Clementi BIJOUX, Руководство пользователя

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EN
G
LI
SH
RECIPE BOOK
Home-made bread
1,5 kg of flour
8 gr of brewer
’
s yeast
5 gr of salt
water in sufficient
quantity
Seasoned lasagne
700 gr of fresh lasagne
meat sauce made with 300
gr. of minced beef
1 litre of béchamel sauce
300 gr of mozzarella
a pat of butter
grated Parmesan
salt and pepper
Neapolitan-style
pizza
250 gr of dough
150 gr of tomato pulp
oregano
basil
olive oil
Roast pork
a suckling pig
garlic
wild fennel
olive oil
white wine
salt, pepper and lard
Fruit tart
frozen short pastry
70 gr. of butter
1 egg
1 jar of any kind of jam or
marmalade
Dissolve the yeast in a little warm water. Knead the flour with the water and add the
yeast and salt. The mixture must become very soft. Transform it into the classical
form of a loaf using the flour. Wrap it in a cloth sprinkled with flour and let it rise in a
warm place. When it has doubled in size, cook at 300 °C for 60 minutes.
Take a baking-pan, fill it 3/4 with slightly salted water, put it on a flame and when the
water begins to boil, boil the lasagne for about 1 minute per portion. Drain and leave
to dry on a kitchen dishcloth without however superimposing them or they will stick
together. Now prepare the béchamel sauce, letting it cool down before mixing it with
the minced beef and light the oven at 190°C. Butter an oven-proof dish and cover the
bottom with the béchamel sauce and minced beef, add a layer of lasagne and then
spread a little more béchamel and add abundant grated parmesan and the mozzarella
you have chopped up. Add further layers following this order, finishing with a final
layer of lasagne covered with béchamel sauce, flakes of butter here and there and
abundant grated Parmesan. Cook for about 30 minutes at 250°C.
Leave the lasagne for at least ten minutes before serving.
Take the dough and place it on a slightly floured pastry board. Stretch the dough
out with your hands until making the form desired. Spread the tomato pulp, put the
oregano and 2 or 3 leaves of basil over it, leaving about 2 cm of the edge of the pasta
(“the frame”)
uncovered. Pour abundant oil over it and cook for about 3-4 minutes in
a very hot oven at 350-400°C.
Clean, empty and de-bone the pig.
Prepare a mixture by chopping up a little wild fennel, 5 or 6 cloves of garlic, rosemary,
salt and pepper, filling the innards of the pig with it. Leave for a few hours and then
put it in a large oiled recipient.
Cook on the oven grill at 300° C for 4 hours, basting it every now and again with white
wine until it reaches a nice golden colour.
Place the fat-collector dish with a little water in it under the grill.
After having defrozen the short pastry, put a quarter of it to one side and spread the
rest out into a sheet and place at the bottom of a buttered dish. Pour the jam over the
prepared sheet, spreading it up to two fingers from the edge.
Spread a little of the short pastry left aside and make strips about a finger wide with
which to make a grid over the jam. With the remaining pastry made a large container
with which to enclose the tart. Paint the edge and the grid with a beaten egg and
cook
the tart for 40 minutes at 200°C.
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