1. ITALIAN PASTA AU GRATIN MANUAL

2. HISTORY The precise allocation of a time dimension to this cultural or gastronomic preparation is almost impossible as a direct result of the fact that the pasta, intended as food, is known in the West as much as in Asia since the birth of agriculture and its cooking oven with the addition of several ingredients, in addition to the simple seasoning, it is quite intuitive, as well as prosaically dictated by the need to recover the leftovers of other preparations. The natural versatility that inevitably characterizes the preparation of baked pasta, as well as its simplicity, however, have made a real symbol of Italian cuisine. Baked pasta can ideally be divided into two broad categories: the version with white sauce was born in the Renaissance courts of the center north, as a variant of the poor meat pies, which probably derive famous dishes such as lasagne and cannelloni Emilia; the so-called pasta 'mpurnàta or' ncasciata (pasta baked or embedded) is instead one of the most typical dishes of the south and has its origins in ancient traditions, essentially attributable to the sumptuous timbales that the Arabs introduced in Sicily during their domination dating from the ninth century.

3. LIST CHAFING DISCH GRATIN

4. STANDARD EQUIPMENT OVEN REFRIGERATOR PROFESSIONAL KNEADER HOTPLATE PLASTIC BOXES BOWLS SPOON MEDIUM OIL POT MIXER POTS PLAQUES MESH STRAINER

5. DISCH important thing is not undervalued, are the dishes. I have to have a certain weight and thickness and must be kept warm because when we serve the food must release the heat do not take it! on average are measuring not less than 18 cm and not more than 22 cm.

6. OVEN CONVENTION ELECTRIC The electric oven is characterized by cooking temperatures homogenous within. Today you can have ovens evolved to digital control, with excellent cooking characteristics and economic. Needs a balanced mixture and generally more water-rich. It has the advantage of cleaning, of smaller sizes and easy management of cooking temperatures. The disadvantage of the electric furnace is not to enjoy the traditional nature of the pizza oven. Cooking times are slightly longer. Cooking temperatures ideal range from 300 ° to 360 ° C

7. FRYER Always use a neutral vegetable oil, not peanut for allergy problems

8. BAKING SHEET very important to clean the whole pan in the upper part, where there was contact with the sauce before cooking so avoiding that it becomes black and ugly to be seen in the presentation remember that the most appetizing part of the gratin is the top so we avoid putting a plate overflowing with pasta at most little more than half.

9. LASAGNE BOLOGNESE 1kg dough lasagna 1kg Bolognese Sauce 2kg sauce bescamel 350grcheese Method cooking: put in regular layers in the sauces and the pasta and the cheese for a maximum of five

10. LASAGNE ORTOLANA 1kgdough lasagna 1kgortolana sauce 2kgsauce bescamel 350gr cheese Method cooking: arrange in layers sauces pasta and cheese for five times, bake it 180 degrees for 25 minutes and another 10 minutes at 200 degrees

11. LASAGNE AL PESTO 1kgdough lasagna 1kgpesto sauce 2kgsauce bescamel 350gr cheese Method cooking: arrange in layers sauces pasta and cheese for five times, bake it 180 degrees for 25 minutes and another 10 minutes at 200 degrees

12. LASAGNE CACCIATORA 1kg dough lasagna 1kg mushroom sauce 2kg sauce bescamel 600gr cheese Method cooking: arrange in layers sauces pasta and cheese for five times, bake it 180 degrees for 25 minutes and another 10 minutes at 200 degrees

13. LASAGNE SICILIANA 1kgdough lasagna 1kgpesto Siciliano sauce 2kg sauce bescamel 600gr cheese Method cooking: arrange in layers sauces pasta and cheese for five times, bake it 180 degrees for 25 minutes and another 10 minutes at 200 degrees

14. LASAGNE MARINARA 1kgdough lasagna 1kg marinara sauce 2kg sauce bescamel 600grcheese Method cooking: arrange in layers sauces pasta and cheese for five times, bake it 180 degrees for 25 minutes and another 10 minutes at 200 degrees

15. GNOCCHI SEMOLINO ALLA EMILIANA 500grSemolina 2 lt milk 200gr butter 4n egg yolks 250gr parmesan 50gr salt 10gr Nutmeg. 300gr bescamel 400gr Bolognese Sauce 250gr cheese Method cooking: boil the milk with butter nutmeg salt before that bubble add the semolina and cook for 10 minutes, remove from heat and add the egg yolks and cheese spread on a baking oiled and let cool.cut in regular disks. on the bottom of the pan put the béchamel sauce, arrange the dumplings.browning at 200 degrees for 10 minutes decorate with bolognese sauce hot

16. GNOCCHI SEMOLINO ALLA FIORENTINA 500grSemolina 2 lt milk 200gr butter 4n egg yolks 250gr parmesan 50gr salt 10grNutmeg. 400gr bescamel 500gr spinach 80gr butter 600gr cheese Method cooking: boil the milk with butter nutmeg salt before that bubble add the semolina and cook for 10 minutes, remove from heat and add the egg yolks and cheese spread on a baking oiled and let cool. cut in regular disks. on the bottom of the pan put the béchamel sauce and the spinach, arrange the dumplings. browning at 200 degrees for 10 minutes

17. GNOCCHI SEMOLINO ALLA ROMANA 500grSemolina 2 lt milk 200gr butter 4n egg yolks 250gr parmesan 50gr salt 10gr Nutmeg. 500gr bescamel 600gr cheese Method cooking : boil the milk with butter nutmeg salt before that bubble add the semolina and cook for 10 minutes, remove from heat and add the egg yolks and cheese spread on a baking oiled and let cool. cut in regular disks. on the bottom of the pan put the béchamel sauce, arrange the dumplings. browning at 200 degrees for 10 minutes

18. TIMBALLO DI PASTA 1kg maccheroni 1kg selected your sauce 2kg sauce bescamel 600gr cheese Method cooking: Cook the pasta al dente and selected short in a box mix before the besciamel then choose the sauce and half of the cheese finally put in disch en chef and top with the remaining cheese Bake at 180 degrees until a product gratin a little oil to make it shining

19. CRESPELLE ALLA VALDOSTANA 1.5lt milk 750gr flour 6n eggs 30gr salt 40 groil 3kg sauce bescamel 500grbeef luncheon 500gr cheese Method cooking: put all the ingredients of the batter in the mixer and dough is smooth and fluid. prepare the stuffing with three quarters of besciamel and ingredients listed. put the besciamel the bottom and place the crepes neatly above sauce and cheese for gratinating bake at 180 degrees for 10 minutes and then 5 minutes at 220 degrees

20. CRESPELLE ALLA ORTOLANA 1,5lt milk 750grflour 6 n eggs 30grsalt 40 gr oil 2.7 kg sauce bescamel 800grvegetables sauce 500grcheese Method cooking: put all the ingredients of the batter in the mixer and dough is smooth and fluid. prepare the stuffing with three quarters of besciamel and ingredients listed. put the besciamel the bottom and place the crepes neatly above sauce and cheese for gratinating bake at 180 degrees for 10 minutes and then 5 minutes at 220 degrees

21. CRESPELLE AL SALMONE 1,5 ltmilk 750gr flour 6 n eggs 30grsalt 40 gr oil 3 kg sauce bescamel 250gr smoked salmon 500gr cheese Method cooking: put all the ingredients of the batter in the mixer and dough is smooth and fluid. prepare the stuffing with three quarters of besciamel and ingredients listed. put the besciamel the bottom and place the crepes neatly above sauce and cheese for gratinating bake at 180 degrees for 10 minutes and then 5 minutes at 220 degrees

22. CRESPELLE ALLA BOSCAIOLA 1,5lt milk 750gr flour 6 n eggs 30gr salt 40 gr oil 2.7kg sauce bescamel 800gr mushrooms sauce 500gr cheese Method cooking: put all the ingredients of the batter in the mixer and dough is smooth and fluid. prepare the stuffing with three quarters of besciamel and ingredients listed. put the besciamel the bottom and place the crepes neatly above sauce and cheese for gratinating bake at 180 degrees for 10 minutes and then 5 minutes at 220 degrees

23. CANNELLONI ALLA BOLOGNESE 1.5 kg fresh pasta 3kg bescamel 1kg ground beef 600gr fonsage 600gr cheese Method cooking: stuff the cannelloni pasta with the filling, put a little sauce on the bottom and place the dough finally cover with the sauce smooth. Bake at 180 degrees and get a homogeneous gratin

24. CANNELLONI DI MAGRO 1.5 kg fresh pasta 3kg bescamel 2kg feta cheese 300gr pinach 600gr cheese 4n eggs 15grnutmeg Method cooking: stuff the cannelloni pasta with the filling, put a little sauce on the bottom and place the dough finally cover with the sauce smooth. Bake at 180 degrees and get a homogeneous gratin

25. CANNELLONI ALLA MARINARA 1.5 kg fresh pasta 3kgbescamel 1.8kg feta cheese 500gr marinara sauce 400grcheese 4n eggs Method cooking: stuff the cannelloni pasta with the filling, put a little sauce on the bottom and place the dough finally cover with the sauce smooth. Bake at 180 degrees and get a homogeneous gratin

26. CANNELLONI AI 4 FORMAGGI 1.5 kg fresh pasta 3kg bescamel 1,5kg feta cheese 500gr gorgonzola 400gr cheese 4n eggs Method cooking: stuff the cannelloni pasta with the filling, put a little sauce on the bottom and place the dough finally cover with the sauce smooth. Bake at 180 degrees and get a homogeneous gratin

27. GNOCCHI DI POLENTA MILANESE 2 lt water 600gr flour polenta 60grsalt 80groil 50grsauge 500gr white ragu sauce 200gr tomato sauce 250gr cheese Method cooking: boil water with salt and a little oil when it is about to boil put the polenta flour and stir to avoid lumps. lead has cooking for about an hour depends on the quality of the flour, roll out on a baking tray and cool, cut into regular disks and place in a chef en disch below with little beschamel finish decorating co sauce and melted cheese

28. GNOCCHI DI POLENTA NAPOLETANA 2ltwater 600gr flour polenta 60gr salt 80gr oil 80grbasil 600grmarinara sauce 250grmozzarella Method cooking: boil water with salt and a little oil when it is about to boil put the polenta flour and stir to avoid lumps. lead has cooking for about an hour depends on the quality of the flour, roll out on a baking tray and cool, cut into regular disks and place in a chef en disch below with little beschamel finish decorating co sauce and melted cheese

29. GNOCCHI DI POLENTA VALDOSTANA 2 ltwater 600gr flour polenta 60gr salt 80gr oil 100grcream 400grtomato sauce 250grcheese 200gr beef lucheon Method cooking: boil water with salt and a little oil when it is about to boil put the polenta flour and stir to avoid lumps. lead has cooking for about an hour depends on the quality of the flour, roll out on a baking tray and cool, cut into regular disks and place in a chef en disch below with little beschamel finish decorating co sauce and melted cheese

30. GNOCCHI DI POLENTA CONTADINA 2 lt water 600gr flour polenta 60grsalt 80gr oil 150grmashrooms 400gr vegetable sauce 250gr cheese Method cooking: boil water with salt and a little oil when it is about to boil put the polenta flour and stir to avoid lumps. lead has cooking for about an hour depends on the quality of the flour, roll out on a baking tray and cool, cut into regular disks and place in a chef en disch below with little beschamel finish decorating co sauce and melted cheese and vegetables

31. POLENTA CONCIA 2 lt water 600gr flour polenta 60grsalt 80groil 10grnutmeg 500gr gorgonzola cheese 200gr butter 250gr parmesan cheese Preparation: boil water with salt and a little olive oil, when it comes to boil the polenta flour and stir to prevent clumping. finish cooking for about an hour depends on the quality of the flour, put all the remaining ingredients and spread it chafing disch gratin with cheese

32. RISOTTO ALLA MILANESE 1.5kgrice 3lt chicken broth 5gr saffron local 350gr cheese 200grbutter 100gronion Method cooking: fry the chopped onion with a little butter add the rice and toast put the saffron and little by little the broth cook al dente and stir in butter and cheese leave the risotto to wave and put it in the chef en disch service gratin to 220 degrees salamander

33. RISOTTO ALLA PESCATORA 1.5 kg rice 3lt fish stock 250gr squid 100gr schrmps 80gr Local saffron 100gr lemon juice 200gr butter 100gronion Method cooking: fry the chopped onion with a little butter add the rice and toast put the saffron and little by little the broth and the fish cook al dente and stir in butter and juice lemon leave the risotto to wave and put it in the chef en disch service

34. RISOTTO AI FUNGHI 1.5 kgrice 3lt chicken stock 100 gr onion 400gr mushrooms 100 gr parsley 100gr butter 150grcheese Method cooking: Fry the chopped onion and the mushrooms with a little butter add the rice and toast put the saffron and little by little the broth and cook al dente and stir in butter and cheese leave the risotto to wave and put it in the chef en disch of Service

35. RISOTTO AI PISELLI 1.5kg rice 3lt chicken stock 100 gr onion 400gr green peas 100gr Beef luncheon 100grbutter 150gr cheese Method cooking: fry the chopped onion with a little butter add the rice and toast put a little at a time the broth and peas cook al dente and stir in butter and cheese leave the risotto to wave and put it in the chef en disch of Service

36. PARMIGIANA DI MELANZANE 3kg eggplant 1,5kg tomato sauce tied 50gr garlic 100 gr parsley 400gr mozzarella Method cooking: Cut the eggplant in flour and fry regular washers. the chef en disch have layered eggplant sauce and cheese gratin cone a lasagna at 220 degrees

37. PARMIGIANA DI ZUCCHINE 3kg zucchini 1,5kg tomato sauce tied 50gr garlic 100gr parsley 400gr mozzarella 100grbasil Method cooking: cut the zucchini into slices regular flour and fry. the chef en disch have layered eggplant garlic sauce and cheese gratin cone a lasagna at 220 degrees

38. GATO DI PATATE 2 kg potatoes 10n eggs 400gr mozzarella 500gr beschamel 250gr beef luncheon 100gr green peas Method cooking: Boil the potatoes and pass all the ingredients to minced meat. arrange in a chef en disch and grill to 220 degrees

39. TABLE MISE EN PLACE knife and fork olive oil mill black pepper dried chilli in dispenser paper tablecloth

40. BRAND 1° MOZZARELLA PANDA 1° SORINO OLIVE OIL 1° ITALIANO 2° REGINA 1° CHEESE RUMNI