Sharp R-68ST manual Zurich Meat Strips, Veal Escalope with Mozzarella, Min P Turn the meat disks

R-68ST CkBk_EN.qxd 7/27/07 12:21 PM Page GB-32

MAINCOURSES

Switzerland

ZURICH MEAT STRIPS

Zurich meat strips

Total cooking time: approx. 10-14 minutes

Dish:	Dish with cover (2 I content)
Ingredients
600 g	Fillet of veal
1 tbsp	Butter or margarine (10 g)

1Onion (50 g), chopped finely

100ml White wine, seasoned dark sauce binding, to make approx. 1/2 I sauce

300ml Cream

1 tbsp Chopped parsley

Italy

VEAL ESCALOPE WITH

MOZZARELLA

Scaloppe all pizzaiola

Total cooking time: approx. 23-27 minutes

Dish: Shallow, round casserole dish with cover (approx. 25 cm long)

Ingredients

2Mozzarella cheese (150 g)

500g Peeled tomatoes from a can (without liquid).

4Veal escalope (600 g)

20 ml	Olive oil
2	Garlic, slices, freshly ground pepper
2 tbsp	Tablespoons of capers (20 g)
	oregano, salt

Germany

COLOURFUL MEAT KEBABS Total cooking time: 29-30 minutes Dish: Grill

Three wooden skewers

	(approx. 25 cm long)
Ingredients
300 g	Boneless pork loin
75 g	Smoked belly of pork
1-2	Onions (75 g) cut into quarters
3	Tomatoes (200 g) cut into quarters
1/2	Green paprika skin (75 g), cut into eighths
3 tbsp	Oil
2 tsp	Sweet paprika
	Salt
1/2 tsp	Cayenne pepper
1 tsp	Worcester sauce

1.Cut the fillet into strips that are as thick as fingers.

2.Spread the butter in the dish evenly. Add the onion and meat to the dish and cook while covered. Stir occasionally.

7-9 Min. 100 P

3.Add the white wine, sauce binding and cream, stir and continue to cook while covered.

Stir occasionally.

3-5 Min. 100 P

4.Season the strips, stir again and allow to stand for approx. 5 minutes. Serve garnished with parsley.

1.Cut the potatoes into slices. Blend the tomatoes with the blending knife of a manual blender.

2.Wash the escalope, dry and beat flat. Spread the oil and garlic pieces in the casserole dish. Place the escalope in the dish and spread the tomato puree on top. Sprinkle with pepper, capers and oregano and cook while covered.

14-16 Min. 70 P Turn the meat disks.

3.Lay some slices of Mozzarella on each piece of meat, add salt and grill without covering on the rack.

9-11 Min. 70 P

Allow to stand for approx. 5 minutes after cooking.

Tip: You can add spaghetti and a fresh salad to this.

1.Cut the escalope meat and belly of pork into cubes of approx. 2-3 cm in size.

2.Place the meat and vegetables in alternating sequence on the wooden skewers.

3.Mix the oil with the herbs and brush the food with it. Place the food on the rack and cook with automatic program AC-8.

Input of weight: 0.6 kg

GB-32