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Modern Italian Cuisine
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Chapter 1 – Presentation and Recipe BookAbout this course
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Meet your instructor
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5 Essentials
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CHAPTER 2 – Squid ink orzotto, scampi, strawberries and green tomatoesSquid ink orzotto: Presentation of ingredients and concept
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Preparation of the strawberry sauce and tomato sauces
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Preparation of the prawn broth
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Preparation of the orzotto
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Finishing and presentation of the squid ink orzotto
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CHAPTER 3 – Spaghettini with clams and charred lime peel powderSpaghettini with clams, sea beans: Presentation of ingredients and concept
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Preparation of the parsley sauce
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Preparation of the clams
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Finishing and presentation of the Spaghettini with clams
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CHAPTER 4 – Lobster, Artemide rice sauce, peaches in kimchi, moringa oilLobster in Kimchi: Presentation of ingredients and concept
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Preparation of the rice foam
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Preparation of the lobster
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Preparation of the peach kimchi
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Preparation of the yuba and presentation of the lobster
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CHAPTER 5 – Oyster, mignonette tapioca, Jerusalem artichokeOysters and mignonette sauce: Presentation of ingredients and concept
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Preparation of the tapioca in mignonette sauce
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Preparation of the sunchoke foam
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Finishing and presentation of the Oyster, mignonette tapioca
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Chapter 6 – Chicken, All of itChicken, all of it: Presentation of the ingredients
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Preparation of the chicken consomé
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Preparation of the chicken liver
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Preparation of the mushrooms sauce
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Preparation of the konjac noodles
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Finishing and presentation of the Chicken, all of it
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What you’ll learn
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Recommended Equipment
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More information about Cristina Bowerman
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Bonus Chapter: Chefs' ManifestoThe Chefs’ Manifesto – JOIN US
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Chefs’ Manifesto
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Chefs’ Manifesto Presentation
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Investment in Livelihoods
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Podcast Episode: Area 3 “Investment in Livelihoods”
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Recipe Book (English, Spanish)
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QUIZ: Orzotto1 Quiz
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QUIZ: Spaghettini1 Quiz
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QUIZ: Lobster1 Quiz
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QUIZ: Oyster1 Quiz
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QUIZ: Chicken1 Quiz
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QUIZ: Spaghettini
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Question 1 of 2
1. Question
For the parsley sauce we use:
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Question 2 of 2
2. Question
How long does it take to prepare koji the water?
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