the world cuisine project directions

Prepared by Fulya Erden 1

The world cuisine project directions

DEADLINE OF THE PROJECT1. Group-Monday Start :21/02/2011 Deadline: 14/03/2011 08:40 a.m

2. Group-Wednezday Start :23/02/2011 Deadline: 16/03/2011 08:40 a.m

3. Group- Friday Start :25/02/2011 Deadline: 18/03/2011 08:40 a.m

If you bring me project late, I will break 10 points.

Good Luck all of you.

For the project, you can choice the country.

1. Go to homepage: http://www.satm.bilkent.edu.tr/~polatkesen

2. Under the academic Food Production I & Food Production Techniques, click.

3. You will see the World map, click the mainland.

4. Then you can choice the country double click, and enter you name and surname in the box twice.

5. It’s DONE.

6. Right side of your screen you will see The World Cuisine Project and Criteria.

7. Also, you can see other 4 different projects (World Cuisine).

8. You can use (Usefull Links).

9. If you have a question, please ask me.

http://www.satm.bilkent.edu.tr/~polatkesen


The World cuisine criterias has to be

What is the . ...(Italian)...... history? (2 pages – 1 Point) What is the ...(Italian)...... cuisine? (2 pages – 1 Point) What are the Italian peoples eating habits? (2 pages – 1 Point) Wtat kind of Tools and Equipments using in the kitchen? (2 pages – 1 Point) Wtat kind of Spices are they using in the food? (No pitcure) (1 pages – 0.50 Point) Wtat kind of Herbs are they using in the food? (No pitcure) (1 pages – 0.50 Point) Flavor, Sauce, and MarinadesCooking Techniques (stirfry ,grilling, roasting,)5 points 20%

Cold starters ……………...per person 150-160 gr (2 different Recipes - 1.5 Points)Soups………………………per person 250-300 ml (2 different Recipes - 1.5 Points)Hot Starters………………. per person 150-160 gr (2 different Recipes - 1.5 Points)Main Course ………………per person 150-160 gr (2 different Recipes - 1.5 Points)Bakery ……………………. per person 50-60 gr (2 different Recipes - 1.5 Points)Desserts …………………. per person 150-160 gr (2 different Recipes - 1.5 Points)Each recipe has to be prepared for 10 People9 points 30%

Writing Criteria Present your work on good quality white A4 paper. Headline should be Arial (12pt) boldUsing a clear black font ( Arial) of easily legible size (11pt). IndexEach recipe has to be one pageReferencesSubmit your project binder or hard cover so that pages do not fall out and get lost.Submit your project Copy of Cd or Floppy.You can use any resources (books, magazin, internet, etc). Project should be between 35 to 50 pages.6 point25%

Review Evaluate outcomes including own learning and performance. 5 points 20%

NOTE:Bring your project on time; otherwise you will lose 10 Points.This Project is 25 Points


Including; Grade

1 History 5 Points

2 What is the ................. Cuisine?

3 Eating habits

4 Tools and Equipments

5 Spices, Flavor, Sauce, and Marinades

6 Cooking Techniques (stirfry ,grilling, roasting,)

Soups (2 Recipes) 1.5 Points

1 Legumes

2 Red Meat

3 Chicken

4 Vegetables

Cold starters (2 Recipes) 1.5 Points

1 Vegetables

2 Fish and Shellfish

3 Meat and Offal

4 Poultry

Hot Starters (2 Recipes) 1.5 Points

1 Vegetables


3 Meat and Offal

4 Poultry

Main Course (2 Recipes) 1.5 Points

1 Vegetables


3 Meat and Offal

4 Poultry

5 Game

Bakery (2 Recipes) 1.5 Points

Desserts (2 Recipes) 1.5 Points

1 Custard

2 Dough desserts

3 Fruits desserts

How should be a Book 6 Points

Index

Each recipe has to be one page

Each recipe has to be for 10 People

Metal Binder or Hard Cover

Bibliography

+ Copy of Cd or Floppy

This Project is 25 Points.

You have 3 weeks. Please give me back on time; otherwise you will lose 10 Points.


Bilkent UniversitySchool of Applied Technology and

Management

Vocational School of Tourism and Hotel Services

Tourism and Hotel Management Department

( 244 & 221 )

ProjectPrepared By :Fulya Erden

Italian CuisineFall 20—20—

EXAMLE PROJECT


Italian Cuisine


Table of Contents Italian cuisine an example project………………………………………………….19 Table of contents……..……………………………………………………………...20 History……..……………………………………………………………………….…21 What is Italian cuisine ? …………………………………………………………….23 Eating hebits………………………………………………………………………….24 Toolsand equipment…………..……………………………………….

…………….24 Spice, flavor, sauceand marinades………………………………………………..25 Spices….……………………………………..………………………………………25 Herbs.…………………………………………………………………………….......26 Herbs.…………………………………………………………………………….......27 Sauces………………….……………………………………………………..…..…28

Burro e salvia (Sage and butter)……………………….………………..…..28 Salsa verde (Green sauce)………………………..………..……….……....29 Pomodoro Sauce (Basic Tomato Sauce)…………..……………………...30

Marinades…………….…………………..………………………………………….31 Herbed Italian………………………………………………………………….31 Marinade………………………………………..………………….….….…..32

Cooking techniques……………………………………………………….….…….33 Italian menu….. ……………………..………………………………………….…..34 Cold starter…………………..………………………………………….…………..35

Tomato bruschetta…….………………..………………………….…….…..36 Fish carpaccio……….…………………...……….………………….……....37 Caesar salad………………………………………………………………….38

Soups..….………………..………………………………………………………....39 Lentil soup………. …………..……………………………………….….…..40 Italian wedding soup……………………………………………..................41

Hot starters…………………………………………………………………….……42 Shrimp scampi…………………………..……………………………….…...43 Broccoli tart……………………………..……..……………………….….….44

Main courses………………………………………………………………………..45 Lasagna..…………………………..…………………………….……………46 Almond-crusted halibut………………………...……………….……….…..47

Bakery………………………………………………………………………………..48 Fantastic rosemary foccaia bread…………………………………………..49 Mediterranean black olice bread……………………..………………….….50

Dessert………………………………………………………………………………51 Espresso flan…………………..…………………………………………..….52 Apricot clafouits…………………………………………………….……..…..53

REFERENCES…………..……………………………………………………….….54


Italian Cuisine

Italian Cuisine History

Italy is situated in Europe and has borders with France, Switzerland, Austria and Slovenia. It has a 7,600 km coastline and includes two large islands, Sicily and Sardinia, plus smaller islands and its central position makes for easy access to Europe, North Africa and the Middle East.

The land is made up of plains, hills and mountains and its climate is relatively temperate although it can vary quite dramatically with more severe winters to the north and hot and dry summers in the south.

Archaeological evidence found throughout Italy and Sicily shows evidence of human activity dating back to the Paleolithic period but more interestingly, proves that by the beginning of the Neolithic period c. 2400 B.C. the earlier communities of hunter gatherers had been replaced by agricultural and pastoral settlements. These peoples grew crops and bred livestock for food. Latin's settled in the surround areas of Rome around 1000 BC. They kept pigs, herded sheep, goats, cattle and lived in primitive huts.

By 700 BC, the Etruscans, thought to have come from Lydia (now Turkey), had invaded and settled central Italy. It is known that they grew cereals such as barley and rye, from which they extracted "puls" the ancestor of today's bread. Garlic, onions and herbs such as rosemary and bay leaves were popular seasonings in Etruscan cooking and other vegetables consumed included. Etruscans grew many fruit and vegetables such as black eyed peas, fava beans, legumes, pomegranates, figs, grapes and small melons. Many domestic animals were raised for food including beef, pigs, chickens, ducks, geese, goats and sheep. They made cheese from the milk of cows and pigs.As well as farmed animals, there was an abundance of wild game in the forests of the north: hare, deer and wild boar were all on the menu as well fish from the rivers, the lakes and the sea.


HISTORY OF THE ITALIAN CUISINE

Italian cuisine as a national cuisine known today has evolved from centuries of social and political change. Italian cuisine is amongst one of the oldest in the world. It comes from ancient Roman and Greek gastronomic traditions. Some of the dishes around today, such as polenta, are almost exact copies of meals prepared for Roman soldiers about 2000 years ago. Germanic invasions modified Roman meals and customs, and the Renaissance period introduced more refined tastes into the various regions of Italy. Marco Polo and other Italian travelers made journeys to the Far East and brought back new spices and exotic foods. Pasta, a staple food for most Italians, appears to be a wheat version of the rice noodles found across Asia, so perhaps this was also an idea brought back by the Italian merchants.

Tomatoes - pomodori or 'apples of gold' - were originally brought from the Americas by European explorers and initially grown in France. However, Italy's climate was found to be more suitable for growing them quickly and cheaply, so they became a common ingredient of everyday meals cooked by Italians. Salsa di pomodoro (tomato sauce) appeared which a common base for Italian recipes is now.

Other staples of Italian cuisine - especially olio d'olivio (olive oil) and vino (wine) - are very Mediterranean. Olive groves and vineyards have been common in Italy and elsewhere in southern Europe for thousands of years.

Although the country known as Italy today had not officially formed until the 19th century, the cuisine can claim roots going back as far as 4th century BC and into the middle Ages which brought Arab and Norman influence to certain regions along with introduction of notable chefs such as Maestro Martino who cooked an elegant refined Italian cuisine. The cuisine significantly changed with discovery of the New World helped shape much of what is known as Italian cuisine today with introduction of items as potatoes, tomatoes, bell pepper and maize, which are all central parts of the cuisine but were not introduced in scale until the 18th century. Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional, however, have proliferated in different variations across the country in the present day. Cheese and wine are also a major part of the cuisine, playing different roles both regionally and nationally with their many variations and Denominazione di origine controllata (DOC) (regulated appellation) laws. Coffee, and more specifically espresso have become highly important to the cultural cuisine of Italy.


WHAT IS THE ITALIAN CUISINE ?

Italian cuisine is a tradition of dishes based on wheat products (such as bread and pasta), vegetables, sun dried tomatoes, spices, cheese, fish, and meat, usually prepared in such a manner as to preserve their ingredients' natural qualities, appearance, and taste. Also olive oil, balsamic vinegar and wine are being used mainly.

This kind of cuisine puts a stress on lightness and healthy nutrition, and tends to vary greatly between the various regions of the country: mountainous regions have dishes rich in proteins, and prefer meat, butter, and cheese, while seaside regions have dishes rich in vegetables and fish. This way, the cuisine adapts itself to the people, and not vice versa.

Perhaps more so than many European countries, traditional dishes and ingredients vary widely according to the availability locally produced food, not to mention its political history. Despite modern day storage and transport, the specialties of each region remain distinct.

Dishes in the north are often rich with cream and meaty sauces being popular. Here risotto and polenta are often eaten instead of pasta and Germanic influences are clearly seen, a good example of which is gnocchi (potato and flour dumplings). Beef, pork and particularly dairy products such as butter and cream and widely used.

Fish and seafood is plentiful in the coastal areas.

Central Italy’s cuisine reflects its geographical features. Miles of olive groves and vineyards dominate parts of the landscape and both olive oil and wine are popular ingredients in cooking. Other widely used ingredients include truffles, ham, pork, and offal and fresh vegetables are used with reverence. Much of the cuisine is more simple and rustic dishes make the best use of the excellent local produce without the need for heavy sauces or too much seasoning.

In the south the Tomato reigns supreme. The hot climate is ideal for growing excellent tomatoes as well as Citrus fruits, vegetables such as Capsicums (sweet peppers) and Aubergines (eggplants) which all feature heavily in the cuisine. Seafood like prawns, lobster, octopus and cuttlefish and fish such as sardines, anchovies and mullet are plentiful and common ingredients as are cheeses such as Ricotta, Mozzarella and Provolone. Of course, mention MUST be made of Pizza which originated in Naples.

In Scilly and Sardinia, rich pasta dishes are often served and it is here that the Greek and Arab influences show themselves the most. Good examples are the use of sweet spices and Cassata, the famous Sicilian ice cream cake, takes its name from the Arabic qas'at, the name for a large, round bowl.

With all said about the diversity between the various regions, two ingredients stand out as nationally used: Olive Oil and Pasta - although it is interesting to note that pasta is usually served as a starter rather than a main course and the olive oil used is the south is usually the strong dark green “first pressing” oil as opposed to further North, where a more refined olive oil is used.


EATING HABITS

Italians take great pride in the quality of their cooking. They traditionally eat their main meal at midday. Large meals usually consist of a pasta course, followed by a main course of meat or fish. Sometimes a course of antipasto (appetizers) is served before the pasta. The antipasto may consist of a variety of cold meats and vegetables, such as prosciutto (a type of spiced ham), salami, olives, and artichoke hearts.

Italian foods vary greatly by region. In the north, flat, ribbon-shaped pastas served with cream sauces are most popular. In the south, macaroni served with tomato-based sauces is the favorites type of pasta. Soups of all kinds may substitute for pasta as a first course. Another popular first-course dish is risotto, a rice dish with vegetables. The most popular meats are veal and pork. Cheeses are also important. They are either eaten alone or used in other dishes. Pizza is a popular snack, and is also eaten as a light meal. Fresh fruit is a popular dessert. Traditionally, wine is served with every meal except breakfast.

Italians eat two main meals a day: Lunch and dinner. Breakfast is often just a frothy cappuccino. Despite the abundance of livestock in most regions, meat often doesn’t play a huge role in everyday eating as with many other European cuisines. Fish, poultry, vegetables, grains, legumes and cheese play a major role the everyday diets of many Italians.

TOOLS AND EQUIPMENT FOR ITALIAN COOKING

When you plan on cooking in an Italian manner, you will be in need of a lot of pots and serving spoons, spatulas, forks, turners, scrapers and tongs. Big pots that can be placed over open fires are specific to this cuisine. Also, baking pots and dishes are very popular in the Italian cuisine, since a lot of meals are prepared in the oven rather then on an electric fire. The famous pizza specialties are only baked in ceramic or clay ovens to give the crispy taste to the dough. Wooden spatulas are frequently used in the cooking process, not only for stirring, but for pizza-grabbing and handling. Food processors, mixers, grinders and splatters are of great utility in this cuisine, especially in the Sausage making process, and for grating hard condiments like black pepper or cinnamon.

Deep serving dishes are required for the traditional Italian pasta, for soups and for stews. You need to consider cover lids and insulated food carriers to keep the temperature of the food constant, if you plan on serving the dishes at their optimized temperature.


Italian Spices, Flavor, Sauce, and Marinades

SSpices have been used in Italy since Roman times, when if anything they were used to excess, drowning the flavor of other ingredients. Nowadays spices are used in smaller quantities but they are present in many dishes. The following list describes those spices most frequently used in Italian recipes.

CORIANDER [coriandolo]Crushed coriander seeds are used in various meat dishes, particularly lamb and pork.

GINGER [zenzero]This spice is rarely used in Italian cooking, except in the region of Apulia and Basilicata in southern Italy, where it is very popular.

NUTMEG [Noce moscata]The Italians are fond of this spice, both in sweet and savory dishes. Ground nutmeg has none of the fresh flavor and aroma of the freshly grated kind, therefore whole nutmegs should be bought and grated directly into the dish at the time of cooking. Nutmeg is a common ingredient in ravioli and dishes which contain spinach or cheese.

PEPPER [pepe]Black peppercorns should always be used. Grind them fresh at the time of cooking or serving; never use ready-ground pepper.

SAFFRON [zafferano]This is used mostly in risotto and in fish soups and stews. Saffron is very expensive and therefore used sparingly. Saffron threads are probably the easiest and most economical way of using saffron: they should be steeped in a little warm water until the color and aroma are extracted; the water should then be strained and added to the dish.

SALT [sale]Sea salt is used throughout Italy. Coarse sea salt rather than table or cooking salt is the type to use.

VANILLA [vaniglia]Vanilla is a popular flavoring in sweet dishes, and vanilla sugar sold in sachets is frequently used with ordinary sugar to give flavor to cakes and pastries. The Italians use vanilla pods (beans) rather then essence (extract).

Italian Spices


HHerbs are an important flavoring in Italian cooking and fresh ones are normally used, because most Italians either grow their own or have easy access to fresh herbs. In the winter months home dried herbs are used. Herbs can be grown easily in pots on the windowsill or in the garden they should be picked in the summer at the height of the growing season, then stored in the freezer or hung up to dry in a cool, airy place away from damp. Once dry, they should be stored in airtight containers.

Basil (basilico)There are numerous varieties of this spicy, aromatic herb, but sweet basil and bush basil are the most common. It is used mostly in dishes that contain tomatoes, and in salads, soups and on pizzas. Freshly chopped basil should be used whenever possible, as dried basil makes a poor substitute. If buying dried basil, however, always choose the sweet kind; its flavor is much less pungent than other varieties.

Bay Leaves (lauro)Bay leaves are used as a flavoring for casseroles, soups and sometimes roasts.

Borage (borragine)Borage has a flavor not unlike cucumber. It grows all over Italy, and is used both as a flavoring and as a vegetable. Ravioli is stuffed with borage in Genoa. Borage leaves are also served like spinach or dipped in batter and deep-fried as fritters.

Fennel (finocchio)Fennel is used in three ways in Italian cooking. The bulb, known as Florence fennel or finocchio, is used whole, sliced or quartered as a vegetable, and either braised or baked au gratin. It is also chopped raw in salads. Wild fennel stems (finocchiella) and the frondy leaves, which have the slightly bitter tang of aniseed, are used in cooking to flavour sauces, particularly in fish and sometimes pork dishes. They are also chopped and added to mayonnaise, eggs and cold fish dishes. Fennel seeds are a common flavoring in spiced sausages and other cooked meats, Finocchiona salame being the best known of these.

Juniper (ginepro)The berries of the juniper bush are used in pork and game dishes and in marinades. If they are to be included in a dish such as a stuffing they should always be crushed first. Use juniper berries sparingly as their flavor can be bitter if used in too large a quantity.

Marjoram, Sweet (maggiorana)This herb is sometimes used in soups, stews, vegetable and fish dishes. If necessary it can act as a substitute for oregano.

Italian Herbs


Myrtle (mirto)The Sardinians make full use of myrtle to flavor meats, particularly when spit-roasting young animals. This herb is used elsewhere in Italy, but not to the same extent.

Oregano (origano)This is also known as wild marjoram. It is an essential ingredient in many Italian dishes, including pizzas, sauces and casseroles, but its flavor differs slightly from one region to another.

Parsley (prezzemolo)Italian parsley is the flat-leaved variety as opposed to the curly "moss" variety common in Britain and the United States. Flat-leaved parsley can usually be found at continental stores, where it is often called "continental parsley". Its flavor is far more pungent than curly parsley, and for this reason it is generally used as a flavoring in Italian dishes rather than as a simple garnish. For Italian recipes where parsley is specified, try to obtain the flat-leaved variety; other parsley can be used as a substitute, but the flavor of the finished dish will not be quite the same.

Rosemary (rosemarino)The Italians are very fond of flavoring lamb and suckling pig with rosemary. It is also used liberally in soups and stews. However it is wise to treat this herb with a little caution, since its distinctive flavor can easily overpower ingredients with more subtle flavors.

Sage (salvia)Sage is commonly used in liver and veal dishes.


Italian Sauce

Ingredients: Portion Size: 50 gr Portions: 10 Yield: 500 ml

Amount Unit Ingredient Preparation

200 gr Butter

50 gr Fresh sage leaves (2 bunches)

250 gr Parmesan

Procedure:

1. Bring a large pot of water to a boil. 2. Wash and dry the sage leaves.3. Melt the butter in a saucepan and add the sage. Cook very gently over a low flame taking care not to let the butter burn. 4.Pour over cooked pasta and stir through well together with freshly grated parmesan. 5. This super-quick sauce is ideal with 'naked ravioli' (ravioli filling without the pasta) but is also suitable with any short pasta. In this case, drain the cooked pasta keeping back a little of the water.6. Return the pasta to the saucepan, add the sage and butter and stir over a low heat for a minute.7. Remove from the heat and stir in a good helping of grated parmesan.

Note: The sauce should look smooth and creamy; if it has dried out too much, add a few drops of milk or fresh cream. Grind a little black pepper over when serving.

Burro e salvia (Sage and butter sauce)


Salsa verde (Green sauce)

Ingredients: Portion Size: 50 ml Portions: 10 Yield: 500 ml


2 pcs Eggs hard boild

1 bunch Parsyley chopped finely

300 gr Bread two days old or bread crumb

50 ml Wine winegar

150 ml Extra-virgin olive oil

5 gr Salt

5 gr Black pepper freshly ground

Procedure:

1. Boil the eggs for seven minutes, leave it to cool and remove the shell.2. Mash it with a fork in a small bowl, working it until quite smooth and creamy. 3. Remove the stems from the parsley and chop the leaves finely; add to the mashed egg: Soak the bread, with the crusts removed, to soften it (use unsalted bread, a day or two old), squeeze the water out, crumble it finely and add to the other ingredients.4. Sprinkle with the oil and vinegar and beat the mixture together thoroughly, adding a pinch of salt.5. Leave in a cool place or in the fridge for at least 30 minutes and pour into a sauce boat before serving. 6. This sauce is the classic accompaniment for boiled meats and several versions of it exist.

Note: The most frequent variation is simply with a dash of pepper; those who prefer a stronger flavor can also add a chopped or grated clove of garlic to the mixture, while "extremists" like an anchovy fillet, mashed together with the egg.


Pomodoro Sauce (Basic Tomato Sauce)



350 gr Ripe tomatoes peeled


20 gr Garlic

50 gr Onion small diced

10 leaves Fresh basil chopped or torn into pieces

10 gr Salt chopped fine, for Mirepoix

5 gr Sugar


Procedure:

1. Bring a large pot of water to a boil. 2. Make a shallow "X" with a knife at the stem end of each tomato. 3. This will help you peel them later. 4. Drop the tomatoes into the boiling water, and cook for about 15 to 30 seconds.5. Drain, and set aside until cool enough to handle. 6. Remove the tomato skin (it should peel right off.) 7. Cut the tomatoes in half and scoop out the seeds. 8. Chop the remaining tomato flesh and reserve in a bowl. (If using canned tomatoes, just pour into a bowl and use a fork or knife to cut them into smaller pieces.)9. In a large skillet, warm the olive oil over medium heat.10. Add the whole garlic clove, and allow to become golden. 11. Remove the garlic clove, and add the small diced onion. 12. Sauté until the onion becomes tender and translucent. 13. Add the tomatoes. 14. Season with salt, pepper, sugar and turn heat down to low. 15. Cover, and allow simmer for at least 30 minutes or up to one hour.16. When ready to use, toss in the fresh basil .

Note: This recipe can be altered in many different ways, depending on your tastes. Add vegetables or meat to make the sauce more hearty.


Italian Marinade



3 cloves Garlic minced

100 ml Balsamic vinegar


25 ml Lemon juice fresh

50 gr Fresh basil chopped fine

10 gr Salt

5 gr Sugar


Procedure:

1. Whisk together the garlic, balsamic vinegar,lemon juice, salt,sugar, and pepper in a small bowl. 2. Whisking constantly, slowly add the lemon oil in a thin stream, and whisk until the vinaigrette is emulsified. 3. Marinade several hours or overnight. 4. Grill meat. Marinade good for turkey, chicken breasts, pork chops, deer steaks.

Note: Just before serving, toss the fresh basil or parsley with the dressing in a large bowl, arrange on a chilled serving platter or salad plates, and serve immediately.

Italian Marinade


Herbed Italian Marinade

Ingredients: Portion Size: 50 g Portions: 10 Yield: 500 ml



100 ml White wine

10 gr Italian herb seasoning

50 gr Paprika fresh

10 gr Salt


50 gr Onion, quartered

3 cloves Garlic minced

100 gr Parmesan cheese

Procedure:

1. Process all ingredients, except Parmesan cheese in a blender or food processor until smooth. Marinate chicken.


COOKING TECHNIQUES

Owing to its peasant roots, classic Italian cooking is inherently simple, and the cooking techniques used therein are those that were accessible to people who worked long hours and had limited resources. This explains the absence of dishes that include elements such as fine pastry or delicate sauces—things which require long, close attention and precise temperatures.

The most common techniques in Italian cooking are: Boiling or simmering: food is cooked in hot water. Examples of this include pastas, rice, vegetables, and tough but flavorful cuts of meat.

Pan frying: food is quickly cooked in a small amount of very hot fat—butter or vegetable oil. This is what we commonly think of as “sautéing.” Although some dishes are cooked in larger amounts of oil—say, an inch or two—deep-fat frying, which requires a large amount of (expensive) oil is rare.

Braising: food is browned in hot fat, then cooked in a moderate amount of flavored liquid (wine, broth or vegetable juice), most often with aromatic vegetables and other seasonings. A good example of braising is Osso Buco, braised veal shanks. In some respects, risotto is a braised dish; though similar to braising, its method of preparation is entirely unique.

Pan roasting: similar to braising, the food is initially browned in hot fat; it is then cooked in a small amount of liquid—just enough to keep it moist. This is most often used for chicken, rabbit, and certain cuts of pork and veal—flavorful cuts of meat which are often spit-roasted or, in modern kitchens, oven-roasted.

Grilling: food is quickly cooked over the embers of a hardwood or charcoal fire. This is used for tender, well-marbled cuts of beef and pork, small game birds, and, on the coast, certain kinds of seafood.

One may wonder “what about baked goods?” As Marcella Hazan notes in The Classic Italian Cookbook, “Reliable ovens are only a recent addition to the Italian kitchen....” As such, breads and cakes were rarely made in the home but, rather, were purchased from the local bakery. Dishes which are oven-baked, like pizza or lasagna, usually require no more than 15-20 minutes baking time to finish. These were traditionally prepared at home, and then taken to the local bakery for the final baking.


Italian Menu Cold Appetizers

Tomato bruschettaFish carpaccio

Soups & SaladsLentil soup

Italian wedding soup Caesar Salad

Hot AppetizersShrimp scampi

Broccoli tart

Main CoursesLasagna

Almond-crusted halibut

DessertsEspresso flan

Apricot clafouits


COLD STARTERS


TOMATO BRUSCHETTA

Ingredients: Portion Size: 150 gr Portions: 10 Yield: 1.5 kg


250 gr Country bread (10slices)

100 gr Garlic

1 kg Plum tomatoes peeled and diced

150 ml Extra-virgin olive oil for drizzling

10 pcs Fresh basil leaves

10 gr Salt


Procedure:

1. Toast the slices of bread on both sides under the grill or on a barbecue.2. Rub them with garlic while them still hot and put back under the grill for a moment.3. Arrange the tomatoes on the bread.4. Season with salt and pepper and drizzle with olive oil.


FISH CARPACCIO Ingredients: Portion Size: 150 gr Portions: 10 Yield: 1.5 kg


600 gr Swordfish fillet

600 gr Salmon fillet


50 gr Garlic finely chopped

10 ml Brandy

20 gr Flat leaf parsley coarsly chopped

10 gr Fresh thyme leaves coarsly chopped

10 gr Salt


Procedure:

1. Place the fish in the freezer of refrigerator for 1-2 hours to firm up.2. Using a very sharp knife, cut the swordfish and salmon into thin slices.3. Arrange on a serving dish and keep in the refrigerator until ready to serve.4. Put the olive oil, garlic, brandy, parsley and thyme in a food processor and season with salt and pepper. Process to mix well.5. Just before serving, sprinkle the carpaccio with the dressing

38 Prepared by Fulya Erden 24

Caesar SaladIngredients: Portion Size: 150 gr Portions: 10 Yield: 1.5 kg


1.3 kg Romaine leaves

100 gr Olive oil

100 gr White bread cut small dice

Procedure:



75 gr Anchovy fillets

20 gr garlic crushed

2 each Eggs yolk, pasteurized

30 ml Lemon juice

350 ml Olive oil

50 gr Parmesan cheese, grated

5 gr Salt

Procedure:

1. Mash the anchovies and garlic together to make a paste. 2. Place the eggs in the bowl of a mixer and whip with the whip attachment until well beaten. 3. Add the anchovy and garlic paste and half the lemon juice. Whip until well mixed. 4. With the mixer on high speed, slowly begin adding the oil, as when making mayonnaise. 5. When the dressing becomes thick, add a little of the remaining lemon juice. 6. Gradually beat in the rest of the oil alternating with the rest of the lemon juice.

Note: Anchovies are a main ingredient in traditional Caesar salads but may be omitted according to taste.

1. Wash and drain the greens thoroughly. Chill in the refrigerator 2. Trim the crusts from the bread. Cut the bread into small cubes measuring about 1 cm. 3. Heat a thin layer of olive oil 100 ml in a sauté pan over moderately high heat. Add the bread cubes and sauté in the oil until golden and crisp. Add more oil as needed. 4. Remove the croutons from the pan and hold for service. Do not refrigerate. 5. Have all ingredients prepared ahead of time and arranged on a cart in the kitchen. 6. Toss the lettuce with Caesar dressing well. 7. Add the parmesan cheese, and a little salt. Toss again until well mixed. 8. Add the croutons and toss a final time. 9. Plate and serve.

Caesar Dressing


SOUPS

SOUPS


LENTIL SOUP Ingredients: Portion Size: 300 ml Portions: 10 Yield: 3 lt


400 gr Short grained rice

400 ml Lentils washed well

700 ml Spinach washed and cut into strips

50 ml Garlic

75 gr Onion

10 gr Celery

5 gr Plain tomato sauce

5 gr Olive oil

10 gr Water

Procedure:

1. Rinse the lentils and cook them for 45 minutes in 2 lt of water with the onion, celery, add salt and pepper to taste. 2. Remove the lentils with a slotted spoon, and strain the broth, discarding the celery.3. Slice the onion and sauté it in a pot with the oil and the garlic for 3 minutes, then add the tomato sauce and cook 2 minutes more.4. Add the lentils and the spinach, and then the lentil broth.5. When the soup comes to a boil add the rice and cook, stirring occasionally, until it is done, about 15 minutes.


ITALIAN WEDDING SOUP

Ingredients: Portion Size: 250 ml Portions: 10 Yield: 2.5 lt


350 gr Extra lean ground beef

2 pcs Eggs lightly beaten

25 gr Italian seasoned breadcrumbs

50 ml Parmesan cheese grated

10 gr Fresh basil leaves shreded

5 gr Flat leaf parsley chopped

50 gr Green onions thin sliced

2 lt Chicken broth hot

150 gr Escarole or spinach shreded

2 gr Lemon zest

5 gr Orzo (rice shaped pasta)

10 gr Salt

Procedure:

1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 2 cm balls.2. Pour broth into a large saucepan over high heat.3. When boiling, drop in meatballs.4. Stir in escarole, lemon zest and orzo.

5. Return to a boil; reduce heat to medium.

6. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently.

7. Serve sprinkled with cheese.


HOT STARTERS


SHRIMP SCAMPI Ingredients: Portion Size: 150 gr Portions: 10 Yield: 1.5 kg


800 gr Large shrimp peeled devined

50 gr Garlic chopped

100 gr Butter unsalted

200 ml White wine

30 gr Flat leaf parsley coarsly chopped

10 gr Red pepper flakes

10 gr Salt

5 gr Black pepper

200 ml Tomato peeled diced

100 gr Green onions coarsly chopped

Procedure:

1. Heat the butter in a frying pan over medium heat. When hot, add the garlic and shrimp.2. Cook just a minute or two, until the shrimp turns pink.3. Remove the shrimp from the pan, and add the wine.4. Turn the heat up to medium high, and cook until the sauce thickens.5. Season with salt, pepper, red pepper flakes and parsley.6. Return the shrimp to the pan, and cook for another minute.7. Serve immediately, using the garnish if desired.


BROCCOLI TART



600 gr Sprouting broccoli cut into florets

50 gr Butter unsalted

250 gr Pastry dough thawed if frozen

20 gr Plain flour for dusting

250 ml Mild fontina cheese grated

400 gr Béchamel sauce

1 gr Egg yolk lightly beaten

5 gr Nutmeg freshly grated

10 gr Salt

Procedure:

1. Preheat the oven 180 C.2. Line a tart or quiche tin with baking parchment.3. Parboil the in salted water for about 3 minutes.4. Drain and chop leaving the florets whole.5. Melt the butter in a pan add the broccoli and little salt and cook over low heat stirring occasionally for 5 minutes.6. Remove from the heat. Roll out the pastry on a lightly floured surface and line the prapered tin trimming the edges.7. Prick the base all over with fork.8. Mix half the fontia with the nutmeg and sprinkle evenly over the pastry base.9. Arrange the broccoli on top. Mix the remaining fontina with the bechamel sauce and pour over the broccoli.10. Roll the pastry edges over and brush withe egg yolk. Bake for about 40 minutes.


MAIN COURSES




350 gr Sweet Italian sausage

250 gr Lean ground beef

100 gr Onion minced

50 ml Garlic crushed

500 gr Can crushed tomatoes

100 gr Tomato paste

200 ml Canned tomato sauce

100 ml Chicken stock or water

50 gr Sugar

5 gr Dried basil leaves

5 gr Fennel seeds

5 gr Italian seasoning

10 gr Salt

5 gr Black pepper

100 ml Parsley chopped

100 gr Lasagna noodles

400 gr Ricotta cheese

8 pcs Eggs

300 ml Mozzarella cheese sliced

100 gr Parmesan cheese grated

Procedure: 1. In a a oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and salt.3. Preheat oven to 190 degrees C.4. To assemble, spread of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon meat sauce over mozzarella, and sprinkle with Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

LASAGNA


ALMOND-CRUSTED HALIBUT



350 gr Sweet Italian sausage

250 gr Lean ground beef

100 gr Onion minced

50 ml Garlic crushed

500 gr Can crushed tomatoes

100 gr Tomato paste

200 ml Canned tomato sauce

100 ml Chicken stock or water

50 gr Sugar

5 gr Dried basil leaves

5 gr Fennel seeds

5 gr Italian seasoning

10 gr Salt

5 gr Black pepper

100 ml Parsley chopped

100 gr Lasagna

Procedure:

1. Heat the butter in a frying pan over medium heat. When hot, add the garlic and shrimp.2. Cook just a minute or two, until the shrimp turns pink.3. Remove the shrimp from the pan, and add the wine.4. Turn the heat up to medium high, and cook until the sauce thickens.5. Season with salt, pepper, red pepper flakes and parsley.6. Return the shrimp to the pan, and cook for another minute.7. Serve immediately, using the garnish if desired.


BAKERY


FANTASTIC ROSEMARY FOCACCIA BREAD Ingredients: Portion Size: 60 gr Portions: 10 Yield: 0.6 kg


175 ml Water

8 gr Yeast, fresh

300 gr Bread flour

10 gr Salt

5 gr Sugar

50 ml Olive oil

50 gr Fresh rosemary

Procedure:

1. In a large bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes. 2. Add flour, salt, and olive oil to the yeast mixture. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. 3. Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inches thick. Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200 degrees.4. Poke dimples in the bread and drizzle 10 ml of the olive oil and springle rosemary on top. Bake at 180 degrees for 30 minutes.

1. 2.

3. 4.


MEDITERRANEAN BLACK OLIVE BREAD Ingredients: Portion Size: 60 gr Portions: 10 Yield: 0.6 kg


300 gr Bread flour

25 gr Yeast, fresh

15 gr Sugar

5 gr Salt

50 gr Black olives chopped

200 ml Warm water 45 degrees C

10 gr Cornmeal

Procedure:

1. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water. 2. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. 3. Set aside, and let rise about 45 minutes, until it doubles in size. 4. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size. 5. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size. 6. While the 220 degrees C. 7. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal. 6. Bake loaf at 220 degrees C for 15 minutes. Reduce heat to 190 degrees C. Bake for 30 more minutes, or until done.


DESSERTS


ESPRESSO FLAN Ingredients: Portion Size: 150 gr Portions: 10 Yield: 1.5 lt


12 pcs Egg yolks at room tempreture

350 ml Heavy cream

350 ml Milk

300 gr Sugar

200 ml Espresso brewed

5 ml Liquid vanilla

Procedure:

1. Beat the eggs with 1/4 of the sugar, until light in color and thickened, about 5 minutes. Add the vanilla extract, and mix. Add the espresso and milk, and mix again.2. Put the remaining sugar in a small saucepan, and add a teaspoon or so of water.3. Cook over low heat until you have syrup. Increase the heat, and cook until the mixture turns amber brown, about 3 minutes or so later. Pour the caramel mixture into individual ramekins (custard cups), and place the ramekins in a pan large enough to hold them all. Add enough boiling water to come up to the halfway mark on the ramekins. Divide the custard evenly in the cups.3. Bake at 160 degrees C. for about 50 minutes or until the centers are set.4. Cool to room temperature, and then refrigerate at least 3 hours before serving.5. To serve, dip the bottom of the ramekins into very hot water for a minute or two. Turn over and unmold onto individual plates. Serve immediately.


APRICOT CLAFOUITS Ingredients: Portion Size: 150 gr Portions: 10 Yield: 1.5 kg


35 gr Unsalted butter

500 gr Caster sugar

5 ml Liquid vanilla

5 pcs Rind of lemon

900 ml Apricots

3 pcs Eggs

100 gr Flour

250 ml Warm milk

Procedure:

1. Preheat the oven to 200 degrees C.2. Grease a cake tin with butter.3. Pour 400 ml water into a sauce pan, add 300 gr caster sugar and the lemon rind, and bring to the boil, stirring until the sugar has dissolved. Boil for 5 minutes, then add the apricots and simmer for a few minutes more. Drain and set aside.4. Beat the egg yolks with the remaining sugar in a bowl until pale and fluffy, then stir in the melted butter, flour and milk.5. Stiffly whisk the egg whites in a grease- free bowl and fold into the mixture.6. Pour into the prepared cake tin, arrange the apricot halves on top and then push them down into the mixture.7. Bake for 40 minutes and serve warm or cold.


References

The Italian Gourmet, Mistretta, Giorgio The Silver Spoon http://allrecipes.com http://en.wikibooks.org/wiki/Cookbook:Cuisine_of_Italy http://italianfood.about.com www.backwoodshome.com/recipes/ www.calascio.com/spices&.htm www.cookbookwiki.com www.cooks.com www.foodabout.com www.italianchef.com www.italiancookingandliving.com www.italianfoodforever.com www.wikipedia.com www.yourwaytoflorence.com/recipes/sauces.htm

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