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salad of farro in a vase with red cabbage, tomatoes and basil avocado balsamic vinegar
Updated on 20/11/2010
Card # 1 recipe
Name:
salad of farro in a vase with red cabbage, tomatoes and basil avocado balsamic vinegar reduction recipe
designed and tested by Chef Alessandro Tannoia
Ingredients: 10 people
spelled
500 kg (Better if full)
No. 2 Avocado Tomato
Gr 250 Gr 500 Gr 100 Red cabbage
Basil N. 30 Flowers of clover
Gr 100 Extra virgin olive oil salt
good
Peppercorns
Avocado
N ° 5 N ° 10 300 g jars
gr.50
reduction of balsamic vinegar in small saucepan pour ' balsamic vinegar, as needed, at a temperature very moderate heat for about ten minutes (just enough to make it boil), reducing the volume until the liquid is thick to the point that it serves.
icing sugar helps to thicken before.
Preparation:
Metter bath wheat and barley if it is not Pearl 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 into strips of 1 cm
5. Chop the basil
6. Cut the avocado into cubes of 1 cm
7. When the barley and wheat are cool to add all the ingredients above.
8. Season with salt and oil pepemescolare before closing and then put the balsamic vinegar reduction
9. Bake at 100 degrees for 15 min steam. (Well mixed hot)
10. Or 95 ° water bath for 25 min.
11. Vegetables avocado give up their liquid and the farro absorbs the
Finish:
serve with the pot if it closed each diner will open on the prepared dish with paper towel
cloth.
Characteristics:
when you open the jar gives off a smell of vinegar and decided well seasoned vegetables rich in fiber and vitamin oligoelemnti biological value protein in the medium.
Real Time: 1 hour
Grilled eggplant parmigiana
Updated on 20/11/2010
Sheet No.2
recipe name:
Grilled eggplant parmigiana recipe
designed and tested by Chef Alessandro Tannoia
Ingredients: 10 people
Kg 1.5 Kg Eggplant
0800 Fresh tomato
No. 20 basil leaves Lt.
0100 Extra virgin olive oil Salt
gemstone 20 gr.
Gr 100 N ° 10
Parmigiano Cups
Preparation:
Wash and cut eggplant into slices with thickness of 1-1.5 cm. Put them in
band with parchment paper, drizzle with good extra virgin olive oil and a pinch of salt, bake at 180 degrees for 15:20 min ..
Prepare the tomatoes: Boil the tomatoes for 2-3 minutes. (More than 5 min. I remember that we lose the vitamins are tremolite)
Wipe the mill
Add salt or sugar (If you are organic freshly picked there will not be the need) to prepare
Potted monoporzinoni pyramidal layers of eggplant with the meat tomato, Parmesan and basil.
torch melt the cheese (to make a quick gratin color)
For those who do not have a torch you can remove the plastic seal, place in oven with browning feature just a few minutes to give it color.
Cooking:
1. Bake at 100 degrees for 15 min steam. (Well mixed hot)
2. O 95 ° water bath for 25 min.
3. The vegetables and avocado give up their liquid and the farro absorbs the
Finish:
serve with the pot if it closed each diner will open on the prepared dish with paper towel cloth and basil leaves on the plate.
Characteristics:
when you open the jar releases a scent of balsamic vinegar and parmesan
Real Time:
30-40min.
Characteristics: Good
light and easily digestible, summer dish
Real Time: 35-40 min
.
gratin of Parmesan
Aggiornata il 20/11/2010
Scheda n.4
Nome ricetta:
Pere sciroppate
Ricetta ideata e provata dallo Chef Alessandro Tannoia
Ingredienti: per 4 persone (porzioni da 200 gr. crudo)
Criteri di scelta del prodotto. 1. Scegliere frutta matura e di stagione perché è ricca di zucchero ha poca water so you limit 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.
Kg.1 Pere
Gr 500
Lt.0.700 Sugar Water Lemon No.1
N. 2 large jars of 500 gr.
Food Safety: First steps.
First wash thoroughly in cold running water to, 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 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 to deteriorate due to chemical processes).
The boards should be plastic for these foods also sterilized before use in the dishwasher.
Preparation Peel the pears and remove core, cut into 4 wedges
Prepare the syrup with water, sugar and lemon juice.
Bake for 10 minutes.
Place the peeled pears in the pot so as not to leave too much empty space.
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 a cool dry dark place.
Warning: Sé non si rispettano le procedure sopra indicate da questa scheda tecnica, non si può garantire la sicurezza alimentare del prodotto, che può quindi nuocere anche gravemente sulla salute delle persone.
Preparazione 2
Sbucciare le pere e togliere il torsolo, tagliarle in 4 spicchi
Preparare lo sciroppo d'acqua, zucchero e il succo di limone.
Cuocere per 10 minuti.
Immergere le pere e cuocerle nello sciroppo per 8 minuti. Sgocciolare le pere raffreddare e usare subito per la preparazione del Vaso di fonduta al cioccolato con pere sciroppate e caramellate alla cannella.
Aggiornata il 20/10/2010
Scheda n.4
Nome ricetta:
Vaso di fonduta al cioccolato con pere sciroppate e caramellate alla cannella
Ricetta ideata e provata dallo Chef Alessandro Tannoia
Ingredienti: 10 persone
N° 10 Vasi
Kg.0.500 Gocce di cioccolato
N° 30 Fette di pere sciroppate
Gr. 200 Zucchero di canna
Gr. 10 Cannella in polvere
Preparazione:
In vaso mettere 50 gr. di cioccolato in gocce adagiare la pera sciroppata spolverare con cannella e zucchero di canna, e caramellare con cannello, chiudere velocemente il vaso
Finitura:
1. Infornare a vapore 100° per 15 min.(anche misto caldo)
2. O bagnomaria 95° per 25 min.
Finitura:
servire con il Vaso chiuso ogni if the diner will open on the prepared dish with paper towel fabric and chocolate chips here and there.
Characteristics:
Good, simple, creative, soft heart of pear with chocolate sauce that accompanies the scent of cinnamon and brown sugar.
Real Time: 30 min
.
my comments on the cooking pot:
Fragrances once:
help speed the drying time for finishing the dish in the vessel.
Natural flavors fresh herbs do the rest. Rediscover the taste of
a simple, healthy raw material, without so many cars and chemical powders,
cooking sweet
Preparation cuocre finish 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. The 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 who patiently 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.
Best wishes
Chef Alessandro Tannoia
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