APR. MAG. 2013
VII
them to boil: the weight loss is lower,
the colour is better and do not disperse
the nutrients in the water. It’s very
important the repeatability of the results
achieved: once the cooking program
is set up correctly, anyone who shares
the oven, the result is always the same:
the customer’s expectations are never
disappointed usual “
Why should we choose smart ovens:
They are intelligent: recipes and cooking
times are programmable and, once set
up the preparation required, the results
will always be repeatable, anyone who
uses the oven and all the restaurants in
a chain.
They work for us: smart ovens have many
ways to reduce labor in the kitchen.
You do not need to constantly check the
progress of the firing, which can be set
at the time of closing in the evening and
play during the night, the cooking time
longer at low temperatures. Finally, they
are self-cleaning.
It’s possible to cook different foods
without mixing smells and tastes. Thanks
to the combination of convection and
steam cooking to improve the yields,
allowing to save on raw material. The
steam allows you to run the furnace, and
with better results, first dishes can only
be performed in the kitchen.
AT PAGE 38
The recipe
by Gregori Nalon
Mussel and asparagus soup with
sea bass and vegetables
INGREDIENTS FOR 5 PEOPLE
No. 5 sea bass fillets from about 130 g
each, 25 fresh mussels, 10 prawn tails,
25 puntarelle of fresh asparagus,
150 g tomatoes, 150 g red pepper, 150
g yellow pepper, 150 g zucchini, 50 g
purple onion, 50 g white wine,
20 g fresh aromatic herbs, 50 g extra
virgin olive oil, salt, pepper
PROCEDURE
For the turban: Cut the peppers into
strips, zucchini and sliced onions. Put
in a steam oven at 96 ° for 4 minutes,
season with half oil, basil, salt, pepper
and put in the sea bass fillet previously
accommodated in a round mold uses
disposable.For the soup: dress in a pan
closed mussels, prawns, asparagus
chicory and tomatoes with the
remaining oil, herbs, white wine, salt
and pepper.Finishing: Put the turbans
and the pan in the oven at 110 ° C with
90% humidity and bake for about 9
minutes.
ARRANGE THE DISH
At the center of the plate place the
turban, settle above 2 prawns, mussels
around, asparagus and fish soup that
comes out.
FOOD COST
The food cost shown below is calculated
just for the cost of the raw material,
without considering the other features of
the local cost structure, the processing of
foods, products purchased etc.. The cost
of the ingredients is calculated on the
average at national level
Calculation for 1 person:
• Fillet of sea bass: € 1.56 (calculated on
a 500 g of fresh sea bass, and 6/kg cost,
scrap about 50%, so the final cost would
be: € 12/kg and 130 xg in thread).
• Mussels: € 0.20 (100g x and 2/kg)
• Vegetables: € 0.39 (3 x 130 g per
kg, the average price of the product
purchased, washed, peeled, cut).
• Asparagus tips: € 0.30 (30 x g and 10/
kg,).
• Shrimp: € 0.60 (40 x g and 15/kg).
• White wine: € 0.10 cents.
• Herbs, salt, pepper: € 0.08 cents.
• Total cost of the dish (raw material) €
3.23.
AT PAGE 40
The glass of wine is
more experienced
A historical name that leaves behind
an intense period of change and it
is now worth rediscovering. Wines
are soft and fruity, also served as
aperitifs
by Pietro Cinti
The declining consumption will highlight
on the sale of wine by the glass. That’s
a proposal that allows stimulating
the curiosity and exploration of new
products. It also allows the restaurateur
to invent tasting trails, interesting
combinations, and to develop the
business.
Wine by the glass is a trend that is
increasing continuously. According to a
Fipe survey of 2012, wine by the glass
is one of the emergent trends used
in catering. In fact, the wine affects a
wide range of local, from the wine bar
to the restaurant, passing through all
the intermediate formulas and various
hybridizations. It also interprets correctly
the consumer’s desire to “drink well”,
but in smaller quantities, as required by
current legislation on driving under the
influence of alcohol and cash equivalents
of customers. Most of them are struggling
with a personal spending review.
Be able to choose different labels “by the
glass” allows customers to quench their
thirst for novelty, experience more light-
hearted bottles that otherwise they would
not have ventured to order at a restaurant
table. It also allows them to invent infinite
paths in combination wine/food, even
within the same meal, changing label to
each course. In this way the customer can
approach the wine with less awe. Even
lunchtime - time of consumption that is
ill suited to uncork (and finish) a bottle of
wine by the glass - allows the restaurateur
to increase sales and rotations. Obviously
to catch this trend, the restaurateur
must be able to build a concrete offer,
stimulating the curiosity with a rotation
of the labels that allows everyone to find
a glass of their choice, balanced in the
price. Anyway, above all, the restaurateur
knows how to interpret and direct the
“mood” of his customers in order to avoid
ending up with too many bottles opened
and a drop in profitability.
If properly structured, if consistently
followed, the serving by the glass can
be a very important tool for the operator
to develop the production of wine and
also the turnover of the restaurant. Six
or seven glasses gotten from a bottle
allow the costumer to “spread” the mark,
weighing more lightly on the wallet of
individual customers. The costumer may
afford to get close to a bottle of a higher
category. At the same time allows the
cstumer to have a higher rate. Of course,
the offer must be made without any
shortcut on the quality of wine offered
by the glass: to maximize the profitability
of mid-range offering wines with a high
price by the glass could mean a real
harakiri for the room. People interviewed
all agree on this theme with no doubts.
“We have started a very special route-
explains Luca Boccoli, sommelier of
the restaurant Settembrini in Rome and
one of the founders of Noi Di Sala (see
box, ed) - offering daily 30-50 labels by
the glass chosen and gathered through
thematic, very special and unusual
routes. For example I Vini Della Luna
(Wines of the Moon); which are those
that I would take on a trip on the moon,
or wines of the past, without a rigid
distinction between white and red. We
see that for lunch this choice is very much
appreciated. It’s a menu of three dishes
often accompanied by three different
glasses.” Boccoli tends to serv semi-major
labels, priced by the glass that is between
6 and 7 €.
“The cup is convenient for the operator -
says David Mingiardi, owner of Enocratia,
unconventional restaurant in Milan
that puts wine choices at the center of
the offer - we choose wines from small
producers with whom we share a path of
no chemical bottles. We drink wine, so
that we create courses in conjunction with
the wine that we offer.” 22 labels per 22
dishes: the offer of Enocratia is structured
in this way, with a willingness to share
with the client the passion behind these
stories condensed into a wine bottle.
“We do not want - concludes Mingiardi
