Semester V: Food Production and Patisserie Practical Menus 19-20

MENU 2: ITALY
Salad/Starter
Insalata Caprese
Bruschetta al Pomodoro
Main Course
Fettuccine alla Pesto
Spaghetti alla Bolognese
Accompaniment 1
Melanzane Ripiene
Accompaniment 2
Pizza Margherita
Accompaniment 3
Foccacia
Dessert
Mango Panacotta
Vanilla Panacotta
Tiramisu

Insalata Caprese
Ingredients
3 vine-ripe tomatoes,
1 pound fresh mozzarella
20 to 30 leaves (about 1 bunch) fresh basil
Extra-virgin olive oil, for drizzling
Coarse salt and pepper

Method
Cut tomatoes and fresh mozzarella into1/4-inch thick slices
Layer alternating slices of tomatoes and mozzarella, adding a basil leaf between each, on a large, shallow
platter. Drizzle the salad with extra-virgin olive oil and season with salt and pepper, to taste.

Bruschetta al Pomodro
Ingredients
1 8-inch loaf round Italian bread, cut in half crosswise, and cut into 10 slices per side
3 tablespoons extra-virgin olive oil
4 to 6 Roma tomatoes, cut into 1-inch dice (about 3 cups)
1/3 cup fresh basil leaves, cleaned, stacked in a pile, rolled, and cut into a fine julienne
6 cloves garlic, 3 crushed and 3 cut in half lengthwise
2 teaspoons coarse salt
Freshly ground black pepper

Method
1. Preheat the oven to 450 degrees Fahrenheit. Set the oven rack in the top part of the oven.
2. Place sliced bread on rimmed baking sheets. Cook 10 minutes or until lightly toasted. Flip bread and
toast 5 more minutes.
3. Meanwhile, in a medium-sized bowl, place the olive oil, tomatoes, basil, 3 crushed garlic cloves, salt,
and pepper. Stir
to combine.
4. Rub the 3 halved garlic cloves, cut side down, over every piece of toasted bread. Spoon a couple
tablespoons of tomato mixture over each piece of toast and serve immediately.
Fettuccine alla Pesto
Ingredients
1 large bunch fresh basil
2 cloves garlic
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan
1/2 teaspoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 pound Fettuccine pasta
Method
1. Pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the Basil leaves in a
large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the
garlic.
2. Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the
processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to
a large bowl and stir in the cheese. Season with the salt and some pepper.
3. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil,
stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup
pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so
the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.

Spaghetti Bolognese
Ingredients
500g Fresh Beef Mince.
400g Dried Spaghetti.
4 Rashers of Smoked Streaky Bacon, finely diced.
2 Tins of Plum/Chopped Tomatoes.
6 Fresh Cherry Tomatoes.
2 Medium Onions, peeled and finely diced.
2 Sticks of Celery, trimmed and finely diced.
2 Carrots, trimmed and finely diced.
2 Cloves of Garlic, peeled and finely diced.
1 Medium Chilli (optional), seeded and finely sliced
75g Freshly grated Parmesan Cheese, plus extra for grating over.
2 tbsp Tomato Puree
1 Beef Stock Cube.
Glass of red wine (optional)
Herbs:
2-3 Sprigs of Fresh Rosemary.
Handful of Fresh Basil, plus extra for Garnish.
1 tsp Dried Oregano.
1-2 Fresh Bay Leaves.
Olive oil.
Sea Salt and Black Pepper.
Crusty bread, to serve.

Method
Get yourself a large heavy-bottomed saucepan, and place it on a medium heat. Add a good lug of olive
oil and gently fry your bacon until golden and crisp, then reduce the heat slightly and add your onions,
carrots, celery and garlic. Next remove the leaves from the Rosemary sprigs and add them to the pot,
discarding the sprigs. Move everything around and fry for around 8-10 minutes until the veg has
softened.
Next, increase the heat slightly, add the mince and stir until the meat is browned all over.
Stir in your tins of plum/chopped tomatoes, (plum tomatoes are best as they contain less water, but
either will turn out great!). Add your remaining herbs, tomato puree, stock cube, chilli and if using, the
wine. Slice your cherry tomatoes in half and throw them in as well.
Give everything a stir with a wooden spoon, breaking up the plum tomatoes as you go and bring to a
gentle simmer. Reduce the heat to low-medium, put the lid on and leave it blipping away for about an
hour and 15 minutes until the flavours develop into a wonderfully rich tomatoey sauce. Stir occasionally
to make sure it doesn't catch.
Just as the sauce is nearly ready, Add the parmesan and season to taste. Meanwhile add salt to a pan of
boiling water and cook the spaghetti according the the packet instructions. Once the spaghetti is ready,
drain it in a colander and add it to the pan with the sauce. Give it all a good stir, coating the pasta in the
lovely tomato sauce. Serve with a little grated parmesan and use the extra basil leaves to make a great
little garnish.

Melanzane Ripiene
Ingredients
Aubergines 600 g
Garlic 1 clove
Extra virgin olive oil 80 g
Black pepper 1 pinch
Basil 5 leaves
Onions 80 g
Pork meat mince 300 g
Stale bread crumb 60 g
Pecorino to grate 50 g
Salt up 1 pinch
Coarse salt 1 pinch
Tomato puree 500 g
White wine 60 g
Method
1. To prepare the stuffed aubergines, start by cutting the ends of the aubergines, wash them, dry them
and cut them in half lengthwise. Cut them along the edge and extract the pulp from the aubergines
using a scoop and put it aside. Then add salt (with coarse salt) to the inside of the aubergines and
arrange them with the hollow part on a wire rack to lose the water for about 30 minutes .
2. Meanwhile, prepare a tomato sauce: fry half chopped onion in half of the oil and then add the
tomato sauce , cook for about 15 minutes, then add salt and add the basil leaves chopped with your
hands.
3. then chop the remaining onion and fry it in a pan with a little oil and the garlic clove ; once browned
remove the garlic, add the minced pork and let it fry. When the meat begins to brown, blend with
white wine. At this point, chop the well-chopped aubergine pulp and add it to the meat. Let it cook
until it gets wilted .
4. In the meantime take the breadcrumbs from the slices of bread and cut into cubes. Pass it in a mixer
until it crumbles. Add this too in the pan and cook for a couple of minutes.
5. Then add 3-4 tablespoons of tomato sauce and turn off the heat. At this point let cool the mixture a
little , mix well and use it to fill the aubergines.
6. sprinkle with grated pecorino . Bake the stuffed aubergines for about 30 minutes at 180 ° . Serve
your stuffed aubergines hot

Pizza Margherita
Ingredients
1/2 recipe pizza dough, recipe follows
Unbleached all-purpose flour for rolling the dough and coating the peel
2 cups Quick Marinara Sauce, recipe follows
4 ounces fresh mozzarella, thinly sliced
1/2 teaspoon kosher salt
Freshly ground black pepper
10 basil leaves, washed
Pizza Dough:
1 cup tepid water
3 tablespoons extra-virgin olive oil, plus more as needed
2 teaspoons sugar
1 1/2 teaspoons kosher salt
3 cups all-purpose flour, plus more for kneading
1 1/2 teaspoons active dry yeast
Quick Marinara Sauce:
2 tablespoons extra-virgin olive oil
1/4 medium onion, diced (about 3 tablespoons)
3 cloves garlic, chopped
3 1/2 cups whole, peeled, canned tomatoes in puree (about 1 (28-ounce) can) roughly chopped
Sprig fresh thyme

Sprig fresh basil

2 teaspoons kosher salt
Freshly ground black pepper
Method
Make 1 recipe of pizza dough and let rise according to the recipe directions.

Punch down the dough, divide in 1/2 and loosely form 2 balls. Place 1 ball in a well-greased plastic
storage bag and store in the refrigerator for up to 2 days. Place the other on a floured surface, cover with
a large inverted bowl, and allow to rest for 15 minutes.

Place a large baking stone on the oven's lowest rack and preheat to 400 degrees F.

Generously dust a wooden peel with flour and place dough on the peel. Make a disk shape by pressing
dough with the heel of your hands, rotating the dough between presses. Continue to press and stretch
dough into a 12-inch circle, about 1/8-inch thick. Spread the sauce on the pizza in a thin, even layer,
making sure to leave a 1/4-inch border around the edges of the pizza. Season with salt and pepper. Top
with the mozzarella.

Slide the pizza onto the baking stone and bake for 10 to 14 minutes, or until the cheese is melted and
bubbly and the bottom of the crust begins to brown.

Remove from the oven, tear the basil leaves and scatter over the pizza. Slice with a pizza wheel and serve
immediately.
Pizza Dough:
Stir the water, oil, sugar, and salt in a liquid measuring cup until the sugar dissolves. Whisk the flour and
yeast in a large bowl, make a well in the center and add the liquid mixture. With a wooden spoon or your
hand, gradually stir the flour into the liquid to make a rough dough. Pull the dough together into a ball,
(if there is a bit of flour left, don't fret).

Turn the dough out onto a clean work surface dusted with flour. Knead until the dough is smooth and
elastic, about 5 minutes, using more flour if necessary to keep from sticking. Divide into 4 equal portions,
form into balls, and put on a lightly oiled baking sheet. Brush the tops of the dough with oil, cover with
plastic wrap, and set aside to rise at room temperature until doubled, about 45 minutes.

Quick Marinara Sauce:

Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until
lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the
heat and simmer, covered, for 10 minutes.

Remove and discard the herb sprigs. Stir in the salt and season with pepper, to taste. Use now, store
covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Foccacia
Focaccia is a style of bread made popular in Italy, and spreading around the world wherever Italian
settlers and traders have formed communities. The bread is relatively flat, usually quite plain inside, but
topped with olive oil and herbs, and occasionally with sliced olives on top.

Pana cotta
Ingredients
4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water
Method
1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove
from heat and stir in the vanilla extract.
(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and
let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)
2. Lightly oil eight custard cups with a neutral-tasting oil.
3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.
4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely
dissolved.
5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at
least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder
than European ones. )

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the
glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and
garnish as desired.
To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for
5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until
dissolved.

Tiramisu
Tiramisu is a coffee-flavoured Italian dessert. It is made of ladyfingers dipped in coffee, layered with a
whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa.