Famous Italian Dishes

Italian Dishes and Procedures

Veal ossobuco, stewed with mushroom 
and herb and lemon gremolata

1.Spice salt cooking fine
2.Pepper white ground
4.Oil sunflower
5.Oil olive extra virgin
6.Flour white all purpose
7.Garlic, whole jumbo
8.onion yellow. Medium
9.carrots. Medium
10.celery root / celeriac
11.Mushroom white, clean, medium, fresh
12.mushroom cepes/porcini dried
13.mushroom whole frozen
14.Tomato whole peeled can
15.Tomato pulp
17.Herb, rosemary, bulk, fresh
18.Herb, thyme, bulk, fresh
19.Herb, parsley flat leaf, bulk, fresh
20.veal jus
21.saffron risotto

Preparation instructions:

1.Defrost shanks on dripping tray in thawing room.
2.Use bone slicer machine to cut veal hind shank in 10 equal "ossobucco" of 200 gr each.
3.Dust veal with flour, cook in the braising pan in both sides until golden.
4. Place in the baking trays, adjust with salt and pepper, wrap trays with oven paper and cook at 729C for   4 hours.
5.Wash and clean fresh mushroom and cut in julienne.
6.Defrost frozen mushrooms and cut in julienne.
7.Soak dried porcini mushrooms in the warm water, drain with chinoise and keep drain water.
8.Peel and cut in mirepoix: garlic, 1/2 onion, celery and carrots.
9.In a saucepan heat oil and sauté vegetable mirepoix, then add mushrooms and stew for 3 minutes.
10. Add tomato pulp, strained water of dried mushrooms, veal jus and jus of the shank, simmer for 2 hours. Blend together in the sauce and adjust with salt and pepper.
11. Meanwhile chop rosemary, parsley, garlic, grade lemon skin (only yellow part) ), set aside and use as a garnish.
12. Pour the sauce on the baking trays until cover the veal shank, seal the shanks with the oven paper so that they don't dry or burn on the sides.
13. Continue to cook in the oven at 72°C about 3 hours.

Plating instructions:
1.Place saffron risotto on the middle of main course plate.
2.Set ossobucco on top.
3.Topped with sauce.
4.Garnish ossobuco with gremolata.

Octopus, Taggiasca olive and potato salad

Appetizers are food items served before main courses of a meal and may also be known as Hors d' oeuvre, starter or the first course. The function is to enliven the appetite before dinner, often to accompaniment of drinks, so they are generally small in size and spicy or piquant in flavor.
There is some confusion as to the distinction, if any, between the terms appetizer and hors d' oeuvre. In general, the first course of a multi-course meal is called an appetizer, and the finger foods served at receptions and with cocktails are called hors d'oeuvres.

Octopus whole eviscerated
Potato fresh
Olives pitted
Onion yellow
Lemon fresh
Olive oil extra virgin
Spice salt cooking fine
Peppercorns black
Celery green
Garlic whole
Lettuce mix shiso/sakura micro fresh
Tomato cherry red

Preparation instructions:
1. Clean the octopus and wash it.
2.In the boiler prepare the water with clean onions and celery and few quantity of salt.
3. Add the octopus and simmer for about 1 hour or until become soft.
4. Cool down and cut in 2-3 cm pieces.
5. Prepare a dressing with extra virgin olive oil, lemon juice and chop garlic.
6. Peel and wash the potatoes. Cut in 1 cm. side cubes.
7. Cook in salted boiling water until soft. Cool down.
8. Mix the octopus with dressing, potatoes and chopped garlic, add the strained olives.
9. Adjust with salt and black crushed pepper and let marinate for about 1 hour.

Plating instructions:
1. With round cutter prepare a round shape of octopus salad.
2. Top with cherry tomato wedge.
3. Place the mix shiso sprout as per picture below. Dress with EVO olive oil.

Arancino of potatoes with meat and green peas, pecorino cheese cream sauce

Arancino are stuffed rice balls that are coated with breadcrumbs and fried. The name derives from their shape and color, which is reminiscent of an orange ( for orange is arancia, and arancina means "little orange ).
 Arancino are usually filled with meat ragü, tomato sauce, mozzarella, and/or peas. There are a number of variants that differ in fillings and shape. On board Costa, we serve

Beef topside
Carrots, medium
Egg frozen white and yolk
Flour white all purpose
Onion yellow Medium
Peas green frozen
Peppercorns black
Spice salt cooking fine
Tomato paste puree
Wine red
Olive oil extra virgin
Seaweed sea lettuce
Tomato sauce
Pancarre bread toast

1.Cook the potatoes in salted boiling water with skin until soft.
2.Peel the potatoes and mash it. Cool it down. and adjust with salt, pepper and parmesan cheese.
3.In the frying pan sauté the onions, carrots and celery until golden.
4.Add the meat and cook at high heat for about 2 minutes.
5.Add the red wine and the tomato paste. Let cook at medium heat for about 30 minutes, adjust with salt and black pepper crushed.
6.Sauté the green peas in the pot with oil and onions for about 5 minutes until soft. Adjust with salt and black pepper crushed.
7.With 80g of potatoes prepare the classic size of arancino and fill with meat and green peas. Pass the arancino in the flour, eggs and bread crumbs to bread it.
8.Combine the grated pecorino cheese with cream, bring to boil at low heat and reduce until velouté consistence.
9.Fry in the sunflower oil at 170°C until golden color.
Plating instructions:
Arrange in the bowl:
the pecorino sauce
the arancino
top up with tomato sauce and seaweed

Roasted and deboned suckling pig with grilled eggplant salad. 

Pork roasting suckling pig
Eggplant dark purple fresh
Herb rosemary fresh
Garlic whole
Spice salt cooking fine
Peppercorns black
Olive oil extra virgin pet
Vinegar red wine

Preparation procedure:
1.Clean and wash the suckling pig. Eliminate the head. Cut in 4 pieces.
2.Cook in the steam-roast oven in the covered oven tray, skin side up at 68°C for about 10 hrs.
3.Remove the skin trying to leave it whole and keep separate.
4.Debone the meat and season with mustard, salt, pepper, garlic and rosemary.
5.Place the wax paper in the oven tray, pour the meat and press to get 3 cm thickness.
6.Cover the entire meat with skin. Cool down in blast chiller to reach a 2°C.
7.Demould the pork 'cake" and cut in square of 4X4. Finish to cook in the oven at 220 C for about 8-10 minutes.
8.Peel the eggplant and cut 1 cm slice. Pour the salt and let strain for about 3 hours.
9.Cook the both sides on the flat grill. Slice in julienne and marinate with oil, chopped garlic and parsley.

Zemin soup with chickpeas, chard, mushrooms, beans and pancetta

The most famous of all culinary masterpieces from Liguria is its basil Pesto sauce, served with either Trofie or Trenette pasta. Wheat, chickpeas and chestnuts are all used to make flour for both breads and pastas. The olive oil of the region is known as Olio di Oliva della Riviera Ligure and is protected by PDO designation. Seafood plays a large role in the local diet, with fresh caught anchovies being a favorite antipasti or main dish. Ligurian desserts include the pandolce Genovese, a sweet bread made with candied fruit, raisins and nuts, and sweet pizzas made with walnuts, chestnuts and candied fruit. 

Bean garbanzo dried
swiss chard frozen
onion yellow, medium
carrots, medium
oil sunflower
tomato, round, red
mushroom cepes/porcini dried
Garlic, whole jumbo
spice salt cooking fine
spice pepper black ground
pork jowl cured (guanciale)

Preparation instructions:
1.In a salted boiling water cook chick peas till they are soft.
2.In a pot sauté guanciale, garlic, celery, onion and carrot in olive oil until they have a light color.
3.Add Swiss chard roughly cut, tomato pulp and dry mushrooms.
4.Add chick peas, little vegetables stock and simmer for 15 min.
5.Season with salt and pepper.
Plating instructions:
Serve in the assigned plate with garlic croutons.