Amuse-Bouche
Whipped Ricotta · Arugula Pesto · Cherry Tomatoes
Antipasto
Burrata · Fresh No-Cook Tomato Sauce · Parmesan Crisp · Basil
Pasta Course
Gnocchi al Gorgonzola Pears · Crispy Prosciutto · White Wine Cream Sauce
Salad Course
Insalata di Mare · Mixed Chicories · Citrus-Marinated Seafood · Oregano Vinaigrette
Main Course
Osso Buco · Creamy Polenta · Sautéed Rapini · Gremolata
Dessert
Crespelle Cake · Ricotta & Citrus Filling · Whipped Vanilla Cream · Fresh Berries
INSTRUCTIONS:
Amuse-Bouche
■ Recipe Card: Whipped Ricotta (Amuse)
Yield: ~30 portions
Ingredients • Ricotta cheese – as needed
• Olive oil – as needed
• Salt – to taste
Method 1. Whip ricotta in mixer until smooth and airy
2. Season lightly with salt and olive oil
3. Chill until service
■ Recipe Card: Arugula Pesto
Ingredients • Arugula – as needed
• Garlic – 1–2 cloves
• Olive oil – as needed
• Salt – to taste
Method 1. Blend all ingredients until smooth
2. Adjust seasoning and texture
■ Recipe Card: Burrata, Tomato Sauce & Parmesan Crisp
Parmesan Crisp
Ingredients • Parmesan cheese – 750 g
Method 1. Oven 325°F
2. Portion grated parmesan with ring mold on parchment
3. Bake until golden
4. Cool on wire rack
■ No-Cook Tomato Sauce
Ingredients • Beef tomatoes – 10
• Garlic – 5 cloves
• Basil – 30 leaves
• Salt – to taste
• Olive oil – as needed
Method 1. Blanch tomatoes 1 min, shock, peel
2. Grate tomatoes and garlic
3. Lightly strain
4. Season with salt, olive oil, basil
Pasta Course
■ Recipe Card: Gnocchi
Ingredients • Russet potatoes – 15–20
• Eggs – 30
• Flour – A.N
• Salt & white pepper – T.T
Method 1. Roast potatoes on salt, rice hot
2. Cool slightly
3. Mix potatoes, eggs, seasoning
4. Add flour gently
5. Roll, cut, shape
6. Boil until floating (3–4 min)
■ Recipe Card: Gorgonzola Cream Sauce
Ingredients • Butter – 125 g
• Garlic – 1 head
• White wine – 2 cups
• Cream 36% – 2 L
• Gorgonzola – 500 g
• Cambozola – 500 g
Method 1. Sauté garlic in butter
2. Deglaze with wine, reduce
3. Add cream, reduce 50%
4. Melt cheeses, season
■ Recipe Card: Crispy Prosciutto
Ingredients • Prosciutto – 50 slices
Method 1. Oven 350°F
2. Layer between parchment + sheet pans
3. Bake 10–15 min, rotate halfway
4. Cool on rack
Salad Course
■ Recipe Card: Insalata di Mare
■ Seafood Marinade
Ingredients • Shrimp – 60 pcs
• Baby scallops – 2 bags
• Baby squid – 2 bags
• Calamari – 2 bags
• Lemon juice & zest – 5 lemons
• Olive oil – 200 ml
• Red wine vinegar – 200 ml
• Fresh oregano – 1 pack
• Salt & pepper – T.T
Method 1. Clean squid/calamari, massage with salt
2. Blanch seafood separately (≤3 min)
3. Ice bath with lemon
4. Marinate all ingredients
■ Salad Assembly
Ingredients • Belgian endive – 10
• Radicchio – 5
• Frisée – 10
• Leaf lettuce – 3
• Red onion – 2
• Cherry tomatoes – 2 clamshells
Method 1. Wash & prep greens
2. Slice onion, halve tomatoes
3. Toss with marinated seafood
Main Course
■ Recipe Card: Osso Buco
Ingredients • Veal/Beef shank – 60 pcs
• Flour – A.N
• Olive oil – 2 cups
• Garlic – 3 heads
• Carrots – 5 large
• Onions – 10
• Lemon – 5
• White wine – 1 L
• Stock – 4 L
• Tomato paste – 1 cup
• Crushed tomatoes – 200 oz
• Peppercorn – ½ cup
• Thyme & rosemary – ½ cup
Method 1. Season & sear shanks
2. Combine all braising ingredients
3. Cover and roast 350°F, 3 hrs
■ Recipe Card: Polenta
Ingredients • Cornmeal – 5 kg
• Onions – included
• Garlic – included
• Cream – 1 L
• Butter – ½ lb
• Parmesan – 1 bag
Method 1. Sauté onion & garlic
2. Add liquid and polenta
3. Cook low, stirring
4. Finish with butter & parmesan
■ Recipe Card: Rapini
Ingredients • Rapini – 7 kg
• Garlic, onion, chili
• Butter
Method 1. Blanch rapini
2. Ice bath
3. Sauté before service
■ Recipe Card: Gremolata
Ingredients • Breadcrumbs – 1 pack
• Anchovies – 2 packs
• Parsley – 3 bunches
• Lemon zest (3) + juice (2)
• Olive oil – 1 cup
Method 1. Toast crumbs
2. Chop remaining ingredients
3. Mix and season
Dessert
■ Recipe Card: Crespelle Dessert
■ Crespelle Batter
Ingredients • Eggs – 30
• Flour – 1.8 kg
• Milk – 1 L
• Cream – 1 L
• Rum – 5 oz
• Sugar – 2 cups
• Salt
Method: Ask the chef
■ Filling
Ingredients • Ricotta – 5 tubs
• Mascarpone – 2 packs
• Citrus zest
• Mint – 1 bunch
■ Whipped Cream
Ingredients • Cream – 1 L
• Sugar & vanilla
Method: Really? How long have you been coming to these events?
MASTER SHOPPING LIST (CONSOLIDATED)
Dairy
• Burrata – 30
• Ricotta – 5 tubs
• Mascarpone – 2 packs
• Cream 36% – 5 L total
• Parmesan – 750 g + 1 bag
• Butter – ~1 lb
Produce
• Beef tomatoes – 10
• Cherry tomatoes – 4 clamshells
• Lemons – 10
• Oranges – 3
• Garlic – 6 heads
• Onions – 12
• Carrots – 5
• Rapini – 7 kg
• Pears – optional (recommended)
• Belgian endive – 10
• Radicchio – 5
• Frisée – 10
• Leaf lettuce – 3
• Basil – 30 leaves
• Oregano – 1 pack
• Parsley – 3 bunches
• Mint – 1 bunch
• Chili – 1 pack
Meat & Seafood
• Veal/Beef shank – 60 pcs
• Prosciutto – 50 slices
• Shrimp – 60 pcs
• Baby scallops – 2 bags
• Baby squid – 2 bags
• Calamari – 2 bags
• Anchovies – 2 packs
Dry Goods
• All-purpose flour – ~4 kg
• Cornmeal – 5 kg
• Sugar – 2 cups + powdered sugar
• Breadcrumbs – 1 pack
• Olive oil – ~1.5 L
• Red wine vinegar – 200 ml
• White wine – ~2 L
• Rum – 5 oz
• Peppercorn – ½ cup
• Salt & white pepper
Equipment
- Crepe pan