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Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International BELGIUM. The pages must be reproduced and
folded in order to obtain a booklet A5 (+/- 148.5 mm width x
210 mm height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity.
33 TEAM SC 2 - 070205
Assembly page 33/36
Fax +32 2 359 95 50
Cavolo ripieno
Ingredienti
1 cavolo bianco
750g di carne di manzo tritata
250 gr di carne di maiale tritata
2 cucchiaini di sale
Latte
Peppe
Paprika
Cumino
Noce moscata
1 piccolo pane
2 uova
2 cipolle
2 pomodori
1dl di panna agra
1 cucchiaio di maizena o farina
Sbollenta il cavolo in acqua salata durante più o meno 15 minuti. Faccia ammorbidire il pane
in un po’ di latte, poi lo mescoli con gli altri ingredienti e la carne tritata. Stacchi le foglie del
cavolo. Formi polpette di carne e le involga con fogli di cavolo. Metta i cavoli ripieni nella
stufaiola. Peli le cipolle e le tagli in due. Faccia la stessa cosa con i pomodori. Metta l’insieme
nella stufaiola. (Se vuole molta salsa, aggiunga 1 a 2 tazze di sugo di cottura giusto prima di
servire). Dopo 8 a 10 ore di cottura sulla posizione , ritiri i cavoli ripieni dal recipiente. Mescoli
la panna e la maizena e serva.
Arrosto di vitello
Ingredienti
1kg-1,5kg di carne di vitello
Timo
Salvia
Sale
Peppe
Giuliana di verdure
1 cipolla
Panna spessa
1 cucchiaio di maizena o farina
Pulisca la carne e la asciughi. Cospargi di sale, pepe, timo e salvia. Pulisca le verdure. Peli e
affetti le cipolle. Metta l’insieme nella stufaiola. Metta la carne sulle verdure. Faccia cuocere
per 8 ore sulla posizione . Poi tiri fuori la carne e la mantenga calda. Aggiunga la panna alla
salsa del recipiente della pentola per cuocere a fuoco lento e la maizena per legare la salsa.
Setacci la salsa prima di servire.
33


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