DEC.JAN 2014
XI
product by mixing at variable speed,
with temperatures between -24 ° C and
+190 ° C.
At pAge 32
Bavariancreamwith
tomato and herbs
on a bed of grilled
zucchini into rounds
ingredienTs For 4 peopLe
procedUre
Blanch the tomatoes in boiling water
for two minutes, peel and remove the
seeds inside, then cook in a Souté
with a drizzle of extra virgin olive
oil, shallot and season with salt and
pepper.
Switch to the mixer and set aside.
Boil the greens in salt water for a few
minutes, drain, and squeeze moving
in a pan with a little olive oil and
shallots.
Mix thoroughly and set aside.
Add the two compounds: grated
cheese, eggs, cream, place the two
creams in four greased ramekins and
bake in a water bath at 160 ° C for ten
minutes.
Put the grilled zucchini Orogel on a
baking tray and put in the oven for
five minutes at 170 ° C.
Prepare the center of the plate a bed
of zucchini, placed on top of the
cream of tomato and herbs, garnish.
Cook Author:
Giovanni Chiodini -
Arluno (Milan)
APCI
- Thousands of leading chefs,
restaurateurs supported by valid
colleagues, with the logistical and
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wine events.
These are the ingredients of the family
of the white caps of the Professional
Association of Italian Chefs.
At pAge 42
Cooking techniques:
we are talking about
fries
We’ll go through some basic
guidelinesonthe treatmentofoils
and fats for frying unforgettable
character that become a
differentiator forour restaurant.
By Gregori Nalon
Frying is one of the “prince” dishes of
Italian cuisine, but also internationally.
For the good result of the dish, you
need to follow some basic rules, which
are mainly oils and fats to be used.
Usually the most used for frying are
olive oil, seed oil vary, sunflower oil
and or peanut, lard, butter and other
vegetable fats on the market.
It’s very important they are for food
use. I will not go into the specifics of
what is best to use, but I intend to give
some suggestions on how best to deal
with a fat so that makes our frying a
masterpiece.
A fried food in a workmanlike manner
should be golden and crispy outside
and soft and juicy on the inside.
Why does The FaT geT rUined?
Recall first that the yield of oil depends
