Wordpress Interior Paint Template

CHEF Gerardo A. Avena Sánchez.
RECIPE: Minestrone with proscuitto

INGREDIENTS QUANTITY UNIT COMMENTS
Poro Pz Pz 1 ¼

Carrot 1 Celery Branches
Tomato Green Beans
Pz Pz 3 3
basil leaves for garnish 4 In chifonade Lata
White Beans Linguine or spaghetti ½
Grs 50
Parmesan
not craft. Grs 25 FOR CHEESE
Fried chicken broth 1.5 Ltr
Pz ½ Onion Garlic

Teeth 2 serrano ham Spinach
Grs Grs 25 25





METHOD: Cut the leek into julienne and other vegetables in brunoise, saute in butter, blend the tomatoes with garlic and onion and add to vegetables, add the chicken broth and blend half of the beans and add along with the rest and basil, cook the pasta separately and add.
Garnish with toasted ham and spinach in chifonade

CHEF Gerardo A. Avena Sánchez.
RECIPE: SHRIMP RAVIOLI SAUCE INGREDIENTS

CORAL UNIT QUANTITY REMARKS
50
Celery Shrimp Grs Grs Grs 10 10

Onion Salt c / s
Pepper c / s
Yolk 1 egg yolk
lincott Mlt 10
Cream Garlic Basil
HJs tooth 2 2 Grs 20
Poro
Thyme c / s
Marjoram c / s
Fresh pasta 500 grams shrimp
Bisquet Mlt 100



Fresh pasta flour 350 grs.
2 pcs egg yolk.
Salt 4 oz. Water
c / s



PROCEDURE: Place all filling ingredients in a robot coupe and mash, spread the dough and shape the pieces, cook in boiling water and jump on the biscuit shrimp serve.

ROLE OF SPINACH


200 GRS. SPINACH
100 MLT. WATER
2 GRS. CARBO CIMETIL
1 STATEMENT PAPER PULP OR SILP
SILICONE GRINDING AND EXTENDING IN SILP oven to 170 ° C



CHEF Gerardo A. Avena Sánchez.
RECIPE: GRILIATI AL GORGONZOLA


INGREDIENTS QUANTITY UNIT COMMENTS
Italian Pumpkin Carrot
Pz Pz 1 1 ½ pz ball

Tomato Onion
red pepper ¼ Pz Pz Pz 1 green pepper 1

gorgonzola dressing
Gorgonzola Cream
natural Grs 120 Grs 50 MLR 10

Milk Sal c / s White pepper
c / s

PROCEDURE: Clean the vegetables and cut into croutons to go through the grill and mount on a plate.
Blend all ingredients for dressing and add in the form of ribbon. CHEF

Gerardo A. Avena Sánchez.
Recipe: Tiramisu

INGREDIENTS QUANTITY UNIT COMMENTS
gelatin Grs 8
mascarpone cheese 200 grams egg whites
Pz 2 Grs 75

Sugar Egg yolks 4
Pz 50
Sugar Whipped Cream Grs 100 Grs
Soleta Pz 10

Café soluble Grs 10
Mlt 300
Cold 1 Oz Amaretto Mousse
Grs Cocoa powder 200
Grs 20





PROCEDURE: Whisk egg yolks in a double boiler with 75 g of sugar until fluffy, add the hydrated gelatin and remove from heat, add the whipped cream and put whites Beat egg together with 25 grams of sugar until soft peaks form, enter the meringue mixture into a surround mix instant coffee with amaretto and cold, wet and enter the wing Soleta solution, pour the cheese mixture to the pan and arrange in layers Soleta put mousse in the freezing cold and once covered with whipped cream and cocoa