Preparation time: 15 minutes
Cooking time: 3 min. + 1 min. oven off
4 serving
OMELETTE
Ingredients
70 gr. emmental cheese or gruyere
4 eggs (not too small)
30 gr. butter
50 gr. grated parmesan cheese
salt
pepper
Preparation
1. Dice the emmental or gruyere. Chop the
butter into a shallow 22 cm. diameter pan.
Put it in the oven at maximum heat for 40 se-
conds.
2. Beat eggs with a fork, add a pinch of
pepper and a pinch of salt, diced gruyere and
grated parmesan.
3. After the given time, pour eggs in the
pan, cover it and put it in the oven at maxi-
mum power with MW function for 1 minute.
Stir the mixture: the part next to the pan rim
toward the centre and vice versa. Set the
oven on COMBI function and proceed with
cooking at maximum heat for 2 minutes. Let
the omelette stand in the oven off for another
minute and serve.
Preparation time: 30 minutes
Cooking time: 63 min. + 10 min. oven off
(cooking time depends on meat s quality, age
of cow and time requested to become tender)
4 serving
STEWED MEAT WITH
MUSHROOMS
Ingredients
900 gr. beef meat
(leg)
30 gr. bacon
4 cloves
1 garlic clove
3 or 4 sage leaves
30 gr. dry mushrooms
1 glass of red wine
1 glass of broth
2 carrots
1 big onion
cinnamon in powder
olive oil
30 gr. butter
a little flour
salt
pepper
Preparation
1. With a pointed knife make some holes,
quite deep, in the meat that must have a long
shape such as a meat-roll and must not be too
fat. Fill up the holes with a mixture of bacon,
sage leaves and garlic clove minced all
together and dust everything with a pinch of
cinnamon.
2. Put in the oven a high border casserole
large enough to contain the entire meat-loaf
and pre-heat it for 5 minutes. Soften mush-
rooms in a little lukewarm water. Finely
slice onion and carrots.
3. Arrange vegetables in the pan. Add three
tablespoons of olive oil, put the pan in the
oven set at maximum heat with MW function
for 6 minutes, stirring vegetables at about
half cooking.
4. Then arrange meat in the casserole (add
some mixture, if there is some left) put again
in the oven set at medium heat on MW func-
tion for 10 minutes, stirring meat twice or
more. Pour over all wine and broth, add
mushrooms and cloves, cover the casserole
with a lid and put in the oven for 45 minutes,
then let it stand in the oven switched off
for 10 minutes.
5. Meanwhile, mix butter and a tablespoon
of flour. Arrange meat wrapped up in a tin-
foil sheet on a plate. Pass all gravy through a
sieve and put it in the same casserole, add
prepared butter and mix carefully. If needed,
correct with salt and pepper, add the meat.
6. Finally finish to cook the meat at
maximum heat for 2 minutes with COMBI
function, then serve accompanied with
polenta, mashed potatoes or boiled rice.
Preparation time: 30 minutes
Cooking time: 10 min. + 3 min. oven off
4 serving
TURKEY SLICES
Ingredients
400 gr. slices of breast of turkey (8 slices)
stuffing (made with little bread crumb soaked
in milk, 50 gr. of ground ham, a pinch of
nutmeg, salt and pepper)
4 thin slices of soft fontina cheese
4 slices of raw ham (prosciutto)
150 gr. cream
30 gr. butter
1/2 tablespoon of white flour
dry Marsala
1/2 stock cube
Preparation
1. Prepare the stuffing soaking in milk so-
me bread and adding the ham, a pinch of nut-
meg, salt and pepper.
2. Beat lightly turkey breast slices, put on
four of them half a slice of ham and spread
the stuffing on it. Cover with slices of cheese,
put remaining ham on it, finally cover with
remaining turkey slices, press upper rims to
bottom ones, making them stick as much as
possible.
3. Butter lightly the bottom of a pan and put
meat into it, in crown shape. Dust with crum-
bled stock cube and sprinkle with 4 table-
spoons of Marsala. Cover the pan and put it
in the oven at maximum heat with COMBI
function for 8 minutes. After 4 minutes, turn
slices and finish cooking. Put them on an
oven-proof plateau.
4. Combine the cream with flour and remai-
ning butter, stir well, put in the pan and then
cook for 2 minutes, stirring the sauce twice.
Put meat in the pan, turn it in the sauce in
order to flavour it and let it stand in the oven
switched off for 3 minutes, then serve with
mashed potatoes
4. Let it rest for 10 minutes oven off.
5. Pour a tablespoon of flour in a bowl, stir-
ring constantly in order to avoid lumps. Add
milk or cream. Strain liquid into the pan and
add to it mixture of milk (or cream) and
flour. Put pan on low gas flame and, stir until
sauce boils. Add salt if necessary, melt
chopped butter into it, then pour in a sauce
boat and serve with veal shank.
