Potato Foam

500g Potatoes cooked

200g Panna

150g water from cooking potatoes
70g olive oil

sale

pepe bianco

- Mix all with a hand mixer

- Strain

- put in syphon

Plain Pasta

1 Kilo Semola

600g Egg Yolks

Sale

Olio

Water

Parfait

300g Egg Yolk whipped

100g Rum

1.5 L Panna

800 g Sugar

1 L Water

pinch of sale

- In mixer, whip egg yolks, rum and sale until a pale color is reached

- Boil sugar and water to 119*C

- Add sugar water to egg yolks and continue to mix

Pine Nuts:

250g sugar

250g water

3 handfuls of toasted pine nuts

- Create a carmel with the sugar and water, add pine nuts

- Spread out on parchment paper and let cool

- When cook, cut pinenut brittle with knife but small random pieces

- Fold in pine nuts and panna to egg and sugar

- Place in desired cups, wrap in aluminum and freeze until service

Cheese Cake

1 Kilo Philly Cheese

2 whole eggs

200g egg yolks

200g sugar

1/2 vanilla bean

250g panna fresca

- In a bowl combine eggs, sugar, panna, vanilla, and cornstarch , whisk until smooth

- Put bowl in a bain marie, and melt cheese into it

- Once it is melted and has no lumps, remove vanilla bean

- Place in a baking pan lined with parchment paper, wrap completely with plastic

- Bake until firm

Cardamon Sauce for Cheesecake

500g Panna

500g Latte

5 spoons of sugar

1 spoon of cardamon, crushed

10 Egg Yolks

5 spoons of sugar

1/2 spoon of cornstarch

-Combine panna, latte, and 5 spoons of sugar in a pot and bring to a boil

- Remove from heat and add the crushed cardamon

- Wrap pot with plastic, and let sit for 30 minutes

- In a new bowl, whisk together egg yolks with 5 spoons of sugar and cornstarch

- Strain out the crushed cardamon from the milk

- Heat milk back to 70*C, then slowly add eggs to milk while whisking

- Heat milk to 79*C

- Strain, then put in flash freezer until cool

Squid Ink Pasta

1 kilo Semola 

300g Egg Yolks

300g Whole Eggs

Twill for Parfait

90g Farina

375g Sugar

150g Butter

150g Vino Rosso

90g Hazelnuts, chopped

- Mix all dry ingredients

- Melt butter

- Combine all ingredients

- Place in container, and cool

- Spoon small circles onto mat

- Bake at 180*C for about 10 minutes

Twill for Banana Cheesecake

190 g Farina

225 g Powdered Sugar

250g Butter

5 Egg Whites

pinch of sale

pinch of canella

- Combine all dry ingredients

- Melt butter

- Mix all together

- Place in pastry bag and store in refrigerator

- Pipe desired design and bake

Tortino di Cioccolato Fondente

100 g Chocolate

100 g Burro

100 g Farina 00

100 g Zucchero

2 whole eggs

2 egg yolks

- Melt together chocolate and butter over a bagno maria

- Mix eggs and sugar together

- Combine eggs-sugar with chocolate, slowly

- Sift in farina, make sure there are no lumps

- Butter and flour containers

- Fill containers 3/4 full of batter

- Bake at 220*C for 9 minutes

Yield:  15

Parfait - Chocolate Garnish

68 g Powdered Sugar

45 g Flour 00

4 g Cocoa Powder

45 g Butter, melted

85 g Egg Whites

- Mix together all dry ingredients

- Add in egg whites

- Mix in butter

- Make sure there are no lumps

- Put in pastry bag, cool

- Pipe desired design on plastic mats

- Bake for about ten minutes

Optional: toasted almonds sprinkled before baking

Ganzo's dinner

Red tuna tartare with lime, avocados, sweet and sour onions

Fried goat cheese, hazelnuts and black olives crust

Red mullet fillet with almonds shaves, potatoes foam and cherry vinegar escabeche

Mozzarella di bufala’s flan with eggplant leaf and hot tomatoes sauce

Paccheri, grilled octopus and dried fish roe

Black ink squid “spaghetti alla chitarra” with mixed seafood sauce and confit cherry tomatoes

Fresh burrata cheese “cappelletti” with chicory and sweet onions sauce

Cavatelli and lamb sauce with “Bronte’s” pistachios

Deep fried seafood tuscan style, tartare sauce

Crunchy Suckling piglet in confit, orange sauce and rosemary roasted potatoes(min.2 persons)

Seared scallops, caramelized Brussels sprouts, parmesan shaves and balsamic-truffle emulsion

80° glazed Veal cheek, porto sauce and garlic-sautéed spinaches

GANZO’S tiramisu’

Dark chocolate fondant and yogurt sauce

Banana bread “millefeuille”,cheese cake cream and cardamom sauce

Pinenuts parfait and zibibbo’s sabayon

Meet the Brigade

Nick Natalie

From:  Saginaw, Michigan, United States of America

Education:  Bachelor of Arts in Hospitality and Tourism Management (Food and Beverage) from Grand Valley State University

After Apicius:  would love to stay in Italia, but will return to Grand Valley, Michigan to continue to learn in kitchens.  He would eventually like to open his own restaurant.

Marco Roberti

From:  Portland, Oregon, United States of America

Education:  Bachelors Degree in History from Washington State University.  Was trained in the culinary arts by learning from his Grandmother who was raised in Serra Pidace, Italia.  Was the Executive Chef of Alessandro's in Portland for two years.

After Apicius:   plans to open a small Italian restaurant in Portland.

Christos Fasseas

From:  Athens, Greece

Education:  Culinary Arts from Johnson and Whales University.  Also studied in five countries with various other degrees.

After Apicius:  would like to return to Athens and hopes to open his own restaurant.

Judy Giglia

From:  Pittsford, New York, United States of America

Education:  Bachelors of Arts in Hotel, Restaurant & Institutional Management (Food & Beverage; Convention & Trade Show) from Mercyhurst College

After Apicius:  would like to continue working in the kitchens of the top hotels in the world, and would eventually like to become the executive chef of a hotel.

Hyon Gwon

From:  Korea

After Apicius:  would like to return to Korea to open her own restaurant.

Eda

From: Taipei, Taiwan

After Apicius:  plans to go back to Taiwan to continue working at an Italian restaurant there.

Afham Afiq Maya Bin Matkhir (Afiq)

From: Kuala Lumpur, Malaysia

Education:  Diploma in Culinary Arts

After Apicius:  may end up in Melbourne, Austrialia

Sean Weber-Quigley

From: Philadelphia, Pennsylvania, United States of America

Education:  Neptune High School

After Apicius:  cooking in a fine dining restaurant

the Blogjob

Welcome to the blogjob, the recipe blog for the restaurant GANZO!  We are the Masters class of Apicius, the Culinary Institute of Firenze, Italia.  We started off as twelve strangers from all over the world, representing the United States of America, Greece, Korea, Malaysia, and Taiwan.  Now we are ten incredible friends learning the skills to perform successfully in a chaotic kitchen from our brilliant Italian professors.  

GANZO! RECiPES will consist of the daily specials that will be featured at GANZO! along with information about us as chefs, photographs from the kitchen, and information we need to share with each other.  

Don't forget to check out the legend himself, Pier Luigi.  He does love blogs.

For more information about our restaurant, check out the GANZO! blog.

For more information about our school, check out the Apicius website.

kitchen's planimetry