ENGLISH
18
B
Drain the fried courgette slices on kitchen paper.
B
Grease a low-sided oven dish and put the
courgette and potato slices in the dish, alternating
them and arranging them in such way that they
partly overlap like roof tiles.
B
Whisk the egg with the cream and the milk with
the blade at speed 2. Add salt and pepper
according to taste and pour the mixture over the
potato and courgette slices in the dish.
B
Replace the slicing insert with the shredding insert,
shred the cheese at speed 2 and sprinkle it over
the dish.
B
Put the dish in the centre of a hot oven (200
c
C)
and brown it in about 15 minutes.
Salmon mousse
P S
- 1 tin of salmon (220g)
- 2 sheets of gelatine
- a few stems of chives
- pinch salt
- pinch cayenne pepper
- half tbsp lemon juice
- 125ml whipping cream
- 1 small onion
- watercress for garnishing
B
Soak the gelatine in plenty of water.
B
Chop the chives and onions in the food processor
using the pulse function.
B
Remove the bones and the skin from the salmon.
B
Add salt, cayenne pepper, lemon juice, salmon
and the liquid from the tin to the chopped chives
and onion and puree the ingredients at speed 2.
the pizza, leaving the edges free. Spread with the
desired ingredients, scatter some grated cheese
over the pizza and drip some olive oil over it.
B
Bake the pizzas for 12 to 15 minutes.
Potato-courgette gratin
P g k
- 375g potatoes
- pinch salt
- 1 courgette (approx. 250g)
- 1 clove of garlic, crushed
- approx. 40g butter to grease the oven
dish
- 2 tsp Italian or Provencal herbs
- 1 large egg
- 75ml whipping cream
- 75ml milk
- pepper
- 70g semi-matured cheese
B
Peel and wash the potatoes.
B
Put the slicing insert in the insert holder and place
the insert holder in the bowl. Slice the potatoes
and the courgette at speed 1.
B
Cook the potato slices in boiling water with a
pinch of salt until they are almost done.
B
Put the slices in a colander and drain them
properly.
B
Put 20g butter and crushed garlic in a frying pan,
fry half of the courgette slices for 3 minutes while
turning them frequently. Sprinkle the slices with
1 tsp of Italian or Provencal herbs. Fry the other
half of the courgette slices in the same way.
Sprinkle them with the rest of the herbs.
Summary of Contents for cucina hr7638
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