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Recipes

Vegetables

Italy

Roman Artichokes

“Carciofi alla Romana” makes 2 servings

Total cooking time: approx. 17-19 minutes

Utensils: Flat, oval casserole dish with cover

(approx. 26 cm long)

Ingredients

2 Artichokes (800 g)

1 l Water

Juice of one lemon

2 Garlic clove, crushed

1 Bunch of Parsley, finely chopped (10 g)

10 Leaves mint, chopped

2 tbsps Bread crumbs (20 g)

5 tbsps Olive Oil (50 ml)

Salt

Black pepper, freshly ground

100 ml Olive Oil

400 ml Water

Black pepper, freshly ground

Salt

Preparation

1. Remove the outer, dry leaves and the prickly top of the

artichoke. Cut the stem down to a 3 cm long stump.

Place artichokes in a bowl filled with cold water and

lemon juice, this will prevent discoloration of cuts.

2. Mix garlic, parsley, mint, breadcrumbs and olive oil,

season with salt and pepper.

3. Remove the artichokes from the water, pat dry. Slightly

push the leaves apart, so that each leaf makes a little

opening. Remove the straw from this opening. Push a

small amount of filling into this opening. Carefully push

the leaves back together, to secure the filling.

4. Place artichokes into the casserole dish. Add oil and

water. Sprinkle with freshly ground pepper and salt,

cover and cook.

17-19 Min.

100P

After baking, let stand for about 2 minutes.

Germany

Filled Tomatoes with Spring Onions

Total cooking time: approx. 20-27 minutes

Utensils: Bowl with cover (about 1 l content)

Flat, oval casserole dish with cover

(approx. 26 cm long)

Ingredients

Bunch thyme (5 g)

35 g Buckwheat seeds

2 tbsps Butter or margarine (20 g)

1 Onion (50 g), finely chopped

2 Garlic clove, crushed

100 ml Vegetable broth

1 Bunch fresh parsley, smooth (10 g)

100 g Gouda cheese, whole piece

Salt

Black pepper, fresh ground

4 Butcher tomatoes (600 g)

1 tsp Butter or margarine for greasing the pan

4-5 Spring onions (150 g)

1 Bunch basil (10 g)

Preparation

1. Remove stems from thyme. Wash buckwheat seeds.

Distribute the butter evenly in the bowl. Put onion,

garlic, buckwheat and thyme into the bowl, cover and

heat.

2-3 Min. 100P

2. Add broth, cover and cook.

8-10 Min.

70P

3. Remove stems from parsley, cut into thin strips. Cut 4

slices of Gouda, dice the rest. Add parsley and cheese

dices to the cooled buckwheat, season.

4. Remove the caps of the tomatoes, remove the pulp.

Loosely fill the tomatoes with buckwheat. Place one slice

of cheese on each tomato, place lid on top.

5. Cut the spring onions into diagonal slices. Remove stem

from basil.

6. Grease the casserole pan. Evenly distribute onions, basil

leaves and tomato pulp in pan.

7. Place tomatoes on top of the onion mixture, cover and

cook.

10-14 Min.

70P

After cooking, let the filled tomatoes stand for about 2

minutes.

R-960N_48-75.indd 63

4/28/08 4:32:11 PM

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