AEG BS8366001M Libro delle Ricette Scaricare il pdf (Pagina 10)

gether and put them on top of the tur-

key mixture. Then pour over the cream.

– Time in the oven: 75 minutes

– Shelf position: 1

Jansons Temptation

For 4 people.

Ingredients:

• 8-10 potatoes

•2 onions

• 125 g anchovy fillets

• 300 ml cream

• 2 tablespoons breadcrumbs

•pepper

•freshly chopped thyme

• 2 tablespoons butter

Method:

Wash potatoes, peel and cut into fine

strips. Peel onions and cut into strips.

Grease an ovenproof baking dish with

butter. Place a third of the potatoes and

onions in the dish. On top place half of

the anchovy fillets and cover with anoth-

er third of the onions and potatoes. Dis-

tribute the rest of the anchovy fillets on

top. On top place the rest of the onions

and potatoes, with the top layer being

potatoes. Sprinkle with pepper and

sprinkle the chopped thyme over the

top. Pour the brine from the anchovies

over the bake and add the cream. Sprin-

kle over the breadcrumbs and place little

knobs of butter on the top.

– Time in the oven: 60 minutes

– Shelf position: 3

Lasagne

For 4 people.

Ingredients for the meat sauce:

• 100 g streaky bacon

•1 onion

• 1 carrot

• 100 g celery

• 2 tablespoons olive oil

• 400 g mince (a mixture of beef and

pork)

• 100 ml meat stock

• 1 small tin tomatoes, chopped (about

400 g)

• oregano, thyme, salt and pepper

Ingredients for the Béchamel sauce:

• 75 g butter

• 50 g flour

• 600 ml milk

• salt, pepper and nutmeg

Put together with:

• tablespoons butter

• 250 g green lasagne

• 50 g Parmesan cheese, grated

• 50 g mild cheese, grated

Method:

Using a sharp knife cut the bacon from

the rind and gristle and finely dice. Peel

the onion and carrot, clean the celery,

dice all vegetables finely. Heat the oil in

a casserole, sauté the bacon and the

diced vegetables while stirring constant-

ly. Gradually add the mince, sauté while

stirring constantly to break up and de-

glaze with the meat stock. Season the

meat sauce with tomato purée, the

herbs, salt and pepper and simmer with

the lid on over a low heat for about 30

minutes. In the meantime prepare the

Béchamel sauce: Melt the butter in a

pan, add the flour and cook until golden,

stirring constantly. Gradually pour in the

milk, stirring constantly. Season the

sauce with salt, pepper and nutmeg and

simmer without a lid for about 10 mi-

nutes. Grease a large rectangular oven-

proof dish with 1 tablespoon of butter.

Alternately layer pasta sheets, meat

sauce, Béchamel sauce and mixed

cheese in the dish. The last layer should

be a layer of Béchamel sauce sprinkled

with cheese. Place the rest of the butter

in small knobs on the top of the dish.

– Time in the oven: 55 minutes

– Shelf position: 1

Moussaka

For 8-10 people.

Ingredients:

• 1 chopped onion

• olive oil

• 1.5 kg minced meat

• 1 tin chopped tomatoes (400 g)

• 50 g grated cheese

• 4 teaspoons breadcrumbs

• salt and pepper

10

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