To sum up the basic difference between French and Italian cuisine, I offer the following sauce tales.
Yesterday was our last lesson on our Tour de France module. We made a sauce for some sauteed shrimp:
1. Prepare a shrimp stock by sweating some mirepoix (carrot, celery, onion) and other aromatics, then adding shrimp shells and fish stock and simmering for 30 minutes. Strain. Reserve part of the shrimp stock.
2. From the remainder of the shrimp stock, prepare a shrimp veloute by thickening the sauce with a blond roux (flour, butter). Strain. Reserve some of the shrimp veloute.
3. Sweat some diced onions and mushrooms and add tomatoes concasse’ (seeded, peeled, diced). Deglaze and flambe with sherry. Add the reserved shrimp stock and shrimp veloute.
4. With the other part of the shrimp veloute, prepare a glacage (glaze) by whipping some cream, adding egg yolks, and slowly adding the veloute into the cream and egg mixture to temper it. Then all of this plus the sauce in step 3 goes on the sauteed shrimp in a gratin dish and then placed in the broiler to brown.
Today we started our culinary tour of Italy. We made a sauce to go on top of ravioli:
1. Melt butter
2. Add chopped sage