The Italian menu

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  • Serves: Up to 6 people

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The Italian menu

Welcome to your own trattoria: The fast Italian 3-course menu.

Leek cream with ham

Serves: 6


1. Melt the butter in a pot and stew the leek in it until soft.
2. Put leek and stock into a pot and heat slowly. Remove from the heat before boiling point and blend with your hand blender.
3. Add the cream and flavour with salt and pepper.
4. Serve with ham and ciabatta.

Pasta with ragout of beef, olives, tomatoes and capers

Serves: 6

1. Dice the meat and mince in the large chopper.
2. Heat half the olive oil and fry the meat at strong heat for app. 15 minutes until well done.
3. Chop the onion in your compact chopper.
4. Heat half the remaining olive oil in a small pan and sauté the onion for about 5 minutes.
5. Then add the diced tomatoes, cloves and laurel. Cook at low heat, stirring occasionally, until the liquid has evaporated.
6. Remove the laurel and cloves.
7. Blend the sauce with your hand blender and add to the meat.
8. Heat the remaining olive oil, sauté your garlic, add olives and capers and cook at low heat for app. 3 minutes.
9. Then add to the meat sauce. And finally add the chopped herbs.

Raspberry ice cream

Serves: 2

1. Blend the frozen fruit with the caster sugar and cream in the large chopper of the Multiquick hand blender for about 30 seconds at setting 3.
2. Garnish with raspberries and mint and serve immediately.

Ingredients

Leek cream with ham

120 g butter
6 leeks, washed and diced
1 ½ l chicken stock
175 ml cream
salt, freshly ground black pepper
150 g ham, cut into thin strips

Pasta with ragout of beef, olives, tomatoes and capers

800 g beef
100 ml native olive oil
1 large onion
1 large and 1 small tin of tomatoes, drained and diced
2 cloves
2 laurel leaves
3 garlic cloves
250 ml black olives, stones removed and chopped in the compact chopper of the Braun Multiquick hand blender
2 tsp capers, drained
12 basil leaves, 2 twigs parsley, 4 twigs thyme
freshly ground black pepper
600 g pasta, e.g. penne

Raspberry ice cream

100 g frozen raspberries
some raspberries for garnishing
20 g caster sugar
80 g cream
mint leaves

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