Research Report Template (1) CC008

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Research report
Dish 1: Spaghetti puttanesca Dish 2: Penne
Alla Vodka
Historical and cultural origins

Research the historical and cultural origins of each of your dishes. Where were they developed? Were
they developed through necessity (for example, availability of ingredients) or as a result of eating
habits at the time? How have the dishes changed over time?
 Dish 1
The concept of this dish emerged in the 1950s at a well-known Ischia restaurant. One late night,
faced with limited ingredients, the proprietor was urged by hungry customers to create "una
puttanata qualsiasi," essentially meaning a dish made from whatever was available. The
puttanesca sauce was born, featuring a simple foundation of tomatoes, olives, and capers.
Another interpretation suggests that the term refers to pasta "made as it comes," emphasizing
simplicity without elaborate preparation
 Dish 2
The introduction of vodka into pasta is attributed to the year 1974 when Italian actor Ugo Tognazzi
included a recipe in his cookbook L'Abbuffone. The dish, known as pasta all'infuriata or 'furious
pasta,' resembled pasta all'arrabbiata and included 12 kg of penne, fresh peeled tomatoes, and a
shot of vodka. Tognazzi even advised omitting fresh chili pepper when using a Polish vodka with
chili, describing it as "formidable, enormous, extremely powerful, very hot, lethal." Various claims
surround the dish's origin, with one account suggesting it started at the Dante restaurant in
Bologna. Another source attributes its creation to a Roman chef in the 1980s working for a vodka
company seeking to promote its product in Italy. While it may have gained popularity in Italy
earlier, it became a trend in the United States in the early 1980s.
SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 1

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Classical and contemporary variations

Describe at least one classical and one contemporary variation of each dish. List the differences.
 Dish 1
BA’s Best Baked Ziti: The difference is preparation:
Step 1:
In a medium saucepan, melt butter over medium heat until foamy. Sprinkle flour
evenly, cook for a minute while whisking continuously. Gradually whisk in warm milk,
ensuring thorough cooking to eliminate any raw flour taste. Bring the mixture to a
boil, then reduce heat and simmer, whisking often, for 8 to 10 minutes until the
béchamel thickens to the consistency of heavy cream. Remove from heat, add 2
cups of Parmesan, whisk until melted and the sauce is smooth.
Step 2:
In a large saucepan, heat oil over medium-high heat. After about two minutes, cook
pancetta over medium heat, stirring frequently. Add garlic, onion, red pepper flakes,
salt, and pepper. Cook for 8 to 10 minutes, stirring, until the onion is soft and golden.
Stir in tomato paste and cook for about 2 minutes until slightly darker.
Step 3:
Season with salt and pepper, add whole peeled tomatoes, crushing them with hands.
Simmer for 20 to 25 minutes, stirring, until slightly reduced and flavors meld. Allow to
cool briefly, then transfer to a blender or use an immersion blender to pulse until
mostly smooth. Season with salt and pepper, add basil.
Step 4:
Heat the oven to 350°. Boil pasta in salted water for about 5 minutes until very al
dente. Drain.
Step 5:
Transfer reserved béchamel to a large bowl; toss with mozzarella and pasta. Gently
fold several times, leaving streaks of béchamel.
Step 6:

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Spread remaining Parmesan over pasta and spread the remaining tomato sauce in a
13x9-inch or other 3-quart baking dish. Bake for 15 to 20 minutes until mozzarella is
melted, and the sauce is bubbling around the edges.
Step 7:
Preheat the broiler. Broil for about 4 minutes until the cheese and pasta are spotty
and dark brown. Allow pasta to sit for five minutes before serving.
 Dish 2
Ligurian Pesto with Spaghetti:
Step 1:
Begin by bringing a large pot of lightly salted water to a boil. For ease of straining basil in
the future, position a colander in a large bowl of ice water. Blanch the basil in batches for
ten seconds. Using a large slotted spoon, transfer the blanched basil to an ice-water-filled
colander, allowing it to completely cool. Reserve 1/2 cup of the blanching water and keep
the pot with the blanching water for later use.
Step 2:
Remove the colander from the ice water to drain the basil. Squeeze out any excess water
from the basil using your hands. Place the basil on paper towels, aiming for
approximately half a cup of drained basil.
Step 3:
In a food processor, combine the blanched basil, 1/2 cup Parmesan, pine nuts, and garlic.
Pulse until well combined, adding blanching water by the tablespoon if needed to thin the
mixture. Stop occasionally to scrape down the sides. Process for about a minute until a
smooth, thick purée forms.
Step 4:
Transfer the basil mixture to a small bowl. Stir in 1/2 cup of oil. Add salt to taste.
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Step 5:
Bring the water in the pot back to a boil and add more salt. Cook the spaghetti until al
dente, stirring occasionally. In a large bowl, combine 1/2 cup of pesto and 1/4 cup of
pasta cooking liquid. Using tongs, transfer the spaghetti to the bowl and toss vigorously,
drizzling it with oil. Add more pesto and cheese gradually until the pasta is glossy and
thoroughly coated in the sauce. Season with salt to taste. Divide the pasta between bowls
and sprinkle additional cheese on top.
Appearance and presentation

Describe how each dish should appear. How should it be presented to maximise customer appeal?
 Dish 1

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 Dish 2

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Freshness indicators
Describe the freshness indicators for the two key ingredients from each dish.
 Dish 1 Fresh pasta should not appear dried out and should have a pleasant aroma. To keep it
fresh, make sure it has been properly kept. Fresh pasta from a grocery shop may be thicker than
handmade or dried spaghetti. It is thicker in order to keep it fresher for longer. The best quality
pasta will always be the right thickness, allowing it to cook evenly and in the appropriate amount
of time. Good quality pasta is elastic, compact, and strong, with no starchy film on the surface of
the cooked pasta.
 Dish 2: Fresh pasta should not appear dried out and should have a pleasant aroma. To keep it
fresh, make sure it has been properly kept. Fresh pasta from a grocery shop may be thicker than
handmade or dried spaghetti. It is thicker in order to keep it fresher for longer. The best quality
pasta will always be the right thickness, allowing it to cook evenly and in the appropriate amount

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of time. Good quality pasta is elastic, compact, and strong, with no starchy film on the surface of
the cooked pasta.
Quality indicators
Describe three quality indicators for each dish.
 Dish 1: Fresh pasta should not appear dried out and should have a pleasant aroma. To
keep it fresh, make sure it has been properly kept. Fresh pasta from a grocery shop may
be thicker than handmade or dried spaghetti. It is thicker in order to keep it fresher for
longer. The best quality pasta will always be the right thickness, allowing it to cook
evenly and in the appropriate amount of time. Good quality pasta is elastic, compact, and
strong, with no starchy film on the surface of the cooked pasta.
 Dish 2: Fresh pasta should not appear dried out and should have a pleasant aroma. To
keep it fresh, make sure it has been properly kept. Fresh pasta from a grocery shop may
be thicker than handmade or dried spaghetti. It is thicker in order to keep it fresher for
longer. The best quality pasta will always be the right thickness, allowing it to cook
evenly and in the appropriate amount of time. Good quality pasta is elastic, compact, and
strong, with no starchy film on the surface of the cooked pasta.
Nutritional value
Describe the nutritional value of each dish.
 Dish 1: There are 375 calories in 1 cup of Baked Ziti.

 Dish 2: 1 serving contains: Calories (kcal) 530 Fat (g) 21 Saturated Fat (g) 4 Cholesterol
(mg) 10 Carbohydrates (g) 67 Dietary Fibre (g) 3 Total Sugars (g) 3 Protein (g) 17
Sodium (mg) 230
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Service style
Describe the service style which each dish is best suited to.
 Dish 1: served in bowl with grated cheese

 Dish 2: served in bowl with grated cheese
Taste profile
Describe the taste profile of each dish.
 Dish 1: Sweet, sour and salty

 Dish 2: Sweet, sour and salty
Texture profile
Describe the texture profile of each dish.
 Dish 1: It is chewy and juicy

 Dish 2: It is chewy and juicy

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T: 03 9492 5878

This document is Research report template

Historical and cultural origins

SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 1

This document is Research report template

Classical and contemporary variations

SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 2

This document is Research report template

Ligurian Pesto with Spaghetti:

This document is Research report template

Appearance and presentation

SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 4

This document is Research report template

SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 5

This document is Research report template

SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 6

This document is Research report template

 Dish 1: There are 375 calories in 1 cup of Baked Ziti.

This document is Research report template

 Dish 1: served in bowl with grated cheese

 Dish 1: Sweet, sour and salty

 Dish 1: It is chewy and juicy

SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 8

This document is Research report template

SITHCCC008 Prepare vegetable, fruit, eggs and farinaceous dishes 9

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