MENU 16
MINESTRONE
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CHICKEN PARMIGIANA
SPAGHETTI ALIO OLIO
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PANNA COTTA WITH STRAWBERRY COMPOTE
MINESTRONE
INGREDIENTS QUANTITY
Olive
oil 20
Gms
Onions 50
gms
Garlic 4 flakes
Carrots 25
gms
Celery 25 gms
Zucchini 25 gms
Tomatoes 2
nos
Tomato
puree 50
ml
Stock
(chicken /vegetable) 800
ml
Macaroni 20
gms
White
beans (Cannellini) 50
Gms
Parsley 5
gms
Salt
pepper to
taste
Parmesan
Cheese, grated as
needed (to garnish)
PRE-PREPARATION
Blanch
tomatoes and deseed and dice
Soak
the beans overnight and boil till soft
Make
stock. And cook Macaroni
Dice
Onions, carrots, celery ,zucchini
Chop
garlic
PROCEDURE
Heat
the oil in a heavy pot over medium heat.
2.
Add the onions, celery, carrots, and garlic. Sweat them in the oil until almost
tender. Do not brown.
3.
Add zucchini add the tomato puree, stock, bring to a boil and simmer until the
vegetables are almost cooked.
4.
Add the pasta and continue to simmer the soup until the pasta is cooked.
(Alternatively, cook pasta separately and add to the soup just before serving.)
5.
Add the beans and return soup to a boil.
6.
Add the parsley. Season to taste with salt and pepper.
7.
Just before service, top with the parmesan cheese, or serve cheese separately
PESTO SAUCE
INGREDIENTS QUANTITY
Basil 2 Bunches
Pinenuts/walnuts 30 gms
garlic 3 flakes
olive oil 150 ml
parmesan cheese 50 gms
Romano cheese 10 gms
salt to taste
PROCEDURE:
1.Wash the basil leaves and drain well.
2. Put the basil, oil, nuts, garlic, and salt in a blender or food processor.Blend to a paste, but not so long that the mixture is smooth. It should have a slightly coarse texture.
3. Transfer the mixture to a bowl and stir in the cheeses.
CHICKEN PARMIGIANA No of portions – 4
INGREDIENTS QUANTITY
Chicken
Breast 4 nos
Salt
pepper to taste
Breading
station(Flour,egg as required
Breadcrumbs)
Butter as needed (to
pan fry)
Oil as needed
(to pan fry)
For Tomato sauce
Oil
as
needed
Garlic
10
gms
Onions 30 gms
Tomatoes 50
gms
Tomato
puree 100 ml
Dried
herbs 5 gms
Grated
mozzarella 50 gms
Grated
parmesan 25 gms
Basil
(deep fried ) to garnish
METHOD
Deep
fry the basil for Garnish
Grate
the Mozzarella and Parmesan
For
Tomato sauce
-Chop
the Garlic and onions fine
-blanch
tomatoes
-Heat
oil, sauté onion, garlic, herbs; add the blanched tomatoes, tomato puree
Simmer
till nicely reduced adjust consistency and seasoning if required.
-add
sugar if required to balance the acidity.
For
the Chicken Breast
-Butterfly
the Breast, Season and then follow the breading procedure.
-Shallow
fry in butter and oil mixture until golden brown
To
assemble the Chicken Parmigiana
-Place
the chicken on a baking tray ladle a spoon full of sauce on top. Place the
cheese on top and place the chicken in the oven at 200 C for 6-8 mins or till
done golden and cooked.
SPAGHETTI ALIO OLIO No of Portions – 4
INGREDIENTS QUANTITY
Garlic
Slices 30 gms
Olive
oil 20
ml
Pepperoncini
(crushed pepper) a
pinch
Salt
to
taste
Chopped
Parsley 10
gms
Parmesan
cheese (grated) as
needed
Fresh pasta Dough
Flour 200 gms
Eggs 2 eggs
Olive
oil 5
ml
Salt a
pinch
Method
Mound
the flour on a work surface. Make a well in the center and add the eggs, oil,
and salt, working from the center outward, gradually mix the flour into the eggs
to make a dough. Kneading the dough. If the dough is still sticky when all the
flour is incorporated, add more flour, a little at a time. Knead well for at least
15 minutes.
4.
Cover the dough and let it rest at least 30 minutes.
5.
Cut the dough into 2-3 pieces. Set the rollers of a pasta machine at the widest
opening. Pass the pieces of dough through the machine, folding them in thirds
after each pass and dusting them lightly with flour to keep them from getting
sticky. Continue passing each piece through the machine until it is smooth.
6.
Decrease the width between the rollers one notch and pass the dough through
them again. After each pass, turn the rollers one notch narrower, dust the
dough with flour, and pass it through again. Continue until the dough is as
thin as desired. The pasta is now ready to cut into desired shapes and to cook.(Spaghetti/Tagliatelle)
Preparation
-Boil
water with salt, to cook pasta .When the water boils put the pasta and cook
till AL DENTE
-In
a Sauté pan heat Olive Oil add the garlic, Pepperoncini; add the blanched spaghetti
toss till mixed well and emulsified. Add salt, chopped parsley taste.
-Serve
hot sprinkled with parmesan cheese either as a main Course / accompaniment to
the main course.
PANNA COTTA WITH
STRAWBERRY COMPOTE No of portions :4
INGREDIENTS QUANTITY
For the Panna cotta
Milk
150
ml
Cream 150
ml
Sugar 65
gms
Gelatin 12 gms
Vanilla
Beans/Vanilla Extract 1no
For
the Strawberry compote
Strawberry
200
GMS
Water
20 ML
Sugar
50
GMS
Cinnamon
stick 1
NO
Star
anise 1NO
Vanilla
essence /pods as
needed
METHOD
For the Strawberry Compote
Cut
the strawberries in quarters. Place it with little water sugar and spices, vanilla
in a sauce pan .bring to a boil and simmer till sugar has dissolved and
strawberries have softened but still retains the shape. Put of the flame and
cool.
For the Panna cotta
Soften
the gelatin in cold water
Heat the
milk, cream, vanilla pod and sugar until the sugar is dissolved.
Dissolve
the gelatin and add to the hot milk mixture and stir until dissolved.
Pour into
the molds. Chill until set.
Demould
and serve with fresh berries or Fresh berry Compote.
PLEASE WRITE THE
DESCRIPTION OR HISTORY OF THE DISHES FROM THE LA ROUSSE GASTRONOMIQUE.
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