Gaggenau PS 026 Notice D'utilisation page 20

Recipes
PIZZA PESCATORI
Use basic pizza dough recipe
Ingredients for filling
100 g ( 1 / lb.) marinated mussels
4
100 g ( 1 / lb.) prawns
4
(deep frozen or fresh)
12 black olives
2 teaspoons capers
1 pinch of salt
250 g (9 oz) mozzarella
2 medium sized peeled tomatoes
garlic salt
oregano
1 pickled red pepper
olive oil
Preparation
Roll out the dough and brush lightly
with olive oil. Drain the mussels and
prawns and distribute them evenly
over the pizzas. Slice the peeled and
seeded tomatoes and place onto the
pizzas. Sprinkle with garlic salt. Add
the capers, olives and slices of mozza-
rella. Finally decorate with thin slices
of red pickled pepper. Sprinkle with
black pepper and lots of oregano and
a drop of olive oil.
Temperature: 300 °C (550 °F)
Baking Time: 4 - 5 minutes
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PIZZA ROMANA
Use basic pizza dough recipe
Ingredients for filling
500 g (1 lb.) tomatoes
basil
oregano
100 g ( 1 / lb.) salami
4
6 anchovy fillets
150 g (5 oz) mozzarella
12 black olives
pepper
salt
olive oil
Preparation
Roll out the pizzas and cover with
coarsely cut, peeled and seeded
tomatoes. Sprinkle with basil and
oregano and decorate with the sliced
salami. Top with diced mozzarella,
anchovies and olives. Sprinkle with
olive oil and season with black
pepper.
Temperature: 300 °C (550 °F)
Baking Time: 4 - 5 minutes
POPPY SEED CAKE
Ingredients
500 g (1 lb.) plain flour
salt
1 / - 1 / l (4 - 8 oz) milk
8 4
40 g (1 1 / oz) yeast
2
100 g (4 oz) fat
2 egg yolks
Filling
150 g (5 oz) poppy seeds (ground)
1 / 1 (4 oz) milk
4
30 g (1 oz) butter
150 g (5 oz) sugar
80 g (3 oz) sultanas
50 g (2 oz) chopped nuts
rind of lemon (grated) or vanilla
1 tablespoon rum
Preparation
Make a dough out of the flour, salt,
milk, a little sugar and yeast. Cover and
leave for 20 minutes in a warm place.
Knead butter, sugar and egg yolks into
this dough until it leaves the sides of
the bowl. Cover once again and set
aside until it has doubled in size. Roll
out the dough into a rectangular shape
approx. 1 / cm ( 1 / ") thick and brush it
2 4
with melted butter. Spread with the
filling and roll it up loosely. Now shape
into a ring and brush with egg yolk or
melted butter and place onto the pre-
heated baking stone at 175 °C (350 °F).
Bake for 30-40 minutes. Remove with
the wooden spatula and glaze.
Temperature: 175 °C (350 °F)
Baking Time: 30 - 40 minutes
Temperature Probe: 90 - 94 °C
(195 - 201 °F)
Filling
Bring milk, butter and vanilla or grated
lemon peel to the boil. Add freshly
ground poppy seeds and sugar.
Simmer for approx. 10 minutes to a
thick consistency. Add chopped nuts,
sultanas and rum.
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