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David Giani

Food, Bev, Tobacco

California, United States

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International Professional Executive Chef

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Nutrition Value

POTATO GNOCCHI

PICTURE

PREPARATION

DATI SPECIFICI

Wrapped the potato in alluminum foil and baked at 325 degree until tender. After peeled the skin off when they still hot. Use the raiser potato to mashed them over a sheet pan cover with wax paper. Let the potato cool off compeletely.Put the potato on the marble table and cover with the flour,start to incorporate the flour with your hand until the potato assorbed the flour and become a consistently dough. Let the potato dough rest for half hour at then start to cut the dough in different part.Roll out the smallest part and then cut in 2 inch piecies, with a fork roll the picies of potato dough on it. Cook the gnocchi in a salted boiling water when the gnocchi raise up on the surface of th boiling water take out with the strainer and immerse them in ice cold water.When all the gnocchi they are cook and cool down in the ice water strained them from the water tossed with olive oil and stored in a shallow pan cover with plastic and place in the refrigerator the gnocchi can be store in the refrigerator only for two days.When you need for a order reboiled and put them in a fry pan with the hot sauce that you want to served sauteed and put on the plate.

Tempo	120	min.
Persone	6	num.
Calories	445	g.
Protein	8.7	g.
Colesterol	0	mg.
Lipids	0.4	g.
Fat	0.9	g.
Sodium	2767	mg.

QUANTITY

INGREDIENTS

STEAM GREEN BEANS AND SHRIMP SALAD

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PICTURE PREPARATION DATI SPECIFICI

Wash and clean the green haricot vert. Blanch the haricot vert in unsalted boiling water for 5 minutes; then cool off in ice water, strained right away and dry it by putting them in a sheet pan with a cotton towel under the beans. Steamed the shrimp over a boiling water where you already fresh sqeeeze lemon; cool off the same way of the beans. In a mixing bowl put the beans and the shrimp toghether, tossed with the shaved red onions, seasoned with salt and fresh ground pepper. Adding the lemon extra virgin sauce already obtain by blending the lemon juice with the extra virgin olive oil; you will obtain a consistency sauce by combine toghether the two liquid. Rember the lemon juice part must be fresh and the portion to be mix with olive oil have to be 1/3 of the extra virgin olive oil.

Tempo 50 min.

Persone 6 num.

Calories 220 g.

Protein 18.2 g.

Colesterol 137 mg.

Lipids 2.1 g.

Fat 15.2 g.

Sodium 321 mg.

QUANTITITY' INGREDIENTS

Haricot Vert 4 ounces Shaved red Onions 1 ounces Tomato Concasse 1 ounces Tiger Shrimp 3 each (diveded in half) Lemon 1 fluid ounces extra virgin olive oil 3 fluid ounces salt pinch of salt black pepper pinch of fresh ground black pepper.

ROASTED VEGETABLES SALAD WITH JULIENNE PECORINO CHEESE AND WHITE TRUFFLE OLIVE OIL

PICTURE

PREPARATION

DATI SPECIFICI

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Wash and clean all the above vegetables. Cut the roma tomatoes in half long wise, display in half sheet pand,salt pepper and olive oil, roasted in the ove already preheat at 350 degrease for 15 minutes. Baby fennel, roasted same way as the tomato in another half sheet pan. Green and yellow squash roasted too in a separated sheet pan. The pumpking cut in half take out the seeds and put in a alluminum foil, salt and pepper drizzled of olive oil; and then roated in the oven for about 25 minutes. the results will be a nice orange color and soft firm consitency cooked pumpiking. The eggplant cut in half marked the middle part of the pulp with small cut with a paring knife, then roasted the same way of the other vegetables. The red onions put them in the ove with the skin and everything, salt and pepper until the onion will be roasted and soft, cool off and peeled the skin out and the onios will be a nice color. At this point you should cut all the roasted vegetables in wedges, display in a sheet pan and at the moment to be served you place them in the hot oven at 500 ddegrease for few miuntes, then display in a 10 inch dinner plate first put the wedges of the tomatoes on the plate and then tossed the other hot vegetables in a mixing bowl with the truffle olive oil, basil and the julienne cut pecorino cheese. Serve warm you will smeel the nice aroma of the truffle oil combine in the aroma flavor of the roasted vegetables. (for roasting the vegetableas use regoular extra virgin olive oil)

Tempo	50	min.
Persone	4	num.
Calories	116	g.
Protein	5.7	g.
Colesterol	10	mg.
Lipids	2.4	g.
Fat	4.2	g.
Sodium	473	mg.

QUANTITY'

INGREDIENTS

PROSCIUTTO DI PARMA RISOTTO

PICTURE PREPARATION DATI SPECIFICI

For the broth. In a 6 quart stainless steel pot put all the vegetables which have been cleaned and trimmed. Fill up the pot with cold water about 3 inches below the top to avoid overflowing during the boiling process. Wrap with cheese cloth the trimmed scraps of Prosciutto di Parma skin with the crust/end of the Parmigiano Reggiano, and add to the pot. Turn the burner to a medium flame. When the water starts boiling skim off the foam from the surface of the broth and covers the pot, turn the burner to a low flame and continue a low boil for 30 minutes. For the Pork demi-glace Place the pork bones on a shit pan and roasted in a preheat oven at 400 degrease ,with the assorted vegetables mirepoix. When the bones and vegetables will be nicely toasted, strained out from the fat, seasoned with kosher salt , put them in a 8 quart pot , cover them with water almost full add the juniper berries, bay leaves and the 2 spoon of tomato paste, whole black pepper. When start boiling turn the flame slow and cover this for about 6 hour. After this time should look brown ruby color and reduce enough to strained in the chinoix in the 2 quart sauce pan. For the garnish While the covered stock is boiling slowly, this is the time to prepare the garnish sauce for this risotto. In the 2 quart sauce pan with the pork demi-glace add the two (2) glasses of cabernet wine, sugar, Worcestershire sauce and the angostura. Put the sauce pan on a low flame and reduce the liquid until almost syrup consistency. For the risotto At this point take off the lid from pot of the broth and put inside the chinoix strainer this allowed to have your broth clear during the cooking process of the risotto. Take the sliced thin of Prosciutto di Parma and layer on a sheet pan with parchment paper. Put in the preheat convection oven at 400 degrease and roast the Prosciutto, about 5 minutes. You will smell the smoke come out of the oven and than take out the sheet pan and let the sliced of Prosciutto cool off at room temperature. When they are cold the results should be the sliced very crispy and crunchy; broken in pieces and leave it at room temperature.( never put the dried prosciutto in the refrigerator it will absorb humidity and loose the crispiness.) Heat up a 4 quart stainless steel sauce pan add the extra virgin olive oil, then the chopped shallots and saut� until gold color. Add the carnaroli rice and start to toast the rice with the shallots. Until you feel with your wood spoon that the rice is starting to stick at the bottom of the sauce pan. Add the white wine and cook until evaporated. Then start to add one at a time six ounces ladles of hot broth at the time; continue to stir the risotto until the rice absorb the broth so add again more ladles of hot broth to finishing cooking the rice, it will take about 20 minutes. At this point turn off the burner and cover the risotto for a minute and let it sit for a minute, add the crumbled crispy Prosciutto, Parmesan cheese and the butter folding them into the risotto. Don't season the risotto with salt because the dry prosciutto and Parmesan cheese or it will be too salty. The sauce that you'll be drizzle over it will give a nice balance and great combination of flavor. In a 10 inch dinner plate put the risotto on the center of the plate and drizzle the edge of the risotto with the obtain Ruben color cabernet wine sauce. Garnish with slices of prosciutto and parmesan cheese on the top of the risotto.

Tempo 50 min.

Persone 6 num.

Calories 265 g.

Protein 10 g.

Colesterol 60 mg.

Lipids 8 g.

Fat 3 g.

Sodium 290 mg.

QUANTITY' INGREDIENTS

x The Broth Grilled jumbo white onions 1 each Celery stalks 4 each Jumbo carrots 1 each Garlic cloves 2 each Fresh basil Leaf 1/2 bunch Parmesan cheese crust (wrapped in cheese cloth) 6 oz Prosciutto di parma scraps or skins . 4 oz Juniper Berries 2 each Whole black pepper 1 oz Bay leaves 3 each Water 2 GL Rock salt 2 oz x The Risotto Carnaroli rice 1 kg Prosciutto di parma thinly sliced 8 oz Fat of the prosciutto di Parma 1 oz Peeled shallots 1 Each White wine 1 Fluid oz Fresh ground white pepper pinch Unsalted butter 4 oz Fresh Grated Parmigiano Reggiano 2 oz xThe Garnish Red Cabernet wine sauce 2 glass Wochester sauce 1 spoon Sugar 2 spoon' Angoustura 1/2 spoon Pork Demiglace 2 Quarts The Pork Demi-glace Celery half celery Jumbo yellow onion 1 each Jumbo Carrots 2 each tomato paste 2 spoon water 4 gallon juniper berries 3 each dry bay leaves 4 each Pork bones 5lb Whole black pepper Kosher Salt

POTATO GNOCCHI IN A BASIL PESTO SAUCE

PICTURES PREPARATION DATI SPECIFICI

Wash the basil at leave it dry out at room temperature. Boiled the garlic cloves until soft, then coll off them too. I a blender put the garlic first, then alternate the other ingridients. Turn on the blender and start to smash carefully the basil by helping with plastic spatula The water that the basil contein will be enough to blend smootly with the other ingridients, add the salt, pepper and gradually the extra virgin olive oil. The pesto will be ready to use. You can preserve it by putting on the surface a parchment paper and topped with extra virgin olive oil; it will be prevent the pesto to oxidaize and become black.

Tempo 50 min.

Persone 6 num.

Calories 265 g.

Protein 10 g.

Colesterol 60 mg.

Lipids 8 g.

Fat 3 g.

Sodium 290 mg.

QUANTITY' INGREDIENTS

BAsil:1 lb Grated Parmesan cheese: 8 oz Garlic Cloves: 4 each Pine-nuts: 6 oz Black pepper: Salt: Extra virgin olive oil: 1 fluid oz

LA RIBOLLITA

PICTURE PREPARATION DATI SPECIFICI

LA RIBOLLITA Soak the beans in cold water for about 12 hour, then drain and rinse them. Put the beans in alarge, heavy-bottomed stockpot with all of hte ingredients for cooking the beans.Pour in enough cold water to cover the beans by about 2 inches and bring slowly to a boil.Cover the pan and cook very slowly until the beans are well done, about one 1 hour and half. lift the beans out of the liquid with a draining spoon; leave the herbs and the vegetables in the stock. Puree tree-quarter of the beans into a bowl using a food mill, if available, with large-hole disc fitted. Alternatively, puree them coarsely in afood processor, then spoon them into a bowl.Leave the remaining beans whole and strain the cooking liquid into another bowl, discarding the herbs and vegetables. Put the olive oil into the pot in wich the beans were cooked.Add the onions and the chilies, sprinkle with a pinch of Kosher salt.Saute for about 10 minutes.Add the tomatoes and tomato paste and cook for 2or 3 minutes, then stir in the bean puree. Let it take up the flavor for a couple of minutes while you stir it around, then add all the other vegetbles, the garlic, and thyme. Measure the bean liquid and add enough water to make it up to about 2/3 quarts. Add it to the pot, toghether with salt, and bring to a boil. Cook over the lowest possible heat for about 2 hours. Add pepper and check seasoning. Leave until the next day. The next day, heat the oven to 350 F. Mix the whole beans into the soup.Slice the onion very finely- and arrange ina thin layer all over the surface of the soup. Put the pot in the heated oven and cook until the onion is tender: this will take about 1 hour. Toasted the bread in the oven or over the grill and rubbed with the halved garlic cloves. Put the bread into individual soup bowls and ladle the soup over it.Drizzle a little oil over each bowl and serve.

Tempo 50 min.

Persone 6 num.

Calories 265 g.

Protein 10 g.

Colesterol 60 mg.

Lipids 8 g.

Fat 3 g.

Sodium 290 mg.

QUANTITY' INGREDIENTS

THIS YELD 6 TO 8M PEOPLE 1 cup of dried cannellini beans. 5 table spoon of pure extra virgin olive oil 1 yellow jumbo onions 1/2 table spoon of crushed dried chilies salt 2 vine ripe tomatoes, peeled, seeded, and chopped 1 table spoon of of tomato paste 3 potatoes, cut in small cubes 2 carrots cut into small cubes 1 small leek.both white and green parts,cut into small pieces. 3 celery sticks, cut into small peices. 3 head of shredded Tuscan black cale ( if you cannot find this add more Savoy cabbage) 2 1/2 cups of shredded Savoy cabbage 2 garlic cloves, sliced 3 or 4 sprigs of fresh thyme freshly ground black pepper FOR COOKING THE BEANS 1 onion, cut in quarters 1 small celery stick,cut into pieces sprigs of fresh sage,rosemary,and parsley. 3 garlic cloves, sliced

Porcini mushroom "tagliatelle"with asparagus&prosciutto

PICTURE PREPARATION DATI SPECIFICI

For the porcini mushroom extra virgin olive oil Take 1 ounce of dry Porcini mushrooms put in a plastic container, poor in one cup of the extra virgin olive oil and cover the container. Leave the container in a dark place for at least 2 weeks (a month is better result). After poor the olive oil and the mushrooms in a glass bottle and close with his cork, it will be ready to use. Or purchase at the store for quick preparation. For the porcini mushrooms pasta dough Soak the four ounces of dry Porcini mushrooms with 2 quarts of hot water for about thirty minutes, after strain the mushrooms out of the water and filter the mushroom water with cheese cloth in a sauce pan. Reduce the water by half (to obtain one quart), let the water cool off at room temperature. Chop very fine the soaked porcini mushrooms with a chef knife on a cutting board; use four ounces of the mushrooms for the dough. In the mixer poor in the cold mushroom water followed with eggs yolks, salt, chopped mushrooms and the two fluid ounces of porcini oil, then mixed well until the dough is firm and ready. Let the dough relax by leaving it covered with a towel on a wood cutting board for a half hour. Cut pieces of the dough into eight equal portions. Start the pasta lamination process by feeding the pasta into the pasta machine, and finish at the number two setting of the pasta machine. Finish the pasta with long pieces about 6 inches long. Let the sheets of pasta dry it out for about five minutes before cutting it at "Tagliatelle" style in the pasta machine cutter. Or you can make the laminated sheets of porcini pasta 6" inches long rolled and cut then the stripes of tagliatelle with the chef knife one inch wide each stripes. Put the stripes of pasta on the scale and calculate four ounces of "tagliatelle" each order. Dry out the pasta with a fan or you can vacuum package and keep it in the refrigerator. If you dry the pasta it will be good for about three days after it will start to get hard and the color will start to change. If you vacuum package the result of the freshness stay about a week. The color of this pasta is light brown obtained from the mushroom water and you can see little pieces of mushrooms on the dough from the fine chopped mushrooms. For finish At this point everything is ready to make this pasta with the Prosciutto of Parma. Slice the prosciutto a little thicker then usual and cut into length wide stripes put aside. Cut the asparagus julienne. Boil six quart of water in a large pot and add salt. Heat up a ten inch frying saut� pan with one fluid ounces of the porcini oil. Add the thyme leaves followed by the asparagus, fresh porcini mushrooms (cut into julienne pieces), and saut� everything for few minutes until the ingredients start to braise together, add a two ounces ladle of the boiling water and deglazed the ingredients. Adjust the flavor with kosher salt and fresh ground black pepper. At this point put the porcini mushroom pasta in the strainer, put into the boiling water for about 5 minutes until "al dente" strain the pasta and add to the sauce. Saut� the pasta in the sauce pan until sauce is reduced and the pasta has absorbed the juice. Just before the sauce has reduced completely add the prosciutto stripes followed with shaved Grana Padana cheese, toss well and drizzled with little more of the porcini oil and place the pasta on the ten inch dinner plate. Garnished with fresh ground pepper around the dish. The flavor of the lightly cooked prosciutto of Parma with the heat of the porcini mushroom pasta and the other ingredients combined together give a nice balance to this tasty dish.

Tempo 50 min.

Persone 6 num.

Calories 265 g.

Protein 10 g.

Colesterol 60 mg.

Lipids 8 g.

Fat 3 g.

Sodium 290 mg.

QUANTITY' INGREDIENTI

Quantity Yelds For the porcini extra virgin oilive oil 6.76 Fl.oz First press extra virgin olive oil not filtered 1 cup Dry Porcini Mushrooms 1 ounce ( this is voluntary for better flavor of this recipes) For the porcini pasta dough 16 0rders Dry Porcini Mushrooms 4 ounces Porcini extra virgin olive oil 2 Fl.oz salt pinch semolina flour 2 lb all pourpose flour 2 lb eggs yolks 20 Mushroom water 1 quart For Finish 3 0rder Asparagus cut julienne 4 each Fresh Porcini Mushrooms 2 each Prosciutto di Parma 3 oz Porcini extra virgin olive oil 1 fluid oz Porcini Tagliatelle 12 oz Shaved Grana Padano 2 oz Pasta cooking water 6 quart

Cosciotto di tacchino al prosciutto e erbe con polenta

Prosciutto wrapped boneless turkey drumstick,herb filled with polenta

PICTURE

PREPARATION

DATI SPECIFICI

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RECIPE PREPARATION Chef David Giani For the Prosciutto wrapped boneless turkey drumstick Take the sixteen ounces turkey drumsticks and partially de-bone by living the end part of the drumstick. Clean inside with a boning knife from the cartilaginous nerves. Prepare the filling by using the middle part of fresh Tuscany bread, cutting in pieces, put in the food processor, adding roasted garlic in olive oil, the fresh chopped herbs (thyme, sage, oregano) and the fresh grated Parmesan cheese. Turn on the food processor and dilute the mixture by adding a little drizzle of the olive oil used before for roasting the garlic; with this mixture filled the drumstick and then wrapped well with the already layered thin sliced of Prosciutto of Parma. Put now the Prosciutto wrapped boneless drumstick on a cover sheet pan with wax paper; in the already preheat gas oven at 250 degrees. Leave it slowly roasting for about one hour and fifteen minutes. Measure the temperature with the thermocouple. When the center of the drumstick reaches the hundred twenty degrees take it out and let the meat rest by covering with aluminum foil. This allows the meat to rest and keep all the internal juice and keep the turkey nice crispy outside and moist inside. For the sauce Place inside a roasting pan the turkey bones along with tomatoes, dry bay leaves, carrot, celery and onions. Lightly season with kosher salt and fresh ground pepper. Roast until brown, then sprinkle with regular flour and toast a little bit more in the oven. Take out and put in a regular sauce pan everything, deglace the sheet pan with red wine. Add the deglace juice to the sauce pan and another cup of water. Now all the roasted vegetables and the bone, should be completely covered with the liquid. Turn on the burner in a medium flame and start to slowly reduce this liquid .When you see the sauce reduce strained with a chinoix in another small sauce pan and continuing reducing until syrupy consistency. For the polenta In a small pot put a cup of water with the kosher salt and few drops of extra virgin olive oil; wait until start boiling and add the two ounces of polenta flour and stirring constantly at the same time with a small stainless still whip. Reduce the flame and continuing stirring the polenta until will nice consistency and not too soft and not too hard.(medium pick). Leave it the polenta few minutes rest on the stove before you place it on the stainless still ring mold. For the presentation In an eleven inch dinner plate sliced the Prosciutto wrapped drumstick; cover the end boned with the frill. Place the stainless still ring filled with the polenta and molded out. Garnished with by layering the syrupy sauce with a large sauce spoon.

Tempo	50	min.
Persone	6	num.
Calories	265	g.
Protein	10	g.
Colesterol	60	mg.
Lipids	8	g.
Fat	3	g.
Sodium	290	mg.

QUANTITY

INGREDIENTS