GB-32
MAIN COURSES
Switzerland
ZURICH MEAT STRIPS
Zurich meat strips
Total cooking time: approx. 10-14 minutes
Dish:
Dish with cover (2 I content)
Ingredients
600 g
Fillet of veal
1 tbsp
Butter or margarine (10 g)
1
Onion (50 g), chopped finely
100 ml
White wine, seasoned dark sauce binding,
to make approx.
1
/
2
I sauce
300 ml
Cream
1 tbsp
Chopped parsley
1. Cut the fillet into strips that are as thick as fingers.
2. Spread the butter in the dish evenly. Add the onion
and meat to the dish and cook while covered. Stir
occasionally.
7-9 Min.
100 P
3. Add the white wine, sauce binding and cream,
stir and continue to cook while covered.
Stir occasionally.
3-5 Min.
100 P
4. Season the strips, stir again and allow to stand for
approx. 5 minutes. Serve garnished with parsley.
Italy
VEAL ESCALOPE WITH MOZZARELLA
Scaloppe all pizzaiola
Total cooking time: approx. 23-27 minutes
Dish:
Shallow, round casserole dish with cover
(approx. 25 cm long)
Ingredients
2
Mozzarella cheese (150 g)
500 g
Peeled tomatoes from a can (without liquid).
4
Veal escalope (600 g)
20 ml
Olive oil
2
Garlic, slices, freshly ground pepper
2 tbsp
Tablespoons of capers (20 g) oregano, salt
1. Cut the potatoes into slices. Blend the tomatoes with
the blending knife of a manual blender.
2. Wash the escalope, dry and beat flat. Spread the
oil and garlic pieces in the casserole dish. Place the
escalope in the dish and spread the tomato puree
on top. Sprinkle with pepper, capers and oregano
and cook while covered.
14-16 Min.
70 P
Turn the meat disks.
3. Lay some slices of Mozzarella on each piece of
meat, add salt and grill without covering on the
rack.
9-11 Min.
70 P
Allow to stand for approx. 5 minutes after cooking.
Tip: You can add spaghetti and a fresh salad to this.
Germany
COLOURFUL MEAT KEBABS
Total cooking time: 29-30 minutes
Dish:
Grill
Three wooden skewers
(approx. 25 cm long)
Ingredients
300 g
Boneless pork loin
75 g
Smoked belly of pork
1-2
Onions (75 g) cut into quarters
3
Tomatoes (200 g) cut into quarters
1
/
2
Green paprika skin (75 g), cut into eighths
3 tbsp
Oil
2 tsp
Sweet paprika
Salt
1
/
2
tsp
Cayenne pepper
1 tsp
Worcester sauce
1. Cut the escalope meat and belly of pork into cubes
of approx. 2-3 cm in size.
2. Place the meat and vegetables in alternating
sequence on the wooden skewers.
3. Mix the oil with the herbs and brush the food
with it. Place the food on the rack and cook with
automatic program
AC-8
.
Input of weight: 0.6 kg
R-68ST-A [06_02 EN] CkBk.indd 32
R-68ST-A [06_02 EN] CkBk.indd 32
7/14/09 10:11:22 AM
7/14/09 10:11:22 AM
