Breville BFP800 Instruction Booklet page 46

RECIPES
ANTIPASTO
Makes 4-6 serves
INGREdIENTS
2 bocconcini cheeses
125g Parmesan cheese
250g 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 food processor using the
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. Slice tomatoes then remove from the
processing bowl and set aside.
6. Slice bocconcini cheeses then remove
from the processing bowl and set aside.
7. Just before serving peel, quarter and
core the pear then slice. (Pear will
discolour if prepared too far in advance).
8. 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.
NOTE
To achieve even slicing refer to the
Food processing table at a glance.
46
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 food processor using
quad blade.
3. Place potatoes into processing bowl.
Process until smooth. Add flour
gradually through the feed 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.
5. Bring a large saucepan of water to the boil.
When boiling rapidly, drop in the gnocchi,
then reduce the heat and simmer until the
gnocchi rise to the surface, approximately
2-3 minutes. Use a slotted spoon to lift the
gnocchi out of the water and drain. Place
into a serving dish and keep warm while
making the Cheese Sauce.