Index Starters
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SALAD NIÇOISE
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CHICKPEA CREAM WITH PRAWN TAILS
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OLIVIER SALAD
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SALAD WITH QUAIL EGGS AND BALSAMIC VINEGAR DRESSING
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SALTIMBOCCA
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CRISPY CHICKEN BALLS
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SWEET AND SOUR RED CABBAGE
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ONION STUFFED WITH CHICKPEAS
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BITTER-SWEET ONIONS
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SWEETLY SPICED ONION
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COLD MEDITERRANEAN “RATATOUILLE”
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NEAPOLITAN SALAD
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ITALIAN VEGETABLES
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VEGETARIAN CARPACCIO WITH RED ITALIAN SALAD AND ARTICHOKES
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SPICED AUBERGINE WITH TOMATOES AND OLIVES
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VEGETABLES IN FOIL
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STEAMED VEGETABLES

METHOD OF PREPARATION
Peel the potatoes, cut them into medium-sized cubes and put into the 2.2 l saucepot (TF-022-16). Add a glass of water, cover and turn on medium heat. When the indicator arrow reaches the green field, reduce the heat and let steam for about 20 minutes (the indicator arrow is in the green field all the time).
Clean and wash the green beans, put them in the 1.8 l saucepot (TF-018-16), add half a glass of water, cover and turn on medium heat. When the indicator arrow reaches the green field, reduce the heat and let steam for about 5 minutes.
Cook the eggs for about 10 minutes in the covered 1.3 l saucepot (TF-013-16), where you have added enough water just to cover them (the indicator arrow is in the green field).
Let the eggs cool down under running water. Shell them and cut into quarters. Clean and wash lettuce leaves, then drain using the basket (TF-989-22).
Clean, wash and chop parsley.
Mix olive oil and lemon juice using Mixsy (VO-022-K).
Add salt to taste.
Arrange in layers all the ingredients in the bowl (TF-984-24-NG).
Season with olive oil and lemon dressing.
Decorate with chopped parsley.
Ingredients (4 servings)
Potatoes 400g
Green beans 150g
Small tomatoes 4
Tuna in oi l80g
Anchovies 4
Green olives 12
Black olives 12
Eggs 2
Lettuce leaves 8
Extra virgin olive oil 40ml
Lemon 1
Salt
Parsley
MixSy
TF-022-16
TF-018-16
TF-013-16
TF-989-22
TF-984-24

Ingredients (4 servings)
Dried chickpeas 200 g
Garlic 1 clove
Extra virgin olive oil 150 ml
Prawn tails 8
Salt
Pepper
MixSy
TF-04-20
TF-984-24
TF-420-20
TF-009-20
LS-163-12
METHOD OF PREPARATION
Soak the chickpeas in water in the bowl (TF-984-24-NG) and leave overnight, covered.
Drain them and place in the 4.2 l pot (TF-042-20). Pour cold water to half the capacity of the pot, add a clove of garlic, cover with Syncro-Clik (TF-420-20) and cook for at least 40 minutes.
Switch off the heat 10 minutes before the end of the cooking process and, before opening the Syncro-Clik, verify that the residual pressure in the pot is equal to the outside pressure by pressing the red valve.
Mix with Mixsy (VO-022-K), pouring in 100 ml of extra virgin olive oil.
Salt and pepper to taste.
Cover and put aside.
Meanwhile, toss the shrimp tails into the pre-heated 0.9 l frying pan (TF-009-20-S) and fry for 2 minutes on each side.
Pour the chickpea cream into Baron bowls (LS-163-12-DG).
Place two shrimp tails in each bowl.
Finish with a few drops of extra virgin olive oil.
Serve immediately.
This special dish can be served at cocktails: serve the chickpeas cream in Baron cups (LS-163-C-DG) and decorate with one shrimp tail
on top.

Ingredients (4 servings)
Chicken breast 200 g
Gherkins in brine 100 g
Potatoes 200 g
Lettuce leaves 8
Green olives 50 g
Eggs 2
Capers 20
Mayonnaise 50 g
Sour cream 100 g
Fresh dill 10 g
Salt
White pepper
METHOD OF PREPARATION
Pour a glass of water into the 2.2 l saucepot (TF-022-16) and bring to boil. Add the chicken breasts and cook for about 10 minutes (the indicator arrow is in the green field). Let it cool.
Pour a glass of water into the1.3 l saucepot (TF-013-16) and bring to boil. Add the eggs and let them cook for about 10 minutes.
Let them cool down under running water.
Clean and wash the lettuce, then drain it in the basket (TF-989-22).
Mix the sour cream with mayonnaise using Mixsy (VO-022-K).
Finely chop the dill.
Peel, wash, and cut the potatoes into small dices. Put the diced potatoes in the 1.8 l saucepot (TF-018-16), add a glass of water, cover, and turn on medium heat.
When the indicator arrow reaches the green field, reduce the heat and steam the potatoes for about 15 minutes. Place the lettuce leaves in a serving bowl (TF-986-24).
Add the finely sliced chicken breasts, cooked diced potatoes, and sliced hard-boiled eggs.
Season with salt and pepper.
Add olives, capers, and gherkins.
Pour on the dressing.
Garnish with fresh chopped dill.
Serve.
Instead of chicken, you can use guinea hen

Ingredients (4 servings)
Lettuce 2
Extra virgin olive oil 80 ml
Balsamic vinegar 30 ml
Quail eggs 16
Chive 10 g
Salt
Pepper
METHOD OF PREPARATION
Clean and wash the lettuce using the strainer (TF-987-24).
Cut the lettuce in fine strips. Boil the eggs in the covered saucepot 1.3 l (TF-013-16) for about 4 minutes.
Let them cool down under fresh running water. Peel them and cut in halves.
Use Mixsy to blend the balsamic vinegar with extra virgin oil, (VO-022-K).
Salt and pepper to taste.
Place the lettuce strips in the serving bowl (TF-985-24).
Put the quail eggs on top. Season with balsamic vinegar dressing. Decorate with finely chopped chives.
You can also add some nuts.

Ingredients (4 servings)
Veal scallops 12
Sliced Parma ham 12 thin slices
Sage leaves 12
Extra virgin olive oil 50 ml
Butter 50 g
Salt
Pepper
White wine 150 ml
Veal stock 150 ml
METHOD OF PREPARATION
Place a slice of Parma ham and a sage leaf on each veal scallop.
Press gently. Season with salt and pepper to taste.
Fry the saltimbocca in the heated 2.0 l frying pan (TF-020-24-LS) with a little oil and half of the butter for 1 minute on each side.
Remove from the frying pan and keep it warm. Remove the fat and sprinkle with wine.
Let 1/3 of the wine evaporate. Add a little stock and let the sauce reduce. Add the rest of the butter and whip.
Serve the Saltimbocca with the hot sauce.
Suggestion
Serve with vegetables or steamed rice.