59 / 68
FEB-MARCH 2015
IX
salt; pepper; Extra virgin olive oil; n. 4
slices of Parma Ham.
Proceedings
Blanch the pearl barley in cold salted
water and flavored with leek and celery.
Drain and cool. Clean the vegetables,
cut into cubes and cook in a pan with
olive oil, salt and pepper. Add a handful
of Parmesan cheese. Bring to room
temperature eggplant, drizzle with extra
virgin olive oil, salt, parsley, minced
garlic; line a mold with a diameter of
eight centimeters, inside add the barley
and vegetables, close with a slice of
grilled eggplant.
Remove the skin and seeds of tomatoes,
put the pulp into a container with extra
virgin olive oil, salt, pepper and basil
leaves; whisk to make the mixture as a
cream. Pour the tomato on the plate, the
pie in the center slightly warmed in the
oven top and a slice of Parma ham dried
in the oven at 150 ° C for ten minutes.
Garnish with basil leaves
At page 25
Vegetable rainbow
Cocotte poached in
wine and triumph of
pecorino canestrato
cheese
Cook Author: Carmelo Dalfino - Palermo
Ingredients for 4 people:
g. 800
Frozen mixed vegetables; g. 160
Pecorino canestrato; n. 1 Glass of wine
Inzolia; n. 1/2 glass of vegetable broth;
g. 20 Anchovies clean; n. 1 clove of
garlic; n. 2 sage leaves; Extra virgin olive
oil; salt; White pepper; g. 20 toasted
pine nuts; g. 20 sultana raisins.
Proceedings
Blanching the garlic, sauté together
the anchovies, add vegetables rainbow
and brown. Remove the garlic, salt and
pepper. Add wine Inzolia, add sage and
half a cup of vegetable broth. Bake for
about fifteen minutes on low heat. In
a small frying pan toast the pine nuts
and raisins. Cut bricks pecorino cheese,
and then put the vegetables in ceramic
cocotte and browning slightly in the
oven.
Garnish with fresh sage leaves.
At page 26
Suppliers through a
confortable click
It’s called Sales Force Automation
and born under the sign of mobility.
It is a simple, convenient and always
available to place orders with sixteen
companies of the Cooperative Italian
Catering
By Fabrizio Gomarasca
What is the instrument that identifies
our time and is intended to be more
and more pervasive in the coming
years? The answer can only be one:
the smartphone. You use it to play
games, to take photographs, to shop,
to inform and be informed, to chat
and to be connected with your friends
and followers, to make judgments
and to have shown. But also on the
professional front smartphone is
gradually replacing devices that only
a few years ago were the up to date
technology. To handhelds to take the
orders in the hall are gradually replacing
smartphones. Even Pos are replaced
by small pocket device. And now even
orders to suppliers are made with your
smartphone. At least to a group of
companies of the Cooperative Italian
Catering who have shared experiences
and systems and have joined the project
of Sales force mobility.
THIS IS AN APPLICATION allowing
chefs and restaurateurs, bartenders,
pastry chefs, food & beverage manager
of the hotel to send orders directly from
the smartphone to the supplier. Not
only. They can also see your purchase
history, promotions, the assortment
available. In short, a system that directly
connects the customer to the supplier,
very useful in case of reorganization
or emergency orders, without
error, unequivocally and without
misunderstanding, caused, perhaps by
the rush.
Why would a group of companies of
Italian Catering Co decide to adopt a