Luncheon Competition 2010Italian Foods

By Saskia Schonegevel

Italian Food While some of the most popular dishes associated with the Italian

culture include a tempting slice of pizza and a heaping plate of pasta, there is much more to the world of Italian cooking. Throughout the many regions in Italy, the distinctive cuisine of the Italians shines through in a wide-range of eating habits, styles of cooking, and selection of local ingredients. The changing of the times has also influenced Italian food, as the meals served in the pre-Roman era possess both similarities and differences in the cuisine of today.

The culinary history of Italy established a reputation more than 2,000 years ago, which includes an illustrious movement during the Roman Empire. Culturally, food preparation was quite important in the past where flashes of significance have been captured in the only surviving cookbook (Apicius), which dates back to the first century BC.

Provolone and mozzarella cheeses developed in the south, as well as a host of interesting citrus fruits.

Diverse types of bread, variations in pasta, and varying food preparation techniques also differed according to region. The southern regions of Italy embrace hard-boiled spaghetti, while the north often prefers a soft egg noodle. Milan is known for their risotto, while Bologna has a deep history regarding tortellini, and Naples is famous for their pizzas.

MENU

Entrée: Char-Grilled Capsicum, stuffed with Prosciutto and Mozzarella

Main: Pacific Prawn, Rocket and Chilli Linguini

Dessert: Baked Ricotta Cheesecake,with Caramelised Apples

Char-Grilled Capsicums Ingredients 4 medium red capsicums, halved lengthways (see note) 250g cherry tomatoes 1 large tomato, chopped 6 slices prosciutto, chopped 1 garlic clove, crushed 1 tablespoon olive oil 1 cup reduced-fat grated mozzarella cheese small basil leaves and salad leaves, to serve   Method Preheat oven 220°C/200°fan-forced. Line a large baking dish with baking paper.

Place capsicums, in a single layer, in prepared dish. Combine tomato, prosciutto, garlic and oil in a bowl. Spoon mixture into

capsicum halves. Bake for 45 minutes or until capsicum is just tender. Remove dish from oven. Top with cheese. Return to oven. Bake for 10 minutes

or until cheese has melted. Top with basil leaves. Serve with salad leaves

Prawn, rocket and chili linguine

Time-30 mins Ingredients (serves 4) 800g large green tiger prawns, peeled leaving tails intact,

deveined 3 garlic cloves, finely chopped 1/4 cup (60ml) extra virgin olive oil 1 lemon 375g dried linguine 2 long fresh red chili, seeded, thinly sliced 1/2 cup flat-leaf parsley leaves 80g baby rocket leaves Method Combine the prawns, garlic and 1 tabs of the oil in a large bowl. Cover with plastic

wrap and set aside for 15 minutes to develop the flavors. Meanwhile, use peeler to remove rind from the lemon. Juice the lemon. Cook the pasta in a large saucepan of salted boiling water following directions until al

dente. Drain well. Meanwhile, heat a large frying pan over high heat. Add the prawn mixture and cook,

tossing occasionally, for 5 minutes or until prawns change color and curl. Add the chili and lemon rind and cook, stirring, for 1 minute or until aromatic. Remove from heat. Add the pasta, parsley and rocket and drizzle over the lemon juice and remaining oil. Season to taste with salt and pepper. Gently toss until just combined. Divide evenly among serving bowls and serve immediately.

 

Ricotta Cheesecake, Caramelized Apples 

Serves: 12 Total Time: 1 hr 37 min  Oven Temp: 350 degrees  Ingredients   Crust 1 cup's) cookie crumbs, (20 cookies) 2 tablespoons unsalted butter, melted 1 tablespoons (packed) brown sugar  Filling 1 1/2 cups whole-milk ricotta cheese, room temperature 3/4 cup's) granulated sugar 1  vanilla bean, split lengthwise, seeds scraped 1 package's) (8 ounce) cream cheese, softened 1 container's) (8 ounces) sour cream, room temperature 3 large eggs, room temperature Caramelized Apples 1 cup's) granulated sugar 1/4 cup's) water 1 teaspoon's) light corn syrup 2 medium Granny Smith apples, peeled, cored, and each cut into 8 slices 2 tablespoon's) unsalted butter

 

Ricotta Cheesecake, caramelized Apple Directions Preheat oven to 350 degrees. Grease a 9-inch spring form pan with

cooking spray. In a bowl, mix crumbs, butter, and sugar. Press into bottom of prepared pan. Bake 10 minutes. Place pan on wire rack.

In a food processor, process ricotta cheese, granulated sugar, and vanilla bean until ricotta is smooth. Add cream cheese and sour cream; process just until smooth. In a large bowl, whisk eggs. Whisk in 1/4 of the cheese mixture. Fold in the remaining cheese mixture in two additions. Pour over the crust. Bake 45 to 50 minutes, or until the edges rise, and the center is just set,. Place on wire rack to cool completely (cheesecake may crack). Cover and refrigerate at least 4 hours or overnight.

In a large mixer, combine sugar, water, and corn syrup. Cook over medium heat, swirling the skillet occasionally, until the sugar dissolves and then caramelize

Reasons for my choices My luncheon competition menu is based around Italian foods. I

chose Italian foods as it is a very diverse culture with a wide range of fascinating ingredients that are put together to make extraordinary flavors within the culinary culture.

The entrée I chose was Italian stuffed capsicums which are grilled, tasty capsicums bursting with flavor. I chose these as it was a simple yet wonderful Italian dish with a range of different textures, Flavors and skills used. They are a typical Italian entree which is a wonderful start to a meal.

The main I have chosen is a simple Italian pasta dish which consists of tasty grilled prawns, grilled spinach and strong chili. I chose this linguini as it was a wonderful way to present the diverse flavors of Italian cuisine as well as being simple and sophisticated.

The dessert I have chosen is a sweet yet subtle ricotta cheesecake with wonderfully smooth caramelized apples. I chose this dish as it was a very flavorful, simple yet wonderfully fluff dish which represents Traditional Italian Cuisine.

Work Plans Capsicums: Preheat oven Combine tomato, prosciutto, garlic and oil in a bowl. Line a large baking dish with baking paper. Place capsicums, in a single

layer, in prepared dish. Spoon mixture into capsicum halves. Bake for 45 minutes or until capsicum

is just tender Remove dish from oven. Top with parmesan cheese. Return to oven. Bake for 10 minutes or until cheese has melted. take out of oven and Top with basil leaves. Serve with salad leaves

Prawn, Spinach and Chili Linguini Workplan Crush garlic Put prawns in a bowl Combine the prawns, garlic and 1 tablespoon of the oil in a large bowl. Cover with cling wrap and set aside for 15 minutes. Meanwhile, use a peeler to rind the lemon. Then Juice 1 tablespoon of lemon in a separate small bowl. Cook the pasta in a large pot of salted boiling water following directions until right. Heat a large frying pan over high heat. Then remove the pasta and Drain well. Add the prawn mixture and cook, tossing occasionally, for 5 minutes or until prawns

change color and curl. Add the chili and lemon rind and cook, stirring, for 1 minute. Remove from heat. Add the pasta, parsley and rocket and drizzle over the lemon juice 1 teaspoon of oil. Season with salt and pepper. Gently toss until just combined. Serve immediately.  

Ricotta Cheesecake, Caramelized Apples

Preheat oven to 350 degrees. Grease a 9-inch spring form pan with cooking spray. In a bowl, mix crumbs, butter, and sugar. Press into bottom of prepared pan. Bake 10 minutes. Place pan on wire

rack. In a food processor, process ricotta cheese, granulated sugar, and vanilla

bean until ricotta is smooth. Add cream cheese and sour cream; process just until smooth. In a large bowl, whisk eggs. Whisk in 1/4 of the cheese mixture. Fold in the remaining cheese mixture in two additions. Pour over the crust.

Bake 45 to 50 minutes, or until the edges rise, and the center is just set,. Place on wire rack to cool completely Cover and refrigerate at least 30 mines In a large mixer, combine sugar, water, and corn syrup. Cook over medium heat, swirling the skillet occasionally, until the sugar

dissolves and then caramelize

Cost For All ingredients

4 medium red capsicums

$6

250g cherry tomatoes $3.98

1 large tomato $0.30

1packet of prosciutto, $3.50

1 bottle of olive oil $0.25

1 cup grated mozzarella cheese

$3.25

small basil leaves and salad leaves

$2.30

800g large green tiger prawns

$12

3 garlic cloves $1.60

80g baby rocket leaves $1.50

1 lemon $0.80

375g linguine $0.89

2 long fresh red chili $0.75

1/2 cup flat-leaf parsley leaves

$2.00

Costs

1 cup cookie crumbs $2

1 packet unsalted butter $1.39

1 packet brown sugar $1.85

1 tub ricotta cheese $3.75

1 pack granulated sugar

$1.90

1 vanilla bean $6.99

1 package cream cheese $2.99

1 container sour cream $3.00

1 bottle light corn syrup $5.00

2 medium Granny Smith apples

$1.25

1 box large eggs $2.50

Reference page http://www.delish.com/recipes/cooking-recipes/quick-italian-dessert-recipes http://www.taste.com.au/recipes/18211/prawn+rocket+and+chilli+linguine http://www.taste.com.au/recipes/20534/italian+stuffed+capsicums

BY SASKIA SCHONEGEVEL