GB-48
Recipes
Italy
Veal cutlet with Mozzarella
“Scaloppe alla pizzaiola”
Total cooking time: approx. 18-22 minutes
Utensils:
Flat, square casserole dish with cover
(approx. 25 cm long)
Ingredients
2 Mozzarella cheese (each 150 g)
400 g Tomatoes without skin, from a jar
4 Veal cutlets (600 g)
20 ml Olive oil
2 Garlic cloves, in slices
Pepper, fresh ground
2 tbsps Capers (20 g)
Oregano
Salt
Preparation
1. Cut the mozzarella into slices. Puree the tomatoes
with a blender.
2. Wash the cutlets, pat dry and tenderize. Distribute
oil and garlic slices in the casserole dish. Add
cutlets, pour tomato puree on top of meat. Sprinkle
with pepper, capers and oregano, cover and cook.
9-11 Min. 60 P
Turn meat slices.
3. Place several slices of mozzarella on each slice
of meat, season with salt, bake on high rack
uncovered.
9-11 Min. 50 P
After baking, let stand for about 5 minutes.
Tip:
Serve with spaghetti and fresh salad.
Greece
Braised Lamb with Green Beans
“Kréas mé fasólia”
Total cooking time: approx. 17-21 minutes
Utensils: Bowl with cover (2 l contents)
Ingredients
1-2 Tomatoes (100 g)
400 g Lamb meat, without bones
1 tsp Butter or margarine for greasing the pan
1 onion (50 g), finely chopped
1 Garlic clove, crushed
Salt
Pepper
Sugar
250 g Green beans, from a can
Preparation
1. Remove skin from tomatoes, remove stem pieces,
puree in a blender.
2. Cut lamb meat into large cubes. Grease the pan.
Add the meat, onion and crushed garlic clove,
season, cover and cook.
7-9 Min. 100 P
3. Add green beans and pureed tomatoes to the meat,
cover and cook.
10-12 Min. 60 P
After cooking, let the stewed meat stand for about 5
minutes.
Tip:
If you use fresh green beans, you must first pre-cook
them.
Netherlands
Mincemeat Bowl
“Gehacktschotel”
Total cooking time: approx. 23-25 minutes
Utensils: Bowl with cover (2 l contents)
Ingredients
500 g Mincemeat (half pork, half beef)
3 Onion (150 g), finely chopped
1 Egg
50 g Breadcrumbs
Salt and pepper
350 ml Meat stock
70 g Tomato puree
2 Potatoes (200 g), diced
2 Carrots (200 g), diced
2 tbsps Parsley, chopped
Preparation
1. Mix the mincemeat with onion, egg and breadcrumbs
to make a dough, season with salt and pepper. Add
the mincemeat dough to the bowl.
2. Mix the meat stock and the tomato puree.
3. Cover the mincemeat with potatoes, carrots and the
fluid, mix well, cover and cook. Stir once during
cooking.
23-25 Min. 100 P
Stir the mincemeat bowl again, let stand for about
5 minutes. Sprinkle with parsley and serve.
Meat, Fish and Poultry
