Quick Reference — Block 27–30: Italian

Block 27 — Italian Patience Dishes

Session	Dish	Technique	Key Point
Session 130	Mushroom Risotto	Ladle-by-ladle stock; mantecatura	Serve immediately; never cream
Session 131	Minestrone	Stage-order veg, Parmesan rind broth	Pasta/beans go in last 15 min
Session 132	⏰ Osso Buco + Saffron Risotto	Brown all sides; 2–3 hr braise	Gremolata added raw at serving
Session 133	Ribollita	Day-old bread in soup; reheat	Better day 2; olive oil on top
Service 33	⏰ PROJECT: Whole Branzino + Tiramisu	Pan-roast fish; tiramisu sets 4+ hrs	Make tiramisu in the morning

Session	Dish	Technique	Key Point
Session 134	Gnocchi	Baked potato + minimal flour	Test one before rolling all
Session 135	Fresh Ricotta Ravioli	Egg pasta dough + filled shape	Don't over-flour the filling
Session 136	Spaghetti alle Vongole	White or red brothy pasta	Reserve pasta water; finish in pan
Session 137	Saltimbocca alla Romana	Fast sauté; prosciutto-down first	15-minute dish; prep everything first
Service 34	⏰ PROJECT: Italian Sunday Dinner	4-course meal; parallel timing	Antipasto → Primo → Secondo → Dolce

Problem	Cause	Fix
Gluey, sticky	Overcooked; too high heat	Cook on medium; don't rush
Soupy, watery	Undercooked or too much stock	More time; stop adding stock earlier
Dry, clumpy	Undercooked; mantecatura skipped	Add splash of warm stock; stir in cold butter off heat
No creaminess	Wrong rice or no mantecatura	Use Arborio/Carnaroli; cold butter off heat is mandatory

Problem	Cause	Fix
Dense / gummy	Too much flour; boiled potatoes	Bake potatoes; add flour gradually
Falls apart	Not enough flour	Add 1 tbsp at a time; test one
Chewy	Overworked dough	Mix just until cohesive