Tygroupa's Blog

Minnestrone
Pollo Alla Cacciatore
Patata Con Herbs Italia
Ciabatta
Tiramisu

Minnestrone

Ingredients:

Cabbage 30g
Tomato 150g
Onion 30g
Carrots 30g
Turnip 10g
Leeks 30g
Celery 20g
Tomato Puree 20ml
Parsley 15g
Salami 30g
Elbow Macaroni 30g
Cheese 30g
Parmesan Cheese 10g
Garlic 10 nos
Salt to taste
White pepper powder a pinch
White stock 1.2 L
Olive Oil 15 ml
Basil 10g
Lemon zest a pinch

Pre-Preparation:

1. Wash and cut the vegetables into brunoise.
2. Blanch and concasse tomatoes. Chop the salami.
3. Grate the cheeses. Combine with little garlic, chopped basil and lemon zest (GREMALTA). Keep it refrigerated.
Method:
1. Heat oil, sauté garlic, salami, onions, carrots and turnips. Add stock and salt, bring to a boil.
2. When vegetables are al dente, add macaroni and simmer till pasta is 3/4th done, add remaining veg. and simmer till ‘al dente stage’.
3. Add tomato / tomato puree, adjust seasoning.
4. Reheat soup, check seasoning, add gremalta and serve in a soup bowl. Serve hot.

NOTE:

PESTO: It is a sharp and pungent cheese paste, which may appear on any dishes in Genoa. It is popularly known in 3 forms:
1. as a floating, creamy green island on the surface of a thick minestrone.
2. As a flavoring for pasta.
3. on ‘Potato Gnocchi’.

Pollo Alla Cacciatore

Ingredients:

Chicken 1 kg
Seasoned flour 20g
Olive oil 20ml
Tomato 250g
Onion 60g
Carrots 30g
Red wine 20ml
Olives 6-8 no.
Red Capsicum 20g
Green Capsicum 20g
Yellow Capsicum 20g
Garlic 5g
Celery 20g
Tomato puree 20g

Pre-Preparation:

1. Clean and cut chicken into 8 pieces. Dust with seasoned flour.
2. peel and chop onions and carrots into dices.
3. Chop celery and cut olives into halves. Dice and blanch capsicum.

Method:

1. Heat oil and butter and sauté chicken to a light brown colour. Drain and keep aside. In a sauce pan, sauté garlic, onions, carrots and celery. Add concassed tomato, red wine and chicken. Simmer
2. remove the chicken, reduce the sauce to a coating consistency. Add the capsicum.

Presentation:

Place chicken in a dish, reheat sauce. Add olives and pour over chicken. Place capsicum for garnish.

Patata Con Herbes Italia

Ingredients:

Small Potatoes 200g
Salt a pinch
Olive Oil 1 tbsp
Butter 10g
Garlic 5g
Mixed herbs 5g

Pre-Preparation:

Wash and scrub potatoes. Boil in salted water till done. Drain and keep aside.

Preparation:

Heat oil and butter, add garlic flakes and the potatoes. Mix well and sprinkle herbs and serve hot.

Ciabatta

Ingredients

For sponge:
Ref. Flour 200g
Yeast 10g
Water 200ml
Olive oil 80ml

For dough:
Ref. flour 50g
Salt 5g
Egg 1no.

Ingredients:

1) Make a sponge using 200g of ref. flour, yeast, 200ml of water and olive oil. Allow this to rest for an hour.
2) Weigh 50g of ref. flour and mix the egg and salt into it and spread this mixture on top.
3) Demould the sponge over the flour and keep incorporating it into the sponge. Mould it into a rectangle and divide into 5 portions. Place it on a greased tray. Allow to prove for 40 min.
4) Bake it at 200 degree Celsius for half an hour.

Tiramisu

Ingredients:

Egg yolks 2 nos
Egg white 1 no
Grain sugar 90g
Gelatine 10g
Paneer 80g
Cheese spread 20g
Whipped cream 100ml
Coffee liqueur 20ml
Rum 20ml
Sugar syrup 20ml
Cocoa Powder a little
Chocolate sponge cake circles 2 nos.

Method:

1. Beat eggs and sugar to a stiff froth(sabayon).
2. Add dissolved gelatine and set aside.
3. Grate paneer and mix cheese to form a smooth paste.
4. Add this to this sabayon, add coffee liquid and fold in whipped cream. Mix well.
5. Line ring mould with a thin layer of fatless chocolate cake and sprinkle it with sugar syrup and coffee rum liquid.
6. Prove ½ tiramisu mix. Set in fridge. Repeat. Same procedure, i.e. by placing a thin layer of chocolate sponge over the set tiramisu and pour remaining mixture.
7. Set it in the fridge. Sprinkle cocoa powder on top. Using a stencil.