ENGLISH
16
B
Place the kneading accessory in the bowl. Put all
the ingredients in the bowl and select speed
2. Knead the dough for approx. 1 minute until a
smooth ball has formed. Hold the appliance down
with one hand to prevent it from moving around on
the worktop. Put the dough in a separate bowl,
covered it with a damp cloth and leave it to rise for
about 30 minutes.
B
Use the blade to chop the onion and garlic. Fry the
chopped onion and garlic until transparent.
B
Add the sieved tomatoes and the herbs and
simmer the sauce for about 10 minutes.
B
Season to taste with salt, pepper and sugar. Allow
the sauce to cool down.
B
Heat the oven to 250
c
C.
B
Roll the dough out on a floured worktop and make
two round shapes. Place the dough on a grease
baking tray. Spread the topping on the pizza,
leaving the edges free. Spread with the desired
ingredients, scatter some grated cheese over the
pizza and drip some olive oil over it.
B
Bake the pizzas for 12 to 15 minutes.
Potato-courgette gratin
P g k
- 375g potatoes
- pinch salt
- 1 courgette (approx. 250g)
- 1 clove of garlic, crushed
- approx. 40g butter to grease the oven
dish
- 2 tsp Italian or Provincial herbs
- 1 large egg
- 75ml whipping cream
- 75ml milk
- pepper
- 70g semi-matured cheese
B
Peel and wash the potatoes.
B
Put the slicing insert in the insert holder disc and
place the insert holder in the bowl. Slice the
potatoes and the courgette at speed 1.
B
Boil the potato slices in boiling water with a pinch
of salt until they are almost done.
B
Put the slices in a colander and drain them
properly.
B
Put 20g butter and crushed garlic in a frying pan,
fry half of the courgette slices for 3 minutes while
turning them frequently. Sprinkle the slices with
1 tsp of Italian or Provincial herbs. Fry the other
half of the courgette slices in the same way.
Sprinkle them with the rest of the herbs.
B
Drain the fried courgette slices on kitchen paper.
B
Grease a low-sided oven dish and put the
courgette and potato slices in the dish, alternating
them and arranging them in such way that they
partly overlap like roof tiles.
B
Whisk the egg with the cream and the milk with
the blade at speed 2. Add salt and pepper
according to taste and pour the mixture over the
potato and courgette slices in the dish.
B
Replace the slicing insert with the shredding insert,
shred the cheese at speed 2 and sprinkle it over
the dish.
B
Put the dish in the centre of a hot oven (200
c
C)
and brown it in about 15 minutes.
Содержание Cucina HR7633
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