ITALIAN ROSTICCERIA

MANUAL

HISTORY

The rotisserie is a business audience where you can buy and eat hot food, especially, typically roasts (hence the name); meals are delivered for removal or to be consumed on site. Because usually it comes to fast food, are normally set up a counter with stools or other, in addition to traditional tables and chairs.

MENUS

ARANCINI DI RISO MARITOZZI ROMANI PANZEROTTI FRITTI MOZZARELLA IN CARROZZA SFOGLIATE AI WURSTEL FOCACCIA ALLE CIPOLLE FOCACCIA MEDITERRANEA FOCACCIA DI PATATE VERDURE PASTELLATE FRITTE UOVA IN CAMICIACROCHETTE DI CARNECROCHETTE DI FORMAGGIOCROCHETTE DI VERDURECROCHETTE DI POLLOTRONCHETTO ALLA CAPRESEFRITTELE AL AGLIOTOAST ALLA SAVOIARDACRESPELLE DI RISO

STANDARD EQUIPMENT

OVENREFRIGERATORPROFESSIONAL KNEADERROLLER CUT PIZZAPLASTIC BOXESBOWLSSPOON MEDIUMOIL POTMIXERPOTS PLAQUESMESH STRAINER

DISCH

important thing is not undervalued, are the dishes.I have to have a certain weight and thickness and must be kept warmbecause when we serve the food must release the heat do not take it!on average are measuring not less than 18 cm and not more than 22 cm.

PIZZA OVEN GAS

The gas oven is the modern version of the oven. In place of the wood there is a gas burner, which produces the flame with the same concept of wood combustion, can be fixed plane or with a rotating surface. Is finding wide acceptance in the pizzerias for ease of management and control of temperatures and for the cleaning itself. The fact that we do not use the wood gives us the ability to fire two or three pizzas more than the pizza oven. The ideal temperature cooking range from 300 ° to 350 ° C according to the final desired product. He plays only disadvantage the fact that not a product so fragrant as the pizza oven.

OVEN CONVENTION ELECTRIC

The electric oven is characterized by cooking temperatures homogenous within. Today you can have ovens evolved to digital control, with excellent cooking characteristics and economic. Needs a balanced mixture and generally more water-rich. It has the advantage of cleaning, of smaller sizes and easy management of cooking temperatures. The disadvantage of the electric furnace is not to enjoy the traditional nature of the pizza oven. Cooking times are slightly longer. Cooking temperatures ideal range from 300 ° to 360 ° C

FRYER

Always use a neutral vegetable oil, not peanutfor allergy problems

MOZZARELLA

Mozzarella is a dairy product made from fresh cheese spun Italian, a native of Campania.It is traditionally made with buffalo milk. Later on, it was also used for the cow to cow variation originally called mozzarella, definition still used as an alternative to cow's milk mozzarella, which specifies the quality of this dairy product can be derived from milk mixed ie mixed: in this case , manufacturers are required to specify the various percentages of buffalo milk and cow's milk contained Other qualities are those of only milk pecorino and only goat milk: the variant doggie is traditionally prepared in certain areas while the goats is recent

SAUCE TOMATO PIZZA

tomato pizza sauce10 kg fresh tomato160 gr salt400 gr Olive oil30 gr oregano500 gr basil60 gr sugar

Method cooking:

Boil the tomatoes drain completely of watercool themmove all the ingredients to the mixer.

DOUGH AND RISING

Very important in the pizza, as well as the quality of the ingredients, is the correct maturation and leavening. The maturation is the process necessary for the starch contained in the flour (polysaccharide) is by some enzymes (alpha and beta amylase) split into simple sugars, this causes the pizza, well matured, showing digestible. While the yeast does its job in the dough producing carbon dioxide and noble gases, hence, the leavening, that the doubling of the volume that occurs in the dough.

WEIGHT DOUGH PIZZA BAKING

SHEET

the weight of the dough for one ball Standar. 1.5 kg

Preparation:

stretch the dough with the sheeter and let rest and rise for an hour before stuffing and bake.

BATTER FRY

BATTER FOR FRYING

1 kg flour400 gr cold water20 gr salt15 gr sodium bicarbonate

Method preparation :dissolve the flour into ice-cold water salt and sodium bicarbonatestoring in the freezer before use for half hour

ARANCINI

ARACINI DI RISO3 kg rice400 gr onion2 kg minced beef1 kg cheese60 n eggs2 kg flour3 kg breadcrumbs2 gr saffron local500 gr Green peans

MARITOZZI ROMANI

MARITOZZI DI RISO3 kg rice600 gr mozzarella40 n eggs2 kg flour2 kg breadcrumbs

Method cooking:Cook the rice in the traditional method, put the end mozzarella, cool on a plate, forming the cylinders regular and finally breading and frying

PANZEROTTI FRITTI

PANZEROTTI FRITTI4 kg pizza dough1 kg tomato sauce2 kg mozzarella50 gr oregano

Method cooking:forming discs with regular dogh stuffed with the ingredients, close them in half ,fry, and serve hot

MOZZARELLA IN CARROZZA

MOZZARELLA IN CARROZZA4 kg pan carre1 kg mozzarella piece300 gr anchovies

60 n eggs1 kg flour2 kg breadcrumbs

Method cooking:have flat slices of pan carre,inside put mozzarella and anchovy, implement relevant other slices cut above so longitudinally, breading and frying

SFOGLIATA AI WURSTEL

SFOGLIATE AI WURSTEL

4 kg flaky pastry2 kg mini wursel chicken500 gr Mustard5 n eggs

Method cooking:roll out the puff pastry and cut out of triangles, put a little mustard to the center and put the wurstel, roll up and bakeserve hot

FOCACCIA ALLE CIPOLLE

FOCACCIA ALLE CIPOLLE3 kg focaccia dough1 kg onions100 gr olive oil15 gr oregano

Method cooking:braise the onions and cool them, roll the dough to put olive oil olives onions salt and oreganoBake at 190 degrees

FOCACCIA MEDITERRANEA

FOCACCIA MEDITERRANEA3 kg focaccia dough500 gr olives100 gr capers250 gr cherry tomatoes100 gr olive oil15 gr oregano

Method cooking:braise the onions and cool them, roll the dough to put olive oil tomatoes olives capers salt and oreganoBake at 190 degrees

FOCACCIA DI PATATE

FOCACCIA DI PATATE3 kg focaccia dough1 kg potatoes400 gr cheese100 gr olive oil15 gr oregano

Method cooking: Boil the potatoes pass to mincer and put them to knead with dough focacciaroll the dough terminate the cheese over oil and cook

VERDURE PASTELLATE

VERDURE PASTELLATE FRITTE1 kg cauliflower1 kg carrots1 kg zucchini3 kg batter frying

Method cooking:cut vegetables on a regular basis, them white cool them, put them in the batter and fry

UOVA IN CAMICIA

UOVA FRITTE IMPANATE

60 n eggs800 gr flour200 gr corn starch10 n eggs2 kg breadcrumbs

Method cooking:boil eggs, mix flour and eggs frying breaded

CROCCHETTE DI CARNE FRITTE

POLPETTE DI CARNE FRITTE3 kg mixed meat minced20 n eggs500 gr cheese150 gr parsley

1.5 kg flour30 n eggs4 kg breadcrumbs

Method cooking:preparing a mixture with cooked meat and the rest of the ingredients, roll into balls regularly.Breading and frying them

CROCHETTE DI FORMAGGIO

FRITTE

POLPETTE DI FORMAGGIO FRITTE1 kg semolina4 lt milk10 n eggs500 gr gorgonzola cheese150 gr parsley

1.5 kg flour30 n eggs4 kg breadcrumbsMethod cooking:Cook the semolina gnocchi as the Roman, and add to the milk gorgonzola, cool form of cylinders.Breading and frying

CROCHETTE DI VERDURE FRITTE

CROCHETTE DI VERDURE FRITTE4 kg pizza dough500 gr celery500 gr carrots500 gr potatoes50 gr tomato paste100 gr parsley

Method cooking:cut the vegetables into julienne order, add them to the pizza dough with the remaining ingredients and let stand a few minutes work.Tear into balls and fry not regular

CROCHETTE DI POLLO

CROCHETTE DI POLLO3 kg chicken breast1,5 kg potatoes150 gr parsley10 n eggs1 n lemon1.5 kg flour40 n eggs2 kg breadcrumbsMethod cooking:Boil the potatoes, cool them and move all the ingredients to the meat grinder, roll into balls regularly.Breading and frying

TRONCHETTO ALLA CAPRESE

TRONCHETTO SALATO ALLA CAPRESE3 kg bread dough1.5 kg fresh tomatoes100 gr basil400 gr mozzarella50 gr oregano

Method cooking:roll the dough into a rectangular fashion, put the ingredients and roll bake at 200 degreescut into slices to la Minute

FRITTELLE ALL” AGLIO

PANE FRITTO ALL” AGLIO3 kg focaccia dough400 gr garlic10 gr dried chilli10 n eggs

Method cooking:put all the ingredients in the mixer and dough is smooth.let rise, and tear form of pieces of regular size.fry

TOAST ALLA SAVOIARDA

TOAST ALLA SAVOIARDA3 kg bread toast1 kg beschamel300 gr tomato sauce400 gr cheese

Method cooking:spread the toast bread slices, put above la besciamel and little tomato and cheese.gratin in the oven.

CRESPELLE DI RISO

CRESPELLE DI RISO 2 kg batter for crepes800 gr boiled rice150 gr parsley200 gr cheese

Method cooking:add to batter the cold boiled rice and parsley and mix well forming of pancakes

TABLE MISE EN PLACE

knife and fork olive oilmill black pepperdried chilli in dispenser

paper tablecloth

BRAND

1° MOZZARELLA PANDA1° SORINO OLIVE OIL