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
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