Italian Recipes From Chef Barapatra

Italian Recipes From Chef Barapatra

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Chef Anikesh Barapatra from Molto Bello Pizzeria and Restorante in Mumbai, started his career as kitchen trainee with Hotel Marine Plaza. He was a part of the opening team for Oriental Blossom a Chinese specialty restaurant, Geoffreys a British style pub, Sin a pastry shop and since then has come a long way handling challenging assignments in India and abroad.

Chef Anikeshs expertise lies in innovating with Italian, Indian, Oriental, Japanese and Fusion Cuisine. Here he shares with MetroMela, three delectable Italian recipes.

Pesto tossed pickled olive, shallot, cherry tomato and Buffalo mozzarella (starter)

Ingredients
French bread 120 gm
Black olive 15 gm
Green Olive 15 gm
Cherry tomato 15 gm
Shallots 10 gm
White wine vinegar 30 gm
Pesto sauce 20 gm
Fresh basil 1 gm
Buffalo mozzarella 60 gm
Garlic Butter 10 gm
Crust pepper corn -1 gm

Chop shallot and soak it in white wine vinegar. Cut the cherry tomato, black olive and green olive into halves. Shred basil and cut buffalo mozzarella into chunks. Cut the bread horizontally and apply garlic butter on it. Toast it evenly in an OTG (oven toaster grill). Mix the mozzarella, shallot, olive and cherry tomato with pesto and crust peppercorn and place the filling on the toasted French bread and again put in an OTG for gratination. As soon as buffalo mozzarella melts, remove and serve hot.

Tuscan Milano Pizza (Main Course)Tuscan Milano Pizza, Molto Bello, Mumbai

Ingredients
Flour 70 gm
Salt 3 gm
Milk 20 ml
Yeast 3 gm
Olive Oil 5 ml
Pesto sauce 45 gm
Tomato basil sauce 45 gm
Sun dried Tomatoes (diced) - 40 gm
Artichokes heart (cut into chunks) 65 gm
Mozzarella Cheese (shredded) 75 gm
Feta Cheese (Cut into small cubes) -25 gm
Parmesan Cheese (grated) 5 gm
Oregano 1 gm

To make thin crust pizza base
Mix flour, salt, yeast, milk, olive oil with little water and make soft dough. Keep aside for half hour. Then roll the dough into a thin round shape with the help of rolling pin. Prick it all over with a fork.

To make the pizza
Mix pesto with tomato-basil sauce and spread it on rolled dough leaving the sides. Put mozzarella cheese on it, arrange artichoke chunks and diced sun dried tomatoes. Then put feta cheese. Sprinkle parmesan cheese, and top it with oregano. Place it in an oven preheated at 250 degree Celsius for a minute or till the cheese has evenly melted. Remove, cut into slices and serve.

Lasagna di Verdura (Main Course)Lasagna, Molto Bello, Mumbai

Ingredients
Yellow zucchini 15 gm
Green zucchini 15 gm
Aubergine 15 gm
Broccoli 15 gm
Green Bell pepper 10 gm
Red bell pepper 10 gm
Yellow bell pepper 10 gm
Balsamic vinegar 2 ml
Olive oil 30 ml
Garlic 5 gm
Fresh basil 10 gm
Lasagna sheets 5 nos
Mozzarella cheese 40 gm
Tomato sauce 50 gm
White sauce 40 gm
Parmesan cheese 5 gm
Salt 2 gm
Crust pepper corn 2 gm
Oregano 5 gm

Cut all the vegetables into small chunks and marinate with olive oil, basil, oregano, crust peppercorn, garlic and balsamic vinegar. Saut the vegetables for 3-4 minutes and keep aside. Take a rectangular mould, grease the base and arrange blanched lasagna sheet on it. Put little white and tomato sauce and arrange the vegetables on it followed by mozzarella and parmesan cheese. Put another blanched lasagna sheet over it, repeat the same process four times. Top with white sauce and mozzarella cheese and bake it for 20-25 min at 180 degree celsius in oven. When ready, cut it and serve with tomato sauce on the base and white sauce on top with gratinated mozzarella.

About the Author:
Bhakti Pradhan is a freelance writer specializing in articles on Mumbai City information. Please visit the website to get all possible information about Mumbai Shopping, Mumbai Restaurants & more.



Article Originally Published On: http://www.articlesnatch.com


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