DeLonghi BQ20 - Manual (Page 7)

RECIPES
STEAK WITH ROSEMARY
Serves 4:
• 4 200grams (7.0 Oz.) steaks
• rosemary • salt
• sage • oil
• black peppercorns
Rub both sides of the steaks with fresh
rosemary leaves mixed with a few sage leaves.
Leave the meat to absorb the flavor, then toss
in a plate with the oil and crushed black
peppercorns. Cook the steaks for 12 minutes,
turning halfway through cooking. Season.
HAMBURGERS WITH OLIVES AND CHEESE
Serves 4:
• 500 grams (17.5 Oz.) lean minced beef
• 8 black olives
• 80 grams (2.8 Oz.) Emmenthal cheese
• salt, pepper
• 2 teaspoons of capers
• Worcester sauce
Mix the meat with a little Worcester sauce and
season with salt and pepper. With half the
mixture, form four hamburgers, flatten and
cover with the olives, chopped capers and
Emmenthal in pieces or thin strips. Place the
other half of the meat on top and press down.
Arrange the hamburgers. Cook for 20 to 25
minutes, turning halfway through cooking. The
inside of these very tasty hamburgers must be
cooked and the cheese melted.
T-BONE STEAK
Serves 4:
• 2 600grams (27.6 Oz.) T-bone steaks
Marinate the meat for a few minutes in a little
oil, salt and pepper. Cook for 15 minutes each
side.
MONKFISH KEBABS
Serves 6:
• 1 monkfish weighing about 1 kg (35 Oz.)
• 1 red pepper
• 1 green pepper
• 2 tablespoons of oil
• the juice of half a lemon
• salt and pepper
Cut the monkfish into 3 cm cubes and dice the
peppers. Form the kebabs and season with the
oil, lemon juice, salt and pepper. Cook for 18
minutes, turning occasionally.
TOMATOES – PEPPERS –
ZUCCHINI, EGGPLANT
Per person:
• 1 tomato • oil
• 1/2 pepper • salt and pepper
• 1/2 zucchini
• 1/2 eggplant
Cut the vegetables in half, season with the oil, salt
and pepper. Cook for about 18-20 minutes turning
occasionally.
CHICKEN "ALLA DIAVOLA"
Serves 4:
• 1 chicken, for the marinade:
• oil
• lemon
• salt and pepper
Open up the chicken from the back and flatten
out. Immerse in the oil mixed with the lemon
juice, salt and pepper for half an hour or just
over. Cook for about 40 minutes, turning
occasionally and basting with a little of the oil
and lemon mixture.
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BQ20GB 17-10-2003 17:54 Pagina 7