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L u n c h e o n C o m p e t i t i o n F o o d s f r o m A r o u n d t h e W o r l d I t a l y - PowerPoint PPT Presentation


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L u n c h e o n C o m p e t i t i o n F o o d s f r o m A r o u n d t h e W o r l d I t a l y. By Ana Jovanovic. Menu. Entre: Broad Bean D ip with Focaccia Toasts Main Meal: Gnocchi with Roasted Pumpkin and Sage Burnt Butter Sauce Dessert: Amaretto Cheesecake.

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slide2
Menu
  • Entre: Broad Bean Dip with Focaccia Toasts
  • Main Meal: Gnocchi with Roasted Pumpkin and Sage Burnt Butter Sauce
  • Dessert: Amaretto Cheesecake
visual representations of dishes
Visual representations of dishes

Entre

Main Meal

Dessert

broad bean dip with focaccia toasts
Broad Bean Dip with Focaccia Toasts
  • Ingredients (serves 4)
  • 1 x 350g loaf focaccia (Bazaar brand)
  • 385g (21/2 cups) frozen broad beans, thawed, skins removed
  • 90g (1/3 cup) extra-light sour cream
  • 1 tbs olive oil
  • 2 tsp fresh lemon juice
  • 1 garlic clove, crushed
  • Salt & freshly ground black pepper
broad bean dip with focaccia toasts1
Broad Bean Dip with Focaccia Toasts
  • Method
  • Preheat oven to 200°C. Use a serrated knife to thinly slice focaccia crossways into twelve 5mm-thick slices. Bake on 2 baking trays in preheated oven for 10 minutes until crisp.
  • Meanwhile, cook broad beans in a small saucepan of salted boiling water for 1-2 minutes (see microwave tip). Refresh under cold running water. Drain and remove the skins.
  • Place broad beans, sour cream, oil, lemon juice and garlic in the bowl of a food processor and process until smooth. Taste and season with salt and pepper. Serve with focaccia toasts.
  • Notes
  • Microwave tip: Place the broad beans in a freezer bag with 1 tbs water. Twist opening to close. Cook on High/800watts/100% for 2 minutes or until bright green and just tender.
gnocchi with roasted pumpkin and sage burnt butter sauce
Gnocchi with Roasted Pumpkin and Sage Burnt Butter Sauce
  • Ingredients (serves 4)
  • 1/2 small butternut pumpkin, peeled, seeded, cut into 2cm cubes
  • 500g fresh gnocchi
  • 175g unsalted butter
  • 1/3 cup sage leaves
  • shaved parmesan, to serve
gnocchi with roasted pumpkin and sage burnt butter sauce1
Gnocchi with Roasted Pumpkin and Sage Burnt Butter Sauce
  • Method
  • Preheat oven to 190°C. Place pumpkin on a baking tray lined with baking paper and spray with olive oil spray. Cook for 20 minutes or until tender. Remove to a plate, set aside and cover to keep warm.
  • Cook gnocchi in a large saucepan of boiling salted water until al dente.
  • Meanwhile, place butter in a small saucepan over medium-low heat. Cook for 3-4 minutes or until butter just starts to turn brown. Add sage and cook for 1 minute or until crisp. Remove sage from pan with a slotted spoon and drain on paper towel. Reduce heat to low and continue to cook the butter until golden brown.
  • Drain the gnocchi and place in a large bowl. Add pumpkin. Season with salt and pepper, and gently toss to combine. To serve, divide gnocchi between serving bowls and then pour over the butter sauce. Scatter with sage leaves and serve with shaved parmesan.
amaretto cheesecake
Amaretto Cheesecake
  • Ingredients (serves 8)
  • 2 cups crushed digestive biscuits
  • 1 tbs good-quality cocoa powder, sifted
  • 90g unsalted butter, melted
  • 4 egg yolks
  • 1 tsp vanilla extract
  • 1 cup (220g) caster sugar
  • 675g ricotta cheese
  • 1/2 cup (125ml) sour cream
  • 1/4 cup (60ml) amaretto (see note)
  • 1/4 cup plain flour
  • 1/2 cup (125ml) thickened cream, whipped
  • 3 eggwhites
  • 200g good-quality dark chocolate, chopped
amaretto cheesecake1
Amaretto Cheesecake
  • Method
  • Preheat the oven to 160°C. Lightly grease a 23cm springform pan. Cover the outer base and sides of the pan with a double layer of foil. Combine the biscuit crumbs, cocoa and butter, then spread the mixture over the base and 2cm up the sides of the prepared pan.
  • Process the egg yolks, vanilla and sugar in a food processor. Add the ricotta, sour cream, amaretto and flour, and process until smooth. Place the mixture in a mixing bowl and fold through the whipped cream. Beat the eggwhites until soft peaks form, then fold into mixture, making sure it's well combined. Finally, fold in half the chocolate. Place in prepared pan, then sit in a deep baking dish. Pour boiling water into baking dish so it comes halfway up sides of pan. Bake for 1 hour, turn the oven off and leave to cool completely, then refrigerate for a minimum of 1 hour.
  • To serve, place the remaining chocolate in a bowl over a pan of simmering water (making sure the bowl doesn't touch water) and stir until chocolate melts. Cool slightly, then serve slices of cheesecake drizzled with the melted chocolate.
reasons for my choices
Reasons for my choices
  • Entre: I chose the “Broad Bean Dip with Focaccia Toasts” dish because I especially liked the idea of a gourmet bread being dipped.
  • Main Meal: I chose the “Gnocchi with Roasted Pumpkin and Sage Burnt Butter Sauce” dish because pumpkin is one of my favourite vegetables, and pasta is a traditional Italian ingredient.
  • Dessert: I chose the “Amaretto Cheesecake” dish because it requires good skill to cook, and would taste delicious.
bibliography
Bibliography
  • http://www.taste.com.au/recipes/12865/broad+bean+dip+with+focaccia+toasts
  • http://www.taste.com.au/recipes/22234/gnocchi+with+roasted+pumpkin+and+sage+burnt+butter+sauce
  • http://www.taste.com.au/recipes/5088/amaretto+cheesecake