GROUP 3

MINESTRONE 30 SERVINGS

INGREDIENTS: AMOUNT
Bacon 90 g
Olive Oil 90 g
Paysanne-cut onions 675 g
Paysanne-cut celery 337 g
Paysanne-cut carrot 337 g
Paysanne-cut green peppers 337 g
Paysanne-cut green cabbage 337 g
Minced garlic 22 g
Tomato Concasse 675 g
Chicken Stock 675 g
Cooked Chickpeas 172g
Cooked Black eyed peas 255 g
Cooked ditalini 255 g
Salt and pepper as needed

GARNISH
Grated parmesan cheese 210 g

PROCEDURE
1. Render the salt pork in the oil. Do not brown
2.Add the onions,celery,carrots,peppers,cabbage and garlic
sweat until the onions are translucent.
3.Add the tomato concasse, stock , salt and pepper to taste.
Simmer until the vegetable are tender,
about 20-30 minutes. Do not over cook.
4.Add chickpeas,black eyed peas and ditalini. Simmer the
soup until all the ingredients are tender , 10 10 - 12 minutes
more. The soup is ready to finish now.
5.Return the soup to simmer , Adjust seasoning salt and pepper.
6. Garnish individual portion with parmesan cheese.
 GROUP 3
POLENTA CAKES 30 SERVINGS

INGREDIENTS: AMOUNT MEASUREMENT

Vegetable stock 1.8 lt
Milk 600 lt
Roasted garlic puree 0.060 kg
Polenta 0.420 kg
Rosemary 0.030 kg
Mascarpone Cheese 0.240 kg
Parmesan Cheese 0.090 kg
Salt 0.030 kg
Pepper 0.015 kg

PROCEDURE:
1. Bring the milk and stock to boil with the roasted garlic puree.
2.Pour polenta in a steam whisking constantly to avoid lumps,
stir constantly. Keep on low heat as it cooks and absorbs the liquid.
Will take 30-45 minutes of constant stirring,
3. Stir in the rosemary, mascarpone and parmesan. Season to taste
4.Spread onto sheetpan or roll in tubes.
 GROUP 3

PAN FRIED SNAPPER WITH GRILLED ASPARAGUS

30 Serving
INGREDIENTS: AMOUNT/MEASUREMENT
Fish fillet 30 pcs
Asparagus 900 g
Butter 150 g
Salt as needed

BREADING MIX
All purpose flour 600 g
Egg 10 pcs
Salt and pepper

PROCEDURE
1.Prepare the breading mix for the fish then ready to pan fry.
2.Prepare a pan with small amount of oil to pan fry the fish in medium heat.
3.Mix butter asparagus and salt and ready to grill . Just 3-5 minutes
4.Arrange in hot plate, then ready to served.