Qualitaly

June July 2015

Prepare the tempura: In a bowl combine

cornstarch 200g, 100 grams of flour, a

pinch of salt and the ice water and mix

until you get the desired consistency.

Let stand in refrigerator for at least 15

minutes

Open the scallops dry with paper towels

and save the lower valve of each.

Cut into julienne carrots and zucchini

and flour with flour and cornstarch. Fry

in hot oil at about 170 °.

Once gilded vegetables, dry them and

put them on the bottom of the basket of

filo pastry.

Cut the onion “Napoli” thin slices and

dip in tempura.

Fry and dry with paper towels.

Soak the scallops in tempura and fry in

hot oil.

Once golden and dry, wrap them in

Colonnata lard and place them in the

basket, over carrots and zucchini. Place

a few slices of fried onion as decor.

At page 30

“La Carne” (the

meat), a new brand

of Cooperativa

Italiana Catering

It starts with burger the new Italian

line of frozen meat processed and

frozen. The signing Cooperativa

Italiana Catering

By Fabrizio Gomarasca

It’s simply called “La Carne” (the

meat) the new line of elaborate that

Cooperativa Italiana Catering offers

during these weeks to the market. It’s

a project that took time, studies and

much attention in the identification and

selection of the supplier.

The meat is the reserved mark for the

moment, in a line of frozen hamburgers,

with raw material from Italian farms,

with a fat content not exceeding 15%.

The project stems from the idea that

the sector of processed meats is still

little explored for the catering especially

considering it can offer guarantees that

the cuts vacuum to transform not offer.

Consider for example the issue of the

origin of meat, but also to constant

weight, for the calculation of the food

cost.

Those, especially the first one, are

the reasons that have identified a

supplier that for history, experience

and production capacity ensures

control of the meat chain. In fact, the

cooperative form of the company, which

associates breeders who give their cattle

for slaughter, allows controlling the

entire supply chain. That’s not it: also

the machining process, which takes

place in aseptic chamber and without

homogenization (and therefore no

heating of the meat and consequent

formation of bacterial load).

WHY HAMBURGER? In the proposal

dining the hamburger it is becoming a

must, both because it responds very well

at the demand for quality-convenience

for consumers, both for the simplicity of

execution, both because the volumes are

consistent. But the intention of CIC is

not going to stop there. Already we are

thinking to develop the line “La Carne”

with other solutions: pork ribs, veal

chops and perspective with an offering

that characterized by the Italian product.

“La Carne”

The strengths

Produced by Italian farms (max 15% fat)

declared in the package, with control of

the supply chain

Supplier company selected for flexibility,

able to adapt to customer requests

Process controlled and guaranteed,

made in a clean room for a complete

health of the finished product

Data sheet Hamburger La Carne

- Hamburger frozen bovine Iqf

- Beef ground with added seasonings,

preservatives, frozen

- Four pieces required: 100 g, 110 g, 150

g, 180 g

- Packaging: in boxes of 3 kg with

variable number of pieces in relation to

the weight of the single hamburger

- Shelf life 365 days

At page 32

Hamburger with

tomato and sesame

bread, eggplant,

zucchini, cheese and

parsley mayonnaise

Cook Author: Danilo Angè

Serves 6:

700 grams of fassone rump

1 bouquet of herbs (parsley, basil,

marjoram)

50 grams of mustard

80 grams of bread

1 dl milk

300 g of mayonnaise

200 grams of zucchini

200 grams of eggplant

6 sandwiches with tomato sauce and

sesame

200 grams of cheese

Extra virgin olive oil

Salt and pepper

Procedure:

Chop the meat and knead with half

chopped herbs and mustard; add the

bread soaked in milk and chopped;

season with salt and pepper and form

burgers.

Chop the remaining herbs and add them

to the mayonnaise.

Cut the vegetables into slices, season

with salt, pepper, olive oil and cook

with the grill mode.

Cook the burgers together, keeping the

inside pink; let stand a few minutes.

Cut the bread in half and toast it in

ways grill, stuff it with vegetables,

cheese slices, and serve the burgers with

mayonnaise with herbs.

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