Sharp R-68ST-A Mode D'emploi page 256

Italy
PIZZA WITH ARTICHOKES
Pizza ai carciofi
Total cooking time: 17-18 minutes
Dish: Revolving plate
Ingredients
150 g Flour
4g Dried yeast
1 tsp Sugar
1 tsp Salt
2 tsp Oil
90 ml Lukewarm water
200 g Tomatoes, canned, cut into pieces
100 g Artichoke hearts
1 tsp Olive oil to grease
the revolving plate
1 tbsp Tomato paste
Basil, Oregano, Thyme
Salt, Pepper
30 g Slices of Salami
50 g Boiled ham
10 Olives
100 g Grated cheese
France
ONION TART
Tarte à l'onion
Total cooking time: approx.: 24-27 minutes
Dish: Bowl with cover (2 l)
Ingredients
15 g Yeast
75 ml Water
185 g Flour
60 ml Oil
1 tsp Salt
25 g Butter or Margarine
500 g Vegetable onions, chopped
2 Eggs
100 g Crème fraîche
Salt, Paprika powder
Freshly ground nutmeg
50 g Streaky bacon marjoram or thyme
R-68ST-A [06_02 EN] CkBk.indd 35 R-68ST-A [06_02 EN] CkBk.indd 35
ENTREMETS
1. Mix the flour with the dried yeast, sugar and salt
( 1 / teaspoon). Add the oil and water and knead
2
to a smooth dough. Allow this to cook in the
microwave.
2-3 Min. 10 P
Then let the dough stand for a further 10-15 minutes
while covered.
2. Crush the peeled tomatoes and cut the artichoke
hearts into quarters.
3. Grease the revolving plate with the oil. Roll out the
yeast dough and place in the revolving plate. Pierce
the dough several times with a fork.
4. Brush the tomato paste onto the dough and cover
with the tomatoes.
Season according to taste and cover with the
remaining ingredients. Then cover the pizza with
olives and sprinkle with cheese.
5. Cook with the pizza program P-4.
Note: The recipe produces approx. 0.8 kg.
1. Dissolve the crumbled yeast in lukewarm water.
Place the flour, oil, salt and dissolved yeast in a
dish and knead into a smooth dough.
Allow this to rise in the microwave.
2-3 Min. 10 P
Then let the dough stand for 10 - 15 minutes while
covered.
2. Spread the margarine in a dish and let the onions
steam until glazed here.
Stir after half of the cooking time.
8-10 Min. 100 P
3. Let the onions cool and then pour off the liquid.
Gradually mix in the eggs and créme fraîche.
Season with salt, paprika and nutmeg.
4. Roll the dough on a working surface covered with
flour equal to the size of the revolving plate. Grease
the revolving plate, add the dough and raise the
edges. Allow to rise for a further 10 minutes.
5. Cut the bacon into small cubes. Pierce the dough in
several places. Spread the onion mixture across the
dough. Spread the bacon cubes over this. Sprinkle
with marjoram or thyme.
1. approx. 9 Min.
2. approx. 5 Min.
3. 6-9 Min.
GB-35
50 P
(Top and Bottom grill)
7/14/09 10:11:23 AM 7/14/09 10:11:23 AM