GB-32
MAIN COURSES
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)
1 Onion (50 g), chopped finely
100 ml White wine, seasoned dark sauce
binding, to make approx.
1
/
2
I sauce
300 ml Cream
1 tbsp Chopped parsley
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.
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
2 Mozzarella cheese (150 g)
500 g Peeled tomatoes from a can
(without liquid).
4 Veal escalope (600 g)
20 ml Olive oil
2 Garlic, slices, freshly ground pepper
2 tbsp Tablespoons of capers (20 g)
oregano, salt
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 cover
ed.
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.
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 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
