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VEGETABLES, NOODLES, RICE AND DUMPLINGS
38
Italy
LASAGNE AL FORNO
Total cooking time: approx. 18-25 minutes
Utensils: Bowl with lid (2 l capacity)
shallow square soufflé mould with lid
(approx. 20 x 20 x 6 cm)
Ingredients
300 g tinned tomatoes
50 g ham, finely cubed
1 onion (50 g), finely chopped
1 clove of garlic, crushed
250 g minced meat (beef)
2 tbsps mashed tomato (30 g)
salt & pepper
oregano, thyme, basil, nutmeg
150 ml cream (crème fraîche)
100 ml milk
50 g grated Parmesan cheese
1 tsp mixed chopped herbs
1 tsp olive oil
1 tsp vegetable oil to grease the mould
125 g lasagne verde
1 tbsp grated Parmesan cheese
1 tbsp butter or margarine
1. Cut the tomatoes into slices, mix with the ham,
onion cubes, garlic, minced meat and mashed
tomato. Season and cook with the lid on.
5-8 Min. 900 W
2. Mix the cream with the milk, Parmesan cheese,
herbs, oil and spices.
3. Grease the soufflé mould and cover the bottom of
the mould with about
1
/
3
of the pasta. Put half of
the minced meat mixture on the pasta and pour
on some sauce. Put an additional
1
/
3
of the pasta
on top followed by another layer of the minced
meat mixture and some sauce, finishing with the
remaining pasta on top. Finally, cover the pasta
with lots of sauce and sprinkle with Parmesan
cheese. Place butter flakes on top and cook with
the lid on.
13-17 Min. 630 W
After cooking, let the lasagne stand for
approximately 5-10 minutes.
Greece
POTATO-GARLIC PATÉ
Skordaliá mé patates
Total cooking time: approx. 8-10 minutes
Utensils: bowl with lid (capacity 1 l)
Ingredients
400 g boiled potatoes (with skins)
2-3 tbsp water
2-3 garlic cloves
6 tbsps olive oil
6 tbsps meat stock
salt
juice of one lemon
1 mild chilli pepper
1. Place the potatoes and water in the dish. Cover and
cook. Stir once halfway through.
8-10 Min. 900 W
2. Peel the potatoes and press through a potato press
or a fine sieve.
3. Crush the garlic cloves with the garlic press and
add to the potatoes.
4. Add olive oil, meat stock, salt and lemon juice
with the potatoes to taste, and stir until a smooth
mixture is formed. Add more oil or stock as
required.
5. Decorate the paté with chilli pepper rings and
serve.
R-33STD English 10/12/2002 15:19 Page 38