BSHM - 101H | GROUP 2
HTM C102
ISSUE NO. 22 | FEB 2022
e I taly! r o l p x E Le t ' s
WHAT IS APPETIZER?
TYPES OF APPETIZER
PHP 500
MEET CHEF NITZ!
12
easy italian appetizers recipes!
BONJOUR!
Retrieved from: https://www.pinterest.ph/pin/196680708717040759/
Table of Contents 05 06 07 08
Meet Chef Nitz!
The Future Professionals
Let's Explore Italy!
What is Appetizer?
What's Cooking... Pea Pesto Crostini Petite Sausage Quiches
Brocolli and Garlic Ricotta Toasts with Hot Honey
Caprese Skewer
G R O U P
2
|
A R R I V E D E R C I
Garden Bounty Panzella Crowd - Pleasing Ravioli Nachos Brushetta with Tomato and Basil
Grissini Italian Breadsticks
Focaccia Barese Tuscan Truffles Tomato Fritters Calamari Salad
G R O U P
2
|
A R R I V E D E R C I
MEET CHEF NITZ!
One of the faculty instructors at JRU College of Hospitality and Tourism Management. Graduated from PUP, Sta Mesa. BS Food Technology. (BSFT) and completing her Masteral Degree in PWU, Taft Ave. Master of Science in Culinary Arts. (MSCA). One of the Trainer of Cookery and Bread and Pastry at PSAA (Training Center) President / CEO of Le' Cuisiner Gastronomy Consultancy Services Co. Part owners of La Boca Cafe and Catering. I am the owner of Bake and Buffet by Chef Nitz Sweet Patisserie. Part of the Administrators (Board of Directors)Filipino Gourmet Chef (FGC) and Filipino Restauranteur and Hotelier. (FRH) Practicing her profession as Food Technologist, a Research Chef, and Pastry Chef in the Food industry for almost 2 decades.
MEET
the
Future Professionals
Alyssa Marnie Cristobal Leader
Cedric Jasper B. Cruz
Matt Julius C. Mercado
Marc Angelo R. Nangyo
Member
Member
Member
Paula B. Simon
Maria Celhinne Sobrevega
Tiffany Jersi E. Villalobos
Member
Member
Member
BSHM - 101H | GROUP 2
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ITALY
is located in the south-central part of Europe. It is composed of many beautiful and scenic lands and mountain ranges giving it the scenic aesthetic that a lot of tourists look for. Italy is known for many things mainly for their food and their arts, their food is known all over the world, especially how they make pizzas and portions of pasta. Their food is so cultured that many people adapt their way of cooking, their recipes, and how they eat their food. They are also rich in history and the arts, some of the great discoverers and artists came from Italy and contributed to its rich history making it a country full of culture and tradition.
What is Appetizer? Is a starter/small first course served before the meal or main course. It may be served hot and cold. It is usually to give preparation or loosen the tummy for the main course. It is also frequently served as cocktail snack for a cocktail party.
Types of Appetizer?
Canape It is an appetizer consisting of piece of bread or toast or a cracker topped with a savory spread.
Hors-d’oeuvres Is intended to stimulate the appetite and set the tone for the following courses.
Cocktails usually contains vegetable, fruit, or seafood mixtures or fruit or vegetable juices.
12 EASY ITALIAN APPETIZERS RECIPES
PEA PESTO CROSTINI A fresh pea pesto on toasted baguette slices make for a snack that will wow every guest.
Ingredients
4 to 6
Boiling
10 mins
2 Mins
Qty
Unit
Fresh or Frozen Peas (Defrosted)
1
CUP
Garlic Clove, Coarsely chopped
1
PC
1/2
CUP
1
TSP
Freshly ground black pepper,
1/4
TSP
Olive Oil
1/4
CUP
Red pepper flakes
1/2
TSP
12 1/2
PCS
Grated Parmesan Cheese Salt
Baguette Slices
STEP 1
Method:
Bring a small pot of water to a boil. Add peas to the water, and cook for 3 minutes. Drain peas and transfer to food processor. Add olive oil, parmesan cheese, garlic, and red pepper flakes, and blend until the mixture forms a paste. With the machine running, slowly add the olive oil until well incorporated, about 1 to 2 minutes. Season with salt and pepper.
STEP 2 Toast baguette slices under broiler or on a grill pan until golden brown on both sides. Spread about 1 tablespoon of the pesto on each of the toasts. Top with parmesan cheese shavings if desired and serve.
PETITE SAUSAGE QUICHES
These little quiches are so delicious that you won't be able to stop at just one. The delectable morsels, filled with savory sausage, Swiss cheese, and a hint of cayenne, will vanish quickly from the breakfast or buffet table.
Prep
Time
Serves
Method
25 Mins
3 dozen
30 Mins
Baking
Ingredients Butter, Softened
cup
Cream Cheese, Softened
6 oz
All-purpose flour
2 cups
Shredded Swiss Cheese
1 cup
Large Egg, Room Temp
1 pc
Half-and-Half Cream
1/2 cup
Salt
1/4 tsp
Dash Caynne Pepper
11/4 tsp
Bulk Italian Sauce
6 oz
Direction STEP 1
STEP 2
STEP 3
Preheat oven to 375°. Beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into 36 balls; press onto the bottom and up the sides of greased miniature muffin cups.
In a large skillet, cook sausage over medium heat until no longer pink; drain and crumble. Sprinkle sausage, Swiss cheese and chives into muffin cups. Beat egg, cream, salt and pepper until blended; pour into shells.
Bake until browned, 2830 minutes (for a browner bottom crust, bake on a lower rack). Serve warm
BROCOLLI AND GARLIC RICOTTA TOASTS WITH HOT HONEY
Ingredients
Broccoli and Garlic-Ricotta Toasts with Hot Honey is an appetizer initially found in Italy. It was a bread toast with toppings of broccoli, ricotta, and garlic on top. The combination of all the ingredients compliments the taste of each other, and it will even taste better when you put the honey, vinegar, and red pepper flakes in the toast. Crispy roasted broccoli demonstrates that it may be served as an appetizer or a side dish. Use broccoli stems instead of florets in any dish that calls for them; their crunch adds a great textural contrast. Leave the peels on the garlic cloves so that when they are roasted, they steam and become creamy inside their shells. This appetizer is perfect for a gathering , events because it has a taste that will be enjoyed by your family and guests.
Qty
Unit
Honey
1
tbsp
White Wine Vinegar
1
tbsp
1 1/2
CUPS
6
tbsp
1
PC
1
PC
1
PC
1/2
tsp
Fresh Ricotta Extra - Virgin Olive Oil (divided) Head of Garlic ( Cloves Separated ) Head of Broccoli ( Stem peeled ) Baguette Head of Broccoli ( Stem peeled ) Kosher Salt Ground Black Pepper
STEP 1
Method:
Preheat the oven to 400°F and place racks in upper and bottom thirds. Place bread pieces on a rimmed baking sheet in a single layer and drizzle with 2 tbsp oil. Toss to coat on a baking sheet, then arrange in a single layer again. Drizzle the remaining 4 tablespoons of oil over the broccoli and garlic on a second rimmed baking sheet oil. Toss to incorporate and season generously with salt.
STEP 2
Roast the broccoli on the top rack and the bread on the bottom rack for 10-12 minutes, or until the bread is golden brown and crunchy. Remove bread from the oven and continue to roast broccoli and garlic, stirring once, for another 15-20 minutes, or until broccoli is browned all over and garlic is soft. Allow cooling slightly before serving
STEP 3 STEP 4
Combine the honey, vinegar, and red pepper flakes in a small bowl.
Squeeze garlic cloves out of their skins as soon as they're cool enough to handle and pound into a paste in a separate small bowl. Season with salt and black pepper and stir in the ricotta.
STEP 5 Spread ricotta over toast and top with roasted broccoli. Drizzle honey mixture over the top and arrange on a dish. Warm the dish before serving.
6
10 mins
Dry Heat
30 Mins
Caprese is one of the appetizers in Italy commonly seen every summer. It's easy and simple to do but make sure it's delicious and impressive. It has four essential ingredients: cherry tomatoes, mozzarella balls, basil leaves, and balsamic Glaze. The cherry tomatoes and basil leaves are flavored with olive oil and Italian seasoning. It is perfect when you dip it into balsamic Glaze. Caprese Skewer is originally a salad but perfectly made in a skewer. It is a perfect healthy snack, so it is good to substitute for chocolate or sweet appetizers.
Ingredients Cherry Tomatoes
24 pcs
Mozzarella Balls
12 pcs
Small Basil Leaves
24 pcs
Olive Oil
1/4 cup
Italian Seasoning
1/2 tsp
Balsamic Glaze
2 tbs
Salt - to taste
1
Black Pepper - to taste
CAPRESE SKEWER
Direction STEP 1
STEP 2
STEP 3
STEP 4
Cherry Tomatoes Mozzarella Balls Small Basil Leaves Olive Oil Italian Seasoning Balsamic Glaze Salt - to taste Black Pepper - to taste
Wash the tomatoes and basil leaves, then gently pat them dry. Rip basil leaves in half if they are huge.
Thread a cherry tomato, a basil leaf, a mozzarella ball, another basil leaf, and then another tomato on each skewer.
Remove garlic slices and sprinkle 1 tablespoon olive oil marinade and balsamic glaze over skewers (or save for later). Season to taste with salt and pepper.
Prep
30 Mins
Time
30 Mins
Serves 12
Method Rinsing
GARDEN BOUNTY PANZANELLA SALAD Panzanella salad is a traditional Tuscan and, more broadly, central Italian dish. Its origin is disputed by Tuscany, Umbria, Lazio, and Marche. This is a peasant food, a recovery dish made using stale bread, similar to the wellknown famous Pappa al Pomodoro, a simple yet delicious Italian cuisine.
16
Ingredients
Stirring
15 mins
Qty
20 Mins
Unit
Olive Oil
1/4
c.
French or Ciabatta Cube Bread
12
c.
Large Tomatoes
4
Cucumber
1
Medium Green Pepper
1
Head Medium Yellow Pepper
1
Small Onion
1
Grated Parmesan Kosher Salt Fresh Basil Coarsely Ground Pepper Italian Salad Dressing
1/4 3/4 1/2 1/4 1/2
pcs PC PC PC PC c. c. c. tsp
STEP 1
Method:
In a large skillet, heat 2 tablespoons oil over medium heat.
STEP 2 Cook and stir for 8 minutes, or until half of the bread cubes are toasted.
STEP 3 Remove the pan and repeat with remaining oil and bread cubes.
STEP 4
Combine the bread cubes, tomatoes, cucumber, peppers, onion, basil, cheese, salt, and pepper in a large mixing bowl.
STEP 5 Then toss with the salad dressing.
6
10 mins
Dry Heat
30 Mins
CROWD-PLEASING RAVIOLI NACHOS It's a breaded deep-fried ravioli that's normally given as an appetizer. Mama Campisi's and Charlie Gitto's in St. Louis, Missouri, were the places where it was invented and popularized. This fried ravioli soon became a family favorite, and it's cooked frequently because it's so simple and tasty.
Ingredients Frozen Cheese Ravioli
25 oz
Frozen Sausage Ravioli
25 oz
Large Eggs
3 pcs
Seasoned Bread Crumbs
2c
Grated Parmesan Cheese
2 tsp
Crushed Red Pepper
1/4 tsp
Flakes
1/4 tsp
Pepper
1/8 tsp
Garlic Salt
3c
Oil
3/4 c
Alfredo Sauce
3/4 c
Spaghetti Sauce
2c
Shredded Cheddar Cheese
5 pcs
Green Onions
3.8 o.z
Sliced Ripe Olives
Direction STEP 1
STEP 2
STEP 3
STEP 4
Cook ravioli according to package directions.
Drain the ravioli and pat them dry.
In a shallow bowl, crack the eggs, then add the bread crumbs, Parmesan cheese, pepper flakes, pepper, and garlic salt in another shallow bowl.
Dip the ravioli in the eggs, then coat them with the bread crumb mixture.
STEP 5
STEP 6
In an electric skillet or deep-fat fryer, heat oil to 375°.
Fry ravioli, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
STEP 7 Fry ravioli for 1-2 minutes on each side or until golden brown, a few at a time. Using paper towels, absorb any excess liquid.
STEP 8 Place ravioli in a 15x10x1-inch baking sheet that hasn't been buttered, then pour sauces over them and top with cheddar cheese
STEP 9 Prep
30 Mins
Time
30 Mins
Serves 12
Method Rinsing
Bake for 3-5 minutes, or until cheese is melted, at 350°. After baking, add the onions and olives.
BRUSCHETTA WITH TOMATO AND BASIL Bruschetta is one of the best ways to enjoy summer's bounty. This classic Italian appetizer, pronounced "brusketta," is an excellent way to incorporate the flavors of garden-ripened tomatoes, fresh basil, garlic, and olive oil. In Italy, bruschetta is frequently made on a brustolina grill. Consider it summer on toast!
6 - 10
Ingredients
15 mins
6 to 7 ripe tomatoes 2 cloves garlic, minced 1 tablespoon extra virgin olive oil 1 teaspoon balsamic vinegar 6 to 8 fresh basil leaves, thinly sliced or chopped 3/4 teaspoon sea salt, more or less to taste 1/2 teaspoon freshly ground black pepper, more or less to taste 1 baguette, French bread, or similar Italian bread 1/4 cup olive oil
20 Mins
STEP 1
Method:
1. Blanch and peel the tomatoes Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel). Once the water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch for 1 minute. Remove with a slotted spoon and let sit until cool enough to handle. Then gently peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into halves or quarters and squeeze out most of the juices and seeds.
STEP 2 Preheat oven to 450°F (230°C) with a rack in the top slot of the oven.
STEP 3 Chop tomatoes, toss them with garlic, olive oil, vinegar, basil, salt and pepper Finely chop the tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground black pepper, adding more to taste. Note, tomatoes love salt; you may need to add more than you expect.
STEP 4
Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven, so you may need to work in batches to toast them all. When the oven has reached 450°F (230°C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly browned around the edges.
Serve toasted bread with tomato mixture Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a temporary barrier keeping the bread from getting soggy from the chopped tomatoes). Either serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to top their own, or use a spoon to gently top each toasted bread slice with some of the tomato mixture. If you top each slice individually, do it right before serving.
CROWD-PLEASING RAVIOLI NACHOS Grissini are beautiful, rustic Italian breadsticks stretched by hand giving them that unique, knobbly homemade look. Originating in Turin, these breadsticks have so many variations from simply sprinkling over poppy seeds to adding finely chopped fresh rosemary or red pepper flakes into the dough.
Ingredients 2 ¾ cups bread flour or all-purpose flour 1 teaspoon instant dry yeast 3/4 cup plus 1 tablespoon warm water ¼ cup olive oil 2 tablespoons unsalted butter, melted and slightly cooled 1¼ teaspoons fine salt
optional: Olive oil , melted butter, or water, for brushing Sesame seeds or Parmesan cheese , for sprinkling
Direction STEP 1
STEP 2
Using a mixer fitted with the dough hook, mix all ingredient on low speed until well combined, 2-3 minutes. Increase mixer speed to medium-low and mix for another 5 minutes. Cover bowl with plastic wrap and let sit for one hour at room temperature.
Preheat oven to 375F/190C. Line two baking sheets with parchment paper.
STEP 4 Bake for 20-25 minutes or until light golden and crisp. While the first batch is baking, cover the other baking sheet with plastic wrap until it’s ready to go into the oven.
STEP 3 Divide dough into 24 pieces, each weighing about 25g. Roll each piece into a log that is roughly 25cm long (or 30cm if you like them extra thin) and ½-1 cm wide, depending on how thick you want them. Keep in mind that they will expand during baking. Place on prepared baking sheets, allowing sufficient space between each stick. If you like, brush them with oil or water and sprinkle with Parmesan cheese or sesame seeds.
STEP 9
Allow breadsticks to completely cool on a wire rack. They will keep in an airtight container for up to 5 days.
Serves 96
FOCACCIA BARESE An Italian flatbread topped with thinly sliced tomatoes, olives, and oregano. Crunchy on the outside while being light and fluffy inside, this focaccia barese recipe can be enjoyed throughout the day. 16
30 mins
Ingredients 1-⅛ teaspoon active dry yeast ¾ cup warm water (43℃ to 46℃) divided ½ teaspoon sugar ⅓ cup mashed potato flakes 1-½ teaspoons plus 2 tablespoons olive oil, divided ¼ teaspoon salt 1-¾ cups bread flour - toppings2 medium tomatoes, thinly sliced ¼ cup pitted greek olives, halved 1-½ teaspoons minced fresh or dried oregano ½ teaspoon coarse salt
Baking
30 Mins
STEP 1
Method:
Dissolve yeast in ½ cup of warm water in a large bowl. Add sugar and let it stand for 5 minutes. Add potato flakes, 1-½ teaspoon of oil, 1 cup of flour, and ¼ cup of water. Proceed to beat until smooth then stir in enough remaining flour to form a soft dough.
STEP 2
On a floured surface, knead the dough for 6-8 minutes or until smooth and elastic. Proceed to place it inside a greased bowl and turn once to grease the top part. Cover and let rise in a warm place for about an hour or until doubled in size. Punch dough down. Cover and let rest for 10 minutes..
STEP 3
Place 1 tablespoon of olive oil in a 10-inch cast iron or ovenproof skillet. Make sure to coat evenly. Proceed to add the dough and shape it to fit the fan. Cover and let rise for 30 minutes or until doubled in size.
STEP 4
Using your fingertips, make several dimples on the top of the dough. Brush it with a tablespoon of olive oil. Make sure to blot the thinly sliced tomatoes with paper towels then proceed to arrange the tomato slices and olives atop the dough then sprinkle with oregano and salt.
STEP 5 Bake for 30-35 minutes or until golden brown at 375℉
TUSCAN TRUFFLES An Italian appetizer made with prosciutto, fig and toasted pine nuts. These will melt in your mouth and is sure to stimulate your appetite as you ask for more serving; perfect for potlucks or holidays
Ingredients 2 logs (4 ounces each) fresh goat cheese 8 ounces mascarpone cheese 6 tablespoons grated parmesan cheese 3 garlic cloves, minced 1-½ teaspoons olive oil 1-½ teaspoons white balsamic vinegar ¾ teaspoons grated lemon zest 3 ounces chopped prosciutto 3 ounces finely chopped dried figs 3 tablespoons minced fresh parsley ¼ teaspoons pepper 1 cup pine nuts, toasted and chopped
Direction STEP 1
STEP 2
STEP 3
Combine the first 11 ingredients. Shape into balls (36 balls)..
Roll in pine nuts.
Refrigerate while covered until time to serve.
Prep
25 Mins + Chilling time
Serves 36
Method Chilling
TOMATO FRITTERS
1-1/2 Dozen
Ingredients
15 mins
All-Purpose Flour 1 cup Baking Powder 1 tsp Salt 1/2 tsp Dried Basil 1/8 tsp Dried Oregano 1/8 tsp Pepper 1/8 tsp Large Tomato 230grams Onion 1/2 cup Shredded Parmesan Cheese 1/2 cup Jalapeño Pepper 25 grams Garlic 1 clove Water 6 tbsp. Oil 5 cups
Deep Frying
5 min./batch
STEP 1
Method:
In a large bowl, whisk flour, baking powder, salt, basil, oregano and pepper.
STEP 2 Gently stir in tomato, onion, cheese, jalapeno and garlic just until moistened.
STEP 3 If the batter seems thick, add water 1 tbsp. at a time to thin it slightly until it loosens up and mixes easily.
STEP 4
In a cast-iron or other heavy skillet, heat oil to 375°.
STEP 5 Drop batter by rounded tablespoonful, a few at a time, into hot oil.
STEP 6 Fry until golden brown, about 1-1/2 minutes per side. Drain on paper towels.
CALAMARI SALAD A light refreshing calamari salad made with squid, fresh lemon, celery, red onion, roasted peppers, garlic and parsley. This chilled calamari salad is a wonderful appetizer or light lunch. This comes together pretty quick, let it marinade overnight for the best flavor.
Ingredients Calamari (Fresh or Frozen) 2 1/2 lbs. Olive Oil 1/2 cup Anchovy Fillets (Optional) 3 pcs. Freshly Minced Parsley 2 tsp. Garlic 1 clove Dry White Wine /Dry Vermouth 1/2 cup Mushroom Stems and Pieces 227 grams Salt 1/4 tsp Pepper 1/4 tsp Chopped Celery 1/2 cup Sliced Pitted Italian Olives 1/ cup Lemon Juice 3 tbsp.
Direction STEP 1 Chop calamari tentacles; cut body into 1/2-in. rings.
STEP 2 In a large saucepan, heat oil over medium heat.
STEP 3
Add anchovies if desired; stir in parsley and garlic. Cook 1 minute.
STEP 4 Add wine; stir in mushrooms, if desired, and seasonings. Add calamari; bring to a boil.
STEP 5 Reduce heat; simmer, covered, until calamari is tender, 2-3 minutes.
STEP 6 Remove pan from heat; cool slightly.
STEP 7 In a serving bowl, toss celery, olives, lemon juice and calamari mixture. May be served warm, or refrigerated and served cold.
Prep
17 Mins
Time
8 Mins
Serves 6
Method Boiling, Stweing
https://www.foodnetwork.com/recipes/giada-de-laurentiis/peapesto-crostini-recipe-1948642 https://www.thetastybiteblog.com/meatless-monday-pea-pestocrostini/ https://www.tasteofhome.com/recipes/petite-sausage-quiches/ https://www.tfrecipes.com/broccoli-and-garlic-ricotta-toasts-withhot-honey/ https://www.epicurious.com/recipes/food/views/broccoli-andgarlic-ricotta-toasts-with-hot-honey https://www.tasteofhome.com/recipes/garden-bounty-panzanellasalad/ https://www.spendwithpennies.com/caprese-skewers/ https://www.tasteofhome.com/recipes/crowd-pleasing-raviolinachos/ https://www.simplyrecipes.com/recipes/bruschetta_with_tomato_a nd_basil/ Focaccia Barese Recipe: How to Make It (tasteofhome.com) Tuscan Truffles Recipe: How to Make It (tasteofhome.com) https://www.tasteofhome.com/recipes/tomato-fritters/ https://www.tasteofhome.com/recipes/calamari-salad/
*Note: Majority of the photos are retrieved from PINTEREST
ARRIVEDERCI "till we meet again..."
Retrieved from: https://www.pinterest.ph/pin/196680708717040759/
BSHM 101H | GROUP 2