Hotpoint Ariston FP 1005 AB0 - Manual (Page 35)

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RecIPe bOOK
Blade 1 cuts thick slices; blade 2 cuts thinner slices.
TOMATO ANd sTRAwbeRRy gAZPAcHO
Ingredients for 4 servings: 400 g of tomatoes, 400g of strawberries, 1 bunch of basil, extra virgin olive oil,
szechuan pepper, salt.
Wash the tomatoes, cut them coarsely and put them in the centrifuge. Clean and wash the strawberries and
put them in the blender with the water drained from the tomatoes, 4 spoons of oil, a pinch of pepper and one of
salt. Add 4 ice cubes, blend and pour in 4 glasses. Decorate with some basil leaves and serve.
cHeese gNOccHI
Ingredients for 4 servings: 1 kg of white-fleshed potatoes, 250 g type 00 flour (finely ground), 1 egg, nutmeg,
100 g toma cheese, 100 g fontina cheese, 60 g grana padano cheese, cream, salt and pepper.
steam-cook the potatoes for 40 minutes, peel them and pass them in the potato masher when still hot, letting
them fall in a bowl. Install the mixing blade. Transfer the potatoes into the bowl of the food processor, add the
egg, a pinch of salt and grind some nutmeg. Start mixing, then add little by little the sifted flour until obtaining a
soft and smooth mixture. set it on a rolling board and form several cylinders having 2 cm diameter. Using the
blade of a knife slightly sprinkled with flour, cut 2-3 cm thick smaller cylinders. Using your floured fingers, roll
one piece at a time on the back of a grater, sprinkled with flour, too, and slightly press as you roll them. When
ready, set them well spaced on a cloth slightly sprinkled with flour. Install the grater in the processor and grate
the grana padano cheese. Insert the chopper blade and cut the other types of cheese into irregular chunks.
Heat 4 dl of cream in a double boiler and add the cheese chunks. Grind some nutmeg and mix until obtaining a
smooth sauce. Cook the gnocchi in a saucepan full of boiling water with some salt. As soon as they appear on
the surface, then take them out using a strainer. Place the gnocchi in an oven-proof dish and pour the cheese
sauce on top. sprinkle with grana padano cheese and brown in the oven at 220° C for a few minutes.
dUcK à l’ORANge
Ingredients for 4 servings: 1 boned duck of 1.5 kg ready for cooking, 5 oranges, flour, brown sugar, apple
vinegar, Grand Marnier, butter, salt and pepper.
Cut the duck into pieces and sprinkle it with salt and pepper. Heat up 50 g of butter in a large oval pan, add the
duck pieces and brown them all over, over high heat for 6 minutes. Add a glass of liquor and flame. Put the lid
on, decrease the heat to minimum level and cook for 40 minutes, mixing every once in a while. Drain the duck
and keep it warm. Install the slicer blade 1 in the food processor. Peel 2 oranges and cut them in slices. Place
the orange slices in a non-stick frying pan with some stock made from cooking the duck and cook for 5 minutes.
Peel the orange, removing any white flesh and cut the zest using slicer blade 2. Place the zest in a saucepan
with some boiling water and blanch for 3 minutes. Install the squeezer and juice the remaining oranges. Filter
and pour the juice in a saucepan, add one tablespoon of vinegar, 2 tablespoons of sugar and a ladle of duck
stock. Bring the contents of the saucepan to the boil, add 30 g of butter sprinkled with flour and stir over low
Hors d’oeuvres
Entrées
Main courses
FP 1009 AX0