Rough Draft of my Menu for Restaurant Operations

This is Rough Draft of my Menu for Restaurant Operations to be submitted next Friday in class.

LA MIA CASA
Vegan friendly menu

The antipasto:

“Mock” Caprese Salad

The primo:

Green Onion & Wild Mushroom Risotto

The secondo:

Choose one:

Grilled Salmon

Chicken Picata

Pan Seared Marinated Tofu

The contorno:

Sautéed Brussel Sprouts

Oven Roasted Baby Beets & Fennel

Seasoned Cauliflower

The dolce:

 Grapefruit Compari Sorbetto 

with White Chocolate Craisin Biscotti

SAFFRON RISOTTO WITH SHRIMP and Cheese Manacotti (Italy)

This past weekend, I made Green Onion Risotto and my family really liked it and my sister asked if I had a good risotto recipe.  Thought about it and I made this recipe in class and it was pretty good.   So I think it will fit the bill:

Italian Cuisine - Cheese Manacotti and Shrimp Risotto

 — at Stlcc Forest Park.

April 11, 2012

This is the picture of what we made in class, it pairs well with Cheese Manacotti and White Wine.

SAFFRON RISOTTO WITH SHRIMP (Italy)

Yield:  4 servings

INGREDIENTS:

    

Garlic cloves, minced	2 ea.
Onions, minced	4 oz.
Butter	507;.
Stock, seasoned	2  1/2 pnts
Arborio rice	14 oz.
Bay leaves	2 ea.
Saffron threads, crushed	pinch
Parsley, chopped	3 tblsp.
Parmesan cheese, grated	2 oz.
Shrimp, P&D, tail off, sauteed	1 1/2 lb.
Salt	to taste
Pepper	to taste

Method:

1.                 Sauté garlic and onion in 3 ounces butter

               2.                 Add rice; stir until grains are coated with butter.

               3.                 Add one-third of the stock, stir until rice absorbs liquid.

               4.                 Add bay leaves, saffron, and one-third of stock, continue to stir.

               5.                 Add remaining stock, continue to stir.

6.                 When all liquid is absorbed, add parsley, Parmesan cheese, remaining butter, and           sautéed shrimp.

7.                 Stir rice only enough to mix ingredients. Season with salt and pepper.

Cooking in Global Cuisine - Shrimp Risotto and Cheese Manicotti

Cooking in Global Cuisine

MANICOTTI WITH RICOTTA FILLING (Italy)

and SAFFRON RISOTTO WITH SHRIMP (Italy) 

SAFFRON RISOTTO WITH SHRIMP (Italy)

Yield:  4 servings

INGREDIENTS:

    

Garlic cloves, minced	2 ea.
Onions, minced	4 oz.
Butter	507;.
Stock, seasoned	2  1/2 pnts
Arborio rice	14 oz.
Bay leaves	2 ea.
Saffron threads, crushed	pinch
Parsley, chopped	3 tblsp.
Parmesan cheese, grated	2 oz.
Shrimp, P&D, tail off, sauteed	1 1/2 lb.
Salt	to taste
Pepper	to taste

Method:

1.                 Sauté garlic and onion in 3 ounces butter

2.                 Add rice; stir until grains are coated with butter.

3.                 Add one-third of the stock, stir until rice absorbs liquid.

4.                 Add bay leaves, saffron, and one-third of stock, continue to stir.

5.                 Add remaining stock, continue to stir.

6.                 When all liquid is absorbed, add parsley, Parmesan cheese, remaining butter, and sautéed                shrimp.

7.                 Stir rice only enough to mix ingredients. Season with salt and pepper.  

MANICOTTI WITH RICOTTA FILLING (Italy)

Yield: 4 - 8

INGREDIENTS:

            1 ½ cup           Ricotta

            ¼ cup              Parsley, chopped

            ½ tsp               Salt

            1 ea                  Egg, slightly beaten

            8 ea                  Manicotti shells

            1 cup               Marinara sauce

            ½ cup              Shredded mozzarella cheese

            ¼ cup              Grated parmesan cheese

METHOD

1. Combine ricotta, parsley, salt, and egg; refrigerate.
2. Boil manicotti according to package directions.
3. Drain and cool in cold water.
4. Pour half of marinara sauce into 9” x 9” baking dish.
5. Stuffed drained manicotti with filling and place on sauce on dish.
6. Top with remaining marinara sauce.
7. Scatter mozzarella on manicotti and sprinkle parmesan cheese over top.
8. Bake in preheated 350 degree oven for 35 to 30 minutes.