ITALIAN PASTA CORNER

MANUAL

PASTA

With the term pasta or pasta generally refers to a food made of semolina or flour of different extraction, in the specific typical of various cuisines of Italy, divided into small regular shapes intended to be cooked with water or moist heat and salt . The term pasta (from the Latin '' păstam '') is understood as an abbreviation of the Italian '' pasta '', may also indicate a dish where the pasta is the main ingredient with a sauce, a sauce or other condiment of various types.

KIND OF DRY PASTA

In Italian dried pasta, which is three-quarters of total consumption, is obtained by the unique and particular technique of the Italian extrusion bronze, by rolling and subsequent drying of mixtures prepared exclusively with semolina or durum wheat semolina

STANDARD EQUIPMENT

pasta kettle to four basketskneadingpasta machinemincerbalancepastry cuttersouteedimmersion blenderblast chillerfreezersteel cookwarefryeroven ventilationpizza ovenpliers and palletsrolling pin

KIND OF FRESCH PASTA ( eggs)

If in the preparation of the dough is used eggs, pasta special must meet additional requirements. The pasta should be exclusively produced with semolina and chicken eggs, without the shell, at least 4 or at least for a total weight of not less than two hundred grams of egg per kilogram of semolina

TYPE DRIED PASTA

BRAND ITALIANO

SPAGHETTILINGUINEPENNECONCHIGLEFUSILLIMACCHERONEFARFALLE

TYPE FRESCH PASTA

FRESCH PASTA

TAGLIATELLETAGLIOLINISPAGHETTI CHITARRAPAPARDELLERAVIOLISCIALATELLIPIZZOCCHERIGNOCCHI PATATECANNELLONI LASAGNE

FRESCH EGGS DOGH

FRESH PASTA WITH EGGS

1 kg white flour10 n whole eggs20 gr salt15 gr vegetable oil

Method preparation:kneading all the ingredients into the machine gently for a short timenot to stress the pasta !!!let stand for four hours in the fridge covered in plastic.

POTATOES GNOCCHI

1 kg potatoes 250 gr white flour4 n eggs15 gr oil20 g salt8 gr nutmeg

Method preparation: cook and clean the potatoes cool themmash or meat grinder according to quantityGently mix all ingredients in mixer for a short timeform of cylinders with a diameter of half an inch to an inchBoil in salted water to cool in cold water, drain and place on an oiled plate and frozen at minus 22 degrees.for the service portion put in boiling water for a few minutes then season second recipe

RAVIOLI

STUFFING MEAT500 gr ground beef cooked400 gr luncheon beef4 n eggs100 gr parmesan50 gr butter6 gr nutmeg10 gr salt5 gr pepper

Method preparation:chop all ingredient passing them to the meat grinder at least twice until the mixture is smoothadd Parmesan if the consistency is too soft.

PIZZOCCHERI

PIZZOCCHERI 700 gr buckwheat flour350 gr white flour600 gr water50 gr oil25 gr salt

PREPARATION:

put all the ingredients in the kneading and work briefly,the result will be a rough but smooth paste

SCIALATELLI NAPOLI STYLE

SCIALATELLI 1 kg flour400 gr milk50 gr olive oil50 gr basil30 gr salt

PREPARING:

Finely chop the basil, preferably passed to the mixer with little ice,put all the ingredients in the kneading and gently work

GNOCCHI SEMOLINO

GNOCCHI SEMOLINO ALLA ROMANA500 gr Semolina2 lt milk200 gr butter4 n egg yolks250 gr parmesan50 gr salt10 gr Nutmeg.

Method cooking :boil the milk with butter nutmeg saltbefore that bubble add the semolina and cook for 10 minutes, remove from heat and add the egg yolks and cheese spread on a baking oiled and let cool.cut in regular disks.

POLENTA

POLENTA MILANESE2 lt water600 gr flour polenta60 gr salt80 gr oil

Method preparation:boil water with salt and a little oil when it is about to boil put the polenta flour and stir to avoid lumps.lead has cooking for about an hour depends on the quality of the flour, roll out on a baking tray and cool, cut into regular disks and place in a chef en disch . Or serving hot.

CRESPELLE

CRESPELLE 1.5 lt milk750 gr flour6 n eggs30 gr salt40 gr oil

Method cooking:

put all the ingredients of the batter in the mixerand dough is smooth and fluid, let it sit leave in fridge overnight.

RISOTTO LINE

RISOTTO MISE EN PLACE800 gr arborio rice150 gr white onion100 gr butter500 gr white wine500 gr vegetable stock

Method cooking:finely chop the onion and fry in butter, add the rice and toast for 4 minutes until the rice is hot deglaze with white wine and a add little stock ,dry fluids put in a plate and let cool open

TOMATO SAUCE

TOMATO SAUCE10 kg fresh tomatoes2 kg carrots1 kg onions500 gr celery200 gr basil90 gr salt15 gr pepper100 gr oil50 gr sugar

Method cooking:Boil the tomatoes drain wellprepare the base by mixing all the vegetablesfry the bottom and add the tomatoes, cook accordance amountsugar salt pepper and basil

BOLOGNESE

BOLOGNESE SAUCE5 kg ground beef 1 kg tomato paste2 kg fonsage 100 gr salt50 gr sugar100 gr oil

Method cooking:Finely chopped ham, onion, celery and carrot. In a pan, let the butter melt, insaporitevi the chopped prepared for 15 minutes avoiding taking color. Add meat, brown it, sprinkle with the wine and let it evaporate. Pour into the bowl the concentrate diluted with a ladle of hot stock and then the past, cover and cook for about 1 hour, adding broth if necessary while. Then pour the milk and continue cooking for another 30 minutes. Adjust salt and pepper. Eventually the sauce should be thick.

SAUCE PESTO GENOVESE

SAUCE PESTO GENOVESE1 kg basil200 gr parsley100 gr peanuts50 gr pine nuts50 gr walnuts300 gr Parmesan100 gr pecorino100 gr extra virgin olive oil100 gr ice10 gr salt5 gr pepper

Method preparation:wash and dry the basil and parsley put all the ingredients in a blender and Gently blend with added ice and extra virgin oil cover with vegetable oil.

STANDAR STATION BOWLS

grated parmesan brand pandalocal cheese gratedgrated mozzarellagarlic and olive oil, choppedoreganotoasted breadcrumbsblack and green olives in slices in oiltomatoes concassepesto with extra virgin olive oilpaprikadried chilli in olive oilfresh chilli in oil

CHAFING DISCH STATION

specialties au gratintomato saucewhite pasta

DIRECTION

THE MENU BELOW WAS DESIGNED TO GIVE THE VARIETY OF MEAT FISH VEGETABLES AND DIVERSITY OF TYPE PASTA AND CONSISTENCY;CHANGE THE SAUCE IS NOT RECOMMENDED.IT INTENDED TO CHANGE THE DAY OF DEPARTURE AS FIXED POINT OF ITALIAN DINNER MENU USING THE SUPPORTING TO STUD:EXAMPLE: THURSDAY AND ITALIAN DINNER IN YOUR HOTELFRIDAY WILL BE ON MONDAY OF THE MANUAL.

WEEKLY MENU

LUNCH DINNER MONDAY

SPAGHETTI CARBONARA GNOCCHI DIPATATE POMODOROFARFALLE PESTO SICILIANO LINGUINE GAMBERI E ZUCCHINE TIMBALLO DI RISO CRESPELLE BOLOGNESE

TUESDAYMACCHERONI RAGÙ DI MARE PIZZOCHERI BOSCAIOLALINGUINE PESTO RUCOLA SPAGHETTI AL TONNOTIMBALLO PASTA GATO DI PATATE

WEDNESDAY

FUSILLI TRAPANESE MACCHERONI AI CALAMARISPAGHETTI RAGÙ BIANCO TAGLIOLINI FRESHI PESTO TIMBALLO DI PASTA CRESPELLE VALDOSTANA

WEEKLY MENU

LUNCH DINNER THURSDAY

PENNE ARRABIATA SPAGHETTI ORTOLANALINGUINE LIDO FARFALLE AL SALMONETIMBALLO DI RISO LASAGNE BOLOGNESE

FRIDAYSPAGHETTI AGLIO OLIO SPAGH. CHITARRA POLIPOMACCHERONI AMATRICIANA CONCHIGLE 4 FORMAGGITIMBALLO DI PASTA MELANZANE PARMIGIANA

SATURDAYSPAGHETTI FRUTTI DI MARE PENNE PUTTANESCAPENNE CACIO E PEPE PAPARDELLE CERNIATMBALLO DI RISO CANNELLONI DI MAGRO

ITALIAN NIGHT

LUNCH DINNER PENNE ALLA NORMA TAGLIATELLE FRESCHE AL RAGULINGUINE AL GRANCHIO SCIALATELLI FRESCHI SORRENTINATIMBALLO DI PASTA GNOCCHI SEMOLINO ROMANA LASAGNE ALLA GENOVESE

ALL RECIPES OF SAUCES ARE SENT IN WORD FORMAT IN ANNEX.

BRAND

1° MOZZARELLA PANDA

1° PARMIGIANO PANDA

1° ITALIANO DRY PASTA

2° REGINA DRY PASTA

1° SORINA EX. VIRGIN OLIVE OIL