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The School - Mission
Everyday at the AlbaBarolo International School of Gourmet Cuisine professional chefs teach students the secrets of Italian wine and food culture--conveying the passion, values and creativity that make the Italian culinary tradition unique in the world.
The attention to detail we’ve used when creating our educational objectives and choosing the most technologically advanced equipment is the style of the Master Gourmet Cuisine Program, and this attention extends to the selection of ingredients, the preparation of recipes and the decoration and presentation of the final dishes that you’ll recognize in each graduate of the AlbaBarolo program.
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Squash Cream with Small Ricotta Crochettes, Green Onion & Zucchini
Ingredients
Server 4
- Squash, diced 14 ounces
- Potatoes, diced 7 ounces
- Scallion, minced 1 each
- Marjoram, fresh
- Vegetable Broth 1 liter
- Green Onions, fresh 4 each
- Zucchini, white, grated fine 2 each
- Eggs 2 each
- Parmigiano 3 ½ ounces
- Ricotta 7 ounces
- Flour As needed
- Bread Crumbs As needed
- Cornmeal, fine As needed
Preparation
1. In a saucepot, sweat the scallion with some olive oil; add the potatoes and squash. Add the vegetable broth and cook for about 40 minutes. Puree the potato – squash mixture into a cream, add the marjoram and olive oil to taste.
2. Sweat the green onions in olive oil and then mix them into the ricotta with an egg, the parmigiano, and the zucchini. Season with salt and pepper. Adjust the density of the compost by adding, if necessary, a sprinkling of bread crumbs and fine cornmeal.
3. Shape the compost into small crochettes and dip then into flour, then egg, and then a mix of flour and fine cornmeal. Fry the crocchettes in olive oil and serve with the squash cream.
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