ITALIAN CUISINE

Week 4

24 October 2017

Tuesday.

           Italian food is more than just pizza and spaghetti. There’s a wide range of ingredients, flavors, and dishes to experiment with in your own home. As the statement goes, I will share to you guys today about Italian Cuisine. I will list down the recipe the provided by Chef on Duty today. So, make sure to have a look at it. Maybe you interested in making it. 

RECEPI:

APPETIZER

Italian bruschetta:

Bruschette:

• Crusty Italian Bread — Baguette - 1 Loaf
• Garlic - 2 Cloves 
• Extra-Virgin Olive Oil - 1/4 Cup

Toppings:

• Ripe Tomatoes - 3 cups, cut into 1/2 inch
• Salt & pepper - to taste
• Olive oil - 2 tbsp
• Fresh Basil - 3 tbsp, chopped

INSTRUCTIONS:

1. Mix together the tomato topping ingredients and set aside. 
2. Cut the bread into slices about 3/4 inches thick, and either place under a broiler, or on a grill, and cook until just golden. 
3. Turn and repeat. 
4. Take the bruschette away from the heat, and first using a clove of garlic on the prongs of a fork, rub one side of each of the toasts.
5. Next brush a little olive oil on each toast. 
6. Top with the tomato mixture and serve immediately. 

SOUP

Cream of Mushroom soup:

     Ingredients:

• Olive oil - 4 tbsp
• Butter -4 tbsp
• Button mushrooms - 2 pounds(900gram), roughly chopped or sliced 1/8-inch thick
• Shiitake mushrooms - small handful, chopped
• Shallots - 3/4 cup,minced 
• Garlic - 3 cloves, minced
• Kosher salt - 1 tsp. 
• Chicken Stock - 4 cups(1 liter)
• Heavy cream - 1/2 cup(120ml)
• Fresh ground black pepper - 1/2 tsp

INSTRUCTIONS:

1. Saute the mushrooms: Heat olive oil on medium high heat in a 5-6 quart thick-bottomed pot. When the oil is hot, swirl in the butter. Once the butter has melted, add the mushrooms, stir to coat with the olive oil and butter. Cook the mushrooms on medium high heat until they are lightly browned and have released most of their water, about 10 minutes. Remove 1 cup of the cooked mushrooms form the pot and set aside (they will be added back in later)
2. Add shallots, garlic: Reduce heat to medium. Add the minced shallots and the garlic to the pot, stir to combine, cook for about a minute. 
3. Add salt, stock: Add the salt, and the stock to the pot. Increase the heat to medium high, bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat. 
4. Puree soup: Using an immersion blender or working in batches with a standing blender, puree the soup until smooth. Stir in cream and reserved mushrooms: Whisk the cream into the soup and the black pepper. Adjust salt and pepper to taste. Stir in the reserved cooked mushrooms.

MAIN COURSE

Basil Chicken Meatball & Pasta:

    Ingredients: Chicken meatballs

• Ground chicken - 1 lb
• Frank's hot sauce - 1 tbsp
• Breadcrumbs - 1/4 cup
• Ricotta Cheese - 1/2 cup
• Egg - 1 nos
• Fresh Basil - 2 tbsp, chopped
• Salt & pepper - to taste

    Ingredients: Pasta

• Spaghetti pasta - 1/2 packet 
• Parmesan Cheese - 1/4 cup
• Fresh Basil - 1 tbsp, slice
• 1 jar of spaghetti sauce

INSTRUCTIONS:

1. Preheat oven to 400 F degrees. 
2. In a big bowl, mix all ingredients together. Form the meat into small round meatballs. Place them on a Parchment Paper. Bake them for about 30 minutes or until Golden brown. 
3. Cook Spaghetti according to package instructions. 
4. In a skillet add the meatballs and the spaghetti sauce. Cook over medium heat for about 10 minutes. 
5. Drain the spaghetti and pour sauce and meatballs over pasta and toss. Garnish with basil and fresh Parmesan cheese. 

DESSERT

Chocolate Panna Cotta :

    Ingredients:

• Whole milk - 3/4 cup
• Vanilla essence - 1 tsp
• Salt - 1/2 tsp, or a pinch
• Powdered unflavored gelatin - 2 tbsp
• Water - 2 tbsp
• Dark Chocolate - 4.5 oz
• Cream - 2.5 tbsp

INSTRUCTIONS:

1. Take the water in a small bowl and sprinkle gelatin evenly over it. Let stand for about 5 mins until softened. 
2. Heat the milk, vanilla essence, Softened gelatin and salt over medium heat and bring to a simmer. Remove from heat. 
3. Melt the chocolate over a double boiler making sure no water or steam mixes with the chocolate. Pour the hot milk over the Chocolate and carefully emulsify with a hand blender. Add the cream and stir just to corporate it. 
4. Let it cool to room temperature and pour into 4 small serving glasses and refrigerate for atleast 4 hours.