Philips HR2375/00, Recipe Book

Page: 15 / 23

8mm t=1.5m 1.2 X 90mm_dumpling/ 0.8 X 90mm
1.6X1.6mm_spaghetti* 1.6X3.5mm_fettuccini* 1.2mm_angle hair* 2.5X2.5mm_udon* 2mm_ramen*
3mm_round thick 2mm_round thin 1.5X14mm_flat wide
1.5X7mm_flat thin
29 28
Fettuccine with
stuffed oven-
baked tomato and
soft goat’s cheese
Fresh pasta
• Approx. 10.5 oz (300 g) fettuccine
Sauce
• 4 medium vine tomatoes
• 1 oz (30g) icing sugar
• 1 shallot
• ½ clove of garlic
• 5 tbsp olive oil
• 2 thumb-sized pieces of fresh ginger, sliced
• 3 tbsp brown sugar
• 3.4 fl oz (50ml) white wine
• 3.4 fl oz (100ml) veal broth
• 7 oz (200g) strained tomatoes
•
2 sprigs of thyme, plucked
• 1 sprig of basil, chopped
• 1 fl oz (30ml) cream
• 3.53 oz (100g) soft goat’s cheese
Preparation
1. Cut the top off the tomatoes, hollow out the
flesh with a spoon and set aside.
2. Stuff the tomatoes with some icing sugar
and olive oil and cook in the oven at 250°F
(120°C) for 10 minutes.
3. Chop the shallots and the garlic. Dice the
shallots and slice the garlic.
4. Heat the olive oil in the pan, sweat the
shallots, garlic and ginger in this and
caramelize everything with brown sugar.
5. Pour white wine over the ingredients, add
the veal broth, tomato flesh and strained
tomatoes and simmer the sauce.
Stir occasionally.
6. Add the thyme, basil and cream and season
the sauce to taste with salt, pepper and chili.
7. Stuff the tomatoes with the tomato sauce,
add the goat’s cheese and cook in the oven
at 160°C for 5 minutes more.
EN
软山羊干酪配烤酿番
茄意式宽面条
生面
• 约 300 克意式宽面条
酱
• 4
个中等大小的带蔓番茄
• 30 克冰糖
•
1 根葱
• ½ 个蒜瓣
• 5 汤匙橄榄油
• 2
片拇指大小的生姜，切片
• 3 汤匙红糖
•
50 毫升白葡萄酒
• 100 毫升小牛肉高汤
• 200 克番茄酱
• 2
枝百里香，去枝
• 1 片罗勒，切碎
•
30 毫升奶油
• 100 克软山羊奶酪
准备
1. 切掉番茄的顶部，用勺子挖空西红柿果肉，然后放置
一旁。
2. 往番茄里放入一些冰糖和橄榄油，然后在微波炉中以
120
°
C
加热
10
分钟。
3.
切碎葱和大蒜。将葱切丁，将大蒜切片。
4.
将橄榄油倒入平底锅加热，干煸葱、蒜和姜，加入红
糖，直至葱、蒜和姜变成焦糖色。
5.
在原料上倒入白葡萄酒，加入小牛肉高汤、番茄果肉
和筛滤番茄酱，然后文火烹煮酱汁。不时搅拌一下。
6. 放入百里香、罗勒和奶油，并在酱汁中放入盐、胡椒
粉和辣椒来调味。
7. 在番茄中填满番茄酱和山羊奶酪，然后在微波炉中以
160
°
C
加热
5
分钟以上。
SC