GB-62
Recipes
ESP
AÑOL
ENGLISH
Italy
Roman Artichokes
“Carciofi alla Romana”
makes 2 servings
Total cooking time: approx. 16-18 minutes
Utensils: Deep, oval casserole dish with cover
(approx. 26 cm long)
Ingredients
2
Artichokes (800 g)
1
l
Water
Juice of one lemon
2
Garlic clove, crushed
1
Bunch of Parsley, finely chopped (10 g)
10
Leaves mint, chopped
2 tbsps Bread crumbs (20 g)
5 tbsps Olive Oil (50 ml)
Salt
Black pepper, freshly ground
100 ml
Olive Oil
400 ml
Water
Black pepper, freshly ground
Salt
Preparation
1. Remove the outer, dry leaves and the prickly top
of the artichoke. Cut the stem down to a 3 cm
long stump. Place artichokes in a bowl filled with
cold water and lemon juice, this will prevent
discoloration of cuts.
2. Mix garlic, parsley, mint, breadcrumbs and olive
oil, season with salt and pepper.
3. Remove the artichokes from the water, pat dry.
Slightly push the leaves apart, so that each leaf
makes a little opening. Remove the straw from this
opening. Push a small amount of filling into this
opening. Carefully push the leaves back together,
to secure the filling.
4. Place artichokes into the casserole dish. Add oil
and water. Sprinkle with freshly ground pepper and
salt, cover and cook.
16-18 Min.
100
P
After baking, let stand for about 2 minutes.
Germany
Filled Tomatoes with Spring Onions
Total cooking time: approx. 22-27 minutes
Utensils:
Bowl with cover (about 1 l content)
Flat, oval casserole dish with cover
(approx. 26 cm long)
Ingredients
½
Bunch thyme (5 g)
35 g
Buckwheat
seeds
2 tbsps Butter or margarine (20 g)
1
Onion (50 g), finely chopped
2
Garlic clove, crushed
100 ml
Vegetable broth
1
Bunch fresh parsley, smooth (10 g)
100 g
Gouda cheese, whole piece
Salt
Black pepper, fresh ground
4
Butcher tomatoes (600 g)
1 tsp
Butter or margarine for greasing the pan
4-5
Spring onions (150 g)
1
Bunch basil (10 g)
Preparation
1. Remove stems from thyme. Wash buckwheat seeds.
Distribute the butter evenly in the bowl. Put onion,
garlic, buckwheat and thyme into the bowl, cover
and heat.
approx. 2 Min.
100
P
2. Add broth, cover and cook.
8-10 Min.
60
P
3. Remove stems from parsley, cut into thin strips. Cut
4 slices of Gouda, dice the rest. Add parsley and
cheese dices to the cooled buckwheat, season.
4. Remove the caps of the tomatoes, remove the pulp.
Loosely fill the tomatoes with buckwheat. Place one
slice of cheese on each tomato, place lid on top.
5. Cut the spring onions into diagonal slices. Remove
stem from basil.
6. Grease the casserole pan. Evenly distribute onions,
basil leaves and tomato pulp in pan.
7. Place tomatoes on top of the onion mixture, cover
and cook.
12-15 Min.
60
P
After cooking, let the filled tomatoes stand for about
2 minutes.
Vegetables
