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and warm, but the game is worth the
candle, because this blast also becomes
a maintainer and a temperature hot ...
leavening chamber thus more machines
in one. Fortunately the culture of killing
is spreading (it is almost mandatory).
Without blast what isn’t consumed
during the day should be thrown and
this is a cost, subject to which we are all
susceptible. Not to mention the aspects
of food security: food properly cooked
and then shot down without any risk
can be stored for 5 or 6 days. “
AT PAGE 36
Sweet polenta
Piedmont with
zabaglione sauce of
cherries Ratafià
Cook author Valentina Pighi - Tollegno (Bi)
Ingredients for 4 people
For the cake:
n. 3 eggs
g. 150 sugar
g. 50 comic corn
g. 15 starch
g. 115 flour
g. 60 raisins
g. 20 butter
n. 1 teaspoon honey
n. 1 teaspoon baking powder
Vanilla and hazelnut flavoring
Crumbled ladyfingers
To soak the cake:
g. 500 water
250 g sugar
Juice of one lemon
For the zabaglione sauce:
n. 5 egg yolks
n. 10 tablespoons sugar
n. 15 tablespoons of cherries Ratafià
METHOD
Beat eggs with sugar until they become
frothy; add the spices and honey.
With a spatula, gently combine all the
flour, baking powder and raisins.
Bake in a preheated oven at 180 ° C for
about 25 minutes; put in the blast chiller
for about 20 minutes at a temperature of
4/5 degrees.
Meanwhile, prepare the syrup by
putting water, lemon juice, to dissolve
the sugar. Quickly dip the cake from
both sides. Top with crumbled biscuits
previously. With a knife affect the
diamonds on the surface.
For the sauce: in water bath mount the
egg yolks, sugar and Ratafià, when the
sauce will become foamy place it in a
blast. Place the cake on our dish with a
tablespoon give a stir to the sauce and
place it close to it. Garnish to taste and
serve.
AT PAGE 38
The order? Today’s
hi tech
Advanced systems enhance the
flows inside the restaurant, including
lounge and kitchen, in particular in
the collection orders. The role of the
waiters in a segment undergoing
massive change
By Pietro Cinti
More efficiency, improvement of flow
within the local and a major attention
to customer needs. The implementation
of technological systems for order
management in a restaurant is not a new
phenomenon, but the acceleration of
technological development in this part
of the twenty-first century is having
repercussions in this important link