Day 3 Italian

1. Each group of 4 students prepares a “The Line” by assembling all the ingredients including prepared ingredients, cookware, tools and service ware at each cooking station.
   • Mise en Place:
     • Boil potatoes for Gnocchi
       • then form, shape and holds the raw gnocchi for later cooking.
     • 8-quart stockpot with heavily (2 tbs/gal) salted water brought to a boil
     • Pasta Baskets or Spiders
     • Tongs and Spoons
     • 12 Pasta Bowls, Warmed
     • Coarse Salt and Pepper
     • 16 ounces Olive Oil Blend
     • 16 ounces Butter, cold and cut into teaspoon-sized pieces
     • 8 ounces Garlic, minced
     • 8 ounces Shallot, minced
     • 1 cup Parsley, chopped
     • 1 pound Fettucine, Par-Cooked, and Portioned into four 4-ounce portions
     • 1 pound Penne, Par-Cooked, and Portioned into four 4-ounce portions
     • 1 pound Thin Spaghetti, Par-Cooked, and Portioned into four 4-ounce portions
     • 4 each Chicken Cutlets (thin, even sized cutlets)
     • 4 each Chicken Breast, diced
     • 1 cup Salt, Pepper and Oregano-Seasoned Flour
     • 3 cups Cremini Mushrooms, sliced and sautéed in oil and garlic
     • 2 cups Dry Marsala Wine
     • 2 cups White Wine
     • 48 ounces Cream, reduced by half, then finished with a liaison of 4 egg yolks
     • 1 pound Parmigiano-Reggiano, grated
     • 2 cups Broccoli florets, blanched and shocked
     • 1 recipe Marinara Sauce
     • 1 recipe Focaccia
2. Each student completes the following:
   • Prepare 1 serving, Chicken Marsala with Thin Spaghetti and present in a warmed pasta bowl.
   • Prepare 1 serving, Fettucine Alfredo and present in a warmed pasta bowl.
   • Prepare 1 serving, Chicken and Broccoli Penne and present in a warmed pasta bowl.
   • Prepare 1 serving Gnocchi with Marinara and present in a warmed pasta bowl.
   • Prepare 1 serving Asiago Cheese Stuffed Gnocchi with White-Wine Cream Sauce

Videos:

• Video: Gnocchi
• Video: Tomato Sauce
• Video: White Sauce

Review:

• Day 3 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”