreddo all’amaretto.
Di granelle in commercio cè ne sono a centinaia e altre le posso preparare in mille modi, sbricoloando, grattugiando, mandorle, pistacchi, biscotti e agrumi
Possiamo decorare con della spuma di arancio e scorze, lamponi, mirtilli e ribes o le fragole, non cè fine alla fantasia e versatilità del prodotto.
Oltre che nel bicchiere lo potete mettere in uno stampo con della carta forno a foderare (la pellicola rischiate che rimanga qualche pezzetto di plastica, in bocca), da servire in tranci.

Attenzione:
le salse le We can easily do at home if you will, without covering products with many dyes preservatives. Here are some recipes do.
Just in case you do not have time or desire then also used the topping for convenience and speed.

Characteristics:
The crunchy biscuit
He serves as a hint of aromatic essence of orange.

Real Time: 15 min

. for dough.
2-3 hours to 20-30 min frezzer
scrubber








Sheet No. 2
Updated on 2/11/2010


Name recipe: orange



Salsa Recipe tested by chef Alessandro Tannoia




Ingredients: n ° 20 people

L. 0500
Cream
GR. 100 N.

SUGAR 4 egg yolks

N. 1
ORANGE (zest WITHOUT WHITE)


Preparation:

1. PUTTING THE MILK IN EBOLIZZIONE orange peel
2. To beat the eggs with sugar until creamy
3. AGG. The compound to the milk, bring to 85 °
4. FILTER AND COOL IN BLAST


Finish:
to decorate cakes or as a sauce to accompany
Characteristics:
Orange and delicate flavor of Zagra
Real Time:
10 min.




Sheet No. 3
Updated on 2/11/2010


Name Recipe: Crunchy Almond


recipe designed and tested by Chef Alessandro Tannoia




Ingredients: 20 people

GR . 100
A BUTTER ointment
GR. 400
POWDERED SUGAR
GR. 200
ALBUM HUT
GR. 60
FLOUR 500g

THREAD AND TOASTED ALMONDS
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





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: At the end

Cooking is brown and crispy

Real Time: 3 min
.

Updated on 2/11/2010 # 3 recipe

Name:

pastry

Recipe tested by Chef Alessandro Tannoia


Ingredients: For 24 persons


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



GR. 200
POWDERED SUGAR
GR: 700
FLOUR
GR. 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)




Card n.6
Updated on 2/11/2010


Name recipe: Chocolate Ganache


Recipe tested by Chef Alessandro Tannoia



Ingredients: # 2 Total 24 cakes Portions

GR. 500
CREAM boiled
GR. 375 DARK CHOCOLATE
Coriollo


Preparation:

1. Boil the cream in a saucepan
2. MELTING CHOCOLATE IN THE BATHROOM MARIA
3. Putting it all together
4. STORE AT 30 ° IF YOU MUST SERVE or solidifies.


Finish:

For tartelet, cakes and decorations in a paper cornet

Characteristics: Creamy
soft with a bitter aftertaste

Real Time: 10 min
.



Sheet No.7
Updated on 2/11/2010


Name Recipe: Frangipane


Recipe tested by Chef Alessandro Tannoia




Ingredients: 24 servings for two pies from one o'clock 12 servings

N. 8 egg yolks

N. 4
Intet EGG
GR. 140 SUGAR

CL. 200
CREAM
GR. 200 DARK CHOCOLATE



Preparation:

1. ASSEMBLE THE RED WITH THE WHOLE AND SUGAR
2. AGG. CREAM AND HOT FUDGE LOOSE IN THE BATHROOM MARIA
3. PREPARE The cake with the pastry AGG. THE SHOES AND PUT IN BLAST
4. COLD AGG COPMOSTO FOR THE PIE
5. COOKING IN THE OVEN TO 180 ° 20 MIN.
6. You can cut and save before firing


Finish:
Serve warm with a pattern of musical key

Characteristics: Crunchy
comes out when it breaks above a creamy hot chocolate, then absorbed from mixing classic pie chocolate.

Real Time: 1 hour

Chinese Usb Wifi Antenna

Vegetarian

Lessons technical practices

5 ° Dietitians Chef Angelo

Berti IPSSAR Chievo

pie is wholemeal pancakes without butter sauce and grilled vegetables

Updated on 20/8/2010
Sheet No.7

Recipe Name:
whole pie with eggplant pancakes and
grilled zucchini recipe ideata e provata dallo Chef Alessandro Tannoia



Ingredienti:

10 persone
N°1 Dose ricetta besciamella (Scheda n°8)
N°1 Dose ricetta crespelle (Scheda n°9)
N°4 Melanzane grigliate
N° 6 Zucchini grigliati
Gr.300 Formaggio grana
Gr 300 Pomodorini
N° 2 Basilico mazzetto
Gr.300 Robiola



Preparazione:

1. Preparare le due ricette
2. Unire la robiola con la besciamella calda
3. Imburrare una banda
4. Iniziare con uno strato di salsa
5. Poi crespelle, poi salsa e stendere uno strato di melanzane zucchine pomodorini basilico con una bella spolverata di grana, proceed for 3 layers
6. Last layer add Grana
7. Baking at 180 degrees for 30 min.

Finish:

last layer add zucchini eggplant tomato basil with a good sprinkling of parmesan

cooking at 180 degrees for 35 min.

Characteristics:

Tasty and well browned colored

Real Time: 1 hour






Updated on 06/09/2009
Card No. 8

Name Recipe: Bechamel

designed and tested recipe Chef Alessandro Tannoia
Ingredients: For 10 people



2 lt milk

200 gr flour 200 gr. ol soybean seed
salt 1 tablespoon nutmeg 1
gr.





Preparation:

1. Boil the milk in a saucepan with the salt, nutmeg
2 adj. A party with a whisk in a bowl dissolve the flour with the oil seed
3. When the milk boils add the mixture a bit 'at a time, stirring well with a whisk, turn off the flame is ready

Finish:
base for sauces and pies

Characteristics:

velvety soft light because without butter

Real Time :

8-10 min.

Updated il20/8/2010
Sheet No.9
Name
recipe:
pancakes without eggs recipe
designed and tested by Chef Alessandro Tannoia

Ingredients: 10 people


1 liter of milk / rice / soy flour Integral

Gr 450 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, rub with paper then reused for the next cooking, pour a ladle of batter as a veil to cover the entire surface
5. As soon as the ends begin to brown, turn the pancake
6. The operation takes a few moments
7. Allow to cool before you make the crepes

Finish:
Fill with sweet or savory compounds

Characteristics: Rough
, taste of whole wheat flour

Real Time: 30 min
.

nests cavlo with roast corn and mixed vegetables

Updated on 30/1/2010

Sheet No. 10
Recipe Name: Corn
Nests red cabbage salad with roasted vegetables recipe
designed and tested by Chef Alessandro Tannoia

Ingredients: 10 people


Corn flour 600 gr

No. 2 lt water 2 tablespoons of marine salt Integral Lt.
0100 Extra virgin olive
Kg.0.500 Red cabbage carrots

Kg 0500 Kg 0500 Kg 0500
onions zucchini 100 gr

parsley Preparation: To
cabbage roast
Wash cut into strips and red cabbage in a band put parchment paper, place the cabbage and season with extra virgin olive oil salt and whole pepper, bake for 15-20 minutes. For
the salad vegetables: Wash and peel the carrots
(Biological If not peel them but scrape a bit 'out of the earth, remember that most of the vitamins are found in the skin.)
Peel and wash the onions, wash the zucchini.
Cut everything in Macedonia, keeping the ingredients separate.
In a saucepan, fry the onion, then add the carrots and zucchini.
When cooking with fire off a handful of freshly chopped parsley.
For the polenta:
1. Boil water with salt
2. add the flour of maize
3. stir over low heat for 45 minutes.
4. When cooked, add the cabbage roasted.
5. Take a band high wet it with cold water without drying
6. Place the hot polenta into the gang that there are two to three inches high and polenta to cool
7. With a pasta bowl or a glass off circle print polenta
8. with a spoon to dig the middle leaving half inch board
9. Put on a band on the wax paper
10. filled with mixed vegetables

Finish:
Add the mixed vegetables, au gratin in the oven 180 degrees for 10-15 min. Optional
parsley
Characteristics:
Tasty, colorful tasty, healthy, ideal vegetarian dish.
Real Time: 2 hours and thirty

bread with black olives

Updated on 20/8/2010
n.12
Name Card recipe: olive bread
Recipe
designed and tested by Chef Alessandro Tannoia
Ingredients: 12 people

Kg 0750 Kg 0250 Farina Farina
00 0 0500
Lt. milk
Yeast
Gr 50 Gr 15 Gr 20 Dextrose
salt
Gr 50 Extra virgin olive oil and then knead
: sourdough

Gr 50 Gr 140 Gr 150
Olive paste Olive chopped


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 'DOUGH 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, a strong flavor of olives.
Real Time: 30 min Preparation

rise 1 hour and 30
Cooking 30 min. Total
2 hours and 30 min.

cake with lemon cream full

Updated on 20/8/2010 No. 14

Name Recipe: Shortbread

Full Recipe

designed and tested by Chef Alessandro Tannoia


Ingredients: For 12 people




GR. 100 SUGAR CANE FULL ALTOMERCATO
GR: 350 WHOLEMEAL
GR. 2
SALT GR: 250 N ° 1 EGG BUTTER



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)

Updated on 06/10/2009
Card n.4

recipe name:

tart lemon cream and fresh strawberries recipe
designed and tested by Chef Alessandro Tannoia

Ingredients: 12 servings

300 gr fresh strawberries ripe and firm
No. 6 lemons
No. 3 eggs
Gr 250
butter 150 gr.
sugar 50 gr. Powdered sugar
No. 1 dose pastry recipe No. 3
50 gr. Bread crumbs



Preparation:

1. Roll out the pastry to the thickness of a few mm use it to coat the bottom (with a fork, pierce the dough so that it is not swollen and the walls of a previously buttered and floured cake pan with bread crumbs to give it the rustic
2. cuocerla per 20 min a 180°
3. Tagliare le fragole per decoro torta
4. Grattugiare il limone,
5. Preparare la crema sbattendo il burro con lo zucchero aggingiere le uova una alla volta finche non diventa un composto spumoso unire la scorza del limone e il succo,
6. metterla sul fuoco a fiamma bassa cuocerla a fiamma bassa fino a che non raddensa
7. Quando la crema è fredda spalmarla sullo stampo della torta precedentemente cotta, aggiungere le fragole a raggiera. È pronta

Finitura:
spolverata di zucchero a velo, servire fredda

Caratteristiche organolettiche:
Buona, fresca con retrogusto di limone

Tempo reale:
45 min

My considerations

The full kitchen is the kitchen where you use the raw material that integrates little work, and certainly more nutritious and healthier.

Grain:

Take for example the 00 flour,

is processed and treated until they remain only the starchy part of that is that rich in sugars, fiber is removed as minerals and trace elements and the B vitamins essential to the central nervous system cells, skin and bowel, e viene rivenduta sotto forma di barrette ai cereali e prodotti farmaceutici.

Prendiamo per esempio la farina Integrale:

E integra cioè ha tutto il necessario per farci stare bene.

Le ricette proposte possono essere ottime per vegetariani e non solo (Ovviamente al posto del latte e burro bisogna usare margarine non idrogenate e latte di soia)

Il vegetariano per molti miei colleghi quando entra in ristorante è un problema anzi una scocciatura.

I hope to be able contribute to my colleagues that my students cooking with creative and imaginative recipes not that healthy, to develop a huge market segment that is the culture of vegetarianism and veganism .

a cordial greeting

Chef Alessandro Tannoia