ITALIAN CUISINE

Week 5

31 October 2017

Tuesday.

          Previous week, we cover a topic of Italian Cuisine and guest what, this week we are covering the same Cuisine but with different menu which is PIZZA! and yes i have experienced in make pizza but only once, if i remember back on our Basic Pastry & Bakery Class on third semester. Other than that, i really love pizza. So, getting back into the topic. The COD prepare the menu to offer for our guest for today, and i have listed the recipe below, so make sure to check it out!

RECEPI:

APPETIZER

Pizza Margherita & Mango Salad, Chili Flakes & Parmesan Cheese, Garden Salad:

Pizza base:

• Bread Flour - 300 gram
• Instant Yeast - 1 tsp
• Salt - 1 tsp
• Olive oil - 1 tbsp, extra for drizzling

For the tomato sauce:

• Tomato puree - 100 ml
• Garlic - 3 cloves, crushed
• Fresh basil - 1 handful

For the toppings:

• Mozarella cheese - 125 gram
• Parmesan cheese - 5 tbsp, grated
• Fresh basil - 5 leaves.

Ing; Mango Salad:

• Ripe Mango - 3 nos, diced
• Onion - 1/2 cup, chopped
• Cilantro leaves - 1/4 cup, chopped
• Lime juice - 1/4 cup
• Tomato - 3 nos, small dice
• Seasoning

Ing; Garden salad:

• Tomato - 5 nos, seeded
• Avocado - 2 nos, pitted, small dice
• Cucumber - 3 nos, peeled, small dice
• Iceberg lettuce - 1 head, washed, torn into bite-sized pieces
• Olive oil - 5 tsp
• Salt - to taste

INSTRUCTIONS:

Pizza Margherita:

1. Make the base: Put the flour into a large bowl, then stir in the yeast and salt. Make a well, pour in 200ml warm water and the olive oil and bring together with a wooden spoon until you have a soft, fairly wet dough. Turn onto a lightly floured surface and knead for 5 mins until smooth. Cover with a tea towel and set aside. You can leave the dough to rise if you like, but it’s not essential for a thin crust.
2. Make the sauce: Mix the tomato puree, basil and crushed garlic together, then season to taste. Leave to stand at room temperature while you get on with shaping the base.
3. Roll out the dough: If you’ve let the dough rise, give it a quick knead, then split into two balls. On a floured surface, roll out the dough into large rounds, about 25cm across, using a rolling pin. The dough needs to be very thin as it will rise in the oven. Lift the rounds onto two floured baking sheets.
4. Top and bake: Heat oven to 240C/fan 220C /gas 8. Put another baking sheet or an upturned baking tray in the oven on the top shelf. Smooth sauce over bases with the back of a spoon. Scatter with cheese and tomatoes, drizzle with olive oil and season. Put one pizza, still on its baking sheet, on top of the preheated sheet or tray. Bake for 8-10 mins until crisp. Serve with a little more olive oil, and basil leaves if using. Repeat step for remaining pizza.

Mango Salad:

1. In a serving bowl, combine the prepared mango, onion, and cilantro. Drizzle with the juice of one lime and mix well. Season to taste with salt. For best flavor, let the salsa rest for 10 minutes or longer.

Garden Salad:

1. In a large bowl, combine lettuce, tomatoes, and cucumbers.
2. Drizzle with olive oil, lemon juice and a little bit salt and toss until evenly coated.

SOUP

Cream Italian White Beans Soup with Italian Bread:

Ing; Creamy Italian White beans soup:

• Oil - 2 tbsp
• Onion - 2 cups, small dice
• Celery - 2 cups, small dice
• Garlic - 3 cloves, crushed
• Kidney beans - 2 cans
• Chicken stock - 5 tbsp
• Lemon juice - 1/2 cup
• Water - 5 liter
• Spinach - 1 bunch
• Seasoning 

INSTRUCTIONS:

1. In a large saucepan, heat oil. Cook onion and celery in oil for 5 to 8 minutes, or until tender. Add garlic, and cook for 30 seconds, continually stirring. Stir in beans, chicken broth, pepper, thyme and 2 cups water. Bring to a boil, reduce heat, and then simmer for 15 minutes.
2. With slotted spoon, remove 2 cups of the bean and vegetable mixture from soup and set aside.
3. In blender at low speed, blend remaining soup in small batches until smooth, (it helps to remove the center piece of the blender lid to allow steam to escape.) Once blended pour soup back into stock pot and stir in reserved beans.
4. Bring to a boil, occasionally stirring. Stir in spinach and cook 1 minute or until spinach is wilted. Stir in lemon juice and remove from heat and serve with fresh grated Parmesan cheese on top.

MAIN COURSE

Chicken Marsala with Mushroom Sauce, Mashed Potato, Braised Broccoli & Roasted Pumpkin:

Ing; Chicken Marsala:

• Chicken breast - 22 breast, (depends on how much you want to serve), skinless, boneless
• Salt - 2 tbsp
• Ground Black pepper - 2 tbsp
• Oregano - 2 tbsp
• Olive oil - 5 tbsp
• Garlic - 3 cloves
• Chicken stock - 4 tbsp

Ing; Mushroom sauce:

• Mushroom button - 10 nos, wash clean
• Cream - 5 cups
• Corn flour - 2tsp
• Butter - 40 gram
• Chicken stock - 2tbsp
• Seasoning

Ing; Braised Broccoli (Saute):

• Broccoli - 1 head, Florets & blanched
• Olive oil - 5 tsp
• Garlic - 3 cloves, crushed
• Chicken broth - 1/2 cup
• Seasoning

Ing; Roasted Pumpkin:

• Pumpkin - 1 no, peeled & medium dice
• Oil - 5 tsp
• Seasoning 
• Sugar 2 tsp
• Spices - 2 tbsp

INSTRUCTIONS:

Chicken Marsala: 

1. In a shallow dish or bowl, mix together the salt, pepper, olive oil and oregano. Coat chicken pieces. 
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and pour 2 cups of water & chicken stock. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Mushroom Sauce:

1. In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
2. Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and Chicken stock. Reduce.
3. Stir remaining broth into sauce, and bring to a boil. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

Braised Broccoli:

1. Trim the bottom stalk off the broccoli and cut it into even size florets, about 1.5 inches in diameter and 3-4 inches long. Blanch on boiling water for 20 seconds and stop the cooking process by shocking it into ice water for few minutes and drain.
2. Gently smash the garlic to peel the skin and slice each clove, set aside.  Preheat your largest skillet over medium heat and add a very generous coating of olive oil.  
3. Add your broccoli and sauté it for 2-3 minutes, season generously with salt and pepper.  Add your garlic to broccoli and continue to sauté for 1-2 minutes or until you smell the garlic.
4. Add your broth and cover with tight fitting lid. Let cook for 10-12 minutes, taste, check for doneness and re-season if necessary.

Roasted Pumpkin:

1. Preheat oven to 200°C /180°C fan-forced. Line 2 large baking trays with baking paper. Place pumpkin and garlic in a bowl. Add oil. Season with salt and pepper. Toss to coat.
2. Arrange pumpkin mixture, in a single layer, on prepared tray. Bake for 40 minutes or until pumpkin is golden and tender.

DESSERT

Italiam Tiramisu:

Ing; Handmade mascarpone cheese:

• Anchor cream - 5 cups
• Lime juice - 1 cup

Ing; Tiramisu:

• Egg - 5 nos
• Lady finger - 15 sticks, divide two
• Expresso coffee - 3 tsp
• Sugar - 4 tbsp
• Cocoa powder - 2 tbsp

INSTRUCTIONS:

Prepare the Coffee:

• Combine espresso (or coffee), 2 tablespoons of the Marsala wine, vanilla extract, and a tablespoon of the sugar in a wide bowl.

Prepare The Filings:

1. Vigorously whisk egg yolks,  and 3 tablespoons of sugar in a bowl set over a saucepan of barely simmering water until tripled in volume, 5 to 8 minutes. To make this step easier, use a handheld electric mixer at medium speed. (Do not stop beating until removed from the heat).
2. Remove the bowl from heat then beat in mascarpone cheese until just combined.
3. Whip cream in a bowl until it holds stiff peaks. Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated (the whipped cream will deflate a little).

To Finish:

1. Dip half of the ladyfingers very quickly into the coffee, and line the bottom of a 9-inch square dish. (You might find that you need to break a few into pieces to fit them in the dish).
2. Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Grate half of the bittersweet chocolate over filling. Then dip the remaining ladyfingers very quickly into the coffee and arrange a second layer over filling.
3. Spoon remaining mascarpone mixture over ladyfingers. Grate more chocolate on top or dust with cocoa powder. Cover with plastic wrap and refrigerate at least 6 hours.
4. When ready to serve, dust with more grated chocolate or cocoa powder. Leave out at room temperature about 20 minutes before serving. (Tiramisu can be chilled up to 2 days, but no longer or else the ladyfingers will break down and become mushy).