Electrolux EBCGL6CN Libro delle Ricette Scaricare il pdf (Pagina 20)

•1 egg yolk

• a little milk

Method:

Sieve the flour into a mixing bowl, make a

well in the centre. Cut up the yeast, place it

in the well, stir in with the milk and some of

the sugar and some of the flour from

around the edge, sprinkle with flour, leave

to rise in a warm place until the flour sprin-

kled on the pre-dough is showing cracks.

Put the rest of the sugar, salt, egg and but-

ter on the edge of the flour. Knead all ingre-

dients into a workable yeast dough.

Leave the dough to rise in a warm place

until it is about double the size.

Then weigh out into three equally sized

pieces of dough and shape each one into a

rope. Plait the three ropes together.

Then cover and leave to rise for another

half an hour. Coat the surface of the plait

with a mixture of egg yolk and milk and

then put in the oven.

– Time in the oven: 50 minutes

–Oven level: 2

CASSEROLES/GRATINS

Lasagne

Ingredients for the meat sauce:

•100 g streaky bacon

• 1 onion

• 1 carrot

• 100 g celery

• 2 tablespoons olive oil

• 400 g mince (a mixture of beef and pork)

• 100 ml meat stock

• 1 small tin tomatoes, chopped (about

400 g)

• oregano, thyme, salt and pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 500 ml milk

• salt, pepper and nutmeg

Put together with:

• 3 tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g Emmental cheese, grated

Method:

Using a sharp knife cut the bacon from the

rind and gristle and cut into fine dice. Peel

the onion and carrot, clean the celery, dice

all vegetables finely.

Heat the oil in a casserole, sauté the bacon

and the diced vegetables while stirring con-

stantly.

Gradually add the mince, sauté while stir-

ring constantly to break up and deglaze

with the meat stock. Season the meat

sauce with tomato purée, the herbs, salt

and pepper and simmer with the lid on over

a low heat for about 30 minutes.

In the meantime prepare the Béchamel

sauce: Melt the butter in a pan, add the

flour and cook until golden, stirring con-

stantly. Gradually pour in the milk, stirring

constantly. Season the sauce with salt,

pepper and nutmeg and simmer without a

lid for about 10 minutes.

Grease a large rectangular ovenproof dish

with 1 tablespoon of butter. Layer alter-

nately a layer of pasta sheets, meat sauce,

Béchamel sauce and mixed cheese in the

dish. The last layer should be a layer of Bé-

chamel sauce sprinkled with cheese. Place

the rest of the butter in small knobs on the

top of the dish.

– Time in the oven: 55 minutes

– Oven level: 1

– For steam ovens: add 300 ml of water

into the drawer.

Cannelloni

Ingredients for the filling:

• 50 g onions, chopped

• 30 g butter

• 350 g leaf spinach, chopped

• 100 g crème fraîche

• 200 g fresh salmon, cubed

• 200 g Nile perch, cubed

•150 g shrimps

• 150 g mussel meat

•salt, pepper

• 50 g Parmesan cheese, grated

• 150 g Emmental cheese, grated

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 500 ml milk

• salt, pepper and nutmeg

Put together with:

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