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APPETISERS, ENTRÉES AND SOUPS
ANTIPASTO
Makes 4-6 serves
INGREDIENTS
2 bocconcini cheeses
125g Parmesan cheese
250g Csbai salami
2 firm Roma tomatoes
1 firm pear
Olives
Marinated artichokes
Marinated char-grilled vegetables (capsicum,
zucchini, eggplant)
Basil leaves
Olive oil
Balsamic vinegar
METHOD
1. Place bocconcini cheeses into freezer
until just firm (approximately 30
minutes).
2. Assemble Kitchen Wizz™ Food
Processor using the thin slicing disc.
3. Slice Parmesan cheese then remove
from the processing bowl and set aside
4. Slice salami then remove from the
processing bowl and set aside.
5. Reassemble Kitchen Wizz™ Food
Processor using the thick slicing disc.
6. Slice tomatoes then remove from the
processing bowl and set aside.
7. Slice bocconcini cheeses then remove
from the processing bowl and set aside.
8. Just before serving peel, quarter and
core the pear then slice. (Pear will
discolour if prepared too far in advance).
9. Place olives, artichokes and char-grilled
vegetables into the centre of a large
serving platter. Arrange alternate slices
of bocconcini, tomato and basil leaves
on the platter then drizzle with olive
oil and sprinkle with balsamic vinegar.
Pile salami and arrange pear slices
onto the platter and sprinkle with sliced
Parmesan cheese.
TIP
To achieve even slices of food, refer to
the various food categories in Slicing
with the Discs section (page 17)
SWISS CHEESE GNOCCHI
Makes 4 serves
INGREDIENTS
500g potatoes, peeled and quartered
8 cups/2 litres chicken stock
1½ cups/225g plain flour
½ cup/75g plain flour, extra
¼ teaspoon cayenne pepper
Cheese Sauce:
INGREDIENTS
125g Swiss cheese
90g Parmesan cheese
300ml cream
½ cup sour cream
2 tablespoons snipped chives
½ cup/125ml white wine
Freshly ground black pepper
METHOD
1. Cook potatoes in chicken stock until
tender. Drain well and cool.
2. Assemble Kitchen Wizz™ Food
Processor using processing blade
3. Place potatoes into processing bowl.
Process until smooth. Add flour
gradually through the food chute,
processing to form a dough ball.
Remove dough from processing bowl
and knead lightly on a lightly flour
dusted surface until a smooth dough is
formed,
4. Divide the dough into four portions and
roll each portion into a cylinder shape
that is about 2.5cm thick. Cut into 2cm
lengths to form gnocchi pieces. Press
each gnocchi piece with a floured fork to
flatten slightly.