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RECIPE BOOK
Blade 1 cuts thick slices; blade 2 cuts thinner slices.
Hors d'oeuvres
TOMATO AND STRAWBERRY GAZPACHO
Ingredients for 4 servings: 400 g of tomatoes, 400g of strawberries, 1 bunch of basil, extra virgin olive
oil, Szechuan pepper, salt.
Wash the tomatoes, cut them coarsely and put them in the centrifuge. Clean and wash the strawber-
ries and put them in the blender with the water drained from the tomatoes, 4 spoons of oil, a pinch of
pepper and one of salt. Add 4 ice cubes, blend and pour in 4 glasses. Decorate with some basil leaves
and serve.
Entrées
CHEESE GNOCCHI
Ingredients for 4 servings: 1 kg of white-fleshed potatoes, 250 g type 00 flour (finely ground), 1 egg,
nutmeg, 100 g toma cheese, 100 g fontina cheese, 60 g grana padano cheese, cream, salt and pepper.
Steam-cook the potatoes for 40 minutes, peel them and pass them in the potato masher when still
hot, letting them fall in a bowl. Install the mixing blade. Transfer the potatoes into the bowl of the food
processor, add the egg, a pinch of salt and grind some nutmeg. Start mixing, then add little by little the
sifted flour until obtaining a soft and smooth mixture. Set it on a rolling board and form several cylinders
having 2 cm diameter. Using the blade of a knife slightly sprinkled with flour, cut 2-3 cm thick smaller
cylinders. Using your floured fingers, roll one piece at a time on the back of a grater, sprinkled with flour,
too, and slightly press as you roll them. When ready, set them well spaced on a cloth slightly sprinkled
with flour. Install the grater in the processor and grate the grana padano cheese. Insert the chopper
blade and cut the other types of cheese into irregular chunks. Heat 4 dl of cream in a double boiler and
add the cheese chunks. Grind some nutmeg and mix until obtaining a smooth sauce. Cook the gnocchi
in a saucepan full of boiling water with some salt. As soon as they appear on the surface, then take
them out using a strainer. Place the gnocchi in an oven-proof dish and pour the cheese sauce on top.
Sprinkle with grana padano cheese and brown in the oven at 220° C for a few minutes.
Main courses
DUCK À L'ORANGE
Ingredients for 4 servings: 1 boned duck of 1.5 kg ready for cooking, 5 oranges, flour, brown sugar,
apple vinegar, Grand Marnier, butter, salt and pepper.
Cut the duck into pieces and sprinkle it with salt and pepper. Heat up 50 g of butter in a large oval
pan, add the duck pieces and brown them all over, over high heat for 6 minutes. Add a glass of liquor
and flame. Put the lid on, decrease the heat to minimum level and cook for 40 minutes, mixing every
FP 1009 AX0 UK
co.uk
hotpoint.
en
17
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