Research on the history on

Italian Cuisines, its regions

and what influences the
Cuisine With minimum of 5
dishes of each type
(Appetizers, Main course
and Dessert) not
mentioning the ones done
in the Practical.
 Italian Menu
Blisted Cherry Tomato and Balsamic Crostini.
Chicken Parmigiana.
Mushroom Risotto.
Penne Arrabbiata
Coffee Pannacotta.
***********************

Blisted Cherry Tomato and Balsamic Crostini.

Method:
1. Wash the cherry tomatoes and cut them into quarter. Finely chop the garlic.
2. In a pan heat up olive oil, add garlic and sauté for a minute.
3. Add the cherry tomatoes to it and allow to cook for at least 3 to 4 minutes.
4. Add tomato puree to the pan and toss gradually.
5. Add Balsamic Vinegar and sugar and cook it for a minute.
6. Put off the gas and finish it with hand torn basil leaves, salt and pepper.
7. On another side toast the bread and put the cherry tomato mixture on it.
8. Garnish with some parmesan shaving or shredded parmesan.

Chicken Parmigiana
Method:
1. Clean, Trim, Wash and pat dry the chicken.
2. Marinate the chicken with finely minced garlic, olive oil, basil leaves, salt and pepper.
3. Make the tomato sauce by using garlic, onion, tomato, bay leaf, tomato puree and
sugar. Once done keep it aside.
4. Crumb the chicken with seasoned refined flour, egg wash and herbed breadcrumbs.
5. In a pan heat up some olive oil and add the crumbed chicken to it and allow to cook for
at least 2 minutes each side.
6. Once done take it out on a paper towel and allow to rest.
7. For presentation in a plate place the chicken top it up with the tomato sauce and
sprinkle mixed cheese over it and gratinate it till golden brown color.
8. Serve with any type of a pasta preparation.

Mushroom Risotto
Method:
1. Chop the garlic, leeks and celery.
2. Slice Mushrooms and leave aside.
3. In a pan add olive oil and sauté garlic, leeks and celery.
4. Add the Arborio rice and sauté for 2 minutes; deglaze the pan with white wine.
5. Add white stock and cook until soft.
6. In a separate pan add butter and sauté the mushrooms.
7. Add the sautéed mushrooms to the risotto and mix well.
8. Finish the risotto with fresh cream, butter and parmesan cheese.
9. Serve it in a pasta bowl garnish with parmesan shavings.
 Penne Arrabbiata

Method:
1. Cook the penne in boiling seasoned water for about 9 minutes.
2. On another side in a pan add oil, garlic and onion and sauté till translucent.
3. Add the tomato, celery, and sauté till the tomatoes soften.
4. Finish the sauce with sugar, basil, chilli flakes and seasoning.
5. Plate in a Pasta Bowl and garnish with Fresh Basil.

Coffee Pannacotta
Method:
1. In a pan add milk, fresh cream, castor sugar and cook till it boils. Add coffee powder
and leave it aside.
2. Soak the gelatin for at least 15 minutes. Then melt it over boiling water.
3. Add the gelatin to the milk. Mix well, put it in individual moulds, and put it in
refrigerator.
4. Garnish with fresh fruits, grated chocolate, or fruit compote.
 Blisted Cherry Tomato and Balsamic Crostini
Sr.No. Ingredient Quantity Per Rate Per Amount
1 Olive Oil 15 ml 599 Liter
2 Garlic 15 gm 120 kg
3 Cherry Tomato 25 gm 250 kg
4 Balsamic Vinegar 10 ml 310 750 ml
5 Tomato Puree 30 ml 120 1 can
6 Sugar 5 gm 40 kg
7 Basil Leaves 5 gm 300 kg
8 Sliced Bread 2 pcs 1.5 slice

Indent Cost
OverHeads 10%
Total Cost
PAX 2
Cost Per Portion

Colour
Flavour/Taste
Texture
Appearance

Description-
 Chicken Parmigiana
Sr.No. Indgredient Quantity Per Rate Per Amount
1 Olive Oil 15 ml 599 Liter
2 Garlic 20 gm 120 kg
3 Onion 50 gm 22 kg
4 Chicken Breast (Boneless) 100 gm 320 kg
5 Basil Leaves 5 gm 300 kg
6 Refined Flour 50 gm 34 kg
7 Egg 1 no. 5.1 per piece
8 Bread crumbs 50 gm 100 kg
9 Parmesan Cheese 15 gm 900 kg
Dried Mixed Herbs 5
10 gm 2000 kg

Indent Cost
OverHeads
10%
Total Cost
PAX 2
Cost Per
Portion

Colour
Flavour/Taste
Texture
Appearance

Description
 Mushroom Risotto
Sr.No. Ingredient Quantity Per Rate Per Amount
1 Garlic 10 gm 120 kg
2 Leeks 50 gm 300 kg
3 Celery 10 gm 160 kg
4 Mushrooms 40 gm 110 kg
5 Parmesan Cheese 15 gm 900 kg
6 Arborio Rice 50 gm 770 kg
7 Olive Oil 15 ml 599 Liter
8 Butter 15 gm 460 kg
9 White Wine 30 ml 300 Liter

10 Fresh Cream 15 ml 205 Liter

11 White Chicken Stock 150 ml 60 Liter

12 Black Pepper Powder 1 ml 1400 kg
Indent Cost
Over Heads
10%
Total Cost
PAX 2
Cost Per
Portion

Colour
Flavour/Taste
Texture
Appearance

Description
 Penne Arrabbiata
Sr.No. Ingredient Quantity Per Rate Per Amount
1 Garlic 15 gm 120 kg
2 Onion 30 gm 22 kg
3 Tomato 100 ml 120 kg
4 Celery 30 gm 160 kg
5 Tomato Puree 30 gm 120 1 can (400ml)
6 Basil 5 gm 300 kg
7 Chilli Flakes 5 gm 300 kg
8 Salt 5 gm 25 kg
9 Black Pepper Powder 1 gm 1400 kg
10 Penne Pasta 100 gm 140 kg

Indent Cost
Over Heads
10%
Total Cost
PAX 1
Cost Per
Portion

Colour
Flavour/Taste
Texture
Appearance

Description
 Coffee Pannacotta.
Sr.No. Ingredient Quantity Per Rate Per Amount
1 Milk 30 ml 50 Liter

2 Amul Fresh Cream 70 ml 205 Liter

3 Sugar 45 gm 40 kg
4 Gelatin 5 gm 1200 kg
5 Coffee 2 gm 150 kg

Indent Cost
OverHeads
10%
Total Cost
PAX 2
Cost Per
Portion

Colour
Flavour/Taste
Texture
Appearance

Description
 PLAN OF WORK
TIME THINGS TO BE DONE
 PLAN OF WORK
TIME THINGS TO BE DONE
Name of Dish

Method
 Only for FPP Specialization
Prepare 3 Menus of the
Cuisine with the
researched appetizers,
main course and dessert
and attach it in the file in
the particular cuisine
menu.