ITALIAN PASTA AU GRATIN MANUAL. HISTORY The precise allocation of a time dimension to this cultural or gastronomic preparation is almost impossible as

ITALIAN PASTA AU GRATIN

MANUAL

HISTORY

The precise allocation of a time dimension to this cultural or gastronomic preparation is almost impossible as a direct result of the fact that the pasta, intended as food, is known in the West as much as in Asia since the birth of agriculture and its cooking oven with the addition of several ingredients, in addition to the simple seasoning, it is quite intuitive, as well as prosaically dictated by the need to recover the leftovers of other preparations. The natural versatility that inevitably characterizes the preparation of baked pasta, as well as its simplicity, however, have made a real symbol of Italian cuisine.Baked pasta can ideally be divided into two broad categories: the version with white sauce was born in the Renaissance courts of the center north, as a variant of the poor meat pies, which probably derive famous dishes such as lasagne and cannelloni Emilia; the so-called pasta 'mpurnàta or' ncasciata (pasta baked or embedded) is instead one of the most typical dishes of the south and has its origins in ancient traditions, essentially attributable to the sumptuous timbales that the Arabs introduced in Sicily during their domination dating from the ninth century.

LIST CHAFING DISCH GRATIN

STANDARD EQUIPMENT

OVENREFRIGERATORPROFESSIONAL KNEADERHOTPLATEPLASTIC 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.

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

BAKING SHEET

very important to clean the whole pan in the upper part, where there was contact with the sauce before cooking so avoiding that it becomes black and ugly to be seen in the presentation

remember that the most appetizing part of the gratin is the top so we avoid putting a plate overflowing with pasta at most little more than half.

LASAGNE BOLOGNESE

LASAGNE BOLOGNESE1 kg dough lasagna1 kg Bolognese Sauce2 kg sauce bescamel350 gr cheese

Method cooking:put in regular layers in the sauces and the pasta and the cheese for a maximum of five

LASAGNE ORTOLANA

LASAGNE ORTOLANA 1 kg dough lasagna1 kg ortolana sauce2 kg sauce bescamel350 gr cheese

Method cooking:arrange in layers sauces pasta and cheese for five times, bake it 180 degrees for 25 minutes and another 10 minutes at 200 degrees

LASAGNE AL PESTO

LASAGNE AL PESTO1 kg dough lasagna1 kg pesto sauce2 kg sauce bescamel350 gr cheese


LASAGNE CACCIATORA

LASAGNE CACCIATORA1 kg dough lasagna1 kg mushroom sauce2 kg sauce bescamel600 gr cheese


LASAGNE SICILIANA

LASAGNE SICILIANA 1 kg dough lasagna1 kg pesto Siciliano sauce2 kg sauce bescamel600 gr cheese


LASAGNE MARINARA

LASAGNE MARINARA 1 kg dough lasagna1 kg marinara sauce2 kg sauce bescamel600 gr cheese


GNOCCHI SEMOLINO ALLA EMILIANA

GNOCCHI SEMOLINO ALLA EMILIANA500 gr Semolina2 lt milk200 gr butter4 n egg yolks250 gr parmesan50 gr salt10 gr Nutmeg.300 gr bescamel400 gr Bolognese Sauce250 gr cheese

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.on the bottom of the pan put the béchamel sauce, arrange the dumplings.browning at 200 degrees for 10 minutesdecorate with bolognese sauce hot

GNOCCHI SEMOLINO ALLA FIORENTINA

GNOCCHI SEMOLINO ALLA FIORENTINA500 gr Semolina2 lt milk200 gr butter4 n egg yolks250 gr parmesan50 gr salt10 gr Nutmeg.400 gr bescamel500 gr spinach80 gr butter600 gr cheese

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.on the bottom of the pan put the béchamel sauce and the spinach, arrange the dumplings.browning at 200 degrees for 10 minutes

GNOCCHI SEMOLINO ALLA ROMANA

GNOCCHI SEMOLINO ALLA ROMANA500 gr Semolina2 lt milk200 gr butter4 n egg yolks250 gr parmesan50 gr salt10 gr Nutmeg.500 gr bescamel600 gr cheese

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.on the bottom of the pan put the béchamel sauce, arrange the dumplings.browning at 200 degrees for 10 minutes

TIMBALLO DI PASTA

TIMBALLO DI PASTA1 kg maccheroni1 kg selected your sauce2 kg sauce bescamel600 gr cheese

Method cooking:Cook the pasta al dente and selected short in a box mix before the besciamel then choose the sauce and half of the cheese finally put in disch en chef and top with the remaining cheeseBake at 180 degrees until a product gratin a little oil to make it shining

CRESPELLE ALLA VALDOSTANA

CRESPELLE ALLA VALDOSTANA 1.5 lt milk750 gr flour6 n eggs30 gr salt40 gr oil3 kg sauce bescamel500 gr beef luncheon500 gr cheese

Method cooking:put all the ingredients of the batter in the mixer and dough is smooth and fluid.prepare the stuffing with three quarters of besciamel and ingredients listed.put the besciamel the bottom and place the crepes neatly above sauce and cheese for gratinatingbake at 180 degrees for 10 minutes and then 5 minutes at 220 degrees

CRESPELLE ALLA ORTOLANA

CRESPELLE ALLA ORTOLANA1,5 lt milk750 gr flour6 n eggs30 gr salt40 gr oil2.7 kg sauce bescamel800 gr vegetables sauce500 gr cheese


CRESPELLE AL SALMONE

CRESPELLE AL SALMONE 1,5 lt milk750 gr flour6 n eggs30 gr salt40 gr oil3 kg sauce bescamel250 gr smoked salmon500 gr cheese


CRESPELLE ALLA BOSCAIOLA

CRESPELLE ALLA BOSCAIOLA1,5 lt milk750 gr flour6 n eggs30 gr salt40 gr oil2.7 kg sauce bescamel800 gr mushrooms sauce500 gr cheeseMethod cooking:put all the ingredients of the batter in the mixer and dough is smooth and fluid.prepare the stuffing with three quarters of besciamel and ingredients listed.put the besciamel the bottom and place the crepes neatly above sauce and cheese for gratinatingbake at 180 degrees for 10 minutes and then 5 minutes at 220 degrees

CANNELLONI ALLA BOLOGNESE

CANNELLONI ALLA BOLOGNESE 1.5 kg fresh pasta3 kg bescamel1 kg ground beef600 gr fonsage600 gr cheese

Method cooking:stuff the cannelloni pasta with the filling,put a little sauce on the bottom and place the dough finally cover with the sauce smooth.Bake at 180 degrees and get a homogeneous gratin

CANNELLONI DI MAGRO

CANNELLONI DI MAGRO1.5 kg fresh pasta3 kg bescamel2 kg feta cheese300 gr pinach600 gr cheese4 n eggs15 gr nutmeg Method cooking:stuff the cannelloni pasta with the filling,put a little sauce on the bottom and place the dough finally cover with the sauce smooth.Bake at 180 degrees and get a homogeneous gratin

CANNELLONI ALLA MARINARA

CANNELLONI ALLA MARINARA1.5 kg fresh pasta3 kg bescamel1.8 kg feta cheese500 gr marinara sauce400 gr cheese4 n eggs


CANNELLONI AI 4 FORMAGGI

CANNELLONI AI 4 FORMAGGI 1.5 kg fresh pasta3 kg bescamel1,5 kg feta cheese500 gr gorgonzola400 gr cheese4 n eggs


GNOCCHI DI POLENTA MILANESE

GNOCCHI DI POLENTA MILANESE2 lt water600 gr flour polenta60 gr salt80 gr oil50 gr sauge500 gr white ragu sauce200 gr tomato sauce250 gr cheese

Method cooking: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 below with little beschamel finish decorating co sauce and melted cheese

GNOCCHI DI POLENTA

NAPOLETANAGNOCCHI DI POLENTA NAPOLETANA2 lt water600 gr flour polenta60 gr salt80 gr oil80 gr basil600 gr marinara sauce250 gr mozzarella


GNOCCHI DI POLENTA

VALDOSTANA

GNOCCHI DI POLENTA VALDOSTANA2 lt water600 gr flour polenta60 gr salt80 gr oil100 gr cream400 gr tomato sauce250 gr cheese200 gr beef lucheon


GNOCCHI DI POLENTA

CONTADINA

GNOCCHI DI POLENTA CONTADINA2 lt water600 gr flour polenta60 gr salt80 gr oil150 gr mashrooms400 gr vegetable sauce250 gr cheese

Method cooking: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 below with little beschamel finish decorating co sauce and melted cheese and vegetables

POLENTA CONCIA

POLENTA CONCIA2 lt water600 gr flour polenta60 gr salt80 gr oil10 gr nutmeg500 gr gorgonzola cheese200 gr butter250 gr parmesan cheesePreparation:boil water with salt and a little olive oil, when it comes to boil the polenta flour and stir to prevent clumping.finish cooking for about an hour depends on the quality of the flour, put all the remaining ingredients and spread it chafing disch gratin with cheese

RISOTTO ALLA MILANESE

RISOTTO ALLA MILANESE 1.5 kg rice3 lt chicken broth5 gr saffron local350 gr cheese200 gr butter100 gr onion

Method cooking:fry the chopped onion with a little butter add the rice and toast put the saffron and little by little the broth cook al dente and stir in butter and cheese leave the risotto to wave and put it in the chef en disch service gratin to 220 degrees salamander

RISOTTO ALLA PESCATORA

RISOTTO ALLA PESCATORA1.5 kg rice3 lt fish stock250 gr squid100 gr schrmps80 gr Local saffron100 gr lemon juice200 gr butter100 gr onionMethod cooking:fry the chopped onion with a little butter add the rice and toast put the saffron and little by little the broth and the fish cook al dente and stir in butter and juice lemon leave the risotto to wave and put it in the chef en disch service

RISOTTO AI FUNGHI

RISOTTO AI FUNGHI1.5 kg rice3 lt chicken stock100 gr onion400 gr mushrooms

100 gr parsley100 gr butter150 gr cheeseMethod cooking:Fry the chopped onion and the mushrooms with a little butter add the rice and toast put the saffron and little by little the broth and cook al dente and stir in butter and cheese leave the risotto to wave and put it in the chef en disch of Service

RISOTTO AI PISELLI

RISOTTO AI PISELLI1.5 kg rice3 lt chicken stock100 gr onion400 gr green peas100 gr Beef luncheon100 gr butter150 gr cheeseMethod cooking:fry the chopped onion with a little butter add the rice and toast put a little at a time the broth and peas cook al dente and stir in butter and cheese leave the risotto to wave and put it in the chef en disch of Service

PARMIGIANA DI MELANZANE

PARMIGIANA DI MELANZANE3 kg eggplant1,5 kg tomato sauce tied50 gr garlic100 gr parsley400 gr mozzarella

Method cooking:Cut the eggplant in flour and fry regular washers. the chef en disch have layered eggplant sauce and cheese gratin cone a lasagna at 220 degrees

PARMIGIANA DI ZUCCHINE

PARMIGIANA DI ZUCCHINE3 kg zucchini1,5 kg tomato sauce tied50 gr garlic100 gr parsley400 gr mozzarella100 gr basil

Method cooking:cut the zucchini into slices regular flour and fry. the chef en disch have layered eggplant garlic sauce and cheese gratin cone a lasagna at 220 degrees

GATO DI PATATE

GATO DI PATATE2 kg potatoes10 n eggs400 gr mozzarella500 gr beschamel250 gr beef luncheon100 gr green peas

Method cooking:Boil the potatoes and pass all the ingredients to minced meat.arrange in a chef en disch and grill to 220 degrees

TABLE MISE EN PLACE

knife and fork olive oilmill black pepperdried chilli in dispenser

paper tablecloth

BRAND

1° MOZZARELLA PANDA

1° SORINO OLIVE OIL

1° ITALIANO

2° REGINA

1° CHEESE RUMNI

Documents

ITALIAN PASTA AU GRATIN MANUAL. HISTORY The precise allocation of a time dimension to this cultural or gastronomic preparation is almost impossible as