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25
RECIPES
FRESH PIZZA
Ingredients: Quantity:
water 0.44 lb (200 g)
fresh yeast 0.24 oz (7 g)
White our W330
(or Manitoba type 0) 0.46 lb (210 g)
durum wheat our 1.7 oz (50 g)
extra virgin olive oil 0.52 oz (15 g)
salt 0.2 oz (6 g)
mozzarella 0.22 lb (100 g)
tomato sauce
salt to taste
oregano to taste
1. Prepare the pizza dough: dissolve the yeast in water in the
mixer bowl, add the our and mix for 7-8 minutes, remo-
ving the dough from the hook with a spatula every once in
a while.
2. Add the salt a bit at a time and then add the oil in a stream.
When the oil has been completely absorbed, set the dough
on an oiled surface and form into a ball using your hands.
3. Place it in a large, lightly oiled bowl, cover with plastic
wrap or with a clean cloth and let rise in a warm place
away from air currents.
4. Wait until the dough has at least doubled in volume (about
an hour and a half) and then spread out the pizza. Place
the dough on a lightly oured surface and spread out using
your hands. Thoroughly oil the pizza plate provided, spread
the dough over it and top with the tomato sauce, a pinch
of salt, and the oregano.
5. Insert the pizza plate in the oven above the grill inserted in
guide 1. Select the PIZZA function, set the time to 13” and
press the START/STOP button (H).
6. At 6 minutes from the end, the oven will beep. Add the
cubed mozzarella and continue cooking.
7. When nished cooking, serve.
LASAGNE ALLA BOLOGNESE
Ingredients: Quantity:
Fresh lasagna, 10 sheets
Béchamel sauce 33.81 oz (1 l)
meat sauce 1.1 lb (500 g)
parmigiano cheese 0.22 lb (100 g)
1. First prepare the meat sauce and Béchamel separately.
2. Now start putting the lasagna together in a 30x20 cm rec-
tangular baking dish. Spread a layer of Béchamel sauce in
the dish, making sure it is uniform and covers the entire
surface. Place a layer of lasagna noodles and then another
thin layer of Béchamel sauce.
3. Now spread a layer of meat sauce and the grated cheese,
making sure you cover the entire surface of the dish. Con-
tinue in layers until you have used all of the ingredients.
Finish with a layer of meat sauce and a thick sprinkling of
parmigiana cheese.
4. Select the BAKE function, set the temperature to 360°F and
the time to 40 minutes the press the START/STOP button
(H). The oven starts the pre-heating phase. Once the tem-
perature is reached the display will show the cooking time.
Insert the tray above the grill inserted in guide 1 and cook
for the set time.
5. At the end, take it out of the oven and allow to cool before
serving.
CHICKEN ROULADES STUFFED WITH CHEESE AND
SPINACH
Ingredients: Quantity:
chicken breast 4
sliced cheese 2
precooked spinach 0.44 lb (200 g)
extra virgin olive oil to taste
salt and pepper to taste
sage leaves to taste
rosemary to taste
1. Beat each chicken breast lightly with the meat tenderizer.
Season with salt, pepper, and minced rosemary and sage.
On each one place spinach and the cheese slices cut into
strips.
2. Roll up the chicken slices and fasten with a toothpick or
some kitchen twine.
3. Cover the pan with baking paper and place the roulades on
top.
4. Select the CONVECTION function, set the temperature
to 375°F and the cooking time to 30 minutes. Press the
START/STOP button (H). The oven starts the pre-heating
phase.
5. Once the temperature is reached the display will show the
cooking time. Insert the pan in guide 2 and cook for the set
time.
6. Serve sliced.
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