Demo class 1

11 APRIL 2018 DEMO CLASS
@KUCINA_SG
THE MAKING OF OUR SIGNATURE
GNOCCHI
BY EXECUTIVE CHEF GERO,OMAR
Demonstration Class 1

ISSUE 07
Contents
4 SigNature Gnocchi
7 Gnocchi with Salmon Cream Sauce
8 Cook A Healthy Pasta Under 20
minutes
9 PASTA AL TONNO
10 Notes
Executive Chef Omar, Gero Di Maria
26 Years of Experience In Culinary
Specialise in ITalian CUisine
Owner Of Kucina Italian
“ITalian Cuisine is
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SIgnature
Gnocchi
What is Gnocchi?
The word “Gnocchi” pronounced as NYAW-KEE,
Comes from the word “NOCCA” which means
knuckle. Gnocchi comes in a form of dumplings,
their light airy texture and full potato flavor
makes them different from the other pasta.
Gnocchi has a significant unique history in the
classic european cuisine.
There are various versions of gnocchi
such as using breadcrumbs instead of
potato. Whatever it is mixed with, Gnocchi
were peasants food, it is very fulfilling
and inexpensive back in the old days.
The Current Gnocch uses combination of mash
potato, flour, formed in a bite size ball of dough.
It is super versatile that it can be mixed with
different sauces such as the traditional tomato
base sauce or changed it to the white cream
sauce. Pesto too goes well for those vegan out
there. It is so versatile that you can even bake
them, boiled them or even fry them on a pan.
Ingredients:
1 Kg of Potato
180g to 300g of All Purpose Flour
1pc of Egg
1pc of Nutmeg
2 tablespoon of Parmesan Cheese
1 teaspoon of Salt
1 teaspoon of Pepper
Preparation:
Put the unpeeled potatoes in a tray. Roast the
potato in an oven with a temperature of 150
degree Celcius for about 90minutes. Check
the potato by piercing it through with a sharp
object like skewer to check if the potato is
tender.
Cool the potato down just enough for you to
handle them, and then peel them.
Mash the potato till it is fluffy, Lay the potato
on a clean dry countertop and add parmesan
cheese, a pinch of nutmeg ,a pinch of salt and
pepper to taste and egg.
Top flour on top of the mixture pull together
the ingredients and knead to form a dough. Be
careful not to over knead. Be weary of adding
flour at this point as too much flour will give
you hard gnocchi.
Shape the dough into a wide rectangular shape
for cutting.
Cut dough into smaller portion and roll each
portion by gently pushing with finger to spread
into a long sausage-look-a-like shape. The idea
is to have an even distribution throughout.
Cut the rolled-dough into bite-size shape of
ball roughlt about 1cm long.
Place the cutted dough on a floured tray.
Tadaa!! You have just made your own gnocchi.
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SALMON CREAM SAUCE
“It has a nice balance flavour of acidity from the
tomato sauce,mild richness from the cream and
natural seafoody taste coming from the salmon
chunks, i give it a perfect 10”
~Mr Im, Regular Customer
Ingredients:
200g of Salmon Fillet
1 Stalk of Leek
150ml of Passata Tomato Sauce
200ml of whipping cream
50g of Basil
1 teaspoon of Black Pepper
1 teaspoon if salt
100g of unsalted butter
Preparation of Sauce:
Heat the butter in a pan over medium heat.Add
Leeks and saute leeks till it has a soft texture.
Add Diced salmon and let it cook for 2 to 3
minutes.
Pour in the tomato sauce into the pan and
pour in cream over the tomato sauce. Stir them
and mix the mixture well. Bring the sauce to a
gentle simmer.
Reduce the sauce and you will see that it will
thicken. Add basil to give a nice Aroma??
and finally elevate the flavor of the sauce by
seasoning it with salt and pepper.
Gnocchi with
SALMON CREAM SAUCE
Preparations:
Pour water into a pot of water and add salt, allow the water to boil. Grab a hand full of gnocchi and drop it in to the
boiled water. Stir the it well.
When the gnocchi rise to the top(about 2 minutes) continue to cook until tender roughly about 15 seconds more. Filter
the gnocchi out with a slotted spoon.
Reheat the gnocchi sauce over low heat and gently add gnocchi in. Stir and mixed the gnocchi with the sauce. Taste
the sauce. To elevate the flavour ,add a pinch off salt but not to much to your liking. Serve your gnocchi on a plate and
garnish with basil at the top of the dish.
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Learn how to
Cook HealTHy uNDer
20 Minutes
PASTA AL TONNO
Pasta With TuNA
Ingredients:
200g of any pasta of your choice
2 cloves of garlic
2 Red Chilli
200ml of Olive Oil
1 Can of Tuna
200g of broccoli
150ml of passata tomato sauce or cherry tomato
Pre-Preparation:
Sliced the garlic thinly
Slice the red chill
Boil the brocolli till it is cooked
Boil the pasta according to packet instructions
and leave the paster water for later.
For today healthy pasta, we will be cooking pasta Al-Tonno. Tuna has a good source of high-quality protein with almost no fat. It contains amino acids
require by the body for growth and maintenance of lean muscle tissue. Tuna also contain niacin which is a B-vitamin that helps keep your digestive
system, skin and nerves healthy, it too contains Vitamin B12 that supports the normal function of your brain and also aid in the formaion of red blodd
cells. We all need B12 for DNA production and to help our body to turn the food we consume into usable energy than fats.
Protect Skin and Kidneys against Infections
Promotes growth and development of muscles and body
Reduces risk of breast, colon and kidney cancer
Helps to reduce risk of developing depression in women
Helps to reduce blood pressure and risk of heart diseasesr
Aids in improving blood circulation and metabolism in body
Helps to prevent inflammatory duseases such as arthritis and gout
Preparation:
Heat up the pan, once the pant is hot, pour olive
oil in. Saute the garlic and chilly together.
Add 1 ladle of Pasta water.
Add Tuna and tomato sauce together with the
cooked brocolli. Allow it to cook for 30 seconds
under medium heat.
Add the Pasta in and toss the pan. Toss the
pasta till pasta absorbs the sauce. If you pull the
pasta upwards the sauce must not drip of the
pasta to know if you have tossed it correctly.
Serve on a plate and garnish with some Parsley.
“Spaghetti can be
eaten most successfully
if you inhale it like a
vacuum”~Sophia Loren
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NOTES
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