JUN. JUL. 2013
X
INGREDIENTS FOR 2 PEOPLE:
1 rib of beef from about 1.3 kg, 200
g cherry tomatoes, rosemary, purple
onion 80 g, 60 g vinegar, 30 g sugar,
60 potatoes, oil for frying, salt, white
pepper, olive oil, 30 g of for sandwich
bread, liquid saffron and balsamic
vinegar.
PROCEDURE
:
Cherry tomatoes:
wash them and leave
them whole the way they are. Season
them with oil, pepper, salt, chopped
rosemary. Season and bake at 210
degrees for about 7 minutes.
Sweet and sour onion:
Put vinegar in a
pan, sugar and onion.
Add salt and pepper, then cook a few
minutes without caramelize.
Potatoes:
Wash the potatoes without
removing the skin.
Use a potato peeler to form a long
strip that will be fried in abundant
hot oil.
Bread:
sprinkle erratically the bread
with balsamic vinegar and saffron
liquid, cut into triangles and bake at
175 degrees for about 4 minutes.
the meat cookIng:
The meat should be cold from the
refrigerator (to have an excellent
thermal shock and brown evenly), dry
and broiled. Put the meat on the grill,
which has to be very hot, and leave it
for at least 8 minutes per side.
Once you have finished cooking, let
the meat rest for at least 5 minutes,
which will be useful to balance the
juice, to heat the interior, and to
prevent blood bait during cutting.
Season it with liquid salt, olive oil and
white pepper. Cut it and serve it.
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 based on a national average
of purchase.
Calculation for 2 person2:
- 1,3 kg rump steak, € 21.45 (€ 15 per
kg +10% deviation, total € 16,5 / kg)
- Cherry Tomato € 0.70 (€ 200 x g / kg
3, seasoning € 0.10)
- Potatoes € 0.56 (g 60 x € 1/kg, oil for
frying € 0.50)
- Onion € 0.131 (g 80 x € 1/kg, vinegar
€ 0.120 60 g, 30 g sugar € 0.03)
- Bread € 0.130 (g 30 x € 4/kg,
condiments € 0.10)
- Seasoning extra € 0.10 (olive oil,
pepper, salt)
- Cooking meat, vegetables etc.. € 0.50
Total cost of the dish (for 2 people)
€ 23.57.
At pAge 30
Pizza and pizzerias,
a possible evolution
Main dish of traditional Italian
food, pizza is experiencing a
great turmoil abroad. And from
the Pizza World Show come
directions to raise the quality of
the ingredients.
by Pietro Cinti
Embodying the ability to create unique
all Italian dishes with few simple
fresh ingredients, following to the
“beautiful and good”, knowing how to
combine the pleasant palate inviting
appearance; leverage on a typical
multiple and unique, able to bring out
the many localism without ever losing
the tricolor road of tradition. And also
stimulate the consumption convivial,
in a size that knows how to be humble
or refined, speaking to all of the
international language dictated by the
taste buds.
The Italian pizza knows how to be
all this. Combined with an economic
dimension, it has been growing in
many countries, on the wings of
Italian emigration during the 900’s,
or during the twenty-first century,
which are bringing new generations of
gourmet pizza to revive the tradition
a bit ‘all over the world, by applying
to the disk of dough with pummarola
(the way people from Naples call the
tomato), concepts such as innovation
and research, without altering the root
deeply traditional.
At the Pizza World Show in Parma,
which for the first time was held in the
ducal town, went on stage a colorful
and vital sector, based on more than
25 thousand pizzerias in business
today in our country (excluding take-
away and the delivery ones, which are
25 thousand).
According to data from Fipe/
confcommercio, these pizzerias occupy
about 150 thousand employees and
develop an annual turnover of 6.2
billion Euros, with a striker average of
11.8 euro. Italians continue to love this
dish from the Neapolitan tradition:
in Italy about 56milioni of pizzas are
eaten in a week, 3 billion are eaten
in a year, for an annual per capita
consumption stood at 7.6 kilograms,
compared with a European average of
4.4 kilograms.
WE UNDERSTAND THE ECONOMIC
POTENTIAL also in the export key of
this channel, for many years rather
snubbed and left the fervent initiative
of enterprising entrepreneurs who
have thrown the heart beyond the
obstacle and with the passion, they
have been able to grow their business
based on personal lines of evolution.
magazine
