A Taste of Italy

Table of Contents
Page Number

Chefs Choice Guidelines 2

Melanzane Alla Mozzarella 3

(Eggplant with Mozzarella, Basil and Olive Oil)

Polenta E Salsiccia 4
(Creamy Rosemary Polenta with Italian Sausage)

Pollo Arrosto Con Basilico y Mozzarella 5

(Roast chicken stuffed with Sundried Tomatoes, Mozzarella and Basil)

Scampi Al Piccata 6
(Sauteed shrimp with a Lemon Butter Caper sauce and Spinach)

Cavolini Al Pancetta 7
(Brussels Sprouts with Pancetta, Granny Smith Apples and Shallots)

Risotto Al Butternut 8
(Butternut Squash Risotto)

Fresh Tomato Sauce 9

Pasta Gialla: 10
(Basic Egg Dough)

Biscotti Di Prato 11
(Almond Biscuits)

Gelato 12
(Italian Ice Cream)

by Johnson & Wales University,. All rights reserved.

1
 Chefs Choice Guidelines
Please Read Thoroughly Before Class

1. Please familiarize yourself with the equipment and product locations in the laboratory.
2. Please inform the chef if you have any food allergies.
3. If you are not sure how to use a piece of equipment, the chef and students will be more than
happy to show you how to use it.
4. When you are ready to begin preparing your food items, please wash your hands thoroughly.
5. In the event you become injured, please inform the chef ASAP.
6. Please use the 2 ounce ladles to measure 1/4 cup, the 4 ounce ladle for 1/2 cup, and the 8 ounce
ladle for 1 cup.
7. Please wear disposable gloves when your hands may touch food that is ready to eat. For
example, slicing vegetables for a salad or while handling cooked, ready to eat, food items. It isnt
necessary to wear gloves if the food you are handling is going to be cooked.
8. Please taste your food with a disposable spoon and then discard.
9. Please use the white towels for handling hot pots, pans, and oven trays.
10. Please remember that our students are here to assist you. They are in the process of learning
culinary skills and may make a mistake. Also, please stack the dirty equipment below your table
so that the students may clean and sanitize them.
11. Please keep your hot food hot, above 140F, and your cold food cold, below 40F.
12. Please use serving utensils to serve your food.

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 Melanzane Alla Mozzarella
(Eggplant with Mozzarella, Basil and Olive Oil)
Yield: 24 (5 oz portions)

Ingredients
3 pounds Japanese Eggplant
4 pounds Roma Tomatoes
2 pounds Fresh Mozzarella (soft mozzarella stored in water)
12 ounces Fresh Basil
cup Extra Virgin Olive Oil
1 cup Kosher Salt
1 bottle Balsamic vinegar

Method of Preparation:
1. Slice eggplant crosswise and place on a sheet tray covered with paper towels.
2. Lightly salt the eggplant.
3. Cover eggplant with a paper towel, and place another sheet tray on top of eggplant. Place a
heavily weighted object on second sheet tray, and let drain for 1 hour.
4. Cut Roma tomatoes crosswise and place on a sheet tray covered with a paper towel. Lightly salt
the tomatoes, and let drain for 30 minutes.
5. When eggplant has drained, pat dry and prepare for sauting.
6. Heat a medium size saut pan over medium heat.
7. Add a small amount of oil, and carefully brown the eggplant on both sides.
8. Place on a paper towel to drain.
9. To serve: place eggplant on a tray and build each eggplant with the following ingredients from
bottom to top. Eggplant, Mozzarella, basil, tomato.
10. Arrange on a serving platter. Salt and pepper to taste.
11. Drizzle with quality olive oil and balsamic vinegar.

3
 Polenta E Salsiccia
(Creamy Rosemary Polenta with Italian Sausage)
Yield 6 (4 oz servings)

Ingredients:
3 cups Milk
3 cups Water
1 ounce Butter, unsalted
2 ounces Fresh Rosemary, chopped
2 ounces Grated Parmesan cheese
3 cups Corn meal
1 cups Heavy Cream
4 ounces Top quality Olive Oil
2 ounces Grated Parmesan Cheese
2 pounds Italian Sausage, chopped and sauted in olive oil

Method of Preparation:
1. In medium saucepan combine water, cream, rosemary and butter; bring to a boil.
2. When liquid comes to a boil, add corn meal, and stir constantly until thick.
3. Cover and remove from heat. Let stand until service.
4. Just before service add cream and cheese.
5. To serve, scale into bowl and top with grilled sausage, olive oil and cheese.

4
 Pollo Arrosto Con Basilico y Mozzarella
(Roast chicken stuffed with Sundried Tomatoes, Mozzarella and Basil)
Yield 8 (4oz portions)

Ingredients:
4 each Chicken breast, boneless, skinless
8 each Basil leaves
1 slice Fresh mozzarella
2 ounces Sun dried tomatoes, rehydrated in hot water until tender
2 ounces Flat leaf parsley, chopped

Method of Preparation:
1. Pat chicken dry and put on a work surface, skinned sides down. Remove "tender" (fillet strip
located on either side of where breast bone was) from each breast half, keeping rest of chicken
breast intact, and reserve tenders for another use. (There should be 1 tender from each breast
half.)
2. To form a long thin pocket in chicken for filling: Put chicken breast halves on cutting board and,
beginning at thicker end of breast half, horizontally insert a thin sharp knife three fourths of the
way through center of each. Open cut to create a 1-inch-wide pocket in each half.
3. Place one slice of Mozzarella with oz. sundried tomato and 2 leaves basil inside of the slit
chicken breast, season chicken with salt and pepper.
4. Bake chicken on a lightly oiled rack in a 350 degree Fahrenheit oven for 15 18 minutes or until
it reaches an internal temperature of 165 degrees Fahrenheit.
5. Place 4 ounces of red sauce on a service platter.
6. Slice chicken breasts in 3 pieces, and arrange on top of red sauce; garnish with chopped parsley.

5
 Scampi al Piccata
(Sauteed shrimp with spinach and white wine caper butter sauce)
Yield 4 servings (4 oz servings)

Ingredients:

1/2 pound Angel hair pasta, uncooked

2 each Shallots, finely chopped
2 each Garlic cloves, minced
2 tablespoons Olive oil
1 pound 21 / 25 shrimp, peeled and deveined
1 teaspoon Dried oregano
1/8 teaspoon Salt
1 cup Chicken broth
1 cup White wine
4 ounces Corn Starch
1/3 cup Lemon juice
1/4 cup Capers, drained
4 ounces Whole butter, diced
2 cups Flat leaf spinach, stems removed
3 tablespoons Fresh Parsley, minced

Method of Preparation:
1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, saute shallots and garlic in oil for 1 minute. Add the shrimp,
oregano and salt; cook and stir until shrimp turn pink. In small bowl, combine the broth, wine
and cornstarch; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until
thickened. Remove from the heat.
3. Drain pasta. Add the pasta, lemon juice, capers, spinach and parsley to the skillet; toss to coat.

6
 Cavolini Al Pancetta
(Brussels Sprouts with Pancetta, Granny Smith Apples and Shallots)
Yields: 4 (4 oz servings)

Ingredients
1 pound Brussels Sprouts trimmed, quartered and blanched.
pound Pancetta, small diced
1 pound Granny Smith apples, peeled and diced
3 ounces Shallots, sliced thin
cup White Wine
cup Olive Oil
To Taste Salt and Pepper

Method of Preparation:
1. Using a small pairing knife, trim and quarter the brussel sprouts.
2. In a large stock, blanch the sprouts in heavy salted water.
3. Shock the sprouts in an ice bath to stop the cooking process. Drain completely of water, and set
aside until needed.
4. In a large saut pan, saut and render the pancetta until crisp.
5. Add the shallots; cook until translucent; add the garlic and saut additional 3-5 minutes
6. Add Brussels sprouts, and saut until brown.
7. Add the apples; saut 3 4 minutes until apples are tender.
8. Season with salt and pepper. Serve hot.

7
 Risotto Al Butternut
(Butternut Squash Risotto)
Yield: 12 (4 oz servings)

Ingredients
cup Extra-virgin olive oil
1 cup Onion, finely chopped
1 tablespoon Garlic, chopped
2 cups Arborio rice
1 cup Dry white wine
6 cups Chicken or vegetable stock, heated
1 each Butternut squash, half peeled and cut into small dice blanched until tender then
shocked in ice water
cup Parmesan cheese, grated
4 tablespoons Unsalted butter, cut into small pieces

Method of Preparation:
1. In a medium-size heavy saucepan, heat the olive oil over medium-high heat. Add the onion and
garlic and saut, stirring continuously, just until softened, 3 to 4 minutes. Add rice and continue
to stir, using a wooden spoon, to coat the rice with the oil.
2. Add the white wine and continue cooking, stirring often, until wine has been absorbed by the
rice. Pour in enough chicken stock to cover the rice completely, about 3 ladles, and continue to
cook, stirring often, until all the liquid is absorbed.
3. Pour in 1 to 2 more ladles of stock and stir until it has been absorbed. Repeat with 1 more ladle
of stock.
4. Add the remaining stock a ladle at a time until rice is al dente, tender but still very chewy, and
most of the liquid has been absorbed.
5. Just prior to service, stir in the blanched diced butternut squash and reduce the heat to very low
so that the risotto doesnt simmer anymore. Cook until heated through.
6. Stir in the Parmesan cheese and butter to give the risotto a nice, creamy finish. Spoon it
immediately into heated shallow serving bowls.

8
 Fresh Tomato Sauce
Yield: 1 quart

Ingredients:
2 tablespoons Olive Oil
2 ounces Onions, minced
tablespoon Red Pepper Flakes
2 each Garlic cloves
cup White Wine
2 pounds Tomatoes, crushed
3 ounces Fresh basil

Method of Preparation:
1. Over medium heat, heat a wide skillet or saucepan, add olive oil and add the onions and a pinch
of crushed red pepper.
2. Saut the onions until they are soft and aromatic, about 7 to 8 minutes.
3. Add the garlic, and cook another 2 minutes until fragrant.
4. Stir in the wine, and cook until the wine has reduced by half.
5. Add the tomatoes, basil and 1 cup of water to the pan.
6. Season with salt, to taste, and simmer the sauce for 15 minutes or until desire thickness is
reached

9
 Pasta Gialla
(Basic Egg Dough)
Yield: 1 pound of fresh pasta

Ingredients:
1 level cup Unbleached flour
1 level cup Semolina flour
1 teaspoon Course salt
3 each Large eggs, lightly beaten
1 tablespoon Olive oil
1 cup Unbleached flour, set aside for dusting table

Method of Preparation:
1. Combine flours and salt into a pile on the table.
2. Make a well in the center of the flour pile and gently pour egg mixture in the center.
3. Gradually incorporate wet ingredients into the dry ingredients.
4. Knead dough until it has a smooth texture. (use additional flour if dough is too wet or water if
dough is to dry)
5. Wrap in plastic and set aside for 30 minutes.
6. After 30 minutes divide pasta into 4 even portions and roll out using a commercial pasta machine
or rolling pin. Reserve half for ravioli recipe.
7. To cook, place cut pasta in boiling salt water for 10-12 minute or until tender.
8. Serve with tomato, cream or pesto sauce.

10
 Biscotti Di Prato
(Almond Biscuits)
Yield: 12 cookies

Ingredients:
1 cup Almonds, whole
cup Butter, unsalted
2 cups Sugar, granulated
6 each Eggs, whole
1 teaspoon Almond extract
1 teaspoon Orange extract
7 cups Bread flour
1 tablespoon Baking powder
1 tablespoon Nutmeg, ground
1 teaspoon Salt

Method of Preparation:
1. Using a food processor, coarsely chop almonds.
2. Using a stand mixer cream butter and sugar, until light and fluffy, add chopped almonds.
3. In a small bowl add eggs, almond extract and orange extract

4. On medium speed slowly add eggs to creamed butter mixture and blend until well incorporated.
Scrape the bowl often to remove contents from the bottom.
5. On slower speed, slowly add remaining dry ingredients, mix until incorporated.
6. Scale ingredients onto a piece of parchment paper dividing the dough in half
7. Form dough into logs, inch thick and 1 inch wide, logs should be no longer than the sheet
pan on which they will be baked
8. Bake at 325F on a parchment lined sheet pan until light golden color. Approximately 15-20
minutes.
9. Remove from oven and let cool for 5 minutes; slice to desired thickness.

11
 Basic Gelato Recipe

Ingredients:
30 ounces Milk
12 ounces Heavy Cream
10 ounces Granulated sugar
1 each Vanilla bean
5 ounces Egg yolk
3 each Eggs, whole

Method of Preparation:
1. Scald milk, heavy cream, half of the granulated sugar and vanilla bean
together.
2. Scald milk, heavy cream, half of the granulated sugar, and vanilla bean
together.
3. White milk mixture is heating, whisk egg products and the other half of the
granulated sugar together.
4. Once scalded, temper some of the milk mixture into the egg mixture,
whisking constantly.
5. Place the tempered mixture into the remaining milk and stir constantly until
is brought to the nappe stage, around 170 degrees Fahrenheit.
6. Strain and chill.

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