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FINISHING METHODS (3 of 3)
 Hospitality and Catering
Classical Garnishes for Pasta: Vegetable-based
• Romaine (Romana) - Melted Butter and Parmesan Cheese
• Norma - Tomatoes, Olive Oil, Onion, Garlic, Ground Pepper, Aubergine, Basil
• Florentine - Spinach and Mornay Sauce, Parmesan Cheese
• Napolitain (Naples Style) - Tomato sauce, Tomato Concasse and Parmesan Cheese
• Au Beurre - Butter and Parmesan Cheese
• Au Gratin - Mornay Sauce, Parmesan Cheese and Nutmeg
• Nicoise - Tomato Concasse, Garlic, Onion, Olive oil, Parmesan Cheese
Image showing a spaghetti bolognaise dish with melted cheese
Image showing spaghetti bolognaise melted cheese A classicalpasta dish A Fettucine dish A pasta dish A tortellini dish
Garnishing Gratinating Saucing Meat-based Garnishes Vegetable-based Garnishes