Chocolate zuccotto cake maggianos recipe book

Show 556

Primary Recipe
Ingredients:
1) Zucchini - Washed and stems removed. Cut zucchini into 6 1/2" length and
1/4" wide
2) Batter (see recipe below)

Preparation:
1) Dip every individual slice of zucchini in batter and permit batter to briefly drip off
zucchini. Dip zucchini into Japanese breadcrumbs pressing into crumbs to coat
well.
2) Carefully place onto a parchment lined sheet tray sprinkled with Japanese crumbs.
Place zucchini alongside. Don't overlap.
3) Place another sheet of parchment on the top and repeat. developing a second
layer. Don't stack greater than two layers.
4) Fry the breaded zucchini strips inside a 350 degree fryer until crisp and golden. Drain
on the napkin lined half sheet tray to soak up grease.
5) Sprinkle gently with kosher salt and (optional) 1 tbsp .. of cheese of preference.
6) Place zucchini on napkin lined sandwich plate. off-setting strips to produce some
height.
7) It may be offered having a side cup of four oz. Lemon Aioli and 1/2 Lemon. You may also
sprinkle with 1/2 tbsp .. chopped parsley.

The Batter
Ingredients:
1) 1/2 quart of seasoned Flour
2) 1/2 quart of Corn Starch
3) 2 1/2 cups Soda Water
4) Pepper and salt mix (1/2 tbsp .. and 1/4 teaspoon.)
5) Japanese Breadcrumbs

Preparation:
1) Measure soda water into a stainless-steel mixing bowl.
2) Combine seasoned flour with corn starch and salt and increase soda water 1 cup
at sometimes. incorporate having a whisk.
3) Don't overmix batter. (Batter ought to be the consistency of thin pancake batter.)

Primary Recipe
Ingredients:
1) 6 oz. from the Fish of your liking
2) Pepper and salt to taste

Preparation:
1) Season fish with pepper and salt. Saute on griddle for two to three minutes evenly
coloring on non-skin side face of fish. Finish roasting on sizzler platter in 500 deg.
oven. roughly 8 minutes for any 1 " thick bit of fish.
2) Inside a saute pan, heat oil of preference on the high flame. Add eggplant batons. Evenly
brown somewhere after which finish browing on the other hand. Season with salt and
pepper.
3) Add garlic clove and gently toast. Add stewed tomato plants after which finish with capers and
parsley.

To Plate:
1) Place fish on white-colored oblong platter.
2) On the diagnonal position. place garnish over fish.
3) Drizzle tulsi oil around fish.

Note:
Eggplant ought to be cut to ensure that there's skin in touch with each bit of eggplant.
(Use tiniest eggplant.)

Primary Recipe
Ingredients:
1) 1 Chocolate Cake
2) 45 oz. of Chocolate Zucotto Filling (see recipe below)
3) 5 oz. (3 1/4 cups) Chocolate Zucotto Frosting

Preparation:
1) Line a couple quart stainless bowl with plastic wrap.
2) Cut round fill up the wedding cake to create a flat working surface. Save cake scraps.
3) Utilizing a turn-table. cut cake into 4 equal layers.
4) Press 1 layer into the foot of a lined stainless bowl.
5) Place 15 oz. of zucotta filling on cake. place another cake on the top and repeat.
creating as many as 3 layers of filling and 4 cake layers. Note. place the tiniest
layer of cake towards the bottom of bowl and finished using the largest.
6) Utilizing a palette knife. frost cake completely and evenly with chocolate frosting.

The Chocolate Zuccotto Filling (2 quarts)
Ingredients:
1) 1 Bittersweet Chocolate piece.
2) 3/4 cup Sambucca (Samballa)
3) 1/2 quart of Heavy Cream

Preparation:
1) Cover chocolate with plastic wrap. Melt and hot (a warm box is better).
2) Put all the cream inside a large mixer using the Sambucca. With whip attachment.
whip for just two to two 1/2 minutes on speed 3. no peaks.
3) When cream is under whipped (cream just begins that you follow sides of bowl) and
chocolate is hot to touch. pour chocolate rapidly in to the mixer.
4) On speed 3. whip until incorporated. Scrape bottom and sides. Add remaining
cream and whip until incorporated on speed 2 for roughly thirty seconds.
Then scape sides and whip on speed 3 for one minute.
5) Don't overwhip cream and chocolate.