9
4 Kalbsschnitzel, 4 Scheiben
Emmentaler, 4 Scheiben
rohen Schinken, Mehl, Pfeffer,
Salz, 1-2 Eier, Brösel, 250g
Pflanzenfett, würzig-süßer
Senf
and cornflour using a hand blender. Add to the sautéed morels and season to taste. Continue
to cook until the sauce thickens. White bread and hard-boiled eggs are ideal accompaniments.
Baked anchovies
Roll out the puff pastry thinly and cut
into 3 cm by 10 cm strips. Place a rin-
sed and boned anchovy on each strip.
Fold the strips together and coat the top with egg yolk. Bake on a high heat in the Do,
turning once, until golden brown on both sides. Serve garnished with lemon slices and parsley.
Crayfish paella
Cook the rice until al dente, dry fry the
blanched almonds until golden brown,
melt the butter in the Do, add
the rice, add beaten eggs and turn in
the butter until crumbly. Add the crayfish tails, langoustines, prawns, mussels and seafood plus
the almonds and heat in the closed Do ; sprinkle with chopped chives to serve.
Swiss rösti
Grate the peeled potatoes and add to mel-
ted butter in the deep Do pan mo-
dule and then continue to press down the
potato so that it fully absorbs the butter aroma; now cover with the flat Do pan module.
After a few minutes, when the base is lightly browned, turn the Do and continue to
cook covered for several minutes. Open up and press down on the rösti cake again to ensure
that it is thoroughly browned all over. Turn again in the Do after three minutes. Use the
spatula to press down on the rösti cake again and cook covered on a low heat until done.
Tortellini
To make the sauce, rub the deep Doublet-
ta+ pan module with a clove of garlic, add
the white wine and bring to the boil. Re-
serve 125 ml of the cream and add the rest
to the white wine and heat gently without
boiling. Cook the fresh tortellini in boiling
salted water. N.B.: Fresh tortellini only needs
approx. 3 min. to be cooked al dente. Turn
the heat down to the lowest setting. Grate
the Emmental cheese into the Do and stir in until melted. Stir in the herb cream chee-
se. Season with freshly ground pepper. Do not add additional salt as the cheese will provide
sufficient saltiness. Season and thicken the sauce with cornflour combined with water. Drain
the al dente tortellini and place in a warmed serving dish. Beat the egg yolk into the reserved
cream with the ground pepper and add to the sauce. Remove the Do from the heat
and stir in the butter, then pour onto the tortellini, mix thoroughly and serve. Sprinkle on freshly
chopped chives as required.
400 g fresh, tricolour tortellini, 250 ml cream,
200 g herb cream cheese, 1/4 l white wine,
100 g Emmental cheese, 5 tbsp Parmesan,
grated, 2 egg yolks, freshly ground white
pepper, 2 cloves of garlic finely chopped, 50 g
melted butter, 1 bunch chopped chives, 2 tbsp
cornflour
1 kg peeled potatoes, 1 pinch pepper, 50 g
butter, 2 tbsp water, 5 tbsp oil, salt
Ready made puff pastry, lemon, anchovies, parsley,
1 egg yolk, cooking oil
1 cup Patna rice, 1 portion crayfish tails (frozen),
4 tbsp butter 3 eggs, 1/2 cup of almonds,
300 g mixed seafood, chives
Doubletta_Rezeptheft_A5_20170721_CP.indd 9
21.07.17 09:44
