Catler FP 8010 - Manual (Page 39)

R4
ANTIPASTO
Makes 4-6 serves
INGREDIENTS
2 bocconcini cheeses
125g Parmesan cheese
250g salami
2 fi rm Roma tomatoes
1 fi rm pear
Olives
Marinated artichokes
Marinated char-grilled vegetables (capsicum,
zucchini, eggplant)
Basil leaves
Olive oil
Balsamic vinegar
METHOD
1. Place bocconcini cheeses into freezer
until just fi rm (approximately
30 minutes).
2. Assemble food processor using the
slicing disc.
3. Slice Parmesan cheese then remove from
the processing bowl and set aside.
4. Slice salami then remove from the
processing bowl and set aside.
5. Slice tomatoes then remove from the
processing bowl and set aside.
6. Slice bocconcini cheeses then remove
from the processing bowl and set aside.
7. Just before serving peel, quarter and core
the pear then slice. (Pear will discolour if
prepared too far in advance).
8. Place olives, artichokes and char-grilled
vegetables into the centre of a large
serving platter. Arrange alternate slices
of bocconcini, tomato and basil leaves on
the platter then drizzle with olive oil and
sprinkle with balsamic vinegar. Pile salami
and arrange pear slices onto the platter
and sprinkle with sliced parmesan cheese.
NOTE:
To achieve even slicing refer to the
Food processing table at a glance.
SWISS CHEESE GNOCCHI
Makes 4 serves
INGREDIENTS
500g potatoes, peeled and quartered
8 cups/2 litres chicken stock
1
1 /
2
cups/225g plain fl our
1 /
2
cup/75g plain fl our, extra
1 /
4
teaspoon cayenne pepper
CHEESE SAUCE:
INGREDIENTS
125g Swiss cheese
90g Parmesan cheese
300ml cream
1 /
2
cup sour cream
2 tablespoons snipped chives
1 /
2
cup/125ml white wine
Freshly ground black pepper
METHOD
1. Cook potatoes in chicken stock until
tender. Drain well and cool.
2. Assemble food processor using quad blade.
3. Place potatoes into processing bowl.
Process until smooth. Add fl our gradually
through the feed chute, processing to
form a dough ball. Remove dough from
processing bowl and knead lightly on
a lightly fl our dusted surface until
a smooth dough is formed.
4. Divide the dough into four portions and
roll each portion into a cylinder shape
that is about 2.5cm thick. Cut into 2cm
lengths to form gnocchi pieces. Press
each gnocchi piece with a fl oured fork to
fl atten slightly.
5. Bring a large saucepan of water to the
boil. When boiling rapidly, drop in the
gnocchi, then reduce the heat and
simmer until the gnocchi rise to the
surface, approximately 2-3 minutes. Use
a slotted spoon to lift the gnocchi out of
the water and drain. Place into a serving
dish and keep warm while making the
Cheese Sauce.
RECIPES