DE DIETRICH DOP1190 - Manual (Page 23)

EN
23
SOME ICS RECIPES
P Piiz zz za a Base: 1 pizza crust
*with vegetables : 6 tablespoons tomato sauce + 100 g diced courgettes + 50 g diced bell
peppers + 50 g sliced aubergines + 2 small sliced tomatoes + 50 g shredded gruyere + oregano + salt
+ pepper.
*with roquefort and smoked bacon : 6 tablespoons tomato sauce + 100 g smoked bacon +
100 g roquefort in small chunks + 50 g walnuts + 60 g grated gruyere.
*with sausage and cottage cheese : 200 g drained cottage cheese spread on the crust + 4
sausages, sliced + 150 g ham slivers + 5 olives + 50 g grated gruyere + oregano + salt + pepper.
Q Qu uiic ch he es s:: Base: 1 aluminium mould, diameter 27 to 30 cm
1 ready-to-use short crust pastry
3 beaten eggs + 50 cl heavy cream
salt, pepper, nutmeg.
Various garnishes :
200 g precooked larding bacon
or - 1 kg cooked endives + 200 g grated gouda
or - 200 g broccoli + 100 g larding bacon + 50 g blue cheese
or - 200 g salmon + 100 g spinach, cooked and drained
R Ro oa as stt b be ee eff PARSLEY SAUTERNES SAUCE WITH ROQUEFORT:
Cook two tablespoons of snipped shallots in butter until translucent. Add 10 cl Sauternes,
let it evaporate. Add 100 g Roquefort, let it melt slowly. Add 20 cl liquid cream, salt, pepper. Bring to
a boil.
P Po orrk k rro oa as stt Pork with prunes
Ask the butcher to carve a hole through the length of the roast. Stuff 20 prunes inside. Ser-
ve sliced with its juices or cold with an endive salad.
C Ch hiic ck ke en n
Stuff it with a good bouquet of fresh tarragon or rub it with a mixture of 6 crushed cloves of
garlic with a pinch of coarse salt, and some peppercorns.
L La am mb b Anchovy Sauce:
Puree 100 g black olives with 50 g capers and 3 anchovies, 1/2 garlic clove and 10 cl olive oil.
Add 10 cl crème fraîche. Serve with sliced leg of lamb.