![Picture](/uploads/1/6/4/6/16460548/9165521.jpg)
Week: 4
Recipes:
Zuppa alla Pavese: Pavia-Style Bread Soup with Cheese and Raw Egg
Gnocchi Di Patate in Salsa Di Parmesan Reggiano E Porie: Potato Gnocchi in Parmesan Cheese and Leeks
Vitello Tonnato: Chilled Veal in Tuna Sauce
Osso Buco Milanese
Cicorietta Saltata con Pancetta: Chicory Sautéed with Pancetta
Risotto allo Zafferano: Risotto with Saffron
Panna Cotta with Fresh Berries
Daily Objective:
Review basic classical cooking techniques and quality standards
Following standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Summary: This week we covered Northern Italy. It was interesting to see how this area of the country differed from the other two regions. This region also uses tomatoes in sauces, but they are very different in that they are richer and they also use cream in sauces. Our team did very well. I was excited to see that we were beginning to come together with time management. One thing we definitely have to remember is that when we are done plating we take it over to the chef’s table for him to critic instead of thinking that he is going to leave the table where he is set up to come to our table. Lesson learned. I really enjoyed the dishes that we prepared. The Osso Buco was really tender, the risotto was seasoned correctly and still had a bit, the veal in tuna sauce was poached correctly, and our panna cotta was very good as well. Overall I was very proud of the work that we did this week. I learned a huge lesson when it came to making the potato gnocchi. Since I had never made it before I was timid but excited about taking on this dish. I found that after I had worked the dough, I needed to add more flour because the dough was still sticky. It was difficult to gauge when the dough was ready and I was hesitant because I did not want to over work the dough. I was elated to find out that the dish came out very well and billowy.
Recipes:
Zuppa alla Pavese: Pavia-Style Bread Soup with Cheese and Raw Egg
Gnocchi Di Patate in Salsa Di Parmesan Reggiano E Porie: Potato Gnocchi in Parmesan Cheese and Leeks
Vitello Tonnato: Chilled Veal in Tuna Sauce
Osso Buco Milanese
Cicorietta Saltata con Pancetta: Chicory Sautéed with Pancetta
Risotto allo Zafferano: Risotto with Saffron
Panna Cotta with Fresh Berries
Daily Objective:
Review basic classical cooking techniques and quality standards
Following standardized recipes
Demonstrate plating techniques
Work as team to meet timeline production
Summary: This week we covered Northern Italy. It was interesting to see how this area of the country differed from the other two regions. This region also uses tomatoes in sauces, but they are very different in that they are richer and they also use cream in sauces. Our team did very well. I was excited to see that we were beginning to come together with time management. One thing we definitely have to remember is that when we are done plating we take it over to the chef’s table for him to critic instead of thinking that he is going to leave the table where he is set up to come to our table. Lesson learned. I really enjoyed the dishes that we prepared. The Osso Buco was really tender, the risotto was seasoned correctly and still had a bit, the veal in tuna sauce was poached correctly, and our panna cotta was very good as well. Overall I was very proud of the work that we did this week. I learned a huge lesson when it came to making the potato gnocchi. Since I had never made it before I was timid but excited about taking on this dish. I found that after I had worked the dough, I needed to add more flour because the dough was still sticky. It was difficult to gauge when the dough was ready and I was hesitant because I did not want to over work the dough. I was elated to find out that the dish came out very well and billowy.