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TOMATO AND BASIL CROSTINI (SERVES 8-10)
2 baguettes or loaves of crusty bread, cut into diagonal slices
2 cloves garlic, finely chopped
Olive oil spray
4 pear tomatoes, sliced
Salt and freshly milled black pepper
50 g Parmesan cheese, whole
basil leaves
1. Preheat the Jet Fryer. Toast the slices of bread on the frying basket for 5 minutes.
2. Place a little of the garlic on the toasted bread and drizzle with a little olive oil.
3. Top with one or two slices of tomato, season with salt and pepper, and sprinkle with freshly
grated Parmesan cheese.
4. garnish with basil leaves and serve on a tray as canapés.
LASAGNE ALLA BOLOGNESE (SERVES 6-8)
1 onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp. olive oil
2 carrots, peeled and finely diced
2 sticks celery, chopped
30 ml brandy
400 g sieved tomatoes (or tomato purée)
500-600 g lean ground meat
1 tsp. dried oregano
1 tsp. dried basil
Salt and freshly milled black pepper
1 pack precooked lasagne sheets
300 g gouda cheese, grated
1. In a frying pan, fry the onion and garlic in the olive oil until translucent. Add the carrots and celery
and cook until they start to caramelize.
2. Add the brandy and the sieved tomatoes. Sauté for a few minutes and then add the ground meat.
3. Add the oregano, basil, salt and pepper, and cook for 30 minutes over a low heat, stirring
occasionally. The sauce should retain some liquid. Keep hot.
4. Assemble the lasagne in an ovenproof dish that fits in the main Jet Fryer pan. In the base of the
dish, place a layer of pasta, followed by a layer of the ground meat sauce. Repeat this step two or
three times. The top layer should be béchamel sauce (SEE RECIPE: bÉCHAmEl SAUCE) and
should completely cover the pasta sheets underneath.
5. Top the lasagne with the grated cheese and place in the main Jet Fryer pan. Cook for 15-20
minutes until the cheese has melted and browned.
6. Serve hot.
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