FOOD MOLECULES RECIPES

Functional role of big molecules in recipes

CARBOHYDRATES

ROUX

Ingredients:

Butter 100g
Flour 80g

Procedures:

Melt the butter and then add the flour without creating lumps. Cook until it no taste of raw flour and
mix the dough with a whisk. Depending on how much you cook it, there are different types of roux
such as: white roux, blond roux and the brown one.

You can use it for…

BECHAMELLE SAUCE

Ingredients:

Milk 1 l
Roux 180g
Nutmeg
Salt and pepper

Procedures:

Make the brown roux in a casserole. Once it is ready, add the milk in the casserole and bring it to
boil and leave it cooks until the right consistency stirring continuously. Add some salt, pepper and
nutmeg.

PROTEINS

BUREK

Ingredients:

Flour 1 kg
Water 500g
Seed oil 1 l

Endive 1 kg
UNIVERSITÀ DEGLI STUDI DI SCIENZE GASTRONOMICHE
Piazza Vittorio Emanuele, 9 – fraz. Pollenzo - 12042 – Bra (Cn) - tel. +39 0172 458511, info@unisg.it, www.unisg.it
 Taggiasca olives 100g
Garlic
Salt and pepper

Procedures:

In a planetary mixer, combine flour with water; work it until you get a smooth and homogeneous
dough. Divide the dough into balls of 100/150 g, put them in a container and cover them with seed
oil. Leave to rest for at least an hour.
In a frying pan, stir the endive with the garlic and the olives. Let it cool.
When the dough is ready, roll out it by hand on a towel, spread the filling and, with the help of a
towel, close the dough on itself and roll it in the shape of a spiral.
Cook the dough at 200°C for 15/20 minutes.

FATS

SHORT PASTRY

Ingredients:

Flour 1,5 kg
Butter 1 kg
Sugar 500g
Whole egg 150g

Procedures:

Put butter and sugar in the planetary mixer with the leaf hook and work them until the sugar has
melted. After that, add the eggs one at a time and then the flour. When the dough is ready, let it rest
for at least half an hour in the fridge before using it.

UNIVERSITÀ DEGLI STUDI DI SCIENZE GASTRONOMICHE

Piazza Vittorio Emanuele, 9 – fraz. Pollenzo - 12042 – Bra (Cn) - tel. +39 0172 458511, info@unisg.it, www.unisg.it