Day 2 Italian & Italian American

Part 1:

Each student completes the following:

• 1 recipe for Pizza Dough
• 1 recipe for Tomato Sauce
• Make 1 Pizza

then…

• 1 recipe Basic Pasta Dough
• Here is a great article on the science of pasta dough:
  • Divide the completed pasta dough into 2 pieces.
  • Using a Kitchen Aid roller or hand crank, roll out each piece to the following:
    • Pappardelle (Cut by hand.)
      • Roll the pasta dough to 1/16-inch thickness (#5-6 on pasta roller).
      • Use semolina to dust the pasta sheets to keep the pasta from sticking.
      • Fold the sheets of pasta into thirds and cut them into ½-inch slices for pappardelle.
      • Gently separate the noodles.
      • Make a pasta dish using these some or all of these ingredients:
        • Butter
        • Parmesan
        • Bacon
        • Basil
        • Tomatoes
        • Mushrooms
        • Stock
        • Cream
    • Ravioli di Ricotta

• Alternatively, a great pasta dough can be made using a food processor: http://thestudentchef.com/recipe/basic-pasta-dough-using-a-food-processor/

Part 2:

Each team of 4 students completes the following:

• 1 recipe Rustic Vegetable Minestrone with Pesto Crostini
• 1 recipe Meatballs and Red Sauce
• 1 recipe Chicken Piccata

Reading:

• Link: Science Behind Fresh Pasta
• Reading: Regional Cuisine
• Reading: Italy and Basic Recipes

Videos:

• Video: Fresh Pasta
• Video: Tomato Sauce

Review:

• Day 2 PowerPoint

Chef Demonstration:

“How to set up a Mis en Place
Examples of practice cuts
How to separate an egg
How to get Mayo Emulsion started
How to plate lettuce salads
How to plate non-lettuce salads”