EN
74
EN
75
Raclette with sugar peas
recipe for 4 persons
450 g of sugar peas in pods
100 g of freshly grated Parmesan
1 large red pepper
4 spoons of truffle oil
salt and ground black pepper
Preparation:
1. Cut the pea pod diagonally n half.
2. Cut the pepper into four pieces and then into about 8 mm strips.
3. Blanch vegetables for about 2 minutes, rinse in cold water, strain and leave to drip off.
4. Divide vegetables onto the raclette pans, add salt and pepper. Drizzle oil and sprinkle cheese on
top.
5. Grill for about 6-8 minutes and immediately serve.
Filled bell peppers with herbal couscous and lemon
recipe for 8 persons
200 g of couscous
200 g of crushed feta cheese
350 ml of vegetable stock
4 larger red bell peppers
10 finely cut black olives
1/2 a ripened lemon
garlic
2 spoons of chives
4 spoons of finely cut coriander
3 spoons of olive oil
salt and ground black pepper
Preparation:
1. Mix couscous with hot vegetable stock in a bowl and leave to stand for 5 minutes.
2. Add 3 spoons of olive oil, herbs, finely cut olives, finely cut lemon, salt, pepper and feta cheese. Stir
well and leave to stand.
3. Cut the bell peppers lengthwise in half, spread with olive oil, insert into pans and grill each side for
about 2 minutes.
4. Fill the prepared filling and grill for another 8-10 minutes until the peppers are soft and couscous is
hot.
Grilled zucchini
recipe for 4 persons
2 smaller zucchinis
4 smaller potatoes cooked with peel
5 spoons of olive oil
3 cloves of ground garlic
1 red bell pepper
Provencal seasoning
salt and ground black pepper
