Magimix MINI PLUS - Manual (Page 14)

22
22
Italian Menu
Artichoke & Parmesan Carpaccio
Cook the artichokes for a few minutes in salted water with a
few drops of lemon juice.
Remove
and leave cool for 10 minutes.
During this time, slice the Parmesan and set aside. Next, slice
the artichoke hearts. Arrange the artichoke and Parmesan
slices on a plate. Season with salt and pepper, add the black
olives and serve immediately.
Ingredients
(serves 4)
• 1 tin of artichoke hearts
• 1 lemon
• 100 g (4 oz)
Parmesan cheese
• 10 small black olives
• Olive oil
• Salt and pepper
For the pizza dough
Dissolve the yeast in the water. In the main bowl, fitted with the
main blade, place the flour, oregano and salt.
Switch
the machine on and add the water and the yeast
mixture slowly via the feed tube. Then, add the sunflower oil and
switch off as soon as the pastry forms a ball.
The resulting
dough should be smooth and elastic. If it is
too sticky, add a little flour.
For garnish
Transfer the dough to a bowl, cover with a damp tea towel
and leave to rise for about one hour.
Preheat
your oven to 240°C / 465°F (gas mark 8) and fill a
deep oven proof dish with water.
Wash
the vegetables and slice them with the onion using the
2 mm slicing disc.
Starter
Pizza with vegetables
Preparation: 15 min.
Pizza dough: 1 hour
rising
Cooking: 20 min.
Preparation: 20 min.
Cooking: 10 min.
Main
Course
Preparation: 10 min.
Cooking: 25 min.
Equipment: saucepan,
deep serving dish
Confit of Figs in a Citrus Sauce
Wash the figs thoroughly. Using the citrus press, squeeze the
oranges, lemon and grapefruit. Measure the juice obtained
and if there is less than half a litre, top up with water.
Put
the juice, sugar and 10 figs cut into quarters in a pan.
Bring to the boil and cook for 10 minutes. Then add the
remaining 8 whole figs and cook for a further 15 minutes
over a low heat.
Remove
the 8 whole figs and set aside.
Using the main blade and the Blender
m
ix attachment, purée
the remainder of the fig mixture (about 1 minute).
Cover
the bottom of a deep serving dish with the fig purée,
arrange the remaining figs on top and decorate with the
fresh mint leaves.
Tip: this dessert can also be served with a grapefruit or
orange sorbet.
Ingredients
(serves 4)
• 18 fresh figs
• 2 oranges
• 1 grapefruit
• 1 lemon
• 50 g (2 oz) sugar
• 6 fresh mint leaves
Dessert
Add the courgette flesh and pulse another 5 times to mix
everything thoroughly. Season lightly with salt and pepper.
Fry
the mixture in 2 tablespoons of oil for about 5 minutes over
a moderate heat. Place in the courgette shells. Scatter each with
the remaining grated Parmesan cheese and add a small knob
of butter. Bake in the oven preheated to 150°C/300°F (gas
mark 2) for about 15 minutes.
Serve
piping hot.
• 4 medium courgettes
• 300 g (11 oz) sausage
meat
• 50 g (2 oz) smoked
streaky bacon
• 1 small onion
• 2 tbsp olive oil
• 1 egg
• 2 tbsp grated Parmesan
cheese
• 20 g (3/4 oz) butter
• Salt and pepper
23
Ingredients
(serves 4)
For pizza dough
• 200 g flour
• 4 g salt
• 6 g fresh yeast
• 35 ml oil
• 1 tbsp origano
• 100 ml water