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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
TECHNIQUES
Braising- Baking- Roasting- Sauces- Knife Skills- Pasta Cookery
TOOLS
6oz ramekins, pots, pans, ovens, chef knife
SUMMARY
Northern Italy was influenced by the etruscans, French, Germans, Austrians, Hungarians, and the swiss. It has 8 regions that all follow the highest standards of living with the richest dies. Things grown or produced there are grains, rice, corn, fruit, livestock, dairy and vineyards.
PERSONAL OBSERVATIONS
The pana cotta had too much gelatin in it so it became too thick. The gnocchi's texture was as it should be but it had a little bit of a flour taste. Maybe next time i should let the steam evaporate from the potatoes so it doesn't have to take in as much flour.
CHEF'S CRITIQUES
Gnocchi were correctly prepped and cooked. The texture was soft like little pillows. The sauce was delicately done with a smooth finish. The flavors of the dish were nicely done.
Panna cotta had too much gelatin which gave it a rubbery finish. Flavor profile was very nice. Presentation was lacking, could have used a berry coulis.
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
TECHNIQUES
Braising- Baking- Roasting- Sauces- Knife Skills- Pasta Cookery
TOOLS
6oz ramekins, pots, pans, ovens, chef knife
SUMMARY
Northern Italy was influenced by the etruscans, French, Germans, Austrians, Hungarians, and the swiss. It has 8 regions that all follow the highest standards of living with the richest dies. Things grown or produced there are grains, rice, corn, fruit, livestock, dairy and vineyards.
PERSONAL OBSERVATIONS
The pana cotta had too much gelatin in it so it became too thick. The gnocchi's texture was as it should be but it had a little bit of a flour taste. Maybe next time i should let the steam evaporate from the potatoes so it doesn't have to take in as much flour.
CHEF'S CRITIQUES
Gnocchi were correctly prepped and cooked. The texture was soft like little pillows. The sauce was delicately done with a smooth finish. The flavors of the dish were nicely done.
Panna cotta had too much gelatin which gave it a rubbery finish. Flavor profile was very nice. Presentation was lacking, could have used a berry coulis.